I wonder how much of that price difference per pound is due to the different value of the various ‘cuts’ (is that the right word for chicken?) from the bird, and how much of it is due to rising costs of meat processing? The breast is typically the priciest part of the chicken, and you can’t eat bones, so it’s not surprising that a whole chicken has a lower price per pound than boneless/skinless breasts - but I dimly recall that poultry processing facilities have been a bottleneck of late…
Albaby