LogFAQs > #948278892

LuciferSage posted...

For once I agree with adjl. You can make paprikash all day, but as tempting as it is to go with the breast, the thigh is the superior cut where chickens are concerned for bang for the buck.

I can't really take credit for it, since that's an actual quote from Clench (from many years ago). Personally, I'll swap between them pretty much interchangeably, usually just going for whatever's on sale or whatever I've already got in my freezer.

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