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[rps]

Buy the whole chicken on the weekend and cut it up yourself. Parts go into vacuum bags for freezing. Better quality. Lesser price.

 

[snagged in outlet 3]

1 hour ago, ness said:

Yeah, I hear you on that. We needed chicken breast for a recipe and it was pretty slim pickings at the store this weekend. 

So, do you uaually buy a whole chicken? We’re usually trying to keep prep time manageable, especially on weeknights, and like the convenience of breasts.  

They also have them cut up in pieces.  I like dark meat and wings and if wasn’t for my wife I wouldn’t buy a breast.  

[rps]

1 hour ago, snagged in outlet 3 said:

They also have them cut up in pieces.  I like dark meat and wings and if wasn’t for my wife I wouldn’t buy a breast.  

I learned to make an eight piece chicken with about equal meat per piece. The following is the closest I could find. When I have the time I will do a pictorial explanation.

http://buttonsoup.ca/8-cut-chicken-the-classic-fried-chicken-cut/

[Gavin]

Chickens are easy to butcher . Takes about 2 minutes to piece one out with skin on. A bit longer if you want to remove the skin, but crispy skin is the best thing on a chicken. Pop the wishbone out first, and do not forget the back oysters. 

[rps]

5 hours ago, Gavin said:

Chickens are easy to butcher . Takes about 2 minutes to piece one out with skin on. A bit longer if you want to remove the skin, but crispy skin is the best thing on a chicken. Pop the wishbone out first, and do not forget the back oysters. 

What he said ^

 

[snagged in outlet 3]

8 hours ago, rps said:

I learned to make an eight piece chicken with about equal meat per piece. The following is the closest I could find. When I have the time I will do a pictorial explanation.

http://buttonsoup.ca/8-cut-chicken-the-classic-fried-chicken-cut/

Oh I can cut up a chicken.  My mom was raised on a farm and she butchered live birds as a youngster.  She made sure all of us could do it. I just replying to Ness that they sell pieces too.

[ness]

Yeah, I can cut up a chicken too. Can't say I'm the best at it though. I generally only do it if I'm making soup or fried chicken. I like the dark meat too and the recipe I was making could well have been better with it. The boneless/skinless breast is a compromise, and this is a one pot meal. Wifey and I both work, so we want weeknight meals to come together pretty quickly with minimal clean up. 

[snagged in outlet 3]

4 minutes ago, ness said:

Wifey and I both work, so we want weeknight meals to come together pretty quickly with minimal clean up

Us too.  Most times we just buy a small 2.75 - 3.00 pound bird and cut up, spatchcock or cook whole.  Leftover meat makes good nachos.  But I'm not at all opposed to buying pieces of them little birds to save time and hassle.  My favorite is a pack of drummies!!  Grilled, fried or whatever.

[rps]

This afternoon I did a cooking demo for staff at the local YMCA. I made Mediterranean Braised Chicken and Tabouli in 65 minutes. Afterwards they indicated they will set up a twice per month adult cooking class. I am very pleased.

Just before I started:

[ness]

13 minutes ago, rps said:

This afternoon I did a cooking demo for staff at the local YMCA. I made Mediterranean Braised Chicken and Tabouli in 65 minutes. Afterwards they indicated they will set up a twice per month adult cooking class. I am very pleased.

Just before I started:

Wait -- was the clock running while you pulled all that together??? And, how about washing, or at least rinsing dishes for the dishwasher...Or do you have people for that???  This working stiff gotsta know!  

Seriously, cool that you got the opportunity to share your knowledge with folks.