kebabs and stir-fries, pretty much any recipe that calls for boneless, skinless chicken breasts will work just as well and taste far better if you start with bone-in, skin-on chicken Both the rib cage and the skin act as insulators, allowing the meat to cook more gently and evenly, as well as preventing it from losing too much moisture by keeping the surface covered If you really don’t want the skin, pull it off and throw it out after cooking But save those rib cages for stock! I keep extra chicken parts in a gallon-sized zipperlock bag in the freezer, then pull it out when it’s full to make a big batch of stock (see here); even cooked rib cages will add flavor to the stock Legs are a slightly different story I usually buy bone-in, skin-on legs because I just can’t get enough of chicken skins, but if a recipe specifically calls for boneless thighs, I’ll buy them boned Boning thighs is not a fun task, no matter what anyone tells you SAFETY AND STORAGE Q: Is handling raw chicken and turkey really as dangerous as people say it is? Not nearly There have been more reported cases of salmonella poisoning in the last decade from cantaloupe than from chicken That said, it’s always better to be safe than sorry After working with raw poultry, always carefully scrub your cutting board, knife, hands, and any other surfaces the poultry may have come in contact with using warm soapy water, and dry them well To avoid crosscontamination, never use the board or knife for other foods until after they’ve been cleaned Q: What is the best way to store poultry in the fridge? Poultry and other raw meats should always be stored on the bottom shelf of the fridge, toward the back This is a safety measure intended to prevent any raw juices from dripping onto foods below the meat Fresh poultry in a Cryovac package should remain fresh for a very long time—with turkey, as long as a couple of weeks Once opened, however, it’s best to use poultry as soon as possible I try to use mine within 2 days of purchase Q: Is it a good idea to freeze poultry? Freezing poultry is perfectly fine, though you should expect it to lose some moisture and become tougher in the process —freezing causes large ice crystals to form within the meat that can pierce cells and cause fluid loss If the meat isn’t properly wrapped, you can also expect to see freezer burn over time—the sublimation of ice into water vapor that leaves the surface of the meat dry and stringy To get the best results when freezing poultry, you should first break down whole birds Smaller parts freeze faster, minimizing ice-crystal formation Airtight packaging is the only way to prevent freezer burn, and though it may not seem like it, plastic wrap is actually “breathable” (not that you should try breathing through it!), allowing air to pass through it at a very slow rate—that’s why that onion you wrapped in plastic wrap still manages to stink up the whole fridge You’re much better off using heavy-duty plastic bags specifically designed for the freezer or, better yet, a ...until after they’ve been cleaned Q: What is the best way to store poultry in the fridge? Poultry and other raw meats should always be stored on the bottom shelf of the fridge, toward the back This is a safety... can also expect to see freezer burn over time? ?the sublimation of ice into water vapor that leaves the surface of the meat dry and stringy To get the best results when freezing poultry, you should... packaging is the only way to prevent freezer burn, and though it may not seem like it, plastic wrap is actually “breathable” (not that you should try breathing through it!), allowing air to pass through