I bought 4 chickens because they were on sale for 69 cents a pound.
Now I like dark meat better and can get leg quarters for the same
price. So I got the better deal but will probably enjoy it less.

In article
>,
James > wrote:

> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

Just make chicken salad out of the breast meat!

Works for me.....
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Jan 12, 10:37 am, James > wrote:
> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

At least with whole chickens you can bone them properly. These "leg
quarters" they sell always have the hip bone and bits of the back
attached, which are just scrap for the stockpot. One thing you can do
is bone out the breasts and save them for chicken stirfrys. Toss the
breast bones/ribcage into the stockpot. -aem

"aem" > wrote in message
...
> On Jan 12, 10:37 am, James > wrote:
>> I bought 4 chickens because they were on sale for 69 cents a pound.
>> Now I like dark meat better and can get leg quarters for the same
>> price. So I got the better deal but will probably enjoy it less.
>
> At least with whole chickens you can bone them properly. These "leg
> quarters" they sell always have the hip bone and bits of the back
> attached, which are just scrap for the stockpot. One thing you can do
> is bone out the breasts and save them for chicken stirfrys. Toss the
> breast bones/ribcage into the stockpot. -aem

I scored two very fresh looking chickens yesterday for 59 cents a pound. The
limit was two. We like a mix of white and dark meat in most dishes.

"James" > wrote in message
...
>I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.


(snipped cross-posting)

If you'd waited a week you'd have gotten those chicken leg quarters for 59
cents/lb and could have stocked up and stashed some in the freezer. I like
the dark meat on chicken better, too, but whole chickens are never a waste.
Roast it. Don't over-cook it. Use the cooked breast to make chicken chili
or chicken fajitas or chicken burritos or creamed chicken served over rice
or biscuits. Chicken a la king spooned over pattie shells. There's tons of
things you can do with it that doesn't leave it dry and boring. Think
"sauce".

Jill

On Jan 12, 12:37*pm, James > wrote:
> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. *So I got the better deal but will probably enjoy it less.

Actually, frugal doesn't mean cheap. Frugal means using everything,
not just the best bits. Or sort of.

The Frugal Gourmet didn't buy cheap ingredients - but he promoted the
idea of using all the bits of whatever he bought.

N.

James wrote:
> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

Make soup. Or serve them when you have company who like white meat.

One question regarding "the same price": do you get the same percentage
of meat from leg quarters as from whole chickens?

--
Evelyn C. Leeper
Be braver. You cannot cross a chasm in two small jumps.

"James" wrote

>I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

Depends James. It's always good to have a few whole ones around for those
occasions when you want to make something 'different'. We get mostly
thighs, but a few whole ones for the rotissserie go over well.

James wrote:
> On Jan 12, 6:11 pm, Evelyn Leeper > wrote:
>> James wrote:
>>> I bought 4 chickens because they were on sale for 69 cents a pound.
>>> Now I like dark meat better and can get leg quarters for the same
>>> price. So I got the better deal but will probably enjoy it less.
>> Make soup. Or serve them when you have company who like white meat.
>>
>> One question regarding "the same price": do you get the same percentage
>> of meat from leg quarters as from whole chickens?
>
> Leg quarters for 69 cents a pound.

No, my question i, if you remove all the bones and waste from four
pounds of whole chicken, do you get the same amount of meat as from four
pounds of leg quarters?

--
Evelyn C. Leeper
Be braver. You cannot cross a chasm in two small jumps.

"Evelyn Leeper" > wrote in message
...
> James wrote:
>> On Jan 12, 6:11 pm, Evelyn Leeper > wrote:
>>> James wrote:
>>>> I bought 4 chickens because they were on sale for 69 cents a pound.
>>>> Now I like dark meat better and can get leg quarters for the same
>>>> price. So I got the better deal but will probably enjoy it less.
>>> Make soup. Or serve them when you have company who like white meat.
>>>
>>> One question regarding "the same price": do you get the same percentage
>>> of meat from leg quarters as from whole chickens?
>>
>> Leg quarters for 69 cents a pound.
>
> No, my question i, if you remove all the bones and waste from four pounds
> of whole chicken, do you get the same amount of meat as from four pounds
> of leg quarters?
>
I would say you get more. Breasts have a much higher meat to bone and skin
ratio than leg quarters.

Evelyn Leeper wrote:

> James wrote:
>
>> On Jan 12, 6:11 pm, Evelyn Leeper > wrote:
>>
>>> James wrote:
>>>
>>>> I bought 4 chickens because they were on sale for 69 cents a pound.
>>>> Now I like dark meat better and can get leg quarters for the same
>>>> price. So I got the better deal but will probably enjoy it less.
>>>
>>> Make soup. Or serve them when you have company who like white meat.
>>>
>>> One question regarding "the same price": do you get the same percentage
>>> of meat from leg quarters as from whole chickens?
>>
>>
>> Leg quarters for 69 cents a pound.
>
>
> No, my question i, if you remove all the bones and waste from four
> pounds of whole chicken, do you get the same amount of meat as from four
> pounds of leg quarters?
>

I'd say you probably get more meat off a whole chicken than from an
equivalent weight of leg quarters. Commercially raised chickens have
been bred for enormous, non functional breasts, much like those of the
current Hollywood actresses. If you can make use of it, dandy. But if
what really floats your boat is dark meat, the additional few cents per
pound to get what you really like is money well spent.

James > wrote:

> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

And you call yourself James Bond?

-sw

James wrote:
> I bought 4 chickens because they were on sale for 69 cents a pound.
> Now I like dark meat better and can get leg quarters for the same
> price. So I got the better deal but will probably enjoy it less.

Okay, so why didn't you buy the leg quarters if they're the
same price and you like them better? I'm confused. Anyway,
I'm the same way I much prefer the dark meat. I hardly ever
buy chicken but when I do I go to Walmart and get a 10-lb.
bag (I think it's 10 lb.?) of leg quarters. The last time I
got them it was ~$4 change. It might be a little more now as
it's been a while.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

aem wrote:
> On Jan 12, 10:37 am, James > wrote:
>> I bought 4 chickens because they were on sale for 69 cents a pound.
>> Now I like dark meat better and can get leg quarters for the same
>> price. So I got the better deal but will probably enjoy it less.
>
> At least with whole chickens you can bone them properly. These "leg
> quarters" they sell always have the hip bone and bits of the back
> attached, which are just scrap for the stockpot.

Well, it's still less scrap for the stockpot than with a whole
chicken. And then you don't have to figure out what to do with
the damned breasts. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Evelyn Leeper wrote:
> James wrote:
>> On Jan 12, 6:11 pm, Evelyn Leeper > wrote:
>>> James wrote:
>>>> I bought 4 chickens because they were on sale for 69 cents a pound.
>>>> Now I like dark meat better and can get leg quarters for the same
>>>> price. So I got the better deal but will probably enjoy it less.
>>> Make soup. Or serve them when you have company who like white meat.
>>>
>>> One question regarding "the same price": do you get the same percentage
>>> of meat from leg quarters as from whole chickens?
>>
>> Leg quarters for 69 cents a pound.
>
> No, my question i, if you remove all the bones and waste from four
> pounds of whole chicken, do you get the same amount of meat as from four
> pounds of leg quarters?

I would say definitely not. But someone should try it and
see what happens. ;-)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote
> Well, it's still less scrap for the stockpot than with a whole
> chicken. And then you don't have to figure out what to do with
> the damned breasts. ;-)
>

We have that Jack Sprat thing going on around here, only with light and dark
meat.

On Tue, 13 Jan 2009 13:30:18 -0500, Kate Connally >
wrote:

>James wrote:
>> I bought 4 chickens because they were on sale for 69 cents a pound.
>> Now I like dark meat better and can get leg quarters for the same
>> price. So I got the better deal but will probably enjoy it less.
>
>Okay, so why didn't you buy the leg quarters if they're the
>same price and you like them better? I'm confused. Anyway,
>I'm the same way I much prefer the dark meat. I hardly ever
>buy chicken but when I do I go to Walmart and get a 10-lb.
>bag (I think it's 10 lb.?) of leg quarters. The last time I
>got them it was ~$4 change. It might be a little more now as
>it's been a while.
>
I bet there are people in his life that don't agree with his opinion
about white meat.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 13 Jan 2009 14:01:01 -0500, cybercat wrote:

> "Kate Connally" > wrote
>> Well, it's still less scrap for the stockpot than with a whole
>> chicken. And then you don't have to figure out what to do with
>> the damned breasts. ;-)
>>
>
> We have that Jack Sprat thing going on around here, only with light and dark
> meat.

a match made in heaven, or at least close by.

your pal,
blake

"blake murphy" > wrote in message
news
> On Tue, 13 Jan 2009 14:01:01 -0500, cybercat wrote:
>
>> "Kate Connally" > wrote
>>> Well, it's still less scrap for the stockpot than with a whole
>>> chicken. And then you don't have to figure out what to do with
>>> the damned breasts. ;-)
>>>
>>
>> We have that Jack Sprat thing going on around here, only with light and
>> dark
>> meat.
>
> a match made in heaven, or at least close by.
>

Not quite, sugar britches. My heart belongs to you alone. Only my white meat
goes to my husband.

On Jan 12, 10:53*pm, Evelyn Leeper > wrote:
> James wrote:
> > On Jan 12, 6:11 pm, Evelyn Leeper > wrote:
> >> James wrote:
> >>> I bought 4 chickens because they were on sale for 69 cents a pound.
> >>> Now I like dark meat better and can get leg quarters for the same
> >>> price. *So I got the better deal but will probably enjoy it less.
> >> Make soup. *Or serve them when you have company who like white meat.
>
> >> One question regarding "the same price": do you get the same percentage
> >> of meat from leg quarters as from whole chickens?
>
> > Leg quarters for 69 cents a pound.
>
> No, my question i, if you remove all the bones and waste from four
> pounds of whole chicken, do you get the same amount of meat as from four
> pounds of leg quarters?
>
> --
> Evelyn C. Leeper
> Be braver. *You cannot cross a chasm in two small jumps.

Don't have the equipment to measure. Only 2 bones on a leg quarter
but with the whole chick you got the back and neck bones as well as
the ribs.

Since roasters are more expensive per pound does that mean % of meat
is higher than a fryer?

Here's a chart I posted a few years ago:

I was trying to weed out some out-of-date books I never use and as I
flipped through the 1982 "Information Age Sourcebook" (no mention of
computers in THAT book) I found this chart, which might be quite
useful!


"Based on yields of cooked chicken.....the uncooked chicken weighed
2.75 lbs."

If a whole fryer costs 49 cents/lb:

Breast half without rib should cost 67

" " WITH rib should cost 65

Thighs should cost 55

Thighs & drumsticks should cost 53

Drumsticks should cost 50

Wings should cost 39.

If the fryer costs 51 cents/lb, prices are 70, 67, 57, 55, 53, 41.

Fryer at 53 cents: 72, 70, 59, 57, 55, 43.

Fryer at 55 cents: 75, 73, 61, 59, 57, 44.

" " 57 " : 78, 75, 63, 61, 59, 46.

" " 59 " : 80, 78, 66, 63, 61, 48.

" " 61 " : 83, 81, 68, 66, 63, 49.

" " 63 " : 86, 83, 70, 68, 65, 51.

That's not the entire chart, but I hope it will do. Note that the
ratios change a bit as you move down the chart.

(end)

Here are some responses to that:

http://groups.google.com/group/misc....b2083b4d77f0cf


Lenona.

On Wed, 14 Jan 2009 15:56:07 -0500, cybercat wrote:

> "blake murphy" > wrote in message
> news
>> On Tue, 13 Jan 2009 14:01:01 -0500, cybercat wrote:
>>
>>> "Kate Connally" > wrote
>>>> Well, it's still less scrap for the stockpot than with a whole
>>>> chicken. And then you don't have to figure out what to do with
>>>> the damned breasts. ;-)
>>>>
>>>
>>> We have that Jack Sprat thing going on around here, only with light and
>>> dark
>>> meat.
>>
>> a match made in heaven, or at least close by.
>>
>
> Not quite, sugar britches. My heart belongs to you alone. Only my white meat
> goes to my husband.

he's entitled. i'll take what's left over.

your pal,
blake

On Mon, 12 Jan 2009 10:37:55 -0800 (PST), James
> wrote:

>I bought 4 chickens because they were on sale for 69 cents a pound.
>Now I like dark meat better and can get leg quarters for the same
>price. So I got the better deal but will probably enjoy it less.

Buck-buck-bu-gawk!

--
Final Testament (bible for queers only)
http://www.***-bible.org

On Tue, 10 Feb 2009 01:36:15 GMT, (Zeke Krahlin)
wrote:

>Buck-buck-bu-gawk!

Thank you. I never knew how to spell that before.

Carol

--
Change "invalid" to JamesBond's agent number to reply.