Feeling a little Chicken ???

Greetings Carnivores,

Who doesn’t like Chicken? It’s one of the highest volume, commercially produced, affordable proteins … period. They’re always available, the price doesn’t really fluctuate seasonally like Beef, Pork and Lamb and, whether you choose Free range or Grain fed, it’s always a great value for your protein dollars. The only time it’s NOT really a bargain is when you choose to buy parts vs. the whole bird because then you’re just paying for someone else’s labour.

I know I’m not really telling you something you don’t already know here and, I mean no offence to anyone … I thought I’d just highlight a few things for you that I ALWAYS do.

I ALWAYS look for specials on Drums, Thighs, Leg quarters and Whole birds. Whenever possible, I will buy the bird whole. This to me is a no-brainer since they’re just so easy to take apart. When you find them on sale, buy 3, 4 or 5 at a time, take them all apart (or leave them whole for roasting) and freeze. When buying Whole birds, I especially love having the neck and back section, as well as the pouch of giblets (Heart, Liver and Gizzard) left over after taking them apart for making stock. If you prefer to have your Breasts boneless, it’s a piece of cake to remove the bones yourself AND don’t worry, it’s pretty hard to mess this up. Even if you leave a little meat on the bones it doesn’t matter; you’re adding to your pile of wonderful bones and skin in the stock pot. And, incidentally … I usually take the Breasts off the bone using just my thumbs … (yes, it’s just THAT easy!!).

Leg quarters are almost ALWAYS on sale somewhere and, RIDICULOUSLY cheap too!!! Keep in mind, the Leg quarters always come ‘Back attached’ but, don’t worry about that either … you can cook them any way you like with or without the ‘Back’ on. If you choose to remove it before cooking, simply flip it over, follow the bones with the blade of the knife on the inside, slip the point of your knife into the hip socket joint and remove, but remember to save the bones for your stock pot.

Nothing could be easier than making your own Chicken stock too … throw everything into a stock pot, add the Holy Trinity of aromatic vegetables (Onion, Carrot and Celery), a pinch of salt, fresh ground black pepper, a couple of Bay leaves, fresh Thyme and Sage … really, whatever you fancy. Cover with fresh cold water, bring to a boil then, simmer for a couple of hours. VIOLA !!! Skim the fat off the top, let cool and freeze for soups, stews, making Rice, Quinoa, Couscous … whatever, the sky’s the limit!!!

Chicken … is there anything easier or better??? Smoked, BBQ’d, Stewed, Roasted, Fried, Sautéed … “Honey … I have a GREAT idea for dinner”

Stay hungry Carnivores and remember to ‘like’ and ‘share’ my stuff on facebook http://www.facebook.com/carnivoreconfidential.com and, follow me on Twitter @DougieDee

11 thoughts on “Feeling a little Chicken ???

  1. Hey Doug, long time no talk! Love the blurb on chicken. Maybe it’s just me but I’ve found chicken breast prices sky high for the most part (although I found boneless, skinless organic chicken breasts at 2.50! a pound this week which was 10.00 off! best believe I bought out the entire bin :)).

    I agree with you, for my money the best bet is whole chicken, I have often got it at 2.00 a pound. Plus, you get the carcass for stock, which is win-win in my book.

    My question is it seems that chicken wing prices are insane now, I’m assuming this is due to the continuous wing eaters out there. But I mean really, 5.00 a pound for wings?

  2. Hey Norm … yes, long time. Glad you’re still here, reading and interested … thx for your support. 🙂 I agree with you about the breasts … I never buy them (or at least … rarely). For my $$$, I’d really rather eat the legs … they’re soooooo much more flavourful. Don’t even get me started about the wing and, yes … you nailed it … supply and demand. Geeze, … to think they were a ‘throw away’ portion just a few years ago …
    Stay hungry friend

  3. Reblogged this on Carnivore Confidential and commented:

    Greetings Carnivores,
    I bought some fresh whole Chickens we had on sale the other day and I was reminded of a Blog post I wrote a while back. I believe that post deserves to be revisited, especially since I have been fortunate enough to gather a whole bunch of new followers to my humble Blog that may NOT have seen it.
    Twice as nice, second time around. I hope you enjoy.
    Please click “FOLLOW” at the top of my page and you’ll receive notifications every time I write something here.
    Stay hungry Carnivores.

  4. Yardbird is hard to beat. I agree with you on the breast—my wife loves it but I think it lacks the flavor of the other parts.

    Discovering how to make stock, and how much better it is than store bought, has made me twice the cook. Great post, glad you reposted.

  5. Glad you are back blogging! I am pretty lazy when it comes to chicken so I do tend to buy my chicken meat already cut up in portions. I will have to take your advice and buy the whole bird it will definitely be cheaper.

    • Thank you So much!! Yes … I have been away, rather caught up in the day to day and finding it hard to motivate myself to write. I really appreciate your support though, and love the fact that I have kind people who follow my humble musings about meat (like you), and THAT inspires me to keep writing. Please DO buy the whole birds … they are SOOOO much cheaper than the sum of the parts combined and very easy to deal with. Listen … I find it VERY hard to believe that ANYONE who has the patience to make such beautiful cakes as you do, can be ANYTHING but lazy … I have faith in you !! Stay hungry my friend.

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