Chicken quarters

pc farmer

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• Jul 28, 2015

• #1

A meat market 1.5 hours away from me had whole leg quarters on sale for .33 cents a lb and boneless skinless breasts for 1.45 a lb.

I bought 40 lbs of each.

I cut the backs off of the quarters and extra fat.

I am going to boil the backs off for soup, what about the pile of fat, any good for anything?

 

b-one

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• Jul 28, 2015

• #2

Great deal on that chicken!

 

gary s

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• Jul 28, 2015

• #3

Nice Score, I load up when our Super 1 runs them on sale,  you got a great deal.  

 

Gary

 

bigtrain74

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• Jul 28, 2015

• #4

Nothing wrong with that deal!

I normally don't use chicken fat for much of anything. Not even for chicken sausage. 

My shop has them for the same price this week too. But you have to buy 40lbs at a time. 

Enjoy those quarters, if you haven't already. Hah

 

pc farmer

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• Jul 28, 2015

• #5

b-one said:

Great deal on that chicken!

Click to expand...

gary s said:

Nice Score, I load up when our Super 1 runs them on sale,  you got a great deal.  Thumbs Up  Thumbs Up

Gary

Click to expand...

Thanks guys. I couldn't pass it up even with the long drive.

BigTrain74 said:

Nothing wrong with that deal!
I normally don't use chicken fat for much of anything. Not even for chicken sausage. 
My shop has them for the same price this week too. But you have to buy 40lbs at a time. 

Enjoy those quarters, if you haven't already. Hah

Click to expand...

I bought 40 lbs of each. Nice and big quarters and breasts.

I vac sealed the fat just in case.

Thanks

 

oldschoolbbq

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• Jul 28, 2015

• #6

I just wish I had a place to store deals like that.. My Father - in - Law  turned my refidgerator off in the garage; says it is using too much electricity.

I should quit making Ribs then , they use up too much time and wood.

Nice score , Farmer.

 

siege

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• Jul 28, 2015

• #7

Chicken fat renders beautifully. The skin with fat, slow cooked until crisp, then salted, makes awesome "cracklins". Taste is different from pork rinds, and very good with a cold adult beverage.
Chicken fried with some chicken fat added to the cooking oil is great, as are hearts and livers sauteed in chicken fat and a bit of fresh garlic. I smoked 4 whole chickens last Sunday, and fried up a treat when I removed all the hearts and livers prior to brining.

 

Last edited: Jul 28, 2015

Rafter H BBQ

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• Jul 28, 2015

• #8

Nice score Adam ! Thumbs Up

 

foamheart

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• Jul 29, 2015

• #9

Thats a load a birds.

Throw the bones in a stock pot, then pour that broth into ice cube trays and freeze it and the put 'em in ziplocs. It just makes anything made with chicken taste better.

Any skin available, try deep frying it. Just the skin.  I was skining out thighs one day and pulled all the skin. That night on a whim I deep fried some. It came out delicious. Almost like a chicken potato chip. I was going to let some folks try them and before I knew it I looked over and my Pop had eatten 'em all....LOL He had that look like the cat that ate the canary?

Deep fried skin, is like hog cracklins.... its an addict we know we can't maintain but wish we could.

I am sure Case will show up and recommend some Schmaltz.

chicken fat.jpg

• foamheart
• Jul 29, 2015

<Chuckles>

 

tropics

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• Jul 29, 2015

• #10

That is a great deal,I use the backs for crab bait and some for stock.

Richie

 

chef jimmyj

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• Jul 29, 2015

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What to do with the Fat...

  You think Bacon Grease is good, SCHMALTZ is PURE GOLD! It is a pure fat, try making Matzo Balls for that soup. Saute in it for a chicky flavor to anything you cook. Sub for some of the Butter in Mashed Potatoes and you can skip the gravy! For Sauces and Gravies, use Chicky Fat to make the Roux, adds a butt ton of flavor. If I was still in PA, I would have drove down and pick it up!...JJ