At a local supermarket. The legs are getting grilled over hickory
wood. The thighs will be used for a most excellent stock.

--Bryan

In article . com>,
"Food Snob" > wrote:

> At a local supermarket. The legs are getting grilled over hickory
> wood. The thighs will be used for a most excellent stock.
>
> --Bryan
>

That's not helpful..... :-(

What city and state?

Here a good sale is 10 lbs. for $4.49.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> At a local supermarket. The legs are getting grilled over hickory
> wood. The thighs will be used for a most excellent stock.
>
> --Bryan


Okay figured it out. But when I first read the subject line, I thought you
were talking about a 10 lb chicken leg. That would be ostrich, or maybe a
pterodactyl.

Larry T

OmManiPadmeOmelet wrote:
> In article . com>,
> "Food Snob" > wrote:
>
> > At a local supermarket. The legs are getting grilled over hickory
> > wood. The thighs will be used for a most excellent stock.
> >
> > --Bryan
> >
>
> That's not helpful..... :-(
>
> What city and state?

St. Louis, Missouri.
>
> Here a good sale is 10 lbs. for $4.49.
> --
> Peace, Om.
>

--Bryan

Steve Wertz wrote:
> On 15 Mar 2006 12:18:44 -0800, "Food Snob" >
> wrote:
>
> >At a local supermarket. The legs are getting grilled over hickory
> >wood. The thighs will be used for a most excellent stock.
>
> Wait until you open that bag up. Sometimes you get a good bag,
> but usually those are from odd-sized chickens and aren't cut very
> evenly. I call them scrap. I still buy 'em though. You can find
> a lot of presentable pieces, but they're not commercial quality
> Grade A by any means.

They're always assorted sizes, but mostly really large. They are from
old birds, egg layers, but that's OK because dark meat doesn't really
get that tough with age, and they taste every bit as good. It smells
really good in here right now.
>
> -sw

--Bryan

In article .com>,
"Food Snob" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "Food Snob" > wrote:
> >
> > > At a local supermarket. The legs are getting grilled over hickory
> > > wood. The thighs will be used for a most excellent stock.
> > >
> > > --Bryan
> > >
> >
> > That's not helpful..... :-(
> >
> > What city and state?
>
> St. Louis, Missouri.
> >
> > Here a good sale is 10 lbs. for $4.49.
> > --
> > Peace, Om.
> >
>
> --Bryan
>

Thanks... ;-)

Somehow I think the plane fare from central Texas would not make it a
heckuva deal. <lol>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Wed, 15 Mar 2006 15:19:12 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Here a good sale is 10 lbs. for $4.49.
>
> Chicken breasts are $1/lb at 3 HEB's I visited yesterday. That
> is, if you can accept fresh instead of frozen ;-)
>
> -sw

Hee! Yeah, as long as they are whole and not boneless/skinless...

I'll czech them out, thanks! I made freezer space the other day but I
need to watch it.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"L, not -L" > wrote:

> On 15-Mar-2006, "Food Snob" > wrote:
>
> > At a local supermarket. The legs are getting grilled over hickory
> > wood. The thighs will be used for a most excellent stock.
>
> 29 cents at Dierbergs in lesser quantities than 10 pounds. Most of the
> packages I saw were 3-4 pounds; a big mound of chicken quarters for $1 is a
> good deal if you can't handle 10 pounds at a time.

They are normally packed in #10 bags around here.
They freeze well. :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 15 Mar 2006 12:18:44 -0800, "Food Snob" > wrote:

>At a local supermarket. The legs are getting grilled over hickory
>wood. The thighs will be used for a most excellent stock.

I used to find the occasional 10 pounds / $1.90 sale in Birmingham.
Here near Atlanta, the best I can ever find is the very infrequent 10
pounds / $2.90. That's the price this week at Kroger. I always
pounce on that sale when I can. I like to cook the chicken quarters
down in my crockpot, then freeze the skinned and deboned chicken to
use in casseroles, enchiladas, chicken and rice, etc.

Tara

Tara wrote:
>
> On 15 Mar 2006 12:18:44 -0800, "Food Snob" > wrote:
>
> >At a local supermarket. The legs are getting grilled over hickory
> >wood. The thighs will be used for a most excellent stock.
>
> I used to find the occasional 10 pounds / $1.90 sale in Birmingham.
> Here near Atlanta, the best I can ever find is the very infrequent 10
> pounds / $2.90. That's the price this week at Kroger. I always
> pounce on that sale when I can. I like to cook the chicken quarters
> down in my crockpot, then freeze the skinned and deboned chicken to
> use in casseroles, enchiladas, chicken and rice, etc.
>
> Tara

Tara, could you elaborate on your method of cooking them in the
crockpot? I'm going to buy some cheap chicken leg quarters and want to
do them up for the freezer. ....Sharon

On Thu, 16 Mar 2006 19:06:13 -0500, biig > wrote:

> Tara, could you elaborate on your method of cooking them in the
>crockpot? I'm going to buy some cheap chicken leg quarters and want to
>do them up for the freezer. ....Sharon

I just layer the chicken quarters in my crockpot, seasoning each with
a heavy hand. When the crockpot is full, cover it and cook the
chicken all day on low temperature. That's it -- no liquid added.
For the seasoning, I use lots of whatever blend I have on hand --
seasoning salt, cajun spice, Goya adobe, whatever you like. When the
chicken is done, let it cool and then pull off the skin and the meat
will fall right off of the bones. I divide the chicken into roughly
one cup portions and freeze it in ziploc bags.

Tara

Tara wrote:
>
> On Thu, 16 Mar 2006 19:06:13 -0500, biig > wrote:
>
> > Tara, could you elaborate on your method of cooking them in the
> >crockpot? I'm going to buy some cheap chicken leg quarters and want to
> >do them up for the freezer. ....Sharon
>
> I just layer the chicken quarters in my crockpot, seasoning each with
> a heavy hand. When the crockpot is full, cover it and cook the
> chicken all day on low temperature. That's it -- no liquid added.
> For the seasoning, I use lots of whatever blend I have on hand --
> seasoning salt, cajun spice, Goya adobe, whatever you like. When the
> chicken is done, let it cool and then pull off the skin and the meat
> will fall right off of the bones. I divide the chicken into roughly
> one cup portions and freeze it in ziploc bags.
>
> Tara
Thanks Tara. I did up 14 leg quarters yesterday, but fried them
first and made a braising liquid with onions and garlic fried in the pan
drippings, then added flour, chicken broth and seasonings. I was hoping
to use the braising liquid as is, but there was too much fat and I'll
just pull off the meat and freeze it for use later. I'll defat the
liquid and freeze it. ....Sharon