Boneless, or Bone-In Chicken Breasts A Better Buy
Eric
Hi,
Any thoughts on whether boneless chicken breasts, or bone-in chicken
breasts are a better buy.
Currently two Montreal area grocery chains have sales on Chicken
Breasts. On has boneless/skinless for $3.69 lb another bone-in for
$1.99 lb with back attached. So the bone-in is approximately 54% the
cost of the boneless-skinless variety. Does the skin, bones & back
etc.. of chicken breasts constitute greater, or less than 46% of the
mass of bone-in chicken breasts? (Sounds like one of those horrible
high school math problems :-) Yes, I know that many of these parts can
be used for other purposes such as soup, but these parts can usually
be bought relatively cheaply when the need arises.
So any thoughts on whether it is cheaper to buy bone-in, or boneless
chicken fillets for the purposes of getting fillets.
Thanks for your input.
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To Respond By E-Mail, Please Remove The SPAM Filter
From My e-mail Address.
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Ray Bruman
Eric (geda...@NOSPAM.rci.rutgers.edu) wrote:
: Any thoughts on whether boneless chicken breasts, or bone-in chicken
: breasts are a better buy.
: Currently two Montreal area grocery chains have sales on Chicken
: Breasts. On has boneless/skinless for $3.69 lb another bone-in for
: $1.99 lb with back attached. So the bone-in is approximately 54% the
Price/Costco here in California has frozen bone-in breasts for $.99/lb
in a re-closable bag containing 6 of them. I think it's great, because
chicken frozen all the way from the processor is less likely to have
cultured salmonella, etc. They can be shipped a long way from
Arkansas and other poultry states, so look around for bargains like this.
I had one for dinner last night, with braised shallots deglazed with
an extremely modest wine. Yum.
Being a science-weenie kinda guy, I once weighed the bones left over
after cooking and eating some chicken. It's a small percentage
(I don't remember it now) but you know they are pricing things based
on convenience and perception, not on delivered mass of pleasurable meat.
--
Ray Bruman rbr...@netcom.com
Jennifer Ours
You have to consider the weight of the bones and the skin and the
globs of fat they leave disguised under the skin. I prefer my chicken
off the bones and without the fat and skin.
Until about a year ago, I always caught the sales on the bone-in and
most times I would filet it. I am not good at fileting chicken. So
there was a lot of waste. I suppose if you cook them whole they
aren't such a bad buy.
Also consider that after you bring them home from the store where they
have been frozen once, you probably put them in the freezer again and
so they have been frozen twice by the time you cook them. Doesn't do
a lot for the taste and texture of the meat.
So anyway, my point is that I pay about 2.39 per pound for boneless,
skinless chicken breasts at a wholesale club. They have them everyday
and since they are flash frozen, they taste a lot better than the
twice frozen ones.
I will say one thing more. For all of Tyson being such a big brand
name, I have to say that theirs is pretty blah. They taste just like
the twice frozen ones. They are also huge and have more fat on them
than the brand I use (Hudson). Same price though.
Oh yes, yet another thing. They are flat and that makes them thaw out
faster or cook faster if you want to cook them from the frozen state.
And another thing. Even the boneless skinless that go on sale
frequently have already been frozen once and when you take them home
they are usually frozen again so they aren't as good as the flash
frozen ones. I'm done now..
Gloria Puester
In article <33295094...@newsflash.concordia.ca>,
geda...@NOSPAM.rci.rutgers.edu wrote:
> Hi,
>
> Any thoughts on whether boneless chicken breasts, or bone-in chicken
> breasts are a better buy.
>
> Currently two Montreal area grocery chains have sales on Chicken
> Breasts. On has boneless/skinless for $3.69 lb another bone-in for
> $1.99 lb with back attached. So the bone-in is approximately 54% the
> cost of the boneless-skinless variety. Does the skin, bones & back
> etc.. of chicken breasts constitute greater, or less than 46% of the
> mass of bone-in chicken breasts? (Sounds like one of those horrible
> high school math problems :-) Yes, I know that many of these parts can
> be used for other purposes such as soup, but these parts can usually
> be bought relatively cheaply when the need arises.
>
> So any thoughts on whether it is cheaper to buy bone-in, or boneless
> chicken fillets for the purposes of getting fillets.
>
> Thanks for your input.
I used to think I was being very thrify/virtuous by buying bone-in,
skin-on chicken breasts until I had time to check carefully one day int he
market.
Total price of a pkg. of 4 breasts with skin-and-bones was ~$5.00. A
pkg. of 4 boneless, skinless breasts, approximately the same size, was
also ~$5.00. This was regular price, with neither on sale. There's an
awful lot of bone in chicken breast!
It didn't take me long to decide that the convenience of not having to
stick my hands in freezing cold chicken was worth the literally very few
pennies difference. Of course when I use breast meat for salad, broth, or
soup where the skin-and-bones might add extra flavor, I have bought the
others. Another factor (which recently became important to me because of
a surprise December introduction to cardiac angioplasty) is that cooking
chicken with the skin on adds LOTS of unhealthy fat to an otherwise
healthy meal.
It all depends on what's on sale and what you think your time and
convenience is worth! Enjoy! gloria P.
Sophie Laplante
Ray Bruman <rbr...@netcom.com> wrote:
>Being a science-weenie kinda guy, I once weighed the bones left over
>after cooking and eating some chicken. It's a small percentage
>(I don't remember it now) but you know they are pricing things based
>on convenience and perception, not on delivered mass of pleasurable meat.
Being a science-weenie kinda gal ;) I once weighed the meat left over
after deboning chicken breasts. There was roughly 60% recoverable
meat and 40% bone, skin, and fat. (Perhaps cooked vs uncooked accounts
for the difference in our results?)
I usually end up buying boneless unless I need the bones for stock or
the price of bone-in is less than half the price of boneless.
-- Sophie Laplante -- G: (shouts) Who do you think you are? --
-- Dept of Computer Science -- R: Rhetoric! Game and match! --
-- University of Chicago -- -- Tom Stoppard --
-- sop...@cs.uchicago.edu -- R. & G. are Dead --
Curly Sue
I read somewhere, some time ago that it's not so much cooking the chicken with
the skin on but eating the skin that's the main problem.
If you're going to throw the skin out anyway, I'd agree that you might as
well go with the convenience of boneless, skinless to begin with!
In article <gpuester-190...@ii-220-iisi.smoky.ccsd.k12.co.us>
penm...@aol.com
In article <5gpamc$o...@camel2.mindspring.com>, djo...@mindspring.com (Jennifer Ours) writes:
>Subject: Re: Boneless, or Bone-In Chicken Breasts A Better Buy
>From: djo...@mindspring.com (Jennifer Ours)
>Date: Wed, 19 Mar 1997 18:18:31 GMT
>
>You have to consider the weight of the bones and the skin and the
>globs of fat they leave disguised under the skin. I prefer my chicken
>off the bones and without the fat and skin.
>Until about a year ago, I always caught the sales on the bone-in and
>most times I would filet it. I am not good at fileting chicken. So
>there was a lot of waste. I suppose if you cook them whole they
>aren't such a bad buy.
The best buy in chicken are the one's you buy whole, preferably alive and breathing.
At the very least, buy whole chicken and butcher it yourself. Then you will at least know that ALL it's parts are from the same healthy bird, and not a breast from a cancerous chicken whose mating breast was ground up for Purina, or worse yet, chicken franks.
Sheldon
Christine
In article <33295094...@newsflash.concordia.ca>
geda...@NOSPAM.rci.rutgers.edu (Eric) writes:
> Hi,
>
> Any thoughts on whether boneless chicken breasts, or bone-in chicken
> breasts are a better buy.
>
> Currently two Montreal area grocery chains have sales on Chicken
> Breasts. On has boneless/skinless for $3.69 lb another bone-in for
> $1.99 lb with back attached. So the bone-in is approximately 54% the
> cost of the boneless-skinless variety. Does the skin, bones & back
> etc.. of chicken breasts constitute greater, or less than 46% of the
> mass of bone-in chicken breasts? (Sounds like one of those horrible
> high school math problems :-) Yes, I know that many of these parts can
> be used for other purposes such as soup, but these parts can usually
> be bought relatively cheaply when the need arises.
>
> So any thoughts on whether it is cheaper to buy bone-in, or boneless
> chicken fillets for the purposes of getting fillets.
>
> Thanks for your input.
>
>
> ***************************************************
> To Respond By E-Mail, Please Remove The SPAM Filter
> From My e-mail Address.
> ****************************************************
It used to be that boneless was usually more expensive because you're
paying for the labor. However, they are always screwing around with
prices based on suppliers, availability, etc.
Have you tried eyeballing it? Assuming the chicken is prepackaged, you
could compare the cost of a package of four bone-in breast halves with
a package of 4 boneless. I'd look at a few packages so that you can
get a sense of the average. If they are not prepackaged, the butcher
will probably give you an idea of how much they mark up for boning.
Christine
Keith Rickert
>You have to consider the weight of the bones and the skin and the
>globs of fat they leave disguised under the skin. I prefer my chicken
>off the bones and without the fat and skin.
>Until about a year ago, I always caught the sales on the bone-in and
>most times I would filet it. I am not good at fileting chicken. So
>there was a lot of waste. I suppose if you cook them whole they
>aren't such a bad buy.
Another point - if you need boneless raw chicken, they are
kind of a pain to work with (at least for me).
From a whole chicken, I can remove the breast fillets very easily and
rapidly.
From the breast halves that are sold, it takes a lot more work
and its a lot messier. I'm not quite sure why that is,
except that maybe without the rest of the chicken skeleton
there to support it, I can't make the cuts I do on a whole chicken.
Keith
--
Keith Rickert | "How different in my native willage - soft
ke...@eve.cchem.berkeley.edu | music. Wiolins. The happy peoples, sitting
rick...@netcom.com | on their balalaikas, playing their samovars."
ke...@imppig.caltech.edu | Daffy, "Book Revue"
Relaena
Jennifer Philhower wrote:
> skinless were $3.99 per pound. With bone was $1.29 per
> pound. I use bones for stock, so this was a pretty simple
> choice.
>
> I don't really understand the inconvienence factor some folks
> seem to feel the bone-in has. It takes me about 5 minutes
> Chicken is very easy to skin, and the fat is simply removed.
> And nothing beats homemade stock for flavor.
Hear, hear Jen!
I agree with you on all counts... I enjoy cooking enough
so that the couple minutes it takes to cut out the bones is
worth it for me... and all those frozen bags of home-
made broth in my freezer mean my future meals
are quicker and tastier too.
Relaena
Harry Demidavicius
>Hi,
>
>Any thoughts on whether boneless chicken breasts, or bone-in chicken
>breasts are a better buy.
>
>Currently two Montreal area grocery chains have sales on Chicken
>Breasts. On has boneless/skinless for $3.69 lb another bone-in for
>$1.99 lb with back attached
< major snip>
It is not so much a question of price, in my HO. It is how the end
product cooks up. There is aserious difference between
"boneless/skinless" and the "full meal deal". I prefer the chicken
with skin & bone so that I can deal with it myself.
Harry Demidavicius
Idlewild
<penm...@aol.com> wrote:
> The best buy in chicken are the one's you buy whole, preferably alive and
> breathing. At the very least, buy whole chicken and butcher it yourself.
> Then you will at least know that ALL it's parts are from the same healthy
> bird, and not a breast from a cancerous chicken whose mating breast was
> ground up for Purina, or worse yet, chicken franks.
right. and don't forget to carefully sharpen your axe on the whetstone
you carried on your back thru the moravian dessert, your precious axe
that you forged yourself out of ore you smelted of rocks you found when
digging the channel across your backyard to provide cool water for the
smithy that your blind and deaf trained monkeys built for you when you
were but a mere seventeen year old lad.
-j.
--
Will cook for food.
Ray Bruman
Idlewild (idle...@webspan.net) wrote:
: right. and don't forget to carefully sharpen your axe on the whetstone
: you carried on your back thru the moravian dessert, your precious axe
: that you forged yourself out of ore you smelted of rocks you found when
: digging the channel across your backyard to provide cool water for the
... rare and precious vegetables you traded from the Elbonians.
This just in! Those fabulous cave paintings at Lascaux
were STENCILLED by some prehistoric Martha Stewart on one of
her vacations in the south of Gaul.
--
Ray Bruman rbr...@netcom.com
penm...@aol.com
>Subject: Re: Boneless, or Bone-In Chicken Breasts A Better Buy
>From: idle...@webspan.net (Idlewild)
>Date: Thu, 20 Mar 1997 00:38:20 -0500
>
><penm...@aol.com> wrote:
>
>> The best buy in chicken are the one's you buy whole, preferably alive and
>> breathing. At the very least, buy whole chicken and butcher it yourself.
>> Then you will at least know that ALL it's parts are from the same healthy
>> bird, and not a breast from a cancerous chicken whose mating breast was
>> ground up for Purina, or worse yet, chicken franks.
>
>right. and don't forget to carefully sharpen your axe on the whetstone
>you carried on your back thru the moravian dessert, your precious axe
>that you forged yourself out of ore you smelted of rocks you found when
>digging the channel across your backyard to provide cool water for the
>smithy that your blind and deaf trained monkeys built for you when you
>were but a mere seventeen year old lad.
>
>-j.
>
>
>--
>Will cook for food.
>
>
And you obviously need to change your misleading sig. You had better learn to do windows for food, or you'll starve.
Sheldon
Jennifer Philhower
Last night while shopping, I decided to compare the prices
and see what I came up wit hfor a comparison. Boneless,
skinless were $3.99 per pound. With bone was $1.29 per
pound. I use bones for stock, so this was a pretty simple
choice. These are standard prices, although I have seen the
boneless for $2.99, and bone-in for $0.99.
I don't really understand the inconvienence factor some folks
seem to feel the bone-in has. It takes me about 5 minutes
to bone chicken breasts, and my knife is so dull it's sad.
Chicken is very easy to skin, and the fat is simply removed.
And nothing beats homemade stock for flavor.
Jen
Valerie
>Ray Bruman <rbr...@netcom.com> wrote:
>
>>(I don't remember it now) but you know they are pricing things based
>>on convenience and perception, not on delivered mass of pleasurable meat.
>
Uh-huh.
Val
Col. I.F. Khuntilanont-Philpott
you don't need an ax to kill a chicken. You don't even need to draw
blood, unless you're following a religious ritual purity code...
but then do we really need to know this?
Ian
Col. I.F. Khuntilanont-Philpott
This thread raises two thoughts in my mind.
1: it takes time (and a modicom of skill) to cut up and fillet a
chicken. It seems to be reasonable that it will cost more if the person
doing it is a gainfully reimbursed employee... whether your butcher or
your kitchen maid. It is therefore cheapest to buy a chicken with the
minimum preparation (if you can't kill it yourself, at least buy it with
the feathers on).
2: most parts of a chicken can be used: the feathers can be used to
stuff pillows and comforters. The bones to make stock. The skin and fat
add flavor, and don't have to be eaten (if you really want to cook
skinless fillets, which will go dry and tasteless unless basted and
marinaded, then at least they can be used to make soup). the wings make
appetizers, and even the relatively useless legs can be used as
feedstuffs for the dog.
And there is little to compare with the flavor of gently sauted chicken
liver...
Ian K-P
Idlewild
<penm...@aol.com> wrote:
> And you obviously need to change your misleading sig. You had better
> learn to do windows for food, or you'll starve.
.pout.
now sheldon, did i really deserve that?
maji...@aol.com
>Until about a year ago, I always caught the sales on the bone-in and
>most times I would filet it. I am not good at fileting chicken. So
>there was a lot of waste. I suppose if you cook them whole they
>aren't such a bad buy.
Try filleting them partially thawed. It is not as hard.
Regards and good eatin'
MajicChef
"HAAAAPPY trails to you....
until we eat again."
aasimon
Keith Rickert wrote:
>
> In <5gpamc$o...@camel2.mindspring.com> djo...@mindspring.com (Jennifer Ours) writes:
>
> >You have to consider the weight of the bones and the skin and the
> >globs of fat they leave disguised under the skin. I prefer my chicken
> >off the bones and without the fat and skin.
I used to think this way also, but I now take a new tack.
The skin-on stuff is easily stripped of the skin, which can
be tossed in the freezer in a zip-lock. Then, on a Saturday
AM, render those skins down and save the fat. The skins can
then be fried for el gato. Chicken fat is an *amazing* concentrate
of chicken flavor. For example, when making rice for chicken soup:
Saute the rice in chicken fat, then add hot chicken broth instead
of water. Rise the rice, then add to your soup. You would not believe
how much flavor this dish can have. I prepared this recently for my
Dad (81), but did not tell him what I had done. A man who's eaten
chicken soups since about 1918, he was dumbfounded and demanded of
me what I had done to make the soup so rich. I took it as a
compliment and told him.
Art
--
Blessed are those who expect nothing, for they shall not be disappointed.
---- Jonathan Swift
Relaena
Doc O'Leary wrote:
> Is making stock/broth any more complex than it sounds? Would I just
> throw the bones into a pot and boil? I'm inept in the kitchen, but
> this sounds like something I could do. :)
Absolutely!
If you want, add a hunk of onion, or garlic, or some sage,
thyme, or rosemary.
I usually start the boiling process while I'm making
dinner. I let it boil all evening (adding water as needed).
About an hour before bed I turn off the heat to let it cool,
and then put it into the refrigerator overnight.
In the morning, or next day, skim off the fat (because it's
cold it's congealed and easily removed by hand), measure
out the broth (I measure in 1 cup amounts) put into a zip-
lock bag, and voila! Broth in your freezer.
Relaena
Doc O'Leary
On Wed, 19 Mar 1997 22:49:51 +0000, Relaena <rel...@teleport.com> wrote:
>Jennifer Philhower wrote:
>> I don't really understand the inconvienence factor some folks
>> seem to feel the bone-in has. It takes me about 5 minutes
>> And nothing beats homemade stock for flavor.
>
>so that the couple minutes it takes to cut out the bones is
>worth it for me... and all those frozen bags of home-
>made broth in my freezer mean my future meals
>are quicker and tastier too.
Is making stock/broth any more complex than it sounds? Would I just
throw the bones into a pot and boil? I'm inept in the kitchen, but
this sounds like something I could do. :)
--
Copyright 1997 by Doc O'Leary.
Author of the wildly unsuccessful "DOS and Windows for People Who
Still Have a Clue"
Relaena
Charles Lin wrote:
> Yeah, but where do your get the bones? If a whole group
> of people has gone to KFC for a meal and saved the chicken
> bones, can they be thrown into a pot of boiling water?
well....
I suppose if you really love your friends a lot and don't
mind the thought of boiling the same bones they've been
"finger licking" for a while, sure, go right ahead....
I guess it's the same concept as making a huge pot of
turkey soup after Thanksgiving, although I usually never
use the bones I would suspect people having eaten
directly from.
So here's where I get my bones:
I usually buy whole fryer chickens, even though there's
only my boyfriend and me to feed, because I can cut up
the chicken myself, and use the various parts as I please.
I start by cutting off the legs and wings, cutting the legs in
half (to separate the thigh from the drumstick) and use those
6 pieces for a meal (fried chicken, fricassee, whatever).
While those 6 pieces are cooking, I cut the breast meat
away from the remaining carcass, and freeze the deboned,
deskinned breast for another meal (stir-fry, or any of
the great "chicken breast" recipes posted here recently).
I agree with an earlier poster who said they found it easier
to debone a chicken breast while it's still attached to the
carcass... kinda gives you better leverage I think.
What's left - the chicken carcass, with back/ribs section
still intact, any chicken skin, and the bones remaining
on the breast-side of the chicken - all goes into a large
pot of water. (Add spices if you like.) Since neither my
boyfriend or I like eating the back/ribs, that's the best
way I know of to use them. I usually throw in the wing tips
(cuz no one I know eats those either), and the neck/giblets
that are typically in a package inside the chicken (thank you
Mr. Butcher). (Unless we're having fried chicken, gotta
fry those giblets/livers! mmmmm)
I've heard that this method of mine is fine if you're buying
"fresh" chickens, but NOT if you're using chickens that have
been previously frozen (you're not supposed to re-freeze
chicken meat). Although, knowing that the FDA's definition
of "fresh" chicken allows it to be very nearly frozen (as long
as it's not brick hard), and considering I've never had a
problem, I think you'll be fine as long as you use common
sense and keep your kitchen clean. God knows the FDA's
definition of "fresh" certainly does not match mine...
having once raised my own chickens.
So the summary is, you can make broth using fresh bones
OR already cooked/leftover bones. Actually many cooks
prefer making their broth out of pre-roasted bones,
believing it to impart a richer flavor and darker color.
And broth is certainly not limited to chicken or turkey...
If you've had a roasted leg of lamb, and you've carved
all the meat off the leg bone, throw the bone into a pot
of water, boil all afternoon, and make soup (or broth).
If you're only de-boning two chicken breasts, and only
have a few bones, just use a small pot.
Yup, I'm long-winded too!
Hope this helps.
Relaena
Relaena
Adrian Mariano wrote:
> followed a chicken stock recipe from a pressure cooking book. She
> reduced the result to about 4 cups. It's brown and semi-jelled when
> in the refrigerator.
>
> The result, she says, is totally flavorless. Why is this? Does it
> just not work to use the pressure cooker? (She's never tried making
> stock the slow way.)
I have no idea... how strange.
I've always done it the "slow" way, and even when I didn't add spices,
it had plenty of flavor. Although salt certainly improves it...
hmm...!
Relaena
Harry Demidavicius
On 20 Mar 1997 19:29:40 GMT, Jennifer Philhower <sa8...@interval.net>
wrote:
>
>
>Last night while shopping, I decided to compare the prices
>and see what I came up wit hfor a comparison. Boneless,
>skinless were $3.99 per pound. With bone was $1.29 per
>pound. I use bones for stock, so this was a pretty simple
>choice. These are standard prices, although I have seen the
>boneless for $2.99, and bone-in for $0.99.
>
>I don't really understand the inconvienence factor some folks
>seem to feel the bone-in has. It takes me about 5 minutes
>to bone chicken breasts, and my knife is so dull it's sad.
>Chicken is very easy to skin, and the fat is simply removed.
>And nothing beats homemade stock for flavor.
>
>Jen
>
You're lucky to have the choice, Jen. Our stores have pretty well all
switched over to selling deboned, skinned chicken breasts prepared
elsewhere and bulk transported. May as well buy TOFU or something.
Harry Demidavicius
Charles Lin
Relaena (rel...@teleport.com) wrote:
|| Doc O'Leary wrote:
|| > Is making stock/broth any more complex than it sounds? Would I just
|| > throw the bones into a pot and boil? I'm inept in the kitchen, but
|| > this sounds like something I could do. :)
|| Absolutely!
|| If you want, add a hunk of onion, or garlic, or some sage,
|| thyme, or rosemary.
|| I usually start the boiling process while I'm making
|| dinner. I let it boil all evening (adding water as needed).
|| About an hour before bed I turn off the heat to let it cool,
|| and then put it into the refrigerator overnight.
|| In the morning, or next day, skim off the fat (because it's
|| cold it's congealed and easily removed by hand), measure
|| out the broth (I measure in 1 cup amounts) put into a zip-
|| lock bag, and voila! Broth in your freezer.
Yeah, but where do your get the bones? If a whole group
of people has gone to KFC for a meal and saved the chicken
bones, can they be thrown into a pot of boiling water?
--
Charles Lin
cl...@cs.umd.edu
Adrian Mariano
Relaena <rel...@teleport.com> writes:
>Doc O'Leary wrote:
>> Is making stock/broth any more complex than it sounds? Would I just
>> throw the bones into a pot and boil? I'm inept in the kitchen, but
>> this sounds like something I could do. :)
>Absolutely!
>If you want, add a hunk of onion, or garlic, or some sage,
>thyme, or rosemary.
>I usually start the boiling process while I'm making
>dinner. I let it boil all evening (adding water as needed).
>About an hour before bed I turn off the heat to let it cool,
>and then put it into the refrigerator overnight.
>In the morning, or next day, skim off the fat (because it's
>cold it's congealed and easily removed by hand), measure
>out the broth (I measure in 1 cup amounts) put into a zip-
>lock bag, and voila! Broth in your freezer.
My girlfriend tried to make chicken stock in a pressure cooker. She
put 2 lbs of chicken backs and necks (with bones) into the pot and
Rain
RE->If you want, add a hunk of onion, or garlic, or some sage,
RE->thyme, or rosemary.
And don't forget a stalk of celery and half a bay leaf.
---
ş OLX 2.1 TD ş Double yer pleasure, double yer fun: Xerox yer paychecks!
aasimon
Adrian Mariano wrote:
>
> Relaena <rel...@teleport.com> writes:
<<<<<<<<<<<major surgery, chop-chop>>>>>>>>>>>>>>>
> My girlfriend tried to make chicken stock in a pressure cooker. She
> put 2 lbs of chicken backs and necks (with bones) into the pot and
> followed a chicken stock recipe from a pressure cooking book. She
> reduced the result to about 4 cups. It's brown and semi-jelled when
> in the refrigerator.
>
> The result, she says, is totally flavorless. Why is this? Does it
> just not work to use the pressure cooker? (She's never tried making
> stock the slow way.)
Those parts don't have a lot of flavor until their roasted or baked.
Do that or brown in skillet, then into the PC. You'll get a lot more
flavor. Also, leave skins *on*.
Tip: When you defat chilled chicken broth, don't discard that fat. it's
*chicken butter*. The next time you pre-toast your rice in fat to make a
pilav or paella (raising the rice with hot chicken broth), toast those
little kernels in chicken fat, substituting volume for volume with whatever
oil you would normally use. This is also an excellent rice for chicken with
rice soup. You wouldn't believe how much flavor is thrown away in chicken
fat.
Disclaimer: Not for those with elevated cholesterol levels.
Art
--
If God created anything more beautiful than a woman, He kept it to Himself.
Bernie T
I use chicken knecks and backs-pkged from meat store... and big stock
pot. During the last hour toss in some bay leaves. Somebody was trying to
make broth taste good. That's not what broth is about as I understand it.
Skim the fat off the next day. The special taste flavoriong is going to
happen at the soup making stage particularly in the latter minutes of
cooking.Make the soup and eat it the following day.
Nothin to it. Taste great ! Everybody has their favorite soup
recipe....right ?
Bernie T
aasimon
Col. I.F. Khuntilanont-Philpott wrote:
>
>
> And there is little to compare with the flavor of gently sauted chicken
> liver...
>
> Ian K-P
Um, Ian? I'll take the challenge.
How about chicken livers in Madiera sauce over white pilav with
garden peas, alongside chilled sliced tomatoes topped with crushed
avocado meat or guacamole sauce w/lime juice.
Hmm, I think I'll post this later tonight. I need to key it into
my recipe manager anyway...
The Fantastic Mr Aristotle
Relaena wrote:
> So the summary is, you can make broth using fresh bones
> OR already cooked/leftover bones. Actually many cooks
> prefer making their broth out of pre-roasted bones,
> believing it to impart a richer flavor and darker color.
Yes, but they would de-bone the raw meat, roast the bones separately and
include the roasting juices in the stock.
The problem of flavourless stock is probably caused by overcooking,
underseasoning, or being used to horribly intense over-salty stock cubes
-- fresh stock has a much more pleasant and delicate flavour. For best
results, use a fresh raw carcass plus wings and giblets, a few sprigs of
fresh thyme tarragon and parsley, a few bay leaves, a couple of roughly
chopped onions and carrots, some dry white wine and a generous pinch of
salt. Chuck it all in a large pan and add enough water to easily cover
the bird. Bring it to the boil but immediately reduce it to a gentle
simmer (boiling too vigorously is a sure way to kill the flavour), cover
and cook for a few hours, occasionally skimming the scum off the surface
and giving it a good stir.
A small tip for solitary cooks among you -- fresh stock doesn't keep
long, but it's only practical to make it in large quantities. So, once
the stock has cooled, store it in the freezer in ice-cube trays, and you
will easily be able to defrost the required amount at will.
The Fantastic Mr Aristotle
xxx
Lawrence Witherspoon
dice 4 or 5 red potatoes
add one half package lipton onion
soup mix to taste
cover with water or broth
simmer till done smash some of the potatoes
add milk or broth
that's it.
lawrence
Ian & Tina
I also use chicken backs & necks. I put them in the Crockpot on low
overnight with a few peppercorns and a bay leaf.
Maureen Scobie
Stephen cooks chicken liver or calf liver with a sauce made by reducing
white wine with an assortment of fresh herbs. It is so good! We eat it
with rice or pasta.
Maureen.
Anthony Luciano
PLEASE WRITE TO ME
SEE YOU ON THE WEB..........
Dagonet
Chicken broth is simple. Get whatever's cheap; backs and necks are good,
wings, legs, thighs. Add plenty of water, peppercorns, whatever herbs you
like (I vary; for a tortellini soup you get oregano and rosemary, for
something else it might be dill...), chopped carrots, and yellow onions,
quartered, with the peel still on (adds nice color).
My favorite way to cook stock is to put a lid on the pot and leave it
overnight in a 200-degree oven. After about twelve hours, strain and turn
into soup.
D.
Sandy Weisberg
My friend deboned & weighed chicken breasts. It turned
out cheaper to buy the boneless.
Sandy
Col. I.F. Khuntilanont-Philpott
aasimon wrote:
>
> Col. I.F. Khuntilanont-Philpott wrote:
> >
> >
> > And there is little to compare with the flavor of gently sauted chicken
> > liver...
> >
> > Ian K-P
>
> Um, Ian? I'll take the challenge.
>
> How about chicken livers in Madiera sauce over white pilav with
> garden peas, alongside chilled sliced tomatoes topped with crushed
> avocado meat or guacamole sauce w/lime juice.
>
Sounds nice - though I think I mentioned elsewhere what happened on the
occasion I bought my wife some avocados...
Ian
Eddie Van Huffel
On Tue, 25 Mar 1997 16:46:17 -0500, Ian & Tina <it...@pathcom.com>
wrote:
>I also use chicken backs & necks. I put them in the Crockpot on low
>overnight with a few peppercorns and a bay leaf.
>
>
I would never consider making a rich chicken broth without chicken
feet.
Sharon Badian
I think we have to consider the possibility that chicken feet are not
available! I make plenty of broth with bony chicken parts like backs,
necks and wings. When I can get them, I throw in feet. But it's not easy
to locate chicken feet in my neck of the woods. I've made excellent
broth with wings and backs. The wings are similar to feet in that they
are made up of a lot of cartilage, which makes a rich stock. Rich in
chicken stock usually means it has a lot of gelatin in it, not a lot of
fat since any good stock will be fatfree. You skim off all the fat. This
is a place where the use of the word "rich" is darn confusing!
--
Sharon Badian
Lucent Technologies (formerly AT&T) - Denver
bad...@lucent.com
Rain
EVH->I would never consider making a rich chicken broth without chicken
EVH->feet.
For curiosity, why? What's in chicken feet that isn't in the rest of
the bird? And where do you get them?
---
ş OLX 2.1 TD ş Everyone has a photographic memory; I just have no film.
Stan Horwitz
Eric (geda...@NOSPAM.rci.rutgers.edu) wrote:
: So any thoughts on whether it is cheaper to buy bone-in, or boneless
: chicken fillets for the purposes of getting fillets.
In my experience, the cheapest way to buy chicken is to buy whole chickens.
I am not good at fileting chickens though so if I need boneless chicken
or just chicken parts, I buy what I need.
The cost is really secondary to how you intend to use the chicken. If, for
example, you want to make a good chicken soup, you really need to use a
whole chicken. Boneless chicken will not do the trick because the flavor
of the bones and the bone marrow contributes a lot toward the taste and
the consistency of the soup.
If, on the other hand, you want to make a stir fry that involves chicken,
boneless chicken is required. If you're good at boning whole chicken and
you have uses for all the parts of the chicken, its probably best to buy
the whole chickens.
--
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My views are my own and not necessarily those of my employer.
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me ANY unsolicited advertisements via E-mail.
guy f klose
I have a different opinion than most...
If you're the kind of person that is going to make stock, soup, etc. and would use
a whole chicken, then of course the cheapest way is to buy a whole chicken and take
care of it yourself.
If you're just going to waste the leftover parts, say you're only going to bake
some boneless breasts or use the boneless breast for a stir-fry, then there's
an entirely different answer.
The issue is really which is a better deal: boneless or whole breasts. It comes
down to how much does the waste (skin and bones) weigh. I tried it once and found
that the waste was about 50%, give or take a little. So, if boneless breasts cost
less than twice as much as whole breasts, then boneless are a better deal.
Of course, the really frugal person isn't going to throw away all those leftover
parts, so they really wouldn't be looking at the issue of boneless v. whole breasts.
Guy
--
Guy Klose
g...@world.std.com
Robert Hamer
>Eric (geda...@NOSPAM.rci.rutgers.edu) wrote:
>: So any thoughts on whether it is cheaper to buy bone-in, or boneless
>: chicken fillets for the purposes of getting fillets.
The boneless chicken parts are more expensive because it is
harder to raise boneless chickens. The regular bone-in
chickens are raised in wire cages, and their droppings fall
through the wire onto a platform below.
The boneless chickens, because of their lack of bones, are
less rigid than the regular chickens. If you attempt to
raise them in the same wire cages, they deform and partially
sink through the wires, creating meat with a sort of
checkerboard impression that many people don't like.
Therefore, the boneless chickens have to be manually turned
four times a day, and the increased labor makes it necessary
for the chicken farms to charge higher prices for the
boneless chickens. Food scientists at North Carolina State
University are working on a sort of hammock-like device to
hold the chickens and turn them regularly without human
intervention. If it works, but price of boneless chickens
ought to decline.
--
--(Signature) Robert M. Hamer ha...@rci.rutgers.edu 908 235 4218
Do not send me unsolicited email advertisements. I have never and
will never buy. I will complain to your postmaster.
"Mit der Dummheit kaempfen Goetter selbst vergebens" -- Schiller
Nancy Dooley
On 3 Apr 1997 08:35:51 -0500, ha...@rci.rutgers.edu (Robert Hamer)
wrote:
>The boneless chickens, because of their lack of bones, are
>less rigid than the regular chickens. If you attempt to
>raise them in the same wire cages, they deform and partially
>sink through the wires, creating meat with a sort of
>checkerboard impression that many people don't like.
Y'know, I find this really odd. I just love the caged boneless
chickens because all those little checkerboard indentations brown
differently from the rest and everyone thinks I've cooked them on a
grill. Go figure.
Nancy.
"You're only young once, but you can be immature
forever."
tammie ashley
That would explain chicken nuggets . But how do they get preformed
patties?
GO EARNHARDT!!!!
go fast,turn left!!!
Sharon & Bengt
Oh, so that's how boneless buffalo chicken wings are possible. . . Hey
can we clone these?
ROFTL
Chef Sharon
--
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God is Good. Walk in Love. Do one nice thing everyday for someone even
if it is just just giveaway a smile.
C. Michel Boucher
adr...@cam.cornell.edu (Adrian Mariano) wrote:
>My girlfriend tried to make chicken stock in a pressure cooker. She
>put 2 lbs of chicken backs and necks (with bones) into the pot and
>followed a chicken stock recipe from a pressure cooking book. She
>reduced the result to about 4 cups. It's brown and semi-jelled when
>in the refrigerator.
I did it the other day while poaching chicken breasts for a red curry
chicken I was making. I did it in the rice cooker, followed
instructions and it cooked the chicken AND made a nice bit of broth
too which I froze. I flavoured it though with pepper, salt, and
chicken broth granules, as well as a bit of dried basil.
If this works well, I'll be using this a fair amount as I plan to be
poaching much more chicken for this and other recipes calling for
cooked chicken meat.
Michel
filbert...@gmail.com
I know a good Bone In Chicken Breast Recipe!
Click here - https://club.cooking/recipe/bone-in-chicken-breast/
Delicious!!
Enjoy
Ophelia
wrote in message
news:6cb559a0-6bfa-42f0...@googlegroups.com...
That looks really good. Thanks for posting!