i thought this was interesting

[betharoo0]

http://www.stretcher.com/stories/05/05may30g.cfm
makes sense.... give me your input
this is why i have always bought boneless skinless chicken thighs...

[Valerie in WA]

I would disagree with two points.

The first is that author twice refers to: "waste...contained in the traditional holiday meats in the form of bones, fat, empty cavity space, and the leftovers..." How is empty cavity space waste when buying by the pound?

Secondly...we use leftovers in this house. We also use bones to make our own stock, eliminating the need to buy canned stock, which often has added salt and preservatives. As a matter of fact, I use every bone that comes through, even the rare bone from Kentucky Fried Chicken.

[prairie_girl]

I would disagree with two points.

The first is that author twice refers to: "waste...contained in the traditional holiday meats in the form of bones, fat, empty cavity space, and the leftovers..." How is empty cavity space waste when buying by the pound?
.

empty cavity space containing frozen fluid. Like if the inside of a chicken has water in it, that ice adds to te cost of the chicken. Not really an issue in fresh poultry, but it would be in frozen.

[ewokgirl]

I've never bought a chicken with a cavity filled with water or ice, so that's not an issue, IMO. Guess it depends on where you're buying your chicken. I, too, use the carcass later to make chicken stock, so it's not a waste to buy the whole chicken. I buy fresh chicken leg quarters in a 10 lb. bag when they're on sale for 29 cents a pound. I get a ton of meat off of those bones, and the bones can be used for stock. Personally, I don't consider that a bad deal.

I buy boneless meat, too. It really just depends on what I'm making.

[EmilyD]

I also use my bones for stock. If I make a whole chicken (usually baked) I have at least one meal (usually two) of chicken, potatoes, gravy, and whatever. Then I have at least 1 meal of chicken and noodles (usually 2). I boil the bones and make stock and use any leftover gravy in the stock in the chicken and noodles. Sometimes there is some left for sandwiches as well.

Alot of stores sell their chickens frozen or partially frozen. I don't think there would be a lot of fluid in the cavity, but there could be a little.

No matter what kind of meat you buy, the more the meat is "processed" the more expensive it will be. A whole chicken is cheaper then leg quarters or breast quarters and they are less then boneless, skinless breasts and they are less then boneless, skinless breast tenderloins.

[Seraph]

Also something to factor in is whether or not your family will eat what you're buying. I'd love to stock my freezer with the $0.29-$0.39 per pound leg quarter sales, but both my husband and child have "issues" (him more than her) with eating chicken off the bone. More times than not, I wound up throwing the leg quarters out because they just would not eat them. It's, therefore, better for me to bulk up the freezer with boneless skinless chicken breasts when they go on sale for under $2.00 per pound (I have a $2.00 rule - no meat except fish is paid more than $2.00 per pound for - with a discretionary $0.33 overage policy meaning I can go as high as $2.33 if I absolutely must... and that happens very rarely). Rarely will either of them consent to me roasting a whole chicken or a turkey.

Ditto with pork. I buy boneless pork sirloin chops when they go on sale for less than $2.00. Neither of them will eat a pork chop with a bone in it. I think it's odd that they'll both eat ribs (rarely), but not anything else from the bone.

[betharoo0]

o.k so IAM totally clueless i want to know how to make chicken broth with bones, and do you guys season it with anything?

[canadian gardener]

Betharoo, the best way to deal with bones and "oogie bits" those bits of gristle and skin and leftover gravy is to have a container in the freezer and toss them in.

Another container for raw "oogie bits". Things like wing tips and backs from cutting up a raw chicken.

When you have a cup or so full of the raw bits, take em, fry them up till the skin turns golden. (I use olive oil and a pinch of curry and a little salt while frying).

Add water to cover, then toss in all the cooked "oogie bits" and bring to boil. Turn down to a simmer and simmer a while. Strain, then chill the broth and peel off the fat.

You now have chicken broth and it can be seasoned with a bit of onion, celery, garlic and poultry seasoning or thyme for a nice soup. Add a chopped up carrot or two or leftover veggies and leftover bitties of rice, and some leftover chicken, some chopped up lettuce (yes lettuce, it's often in a chinese soup and it's nice) and a dash of soy sauce and you have a very nice soup.

Generally keep pork, beef and lamb bones together, and another container for poultry such as chicken and turkey bones. Just taste better if done in separate soups.

[Valerie in WA]

Or you can keep it as broth only and use it for the next recipe you would have made with a can of broth.

Or you can also use it to cook some yummy rice.

[betharoo0]

thanks Margery and Valerie. That sounds like a good soup....mmmnnnn.