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Chicken Marbella w/out bones

localgirl808 | May 15, 200502:18 PM

I have a wonderful Silver Palate recipe for Chicken Marbella that I'd like to make for a friend's party (~50 people). Since it's a buffet, I was thinking of making a boneless version of it.

I know bones add to the taste and richness of a dish, in general. Any ideas on how cooking boneless chicken meat might affect the taste? i.e. will a boneless version be considerably different?

Are there any ways to substitute the richness you get when cooking meat on the bone?

Thanks so much for your help!

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