The dark and the light (chicken, that is)

[Stigand]

This phenomenon is known in the trade as 'Carcass Imbalance'.

I've always thought this would be a good name for a death metal band.

[Stigand]

I've heard that received industry wisdom is that the white meat/dark meat ratio is about 1:2.

[Marlene]

Anyway, why pay for just parts? Well, if want to make chicken wings (Buffalo wings), buying just wings is a lot easier.  A chicken has but two wings. I would need to buy lots of chickens to get enough wings to feed just ONE person.  Then, I would have a ton of chicken leftover.  What am I gonna do with all of it?

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Make chicken stock? It's been a long time since I bought chicken in a supermarket, so I'm going to take note of prices when I go shopping tomorrow.

[snowangel]

I've heard that received industry wisdom is that the white meat/dark meat ratio is about 1:2.

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I'm curious about whether this is weight with bone in or just meat?

Edited to add:

My local meat market has "Amish" chickens for $1.29/lb, and a local small supermarket has Smart Chickens on sale this week for $1.59/lb (whole chickens only). The Amish chickens, IMHO, are much tastier.

[Peter the eater]

The Amish chickens, IMHO, are much tastier.

Do you cook them with their little white bonnets on or off?

(sorry Susan)

I'm also counting on the on-line Amish community to be very small.

Edited October 15, 2007 by Peter the eater (log)

[viva]

Smart Chickens for $1.59! I pay $3.99. Gawd.

[Jensen]

I'm so glad I'm not the only one who was gobsmacked by that price for Smart chicken. A knife to my heart, it was...

(Although I did find Mary's chicken frozen for $2.89/lb...I think that's the best I'll be able to do.)

[jsmeeker]

Anyway, why pay for just parts? Well, if want to make chicken wings (Buffalo wings), buying just wings is a lot easier.  A chicken has but two wings. I would need to buy lots of chickens to get enough wings to feed just ONE person.   Then, I would have a ton of chicken leftover.  What am I gonna do with all of it?

←

Make chicken stock? It's been a long time since I bought chicken in a supermarket, so I'm going to take note of prices when I go shopping tomorrow.

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heh...

the funny thing is that when I make fried chicken, I cut it up in such a way to yield boness breats. Then I have a nice carcass to make stock. And I don't cook the wings, either. They go into the freezer with the carcass to make stock.