Chicken breast tastes much better when cooked with bone and skin and it is easy to buy in my home country (US). But I haven't been able to find this in grocery stores in Zurich. They always have legs and thighs, but no breasts. Why is that? Anybody know a place to get them? I don't want to buy a whole chicken and cut it apart myself, that's too much work.
Maybe you could find that at a butcher's... But I've given up and in the process learned how to cut up a whole chicken quickly and easily by searching on youtube. It also saves a lot of money, unless no one in your house will eat the dark meat... And seriously, it takes around a minute to do if you have a really sharp knife. People just seem to prefer the legs and thighs here if roasting meat, and use breast meat for use with curries and sauces, or sandwiches, so no bones.
Seriously?!?
Quartering a chicken takes literally 45 seconds, not including taking out and later washing a cutting board and knife. If it takes longer, you're doing something wrong.
Of course I miss how many cuts of meat the US (rest of the world?) has. But unlike with beef, where purchasing a whole carcass is, um, slightly impractical , with chicken it's easy enough.
What I admittedly do wish they'd sell is boneless, skinless thighs. Those were dirt cheap in USA, and excellent for things like stews and curries. I actually don't know how to debone a raw thigh all that well.
P.S. FYI Migros has twin-packs of whole chickens right now for 6.60 a kilo. That's ultimately less than what you'd pay at Migros for just the boneless breasts contained in those birds!
They do this twin-pack deal quite regularly. Agree, it's great value.
If you're not willing to joint the chicken yourself, then go to a butcher, buy a whole chicken and ask him/her to joint it as you wish.
I must add, chicken thighs and legs are far better for curries than breasts. When you're cooking a proper curry, add the thighs/legs earlier on and let them cook in the sauce. Far better flavour than breasts because curries are full flavoured sauces, and dark meat carries these stronger sauces better.
Thanks everyone, I'm heading to the butcher shop!