When it comes to cooking poultry, chicken breast is undoubtedly a popular choice among meat-eaters. It is juicy, tender, and versatile enough to be used in various dishes. But have you ever heard of an airline chicken breast? This lesser-known cut of chicken has gained popularity among professional chefs and food enthusiasts. In this blog post, we will discuss what an airline chicken breast is, its unique features, and how to cook it to perfection.
What is an Airline Chicken Breast?
An airline chicken breast, also known as a Statler chicken breast, chicken suprême, or simply airline breast, is a specific cut of chicken that includes both the breast and the wing. The cut is achieved by removing the backbone and ribs of the bird, leaving the first joint of the wing attached to the breast.
This unique and elegant cut of chicken was created in the early days of airline travel when the airlines served gourmet meals to their first-class passengers. The breast with wing attached was designed to fit easily on the airline serving trays, giving passengers an impressive-looking meal that was easy to eat with one hand.
What Are the Unique Features of an Airline Chicken Breast?
One notable feature of the airline chicken breast is the presence of both white and dark meat. The breast portion is white meat, while the attached wing has dark meat. This combination makes the cut more flavorful and gives it a unique texture. Additionally, the wing bone serves as a handle, making it easier to eat without utensils.
Another feature of the airline chicken breast is its size and shape. The cut is typically larger than a traditional chicken breast and has a plump, rounded appearance. This makes it an excellent choice for presentation in more formal or elegant dishes.
How to Cook Airline Chicken Breast?
Airline chicken breast is a versatile cut that can be cooked in various ways. However, it requires some special considerations due to its unique features and size.
Bone-in Chicken Breast: Since the airline chicken breast includes the first joint of the wing, it keeps the breast meat moist and juicy during cooking. However, this also means that the cooking time may be slightly longer than traditional boneless chicken breasts. To cook a bone-in chicken breast, preheat the oven to 375°F. Pat the chicken dry with paper towels and season it with your choice of spices and herbs. Heat an oven-safe skillet over medium-high heat and add some oil. Once hot, add the chicken breast to the skillet and sear it for about 4-5 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for another 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Sous Vide: Sous vide is an excellent method for cooking airline chicken breasts as it helps retain the meat’s moisture and juiciness. To cook sous vide, place the seasoned chicken breast in a vacuum-sealed bag and cook it in a water bath at 145°F for 2 to 2.5 hours. Once done, remove the chicken from the bag and pat dry with a paper towel. Heat a skillet over high heat and add some oil. Once hot, add the chicken breast to the skillet and sear for about 1-2 minutes on each side until golden brown.
Conclusion
An airline chicken breast is a unique and elegant cut of chicken that is perfect for special occasions or gourmet meals. It is a versatile cut that can be cooked in various ways, but it requires some special considerations due to its unique features. Whether you choose to roast it, grill it, or cook it sous vide, an airline chicken breast will undoubtedly impress your guests and elevate any dish you serve.
FAQ
Why is it called Statler chicken?
Statler chicken is a name that has been given to a style of chicken preparation, and it has been used by many restaurants and businesses for over a century. However, the origin of the name itself is still somewhat unclear. While there are several explanations for the name’s origin, none of them seem to have a definitive answer.
One of the most popular explanations is that Statler chicken is named after a hotel in Buffalo, New York, called the Statler Hotel. The story goes that the hotel’s head chef, William Reed, created the dish in the early 20th century, and it became so popular that other restaurants started to serve it as well. The hotel’s name then became associated with the chicken dish, and it was eventually simply called Statler chicken.
Another explanation for the name’s origin suggests that it may have first been served on airplanes. According to this theory, part of the wing was left on the boneless breast to make it look bigger when airlines used to serve free meals on flights. Passengers would see the chicken and think they were getting a larger portion than they actually were, which made them feel like they were getting a good deal.
There are also some theories that the name may have come from a person named Statler, but there is little evidence to support this claim. Some say that the dish was created by a chef named Ellsworth Statler, while others suggest that it may have been a favorite of a wealthy businessman named E. F. Statler. However, there is no conclusive evidence to support either of these claims.
Despite the lack of a clear origin story, Statler chicken has remained a popular dish for many years. It is typically made by taking a boneless chicken breast and leaving a small section of the skin on one side. The chicken is then seasoned and seared in a hot skillet, and finally finished in the oven. It is often served with a sauce made from the juices and pan drippings, along with a variety of sides like mashed potatoes or green beans.
While the exact origin of the name Statler chicken may remain a mystery, one thing is clear: this dish has been enjoyed by people all over the world for many years, and its popularity shows no signs of slowing down.
What is a breast wing?
A breast wing, also known as a Wing On or Airline Breast, is a cut of chicken that includes the boneless breast with the skin on and the wing joint still attached. This particular cut of chicken is considered high-end because of its presentation, and is often served in upscale restaurants. The name Airline Breast comes from the golden age of aviation when chicken was served with a small wing bone still attached, reminiscent of an airplane wing.
The Wing On breast is known for its uniformity in size and weight, making it an excellent choice for cooking evenly, whether grilled, roasted, or pan-seared. Each wing on breast typically weighs around 16 ounces or 454 grams, and each whole wing on breast consists of two roughly 8 oz portions plus the wing, which can be used for presentation purposes or discarded if not desired.
The skin is left on the chicken breast to provide a crispy texture and enhance the flavor of the meat. The wing portion attached to the breast adds another flavorful dimension to the dish. The aerodynamic shape of the wing also adds an aesthetic appeal that is preferred by fine dining establishments.
The wing on breast is a versatile cut of chicken that can be used in a variety of dishes, from elegant dinners to casual barbecues. Its uniformity in size and weight make it ideal for consistent cooking results, and its presentation makes it a crowd-pleaser. The next time you’re looking to elevate your chicken dish, consider the wing on breast for a sophisticated touch.
Is a split breast a breast quarter with the wing removed?
There is a common misconception that a split breast and a breast quarter without the wing are the same thing, but in reality, these two cuts of chicken are quite different. A breast quarter without the wing, as the name indicates, is the breast quarter that is attached to the back portion but with the wing removed. On the other hand, a split breast is the whole breast cut in half parallel to the breast bone to create two equal halves.
One of the major differences between these two cuts of chicken is the way they are prepared and cooked. Since a breast quarter without the wing still has the back attached, it is often used in dishes where it requires further cutting or deboning. It is commonly used to make chicken stock or added to soups, stews, and casseroles. In contrast, split breasts are typically used for dishes that require more substantial and flavorful meat, such as grilling, baking, or frying.
Additionally, when it comes to flavor and tenderness, split breasts and breast quarters without the wings have different characteristics. Despite being the same cut, the breast quarters without wings tend to be a little bit tougher and less juicy than split breasts. This is due to the presence of the back, which is bone-heavy and has less meat as well as a lower fat content compared to the split breast.
While some may believe that a split breast and a breast quarter without the wing are the same, they are actually distinct cuts of meat with different preparation methods, cooking techniques, and flavor profiles.
What’s the difference between chicken breast and chicken wings?
When it comes to chicken meat, there are many different cuts available, each with distinct characteristics in terms of texture, flavor, and nutrition. Two of the most popular cuts are chicken breast and chicken wings. Both chicken breast and chicken wings are commonly used in a wide variety of recipes, but they have several differences that set them apart.
Chicken breast is considered one of the healthiest parts of the chicken. It is the meat from the breastbone of the chicken and is usually boneless and skinless. Chicken breast meat is composed mostly of white muscle fibers, which are low in fat and high in protein. As a result, chicken breast is a lean source of protein that is a staple in many diets around the world. A 3-ounce serving of cooked chicken breast contains about 140 calories, 1.5 grams of fat, and 26 grams of protein.
On the other hand, chicken wings are a much different cut of meat. Chicken wings come from the shoulder joint of the chicken and are made up of three distinct parts: the drumette, the wingette, and the tip. Wing meat is different from breast meat as it has a higher percentage of dark meat, which is more flavorful and has a higher fat content. Chicken wing meat has a 3.5% fat content, which is almost triple that of chicken breast meat. This higher fat content gives chicken wings a richer taste and a more succulent texture than chicken breast meat. However, the fat content also makes chicken wings a less lean source of protein compared to chicken breast. A 3-ounce serving of cooked chicken wings contains about 180 calories, 12 grams of fat, and 16 grams of protein.
Chicken breast and chicken wings also differ in terms of how they are prepared. Chicken breast meat is often used as the main ingredient in food dishes that favor a milder flavor profile, such as salads, casseroles, and stir-fries. On the other hand, chicken wings are typically used in recipes that require a more robust flavor, such as buffalo wings, barbecue wings, and other spicy dishes.
Chicken breast and chicken wings are two popular cuts of chicken meat that differ in terms of fat content, flavor, and how they are used in cooking. Chicken breast is a lean source of protein that is versatile and can be used in a wide variety of healthy recipes, while chicken wings are a more indulgent treat that is best enjoyed in moderation. Both cuts have their own unique characteristics that make them favorites among chicken lovers around the world.
Why is a boneless wing called a wing?
The concept of boneless chicken wings has been around for a while, but the term “boneless wing” can be misleading. Essentially, a boneless wing is not actually a wing at all! Traditional chicken wings consist of three parts – drumette, flat and tip – and are often deep-fried and coated in a sauce. However, boneless wings are usually just small pieces of chicken breast that are cut up into smaller sizes and then battered and fried like a chicken wing.
So, why are they called wings? It seems to be a way for restaurants to market a non-wing item as a spinoff of the classic chicken wing. Because chicken wings are so popular as a restaurant appetizer or finger food, it’s not surprising that restaurants would want to create something similar without the mess that comes with eating traditional wings. By branding them as “boneless wings”, they can offer the same flavors and sauces as traditional wings, but in an easier-to-eat format.
Of course, not everyone is sold on the name. There are some who argue that calling them “boneless wings” is just a way to justify charging more for chicken nuggets. Others suggest that it’s simply a marketing ploy, designed to appeal to people who love wings but don’t want to deal with the bones. Regardless of your opinion on the name, the popularity of boneless wings continues to grow. In fact, many restaurants have even begun offering vegetarian boneless wings made with tofu or other meat substitutes!
The term “boneless wing” is really just a way for restaurants to market small pieces of chicken breast in a way that appeals to fans of the classic chicken wing. It may be a marketing tactic, but it seems to be an effective one, as boneless wings continue to be a popular item on restaurant menus.
What are the two types of wings called?
Chicken wings are undoubtedly one of the most popular finger foods around the world. Whether it’s served as an appetizer, a main course, or a party snack, chicken wings are always a crowd-pleaser. However, many people do not know that there are two types of chicken wings: drums and flats.
The drumette, commonly referred to as the “drum” is the piece of chicken that resembles a mini drumstick. It is thicker and meatier than its counterpart, the flat. It is called a drumette because it looks like a small drumstick. The drumette is shaped like a thick teardrop and has only one bone running through its center, much like a chicken leg. It tends to be the preferred wing portion for those who love a lot of meat.
On the other hand, the flat is a thin and leaner cut of chicken that resembles a flat paddle. It has two long bones, with a large, flat piece of meat attached to one side. The flat or “wingette” is typically more challenging to eat due to its bony structure, but some prefer it because of its crispy skin and ability to absorb more sauce.
When ordering chicken wings, customers can choose between drums, flats, or a mixture of both. Many restaurants and bars also offer various sauces and seasonings to accompany the wings, making them even more delicious. However, it is essential to know that there are two types of chicken wings, so you can choose the option that suits your palate, serving, and preference better.
Chicken wings come in two main types, drums and flats, each with its unique texture, bone structure, and flavor profile. Whether you prefer your chicken wings crispy, saucy, spicy, or mild, understanding the difference between drums and flats is essential to select the perfect wing for a delectable experience.
Is a wing a drumstick?
The question of whether a wing is a drumstick is a common one, particularly among people who are not familiar with the different parts of a chicken’s anatomy. To answer this question, it is important to understand what each of these terms means and how they relate to each other.
Firstly, a drumstick is a part of a chicken’s leg that is generally considered to be a dark meat. It is produced by cutting a whole leg through the joint between the tibia and the femur. The drumstick consists of the drumstick and patella. It is one of the most popular parts of the chicken, often used in recipes such as fried chicken or chicken drumsticks with barbecue sauce. The drumstick is known for its tender and flavorful meat, which is perfect for grilling, baking, or pan-frying.
On the other hand, a wing is a part of the chicken’s body that is primarily made up of white meat. A whole wing is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. Chicken wings are a popular food item in many parts of the world and are often served as appetizers or party food. They can be cooked in a variety of ways, including frying, baking, or grilling, and are often seasoned with spices, sauces, or other flavorings.
So, to answer the question, no, a wing is not a drumstick. While both parts come from a chicken’s body, they are located in different areas and have different characteristics. The drumstick is a part of the leg, while the wing is a part of the bird’s body that includes the shoulder joint and the upper arm bone. Additionally, the meat from these parts has different textures, flavors, and cooking methods, making them distinct from each other.
Understanding the different parts of a chicken’s body and the characteristics of each can be helpful when cooking or ordering chicken. While the terms “wing” and “drumstick” may sometimes be used interchangeably, they refer to different parts of the bird and should not be confused with each other.
