Many argue that bone-in cuts of meat or poultry are more flavorful than their boneless counterparts are, but if you're in a hurry to get dinner on the table, you may opt for boneless cuts. In some cases, boneless portions cook faster -- but not in all cases. Depending on the type of meat or poultry you're using, bone-in may be the way to go.
Boneless Vs. Bone-In Cooking Time
Chicken pieces certainly do cook faster if they're boneless. For example, a boneless breast half can take as little as 20 minutes to cook in the oven, versus a minimum of 30 minutes for a bone-in breast half. However, many cuts of meat like beef rib roast and pork roast cook in the same amount of time whether bone-in or boneless. Lamb is one exception; a boneless lamb roast will take longer to cook than a bone-in roast. In any case, use a meat thermometer to gauge the internal temperature of meat or poultry to ensure it reaches a safe temperature before consuming.
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