What cut of meat for what purpose?

[Anonymous]

Anonymous wrote:

Anonymous wrote:
You could also try buying bone-in, skin-on chicken breasts and roasting them whole - although I prefer leg quarters myself, much juicier.

This is my big frustration! I used to always buy leg quarters, because they have so much better flavor, and are relatively quick to cook. But for some reason, I can rarely find them in my local supermarket. So I end up getting BSCB every time, and because of the aforementioned trouble with rubberiness, I make the same two or three dishes (chicken alfredo over pasta, chicken stir fry) over and over again. Would love to do some lovely roasty things that don't take two hours...

Ask the butcher at the supermarket if they can make the cut you want.