Choosing poultry

For weeknight cooking, I buy chicken and turkey in pieces that are ready to cook. Among my favorites are boneless, skinless chicken breast halves; chicken breast tenders; and boneless, skinless chicken thighs. Cut from the breast meat and flattened, chicken or turkey cutlets are a wonderful choice for quick sautés.

Bone-in, skin-on chicken pieces are also wonderful raw ingredients for fast meals. The bones and skin both lend a lot of flavor and keep the meat moist during cooking. The skin gains an appealing crispness and golden color when roasted, seared, or grilled. I use assorted bone-in pieces when I am serving a crowd or people with different preferences for white or dark meat. Or, I purchase bone-in breasts, whole legs, or thighs when I am looking for consistent flavor and texture in a dish.