chicken breast

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Both. Also, the boneless, skin-on breasts you can get from Schnucks.
Last week I brined some of the boneless skin-on breasts then smoked them
with some mesquite out on the grill. Yum. I pulled the skin off of the
extras, tore the meat up for chicken slad and fried the smoked skins
crisp for a snack for my 11 year-old son and his buddy.

<Buddy> Your mother makes weird snacks.
<Son> Yeah, sometimes. So does that mean I can I have your chicken skin?
<Buddy> No.

Kathleen

Stan Horwitz wrote:
Of

Quoted message said:

course, the most cost effective option is to buy whole chicken, which is
the cheapest per pound.

Where I shop, chicken leg quarters are cheaper than whole chickens.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Blair P. Houghton said:

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Fat's still fat and I count grams.

$1.69 for boneless-skinless is a screaming deal these days, and they
keep for a very long time if larded properly.

Before my Tilia gets them, they require only portioning into 4-oz
filets (and a little de-fatting if the grocery has gypped me by tucking
the adipose bits underneath).

But the chioce is (more commonly) split-with-ribs @ $1.69/lb vs.
boneless-skinless @ $4.69/lb...

I wait for sales rather than pay those kind of prices. That's crazy!

Quoted message said:

Then I look for deals on pork, and trust I have plenty of chix in the
freeze.

--Blair

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

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

Quoted message said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Chicken on the bone is always more flavorful, as is pork on the bone when
broiling, roasting or braising. I would only use skinless and boneless for
something like a stir-fry or if they were on special and really cheap.

*** Free account sponsored by SecureIX.com ***
*** Encrypt your Internet usage with a free VPN account from http://www.SecureIX.com ***

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

Quoted message said:

AC said:

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

that's a great price for both of them. personally, i'd skip the chicken
[censored] and go for the thighs. much more flavorful and economical in my
opinion. i've always maintained that chicken breasts are the most over

rated

Quoted message said:

Quoted message said:

chunk of meat around!

Agree, we usually buy thighs for the same reason. The white meat is just
too blah.

Especially when overcooked, as most people do.

*** Free account sponsored by SecureIX.com ***
*** Encrypt your Internet usage with a free VPN account from http://www.SecureIX.com ***

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

Quoted message said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

I would buy some of each. The split breasts with skin (which would go to
the cat) and the bones (which would be used for broth and stock). And the
boneless, skinless for quick, no fuss cooking.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

Steve Wertz <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Do you make stock with only the bones of the whole breast? I have been
making stock with the carcass; but my last trip buying whole breasts was
with the bone-in. Now I'll have some chicken bones, but not a whole
carcass; would you make stock from just these bones?
Thanks so much.

You can use just chicken breast bones (and the cartilage, of
course). There isn't any noticeable difference using
thigh/back/leg as opposed to breat bones for stock - unless you
leave a lot of meat on them. Bones are bones. The breast bones
will produce a clearer stock.

Always give them a quick bake at a very high temp first.

-sw

And add just a splash of vinegar to the water/bones etc - helps to leach
more of the calcium from the bones for a richer stock.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

Dee Randall said:

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

Quoted message said:

Quoted message said:

You can use just chicken breast bones (and the cartilage, of
course). There isn't any noticeable difference using
thigh/back/leg as opposed to breat bones for stock - unless you
leave a lot of meat on them. Bones are bones. The breast bones
will produce a clearer stock.

Always give them a quick bake at a very high temp first.

Thanks for the bake-at-high-temp hint. I would've forgotten it.
Thinking ahead - 450º for 12 minutes?

That would be about right.

Just noticed this thread has been crossposted.... to soc.China?
Trimmed.

-sw

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

Quoted message said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

I always buy the split breasts. I debone them myself and then boil the
remaining parts for a) divine broth and b) lots of yummy chicken that can be
used in soups, stews, casseroles, etc... It takes about an hour of my time
every couple of months, but it is a worthwhile effort in our house.

sarah bennett said:

Where I shop, chicken leg quarters are cheaper than whole chickens.

chicken leg quarters kick ass. they are great roasted, fried or braised.
the 10lb bag is a great deal when they're on sale. i like to separate them,
bone out the thighs and freeze the legs for later use. boneless thighs are
culinary gold imo. they are the answer to over priced and bland chicken
[censored]. i haven't met a chicken dish yet that wasn't better with dark meat.
'course, opinions vary.

is it better to use white or dark meat to make yummy broth and chicken
soup? What's an easy chicken soup recipe?

George said:

AC said:

that's a great price for both of them. personally, i'd skip the chicken
[censored] and go for the thighs. much more flavorful and economical in my
opinion. i've always maintained that chicken breasts are the most over rated
chunk of meat around!

Agree, we usually buy thighs for the same reason. The white meat is just
too blah.

Hence kung pao, mu shu, orange, and other good things. No need to use a lot
of grease, either.

Tofu -- the other white food-substance.

--
Cheers,
Bev
+++++++++++++++++++++++++++++++++++++++++++++++++
Little Mary took her skis upon the snow to frisk.
Wasn't she a silly girl her little * ?

Ira Humperdink MD said:

is it better to use white or dark meat to make yummy broth and chicken
soup? What's an easy chicken soup recipe?

1 whole chicken
1 onion
2 stalks celery
2 carrots

Chop vegies
Boil chicken whole and then remove from stock, debone, add meat and
veggies back to stock, cook until veggies are done, seasoning to
taste.. I always add a bit of garlic <G>.

As a treat add tortillias ( sliced into strips) instead of dumplings.

--
The Verminator

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

I'd got for the split breasts with bones and skin. I have this thing
for homemade chicken stock so I tend to buy chicken with bones and
skin. Roast the bones and skin for about 15 minutes at 450, with an
onion, carrot or two and a couple ribs of celery then into the stockpot
it goes.

Jessica

DEFINITLY, SPLIT BREAST!

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

No brainer. Buy 3#, I'd save $2. Take that $2, invest in Lotto tickets.
($200 million, Friday. My psychic sez, get ready!!)

Quoted message said:

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

It's not the fat, per se, it's what's IN the fat.

"You are what you eat...and what the animals ate"~Jon L

AC said:

chicken leg quarters kick ass. they are great roasted, fried or braised.
the 10lb bag is a great deal when they're on sale. i like to separate them,
bone out the thighs and freeze the legs for later use. boneless thighs are
culinary gold imo. they are the answer to over priced and bland chicken
[censored]. i haven't met a chicken dish yet that wasn't better with dark meat.

Well of course. They have about 8 times the fat.

(Breasts are about 1.2% fat, thighs are about 10% fat.)

Blair P. Houghton said:

AC said:

chicken leg quarters kick ass. they are great roasted, fried or braised.
the 10lb bag is a great deal when they're on sale. i like to separate them,
bone out the thighs and freeze the legs for later use. boneless thighs are
culinary gold imo. they are the answer to over priced and bland chicken
[censored]. i haven't met a chicken dish yet that wasn't better with dark meat.

Well of course. They have about 8 times the fat.

(Breasts are about 1.2% fat, thighs are about 10% fat.)

The best thing about breasts is that they're handy chunks of protein that
taste like whatever you mix them with. I just don't like the taste of bird-meat.

--
Cheers, Bev
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
"I'm not proud. We really haven't done everything we could to protect
our customers. Our products just aren't engineered for security."
--Microsoft VP in charge of Windows OS Development, Brian Valentine.

what do you do with the extra cellery? i don't like to buy cellery
because i can never use up all of it.

Ira Humperdink MD said:

what do you do with the extra cellery? i don't like to buy cellery
because i can never use up all of it.

I use it in Tuna Salad, Chicken Salad, and almost any homemade soup.
None goes to waste-believe me !

--
The Verminator