I spent time yesterday skinning about 35 lb. of chicken leg quarters -
at 49 cents a pound, I couldn't pass 'em up .
Today, I will spend many hours preparing, cooking and freezing
portions of cacciatore, soup, burritos etc.

Kalmia wrote:
> I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.
>
Are you going to just freeze some uncooked too?

"Kalmia" > wrote in message
...
>I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.
>

I use them for chicken & dumplings. Tasty, freezes well.

Jill

On Wed, 14 Oct 2009 09:02:28 -0400, Goomba >
wrote:

>Kalmia wrote:
>> I spent time yesterday skinning about 35 lb. of chicken leg quarters -
>> at 49 cents a pound, I couldn't pass 'em up .
>> Today, I will spend many hours preparing, cooking and freezing
>> portions of cacciatore, soup, burritos etc.
>>
>Are you going to just freeze some uncooked too?

I never skin chicken before freezing, the skin is a natural freezer
burn protectorant. And I don't freeze cooked chicken either, develops
a strange texture. I would make up individual zip-locs with like six
legs each and then defrost as needed.... I'd trim excessive skin and
fat, rinse with cold water and paper towel dry but that's it.

On Oct 14, 5:58 am, Kalmia > wrote:
> I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.

That's a great price, but I no longer buy leg quarters because cutting
away the hip/backbone remnant is too much of a chore. It's easy to
cut the leg and thigh cleanly off a whole bird, but I can't pull the
leg out as easily when there's only that fragment to leverage
against. That extra bit is just (s)crap, afaic. -aem

"Kalmia" > wrote in message
...
>I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.

One of my favorite sales. They come in 5 pound bags and we'll buy a bunch
and just throw them in the chest freezer straight from the store. They
freeze very well in the original bag without any prep at all. There are
usually about 6 legs in each bag and depending on how we use them, it is
enough for two main meals or one main meal and two lunches.

Good stuff.

George L

In article
>,
Kalmia > wrote:

> I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.

Nicely done. :-) Our local Wal-mart had them for $.69 per lb. last week
but I had no freezer space.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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On Oct 14, 9:02*am, Goomba > wrote:
> Kalmia wrote:
> > I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> > at 49 cents a pound, *I couldn't *pass 'em up .
> > Today, I will spend many hours preparing, cooking and freezing
> > portions of cacciatore, soup, burritos etc.
>
> Are you going to just freeze some uncooked too?

I ended up giving a pack to a neighbor and froze another pack. I kinda
overbought. : ))

On Oct 14, 9:48*am, brooklyn1 > wrote:

> I never skin chicken before freezing, the skin is a natural freezer
> burn protectorant.

I left the skin on those I froze. The rest is now cooked as part of
the cacciatore, etc. That stuff is in two-portion bags and freezing
as I speak. I was almost tempted to not freeze one of the chicken pot
pie fillings, but I have other stuff I have to cook for dinner
tonight. Making a cassoulet with andouille sausage.

On Oct 14, 12:49*pm, aem > wrote:
> On Oct 14, 5:58 am, Kalmia > wrote:
>
> > I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> > at 49 cents a pound, *I couldn't *pass 'em up .
> > Today, I will spend many hours preparing, cooking and freezing
> > portions of cacciatore, soup, burritos etc.
>
> That's a great price, but I no longer buy leg quarters because cutting
> away the hip/backbone remnant is too much of a chore. *It's easy to
> cut the leg and thigh cleanly off a whole bird, but I can't pull the
> leg out as easily when there's only that fragment to leverage
> against. *That extra bit is just (s)crap, afaic. * *-aem

It was not easy, but at that price.....
I was glad I own an electric knife, I can tell YOU. Separating thigh
from drumstick was a job, but I had someone else skinning the pieces,
so it only took about a half hour. Some pieces didn't seem to have
that remnant you mentioned.

On Oct 14, 11:49*am, aem > wrote:
> On Oct 14, 5:58 am, Kalmia > wrote:
>
> > I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> > at 49 cents a pound, *I couldn't *pass 'em up .
> > Today, I will spend many hours preparing, cooking and freezing
> > portions of cacciatore, soup, burritos etc.
>
> That's a great price, but I no longer buy leg quarters because cutting
> away the hip/backbone remnant is too much of a chore. *It's easy to
> cut the leg and thigh cleanly off a whole bird, but I can't pull the
> leg out as easily when there's only that fragment to leverage
> against. *That extra bit is just (s)crap, afaic. * *-aem

It takes practice, and some thumb strength, but those hip pieces
aren't merely free, they pay you to take them when leg quarters are on
sale. You do have to cut them off, but after that, and removing the
oh-so-nasty kidneys, they are great for making stock. I like to cut
the leg quarter in 3 pieces and fry the drumsticks and skins removed
from the thighs up crispy. I cut most of the meat off of the thighs
and reserve for adding to the soup near the end, and throw the femur
in with the pelvises for the broth.

--Bryan

>
Kalmia wrote:
I spent time yesterday skinning about 35 lb. of chicken leg quarters -
Today, I will spend many hours preparing, cooking and freezing
portions of cacciatore, soup, burritos etc.

Well done. Our Bi-lo had them on sale at that price last week. 10
1b. bags.
I usually freeze 3 in a bag. Then use three to make stock, pick off all
the meat for other recipes. It's funny when I sit at the table, picking
all the meat off the bones, my two dogs become my best friends.

sue

Kalmia wrote:
> I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> at 49 cents a pound, I couldn't pass 'em up .
> Today, I will spend many hours preparing, cooking and freezing
> portions of cacciatore, soup, burritos etc.
>


What did you do with the skin?

Bob

"brooklyn1" > wrote in message
...
>
>
> I never skin chicken before freezing, the skin is a natural freezer
> burn protectorant. And I don't freeze cooked chicken either, develops
> a strange texture. I would make up individual zip-locs with like six
> legs each and then defrost as needed.... I'd trim excessive skin and
> fat, rinse with cold water and paper towel dry but that's it.

I use the Zip-lock vacuum bags (with the battery-operated vac pump). They
keep really well that way. . .

Van

On Oct 14, 5:20*pm, zxcvbob > wrote:
> Kalmia wrote:
> > I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> > at 49 cents a pound, *I couldn't *pass 'em up .
> > Today, I will spend many hours preparing, cooking and freezing
> > portions of cacciatore, soup, burritos etc.
>
> What did you do with the skin?
>
> Bob

To answer you and sqwertz, it is frozen in small packets - for some
seagull friends at the shore. I'll take it to 'em next time I go
there. It seems to do them no harm.

I'm also saving acorns for a friend who has a stash going for
squirrels.

On Oct 14, 7:46 pm, Kalmia > wrote:
> On Oct 14, 5:20 pm, zxcvbob > wrote:
>
> > Kalmia wrote:
> > > I spent time yesterday skinning about 35 lb. of chicken leg quarters -
> > > at 49 cents a pound, I couldn't pass 'em up .
> > > Today, I will spend many hours preparing, cooking and freezing
> > > portions of cacciatore, soup, burritos etc.
>
> > What did you do with the skin?
>
> > Bob
>
> To answer you and sqwertz, it is frozen in small packets - for some
> seagull friends at the shore. I'll take it to 'em next time I go
> there. It seems to do them no harm.
>
> I'm also saving acorns for a friend who has a stash going for
> squirrels.

I don't unterstand the problem. Love those ten-pound bags of leg
quarters. Like asaparagus - break them where they want to break, then
hit them there with the big knife. Backs and tails for stock. Skin
and fat for schmaltz and gribbens. Almost no waste.

But Kalmia - don't pamper the tree rats. Cute, but still rats.