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"    Breasts, boneless, skinless: This cut is ideal for quick cooking. The key is not to overcook, which leaves the meat too firm and dry. A boneless breast can be prepared in almost limitless ways \u2014 saut\u00E9ed, stir-fried, deep-fried, poached, steamed, grilled, or broiled \u2014 which is why it&amp;#039;s a staple for every household.  Recommended recipes: Saut\u00E9ed Chicken Breasts with Salsa Verde Easy Kung Pao Chicken Chicken Noodle Soup Pasta with Chicken and Veggies Breasts, bone in, skin on: This cut tends to be tastier than boneless breasts or cutlets because the skin and bone help retain moistness and flavor; the skin also protects against harsh heat and adds succulence. Bone-in breasts are great pan-saut\u00E9ed, oven-roasted, broiled, grilled, or fried. Recommended recipes: Grilled Chicken Breasts with Lemon and Thyme Chicken Breasts with Creamy Vegetable Topping Fried Chicken Chicken Breasts with Potatoes and Mashed Peas Legs: Legs have a more meaty taste and a firm texture, and they retain their juiciness better than breasts do. They can handle long-cooking techniques such as braising or roasting but also can be broiled or deep-fried. They&amp;#039;re excellent grilled; just make sure to marinate first \u2014 try yogurt and tandoori spices or Jamaican jerk chicken herbs, hot peppers, and lime juice. Recommended recipes: Wine-Baked Chicken Legs with Marjoram Chicken Legs Marinated in Yogurt and Spices Apricot-Ginger Chicken Legs Picnic Oven-Fried Chicken Thighs: If you&amp;#039;re bored with breasts, thighs can be prepared in the same ways \u2014 just allow more cooking time. Bone-in, skin-on thighs are perfect in slow-simmer dishes such as coq au vin, chicken tagine, or chicken cacciatore \u2014 the sauce enhances the flavor while they cook. Recommended recipes: Green-Chile Chicken Thighs with Arugula Salad Coq au Vin Chicken Cacciatore Spicy Chicken Thighs with Plum Chutney Wings: Though they don&amp;#039;t have a lot of meat in relation to bone, the meat that is there is tender and juicy. Wings can be pan-fried, deep-fried, or grilled. Their crispy skin helps make them delicious when heavily seasoned \u2014 whether with Buffalo, barbecue, or teriyaki spices. Preparation tip: Cut off the tip and discard (or save to make stock) to make wings easier to cook and eat. Recommended recipes: Peanut-Oil-Fried Chicken Wings Baked Buffalo Chicken Wings Touchdown Teriyaki Chicken Wings Orange-Glazed Chicken Wings Video helper: How to Bone Chicken Breasts      "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/kitchen-tools/kitchen-secrets/a1407/how-to-cook-chicken/>