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08-23-2012, 06:09 PM
Re: (...)
Is anyone else getting great deals on chicken parts? I've been wanting to make and freeze stock for upcoming events. Today, I hit the motherlode (most still had 3 days before best buy date)! Backs, necks, wings, 4 lbs for under $2.00. 2 lbs of chicken feet for $1.10. Family packs of legs for $2.50. I bought all the packages they had. Also, split pigs feet (probably 12 pieces per pack) for under $2.00. 3everything is simmering away on the stove, and the kitchen smells great.
Practice safe lunch. Use a condiment.
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Nothing like that! I thought I was doing good with chicken thighs (skin on, bone in) for $1.99/lb.
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No, not yet, but I'm going to keep my eyes open next time I'm in the grocery store.
Maryann
"Drink your tea slowly and reverently..."
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That's a good deal, Lorraine. Do you include the pigs feet in the chicken stock or make separate? My daddy's Brunswick stew is made with pigs feet. The one time I made it without them, the thickness of the stew wasn't the same.
Daphne
Keep your mind wide open.
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Wow, nothing like that here, darn it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Quote:
chicken thighs (skin on, bone in) for $1.99/lb
I got them for 99 cents last week. We eat a lot of chicken.
Daphne, I made two huge pots of stock, and did the the feet to one of them.
Practice safe lunch. Use a condiment.
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If you have never done this, you will notice a difference in the thickness (?) of the sauce.
Daphne
Keep your mind wide open.
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This idea ought to go in the new thread, Daphne.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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We are rarely without piggy parts in the freezer. Between them and the chicken feet, the consistency of the stock is great.
Practice safe lunch. Use a condiment.
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Should we wait to see what Lorraine thinks? Based on my experience, she should, but mine were with a stew, not plain stock. With the Brunswick Stew, I learned that without the pig's feet, it was missing the thickness I was familiar with when Daddy taught me how to make it.
Did you ever try that one? We plan to make a big batch in the "new" old cast iron "cauldron" William finally talked Mom into letting him take from my granddaddy's farm. It's the one they used to render the fat and make chitlins when they were still killing their own hogs. You would flip out! I think he posted a pic on his Facebook. I'll go share it on my page. He is so proud of that thing...LOL!
Daphne
Keep your mind wide open.
