I read that there's a glut of chicken breasts in the US because the dark meat of the chicken, which is preferred worldwide (except in the US) is exported overseas to foreign countries for higher profits. The Americans like breast meat, so the price is jacked up because of demand so the profit margin is greater than for the same weight dark meat. Just as an aside, we're going to raise our own free range chickens for consumption. The majority of the chickens sold in the supermarket are termed "frankenchickens" because the are a hybrid that matures in approximately eight weeks and must be butchered at that time because by that age they begin having heart attacks and their legs break due to their rapid excessive weight gains. Sounds gross to me!!!!!!! But nothing a little ketchup won't fix!!!!!!!!!!!!!!!!!!!!!!! Ha.
We are, too. I'm not positive we'll save a lot of money, especially if supplemental feed is needed, but I'm sure the meat will be healthier than chickens from battery farms.
I have some info on raising (websites/books) organic, free-range chickens if you're interested.
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In order to keep your boneless chicken breast more moist while cooking, brining them is the way to go. Search the net for instruction. Great also for chops and that Thanksgiving turkey.
Brining is a great way to go with chickens. I now only buy Bell and Evans chickens. Despite the cost differential I will never go back to the Purdue style processed chickens, huge difference in taste and quality and healthfulness imo. Life is not just about the lowest possible personal overhead is it?
I'm part of the boneless skinless chicken breast crowd , purchased in bulk at the local wholesale club. I know I am paying more but there is no way in hell I'm cutting up a whole chicken. The grossness factor does me in. Fuggetabotit!!
Thank you all for buying the yucky breasts. I'll help keep the chicken parts balanced by buying the packages of legs & thighs. (sometimes boneless/skinless thighs when on sale) (actually, still eating raw vegan stuff when dining at home...BUT, when I was cooking poultry - it's all about the dark meat!)
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10# Legs and Thighs cost $4, on sale. Roast em up until the meat is all cooked. Yield about 4# of cooked chicken, plus at least 6 pints of stock. Altogether, maybe $15 to $20 worth of supper stuff for a direct time investment of maybe an hour, once you've done it a few times.
Plus the stock is unsalted (necessary, for us salt intolerant folks) and really tastes like chicken!
I work at walmart and sometimes they have chicken that is about to go bad and they sell it for nearly nothing. I bought four 10 lbs bags of things and legs for $2 a piece. Since they expired at midnight I made sure they were in the freezer by 11:30pm after I got off work.
I work at walmart and sometimes they have chicken that is about to go bad and they sell it for nearly nothing. I bought four 10 lbs bags of things and legs for $2 a piece. Since they expired at midnight I made sure they were in the freezer by 11:30pm after I got off work.
Nothing better than deep fried, almost bad, chicken "things"...
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Originally Posted by REWahoo
Nothing better than deep fried, almost bad, chicken "things"...
Where do "Chicken McNuggets" come from?
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That's OK. I'll buy those packages of yummy, healthy boneless/skinless chicken breasts only. After all, SOMEONE's got to eat the breasts so that there are plenty of thighs left for our more frugal folks!
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