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Old 04-06-2009, 04:02 PM   #4
Babbling Farker
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Join Date: 03-14-07
Location: Culpeper, Virginia

When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route.
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