Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

rotuts

rotuts

Im with @weinoo

 

on this.

 

if you are lucky to have a convenient place for chicken carcass , and it fresh and inexpensive

 

go for it.

 

of get a whole chicken or two on sale , use the breast and thighs , and the rest for stock

 

hopeully via an iPot , and it makes the process simply mindless

 

I sont know what chicken costs at Costco , or BJ's

 

but it routinely sells on sale for $ 0.79     whole , legs , thighs etc

 

can't say which parts if they are all at the same price is cheapest for yield ( best flavor ) in making stock 

 

thighs ?.

 

 

rotuts

rotuts

Im with @weinoo

 

on this.

 

if you are lucky to have a convenient place for chicken carcass , and it fresh and inexpensive

 

go for it.

 

of get a whole chicken or two on sale , use the breast and thighs , and the rest for stock

 

hopeully via an iPot , and it makes the process simply mindless

 

I sont know what chicken costs at Costco , or BJ's

 

but it routinely sells on sale for $ 0.79     whole , legs , thighs etc

 

can't say which parts if they are all at the same price is cheapest for yield in making stock 

 

thighs ?.

 

 

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...