Airline chicken

Airline chicken is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.[1] The cut is also known as a frenched breast.[2] It is also known as "statler chicken", a name which originated from the Boston Hotel Statler, built in 1927 by E.M. Statler.[3] A chicken dish stating it is "Statler" means it is a breast of chicken with the drumette still attached. It can be accompanied by any type of sauces or side dishes.

See also

References

  1. ↑ "Do Try This at Home". Chicago Tribune.
  2. ↑ Schneller, Thomas (2010). Poultry: identification, fabrication, utilization. Clifton Park, NY: Delmar, Cengage Learning. p. 40. ISBN 1435400380.
  3. ↑ "Statler chicken" www.Boston.com. Retrieved 2010-12-01
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