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Chicken breast.
It's versatile, but nothing is duller (or drier) than boneless, skinless chicken breasts, at least the way we usually encounter them. Smart and cheap home cooks know that legs and thighs have more juice and flavor (and a bit more fat but more iron, too). They're great in stews, gumbo, yellow rice, paella, barbecue and cacciatore. If chefs have fun with duck legs, why not conventional cluck?