On Thursday, September 10, 2020 at 1:19:41 AM UTC-5, Sqwertz wrote:
> On Wed, 9 Sep 2020 11:51:51 -0700 (PDT), Bryan Simmons wrote:
>
> > Another difference is that those leg quarters are giant, and kind
> > of tough because they are from laying hens that were no longer
> > sufficiently productive layers. One store here has them for
> > $2.99 this week. https://www.petesmarkets.com/ads
> You've said that twice now and my 10lb bags are not laying hen
> quarters and not tough at all. They're often much smaller than the
> regular pre-seasoned leg quarters I get at the same store for quick
> roasting. I like the small legs because I can deep fry them and
> sauce them like wings. You can't do that with the bigger legs.
>
> Almost all retired laying hens get put into processed foods rather
> than sold retail. Any hen or chicken over 4 months goes to the
> processing plants. Bigger chickens make for easier,more efficient
> processing. And since they'll be cooked to death, it all works out
> well.
>
I *may* be incorrect, but I was told that by a butcher at a grocery store when I asked him why they were so giant. I may not buy a bag this weekend, as we are going out of town for a couple of days next week. There's an exhibit of Edward Hopper's hotel paintings in Indianapolis, and my wife is hugely into that exact thing.
>
> -sw

--Bryan