"More Chicken Than A Hen Haus...!!!"

Gregory Morrow said:

My local soopermart (Treasure Island in Chicawgo) has chicken leg quarters
for 25 cents per pound, a great price. Since I love bargains I dragged home
about 20+ pounds of the things last night and fried them up. Last week I
had made chicken and sausage gumbo (in my new crockpot) and for the chicken
I used bone - in/skin - on breasts. The gumbo was very good but using
breast meat in this recipe resulted in dry and relatively tasteless
chicken...coulda been tofu or even cardboard for all the taste/consistency
it had.

Someone mentioned here that thigh meat has 10 percent fat content, breast
meat much less (I knew that; also those breasts I used had been in the
freezer for a whiles so I was compelled to use them). I'm making the gumbo
again with the thigh/leg meat only so I'll solve the "dry meat" problem I
think...it is cooking right now.

I have lotsa bones left so I am also in the process of making stock, I
lately have taken to making my own stocks -- no more store - bought stocks
for me. I really like the process of making stock, it's "therapeutic" I
guess.

After filling the crockpot to the BRIM (it's the big 6 - quart model) I
still have a huge amount of chicken meat left. Think I'll freeze it for
future use...like soup!

My place smells great but man I am rather CHICKENED - OUT...in any case this
cluck is going to fix hisself a drink and then go out to tell some of the
gang that they'll be getting gumbo this weekend (it's always a crowd -
pleaser).

--
Best
Greg

What type of crockpot did you get Greg? I'm leary of freezing legs
and thighs without boning them because there are always black spots
around the bone after cooking frozen legs...have you noticed
this?....Sharon

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

snip
I'm leary of freezing legs

Quoted message said:

and thighs without boning them because there are always black spots
around the bone after cooking frozen legs...have you noticed
this?....Sharon

Maybe this is the problem http://tinyurl.com/emx5n

Janet Bostwick said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

snip
I'm leary of freezing legs

Quoted message said:

and thighs without boning them because there are always black spots
around the bone after cooking frozen legs...have you noticed
this?....Sharon

Maybe this is the problem http://tinyurl.com/emx5n

It probably is Janet. I only buy boneless thighs now and don't use
legs unless I'm grilling chicken....Sharon

biig said:

Gregory Morrow said:

My local soopermart (Treasure Island in Chicawgo) has chicken leg quarters
for 25 cents per pound, a great price. Since I love bargains I dragged home
about 20+ pounds of the things last night and fried them up. Last week I
had made chicken and sausage gumbo (in my new crockpot) and for the chicken
I used bone - in/skin - on breasts. The gumbo was very good but using
breast meat in this recipe resulted in dry and relatively tasteless
chicken...coulda been tofu or even cardboard for all the taste/consistency
it had.

Someone mentioned here that thigh meat has 10 percent fat content, breast
meat much less (I knew that; also those breasts I used had been in the
freezer for a whiles so I was compelled to use them). I'm making the gumbo
again with the thigh/leg meat only so I'll solve the "dry meat" problem I
think...it is cooking right now.

I have lotsa bones left so I am also in the process of making stock, I
lately have taken to making my own stocks -- no more store - bought stocks
for me. I really like the process of making stock, it's "therapeutic" I
guess.

After filling the crockpot to the BRIM (it's the big 6 - quart model) I
still have a huge amount of chicken meat left. Think I'll freeze it for
future use...like soup!

My place smells great but man I am rather CHICKENED - OUT...in any case this
cluck is going to fix hisself a drink and then go out to tell some of the
gang that they'll be getting gumbo this weekend (it's always a crowd -
pleaser).

--
Best
Greg

What type of crockpot did you get Greg? I'm leary of freezing legs
and thighs without boning them because there are always black spots
around the bone after cooking frozen legs...have you noticed
this?....Sharon

It's a Rival, the big six - quart model....

I generally don't freeze anything but breasts, the leg quarters simply
take up too much room in my freezer (they are cheap enough regularly, I
don't feel a need to "stock" up like I do when breasts are 99
cents/pound). I will occasionally buy boneless thighs to freeze.
Chicken legs by themselves are something I rarely ever buy, the bone -
to - meat ratio is simply too high, not worth it for the puny amount of
meat you get. Good for making stock, though...

The gumbo is dee - lish, I'm having folx over tomorrow (Sunday) to help
me eat it. I'll be serving it with rice, cornbread dressing, and a veg
medley of broccoli, cauliflower, and red peppers (sauteed briefly in
olio with some orange juice to deglaze and garnished with sesame seeds
and a dab 'o butte to top things off). They'll bring the beer...

One thing I did with the gumbo was to add a poblano chile in addition
to the regular jalapenos, adds a bit of "complexity" to the heat...

--
Best
Greg