rotuts

I started w a tray of thighs . I wanted to see how easy they were to trim away the skin // excess fat , and if S&S gave you that extra flap under the thigh : they did ! trimmed . note : the every day price of the thighs is higher than the legs ! these went into the IDS @ 185 F , full smoke , for 3 hours , shifting trays ever hour : as it was still early in the day when the thighs started their smoking , went back to S%S and got a tray of CkDrums ; these were actually a bit easier to trim : I learned from the last tiem I used these , its impossible to get all the skin off, as the bit around the end of the bone is stuck there firmly . Soooo I cut around the skin , right to the bone , about 1 " up from the bottom of the bone. then bluntly dissected the skin away from the bone , which was fairly easy to do . I cut the freed up skin down to the end cut , and peeled the rest off the leg. It stuck fairly firmly in one area. I then bluntly dissected the skin all around the leg , down to the bottom 1 " before I cut the released skin to the bone end. Easier this way : these also went into the IDS for 3 hours , 185 F , hourly rotation . I measured the ' trim's ' weight , and as I thought : the trim on the thighs was 31 % of the chickens weight , and was 17 % of the legs weight. as I thought , they do slip you more skin // fat w the thighs . these leg are very very large , much more so that MarketBasket so if you use slimmer legs , you wont get as much meat // leg. I was initially planning to use the thighs for ' SV IDS thighs ' , as I recently just SV'd a pack of skinned legs , w/o IDS'ing , and was pleased w the results. but Im going to make IDS smoked CkStock w the thighs via the iPot. and SV the legs , as Ive done in the past. Ill saute the thighs first , to get some fond and Maillard flavor first. learned this : stick w the plump legs @ S&S . thighs are not worth it. And remember here the color on the legs // thighs is from the smoke , not the Maillard Rx.

@blue_dolphin I do have the (e) book. however , I also get wonderful ideas from your efforts and platings. Thank you.

Picking up 8 cases Monday AM 4 for my friend @ WHPS and 4 for me. turns out my TJ's local got 110 cases . Yum Yum

well , nor do I . i didnt taste bourbon .

Id try them might be something , nicely toasted having nothing to do w the labeling.

Im deeply impressed : this is a table wine , red , w the flavors os Zin , and some aging that you can taste. Im going back and buy several cases , and this , over time , is going to be a very very nice table wine $ 5.99 and better than wines < 15 -- 20 dollars as its a bit aged

over on the Tj's thread . https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/69/#comment-2462102

This is a new arrival @ MyTj's ; https://www.joshcellars.com/products/josh-cellars-reserve-bourbon-barrel-aged-zinfandel?srsltid=AfmBOorYGfWNBT2wNtUxQSAOUkiWsTC1kHCOjhD54G3pSUr6w3vfPG7W and it seems to be selling for around $ 26 - 27 US Bucks its $ 5.99 at my Local TJ's. they are getting 50 cases . its prominently features . It a higher octane Zin , 15 % I tried it . its a '21 vintage , and you can tell its older , as it has a bit of an aged ' rim ' to the wine when you look at it. it has a very pleasant Zin flavor , good body , no benzine , dry but not bone dry . its a very nice slightly aged Zin , w a table wine price ( @ TJ's ) wondering about the massive price differences : Im betting there is too much of this wine @ the winery , and it might be aging too fast for the amount there and the chosen price point @ the winery , and elsewhere . I very much like Zin's , and this is a cut above table wine Zin's , around 5 -- 15 USD , Im going to get a few cases . look for it if you go to Tj's from time to time.

@patti Welcome back . What a wonderful project . Fine looking food . looks to me that you"ve got this this down , pat .

Chicken sale is back @ Stop&shop : Ive tried CkThighs @ Market Basket , but was very un-impressed : those thighs had a large skin and fat flap under each thigh which you could not see in the package. not so good a deal , as I get rid of the skin // fat. but S&S CkDrums were so much better , Ill initially try a pack of the thighs and see how they pack them. Im going to use the IDS to smoke lightly @ low temp , then SV as I SV'd some previous legs ( no skin ) worked out very well for chicken to use later for a variety of dishes . might even make a few more tubs // bricks of smoked chicken stock this week.

@IndyRob just to be cealr with what you are starting with : you have a shoulder ie butt , rather than the picnic shoulder which is more of the upper leg and lower shoulder any pics ?

there are two tendons w duck // chicken // turkey // Long Pork // beef breasts as there are two pectoral // breast muscles in all of the above. the most obvious is the rope like tendon , that connects the smaller breast muscle , the ' minor ' muscle it is the easiest to tease or trim out. its the first one you see , after boning out the breast form the carcass the tendon on the larger muscle, the ' major ', is very thin when it connects to the rib cage it can also be teased out , but then you probably have to ' pat ' the duck breast back into its original shape. the ' minor ' is under the ' major ' on an intact carcass , and and that reverses after boning out the breast. this is Chicken , but a new easy way to remove the minor tendon https://www.youtube.com/shorts/oDFAkpPsC80 should work for duck . just use the fork w close together tines .

found a few links : https://streetsmartnutrition.com/is-rotisserie-chicken-healthy/ https://www.tastingtable.com/1937202/costco-rotisserie-chicken-red-flag-sodium-level/ unfortunately , most of the references take the sodium content from a single article from https://www.consumerreports.org/health/meat-poultry/is-store-bought-rotisserie-chicken-good-for-you-a3701237309/ I did find this for Stop&Shop , a local chain on the East coast ( Dutch owned ) : https://stopandshop.com/groceries/deli-prepared-food/rotisserie-chicken-wings-tenders-more/deli-prepared-rotisserie-chicken/stop-shop-whole-rotisserie-chicken-hot-avail-12pm-8pm-30-oz-pkg.html 330 mg for 3 oz. if accurate , thats not too bad at all . but who ever eats 3 oz ?

@Darienne One consideration w store bought cooked chicken : Sodium. it varies w vendors , and can be quite high. that may or may not be an issue for some somewhere on the web there was a list for major brands.

'''' The idea is that ''' M.Felon loves Money . Q.E.D.