The choice between bone-in, skin-on breasts over boneless, skinless ones often comes down to preference. If you're indifferent, opt for bone-in, skin-on when making stocks or stews for added flavour. While less lean, the extra layer of fat from the skin allows it to be more forgiving when cooking, so you're less likely to end up with a dry chicken breast. Located in Okotoks Alberta, Mountain View Poultry raises their chickens without antibiotics, hormones or steroids.

COOKING TIP: Fire up the BBQ for this one! The bone will help keep the meat together while the skin will keep it from drying out making it a great piece of lean meat to BBQ. Want to stay inside? For crispy skin, bake them in the oven at 400°F until they reach an internal temperature of 165°F.