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Chicken quarters

post #1 of 11
Thread Starter 
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?

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post #2 of 11
Great deal on that chicken!
post #3 of 11

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

 

Gary

post #4 of 11

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

post #5 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Great deal on that chicken!

Quote:
Originally Posted by gary s View Post

Nice Score, I load up when our Super 1 runs them on sale,  you got a great deal.  icon14.gif  icon14.gif

Gary

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

Quote:
Originally Posted by BigTrain74 View Post

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

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

I vac sealed the fat just in case.

Thanks
post #6 of 11

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.

post #7 of 11
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.
post #8 of 11
Nice score Adam ! icon14.gif
post #9 of 11

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.

 

 

<Chuckles>

post #10 of 11

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

Richie

post #11 of 11

What to do with the Fat...:icon_eek:  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

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