Chicken breast fillets with rib meat refer to a cut of chicken that contains a portion of rib meat attached to the chicken breast. This cut provides both white and dark chicken meat in one convenient package. The rib meat adds flavor from its higher fat content, while the breast meat is lean and versatile. Understanding what chicken breast fillets with rib meat are and how they can be used can help you get the most out of this unique cut of chicken.
What cut of chicken is chicken breast with rib meat?
Chicken breast with rib meat comes from the front half of the chicken. It contains a portion of the breast as well as a section of ribs.
More specifically, this cut comes from the anterior portion of the chicken. It includes the pectoralis major muscle, which makes up the bulk of the chicken breast, along with the thin strip of white meat that runs along the breastbone.
Attached to the breast is a section of the rib cage, which typically includes portions of the sternal and costal ribs. These ribs are lined with the intercostal muscles between them.
Where does chicken breast with rib meat come from on the chicken?
Chicken breast with rib meat is cut from the upper front half of the chicken’s body. This area contains the meatiest portions of the breast as well as the first few ribs.
If you imagine a whole chicken split down the center into two halves, the chicken breast with rib meat comes from the left or right front half. It contains meat from the breast muscle as well as part of the rib section directly below it.
The breast meat extends from the wishbone at the top of the chicken down towards the point of the keel bone. The rib meat is attached below, sitting above the first few ribs that emerge from either side of the keel bone.
This region tends to contain the most tender and lean breast meat. Towards the rear of the chicken, the breast tapers off and connects to less tender meat near the wings. Chicken breast fillets with rib meat utilize only the prime meaty areas.
Why do some chicken breast fillets have rib meat?
There are a few reasons why some chicken breast fillets include a portion of rib meat:
- More flavor – The rib meat contains more fat, connective tissue, and flavor than plain chicken breast meat. The attached rib meat infuses the chicken breast with extra juiciness and flavor.
- Single serving – Combining white and dark meat into one cut allows the chicken breast fillet to provide a complete serving of meat in one package.
- Versatility – The attached rib meat provides flavor and moisture, making the chicken breast more versatile for grilling, sautéing, roasting, and other cooking methods.
- Easy to eat – The rib meat also helps keep the chicken breast fillet more tender and easy to eat.
- Minimizing waste – Using rib meat attached to chicken breasts reduces waste and utilizes more of the chicken.
In summary, including rib meat with chicken breast provides extra flavor and moisture in a convenient single serving. This takes advantage of the whole chicken and provides a versatile ingredient.
What does chicken breast with rib meat taste like?
Chicken breast with rib meat tastes like a flavorful, juicy version of chicken breast. The mild, lean breast meat takes on more flavor from the rib meat, while also remaining tender.
Overall, the chicken breast fillet with rib meat will have a taste profile that contains elements of both white and dark chicken meat:
– Breast meat – This will contribute a mild chicken flavor. The meat is lean so the taste is delicate rather than fatty or rich. When cooked properly, the breast meat is tender and succulent.
– Rib meat – The attached rib portion contains bones, fat, connective tissue, and dark muscle meat. This adds much more robust chicken flavor. The rib meat tastes richer, fattier, and more pronounced.
– Juiciness – The additional fat and moisture from the rib meat leads to a juicier finished product when cooking chicken breast with ribs. The rib sections baste the breast meat from the inside.
– Texture – With the rib meat, the chicken breast fillet remains very tender. The breast meat provides a delicate texture, which the rib meat complements with its slightly chewier texture.
The result is a tasty chicken fillet that marries the best of white and dark meat into one satisfying cut. The flavors marry together into a well-rounded chicken taste.
How to cook chicken breast fillet with rib meat
Chicken breast with rib meat is extremely versatile. The attached rib section helps keep the breast meat juicy, so it can be cooked using almost any method. Here are some ways to cook chicken breast fillets with ribs:
Grilling
Grilling is a quick and healthy way to cook these chicken breasts. The rib meat provides internal basting, keeping the breast juicy:
– Heat grill to medium-high heat and oil grates
– Season chicken with salt, pepper, herbs, etc.
– Grill skin-side down for 5-7 minutes until browned
– Flip breast over and grill 4-5 more minutes until cooked through
– Let rest 5 minutes before serving
Pan-searing
Sear the chicken in a hot pan to caramelize the outside. The rib meat adds fat for pan frying:
– Pat chicken dry and season with salt and pepper
– Heat oil in pan over high heat
– Add chicken skin-side down and sear 4-5 minutes
– Flip chicken and sear second side 2-3 minutes
– Reduce heat and pan fry until chicken is cooked through, about 10 more minutes
Baking
The chicken can be baked in the oven for a hands-off approach:
– Season chicken all over with salt, pepper, and other spices
– Place chicken on a baking sheet skin-side up
– Bake at 400°F for 25-30 minutes until browned and cooked through
– Let rest 5 minutes before serving
Sautéing or Stir Frying
The chicken breast fillets can also be sliced or diced for quick sautés or stir fries:
– Cut chicken into thin strips or 1-inch pieces
– Heat oil in pan over high heat
– Add chicken and sauté, stirring frequently, for 4-6 minutes
– Add desired sauces or vegetables
– Cook 1-2 minutes until chicken is cooked through
Slow Cooking
For ultra moist and tender chicken, cook it low and slow:
– Place chicken breasts in slow cooker
– Add Sauce ingredients like salsa, bbq sauce, Italian dressing, etc.
– Cook on low heat for 4-6 hours
– Chicken will become fall-off-the-bone tender
What recipes use chicken breast with rib meat?
Many classic recipes take on new life and flavor with chicken breast fillets containing rib meat. The versatility of this cut makes it ideal for all kinds of dishes. Here are a few recipe ideas:
Grilled Chicken
The rib meat keeps grilled chicken juicy and full of flavor. Use it for:
– BBQ chicken – coat with barbecue sauce before grilling
– Jerk chicken – marinate chicken in a spicy Jamaican jerk seasoning
– Chicken satay – marinate chicken in a peanut sauce before grilling on skewers
– Lemon herb chicken – flavor with lemon, garlic, and herbs
Chicken Parmesan
The rib meat adds moisture and flavor as the chicken bakes with cheese:
– Bread chicken breast fillets with rib meat
– Pan fry breaded cutlets until golden brown
– Top chicken with tomato sauce and mozzarella cheese
– Bake until cheese is melted and bubbly
Chicken Fajitas
The rib meat keeps the chicken juicy and adds flavor to fajitas:
– Season chicken with fajita seasoning
– Sauté cut chicken with onions and bell peppers
– Wrap chicken and veggie mix in warm tortillas
– Top with desired taco toppings like salsa, cheese, etc.
Chicken Soup
Using chicken breast with ribs adds more depth of flavor to soups:
– Simmer chicken in broth with vegetables
– Shred or cube chicken and add back to soup
– The rib meat infuses the broth with extra chicken flavor
Teriyaki Chicken
The rib meat locks in moisture, resulting in tender teriyaki chicken:
– Marinate chicken in teriyaki sauce
– Grill, bake, or sauté chicken
– Brush with more teriyaki sauce before serving
Nutrition
Chicken breast with rib meat provides a good balance of nutrients by combining lean white meat with fattier, more nutrient-dense rib meat.
Here is the nutrition breakdown for a 6-ounce raw chicken breast with rib meat:
Calories and macronutrients
| Calories | 239 |
|---|---|
| Fat | 12g |
| Carbs | 0g |
| Protein | 34g |
– The combination of breast and rib meat provides an excellent source of lean protein.
– The rib meat adds more beneficial fat compared to plain breast meat. This adds flavor and moisture.
– Chicken breast with rib meat is low carb.
Vitamins and minerals
| Niacin | 11% DV |
|---|---|
| Vitamin B6 | 15% DV |
| Pantothenic acid | 6% DV |
| Phosphorus | 15% DV |
| Zinc | 7% DV |
| Selenium | 24% DV |
– Good source of B vitamins like niacin, B6, and pantothenic acid.
– Provides minerals like phosphorus, zinc, and selenium.
Drawbacks
The main drawback of chicken breast with rib meat compared to plain breast is it contains more saturated fat and cholesterol due to the attached rib meat. However, the fattier rib meat may be beneficial in moderation by adding flavor and moisture.
Cost comparison
Chicken breasts with rib meat tend to cost slightly more than plain chicken breast fillets. Here is a typical cost comparison:
| Chicken cut | Average cost (per pound) |
|---|---|
| Boneless, skinless chicken breast | $4-6 |
| Chicken breast with rib meat | $5-7 |
The convenience and flavor of the attached rib meat accounts for the small difference in price. Many consumers find the extra cost worthwhile for the added juiciness and chicken flavor. The versatility of being able to cook the breast and rib meat together also adds value.
Of course, prices can vary based on the retailer and region. But in most cases, expect to pay about $1 more per pound when purchasing chicken breast fillets with rib meat. Watch for sales and bulk discounts to get the best deal.
Should you remove the rib meat from chicken breasts?
This depends on your preferences:
– Leaving it attached provides the most flavor, moisture, and convenience for cooking. The rib meat bastes the breast meat from the inside out.
– Removing the ribs allows you to separate the white and dark meat. This gives more control over cooking.
– Removing just the rib bones is a good middle ground. The rib meat stays attached to add moisture and fat.
– Pre-removed rib meat saves time prepping. But the breast meat loses some flavor.
So weigh your priorities in terms of convenience, flavor, and control over the ingredients. Ultimately there’s no right or wrong answer.
How to remove rib meat from chicken breasts
If you want to remove the attached rib meat, here is the process:
- Lay the chicken breast skin-side down on a cutting board. Locate the white membrane separating the breast meat from the rib meat.
- With a sharp boning or utility knife, make an incision down one side of the membrane. Make shallow cuts to avoid cutting into the breast meat.
- Once the membrane is separated on one side, peel it back to expose the rib meat underneath. If needed, sever the connective tissue between the ribs.
- Run the knife down the inside of the ribs, adjacent to the bone, to detach the rib meat.
- Flip the breast over and repeat on the second side.
- The breast meat can now be separated from the rib section.
- If desired, the rib bones can also be removed, leaving just the rib meat intact for other uses.
Work slowly and use a sharp, thin blade to remove the rib meat cleanly. Take care not to tear the breast meat.
Can you cook chicken breast with ribs attached?
Yes, chicken breast fillets with the ribs attached are ideal for cooking. The ribs help keep the breast meat juicy while adding more flavor.
Leaving the rib meat intact allows you to cook the breast and ribs together in one step. The ribs essentially baste the breast from the inside out.
Almost any cooking method will work great with the ribs attached, including:
– Grilling – the ribs prevent drying out
– Pan-searing or pan-frying – no need to add extra fat
– Roasting – keeps breast meat tender and moist
– Sautéing and stir frying – easy to slice and dice together
– Braising or stewing – ribs add collagen for tender meat
– Slow cooking – breast and ribs become fall-off-the-bone tender
The main downside is the attached ribs may cook at a slightly different rate than the breast meat. So pay attention to doneness, and remove the ribs earlier if needed.
Otherwise, the chicken breast fillets with ribs make an extremely quick, easy, and flavorful dinner option.
Should you cook chicken breast with bone in or out?
Cooking chicken breasts bone-in versus boneless is mostly a matter of personal preference:
**Bone-in benefits:**
– More flavor – Bones add taste and collagen
– More juicy – Bones conduct heat for even cooking
– Harder to overcook – Bones insulate the meat
**Boneless benefits:**
– More convenient – No bones to remove after cooking
– Cooks faster – No bones to heat through
– Easier to eat – No bones getting in the way
– More options – Can slice, dice, pound boneless meat
For quick-cooking methods like sautéing or grilling, boneless chicken breasts may be easier. The meat cooks evenly since there are no bones.
For moist-heat braising or roasting, bone-in breasts work well since the bones add moisture and flavor.
You can’t go wrong either way. Just adjust cooking times as needed based on thickness. Bones provide moisture and flavor, while boneless cuts offer convenience.
Conclusion
Chicken breast fillet with rib meat offers a tasty and convenient cut of chicken. The attached rib meat provides extra flavor and moisture to keep the lean breast meat juicy and flavorful. This versatile ingredient can be used in all kinds of recipes from grilling to sautéing, baking, or slow-cooking. While costing slightly more than plain breast meat, many find the rib section worthwhile for added taste and ease of cooking. With its combination of light and dark meat, chicken breast with rib meat delivers a satisfying and well-rounded eating experience.