The budget bird? Fancy that

It has been a while since our fine-feathered dinner went from funky chicken to fancy chicken.

But lately, the sticker price of the first white meat, especially the popular boneless, skinless chicken breast, is enough to turn a poultry lover into a full-time vegetable eater. One package of two pieces for $7 or more? Time to rethink dinner. Boneless pork chops and London broil are better deals.

Several things have conspired to drive up chicken prices. High fuel and feed costs, plus a reduction in production, are pushing prices ever higher. Still, there are ways to get more meals for your money as long as you're willing to branch out from your steady diet of boneless, skinless white meat.

If you learn how to use the rest of the bird, plus master the art of carving, perhaps even butchering, you can enjoy chicken and still have money left for dessert. Thighs and legs, plus white meat on the bone, are better values and offer additional taste, too. Yes, they have more calories and fat grams, but it's likely you are adding breading, sauce or something else to that breast meat to make it taste like something. We all agree it's healthier, but the taste factor ranks low.

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