Chicken On or Off the Bone?

On because it gives it more flavor.

chicken wings: on
all else: off

Off the bone for sandwiches obviously. Otherwise I don't really mind either way. Although boneless is tidier.

Overcooked boneless is really bad and worse than overcooked on the bone.

on, boneless is for kids and sandwhiches

gnawing on bones is for cavemen. (don't care, actually.)

chicken is for assholes

on or off the bone?

I don't know, but the phrase "falling off the bone" is the grossest of all meat advertising techniques.

Only shitwits eat chicken off the bone. You're all a bunch of bastards, and I hope you all die. Die horribly, I say, because this issue is of such importance to me that I THINK I SHALL SHOUT. CHICKEN OFF THE BONE IS ONLY FOR THE WORST SORT OF SLIME-DWELLING SCUM-SUCKING VERMIN, AND ANYONE WHO EATS CHICKEN OFF THE BONE SHOULD GO TO HELL AND BURN FOREVER.

(don't care, actually.)

My mom can clean the meat off a chicken bone like I have never seen before. SCARY.

man, that joke just makes itself, doesn't it?

I really love fried chicken, like elvis, i imagine it will be the death of me as well.

Fried chicken is for inmates.

http://deadmaneating.com/

I think they just get it to be ironic.

On the bone, but I love chicken sandwiches too.

boneless in stir-fry and curry

I love, when you cook the whole chicken, and you flip it over, there's these two tiny pieces of meat on either side of the spine that are like meat butter.

On the bone, butterflied and broiled. Yum.

What does the "butterflied" mean exactly?

Cut and split down the middle. It cooks faster.

Yes, when you remove the backbone you can open the bird up like a book (or a butterfly, hence the name). This will allow the bird to lay flat, and cook evenly with a fast dry heating method like broiling.

There is so much chicken I have yet to cook.

As noted in an earlier thread and shall be noted in any thread that mentions food, I am a big time Good Eats fanboy, butterflying is Alton's idea. I tend to use more pepper than called for, occaisionally some chili powder too, and I skip the jus...because I'm lazy:

Broiled and Butterflied Chicken

1 1/2 teaspoons black peppercorns
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
3 to 4-pound broiler/fryer chicken
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
Canola oil

Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.

Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.

Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.

Arrange bird in roasting pan, breast up, atop vegetables.

Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.

Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

If nothing else, that made me really hungry. Men who cook are HAWT.

I love the mexican places around here that will give me rice, beans, a whole roasted chicken and stack of corn tortillas $4.50 or so. I more or less agree with what everyone else said; chicken for sandwiches needs to be boneless, and the many varieties of chicken sandwich are all delicious. Boneless 'wings' (typically not wings at all) are easy, but wings with bones are always much juicier. Chinese takeout chicken wings are great. Fried chicken is great, on the bone obviously. Fajitas and chicken tacos are awesome, and the chicken there is obv. off the bone.

Both have their uses.

Skin. Bone.