are there still people who don't just buy and use a whole chicken in 2025 AD?
>>21570065Yes. Me. I only buy whole chickens.
>>21570065What idiot cut the wing into three pieces and why?
>>21570065superstores employ people to calculate prices exactly for pre-cut chicken, frozen, pre-seasoned, etcso that they can make the point of dismantling an entire chicken yourself virtually pointlessit sucks but its what they do
>>21570077collect and freeze drums+wings = cash out whenever, tips for stock. pretty big brain shit here
a whole chicken is $1.32 a poundchicken leg quarters are 77 cents a pound
>>21570247Best part of the chicken for half the price. Based.
>>21570247this. in fact, the difference might be even more where I live, whole chickens are expensive. I'd of course prefer a full chicken. but chicken quarters are just more economical, and you can do most of the same stuff you would with the whole thing. but I do try to grab a few whole chickens and freeze them whenever they go on sale, that's getting rare lately though.
>>21570065Factoring in time, it costs less to just buy a pack of thighs.Not factoring in time, you save about dollar.
>>21570258>more meatAt nearly double the cost, plus leg quarters have the best meat. If you're hellbent on using white meat for something then getting a whole chicken is the way to go but leg quarters are the best value and the best flavor.
>>21570065Whole chickens cost is identical to the butchered parts. The only reason you would by one is to roast one whole. I'm cheap as fuck and counted it all out once and found the ratio between all the parts.
>>21570065This really does look like a fat woman waiting to be stuffed.
>>21570469Fucking kek.
I'm bad at carving them. I've looked up videls of other people carving but I still fuck it up every time.
>>21570101Why aren't you serving all of it though? Are you talking about restaurant prep or something? Tips for stock? What are you making that you butcher it like in the photo? Why am I fucking asking you? It's not your photo anyway. I don't give a fuck why you dismantle your bird and freeze different parts for different shit later. You reinvent the wheel all you want.
>>21570065Chicken has become so vile in the past 10 years that I stopped buying it entirely. Can't even eat minced turkey, absolutely vile bland cardboard trash that you can't salvage even with michelin-tier recipes.Any meal that includes chicken is just better with either pork, beef, veal or even a stinky ass old ram.
>>21570247>less variety is less expensiveYeah
>>21570065I usually buy two at a time. I'll make stock with the carcasses, flats, wingtips, and thigh bones. I poach the breasts, roast the drums, and pan fry the thighs. I leave everything pretty much unseasoned save for a bit of salt and throw it into deli containers to use in dishes throughout the week.
>>21570247Somehow it's the opposite where I live. 1k of legs cost 1.2x more than 1kg whole. Would love to just buy the legs but it just isn't worth the difference
>>21570636i used to break down cases of whole ducks and chickens at autismo tweaker speed for my line when i was a cook, its a lot easier if you've got a sharp knife and arent concerned with splattering salmonella everywhere. gripping and maneuvering the carcass from the part your trying to remove helps, like holding the bird by the extended leg to remove a quarter. this helps keep the skin from bunching and sliding when you cut. also dislocating the knees, hips and shoulders makes the quarters way easier to separate, and you can often do a cleaner job of removing the breast meat from the ribs with a shorter, duller knife or even your fingertips than a typical sharp kitchen knife. a boning knife is ideal but i dont think most home cooks keep them. getting gud requires a bit of muscle memory and repetition which youre never going to get as a home cook so dont sweat a mutilated chickensorry for rambling chicken post i am drinking
>>21570077Someone that knows how to make stock.You clearly don't realize this but you need to cut through several birds before you have enough "wings" to do anything useful other than stock.
>>21570645Why are you gay?
>>21570636Just take your time, the first chicken I ever portioned I struggled to get the wishbone out but I basically scraped the carcass clean of most of the meat, even that bullshit ass "oster" that's around the leg joints is easy to get
You get more proteins per unit of currency just buying thigh fillet or breast.
>>21570469My love life is not dead animals enough to be invited over
>>21570065I don't buy a whole chicken because it's bizarrely more expensive per pound than leg quarters, thighs, drumsticks, pretty much every part of the bird but breasts and wings.Fuck if I know why.
>>21571611because time is money, and the supermarkets already have machines and workforce and processing factories that are designed to cut up chickens into whatever configuration they desire at the most cost effective way possibleit's soulless, and removes the reason or perceived "fun" of learning to butcher a chicken yourself, but hey, that's late stage capitalism for you
>>21570065somebody post that buzzsaw crab factory gif. We should be employign THOSE things isntead of illegal mexicans in our poultry factories. Just THINKING things tbqh
I would like to learn how to break down a chicken and get efficient at it. I would also like for my life to not be a mess.
I mostly buy chicken breasts since that is the only part of the chicken that I like the taste/texture of; I find the other parts are just not pleasant to eat no matter how they are cooked. I only get a whole chicken if I am making something other people with different preferences will also be eating.
>>21570065Looks like my wife after a busy Saturday night
I havent bought a whole chicken to cook in years. I mostly just get the rotisserie chickens from Sams club because they are easy and only 6 bucks. I can feast on that for a couple days then make stock.
>>21571627Buy whole chickenRoast whole chickenCarve it by removing wings, legs and breastBetter to start with a cooked chicken because you can peel off all of the cooked scraps with your fingers from the odd parts like the spine, backbone and ribcage.If you start on a raw chicken you're going to waste a lot of meat that you don't cut off, by starting with cooked chickens you can just peel off all the meat wih your fingers
>>21571713roasting a whole chicken is sublime, I have roasted several this year.
>>21570065>not gonna eat the wings>not gonna eat the legsSimply shan't be doing it. Mr. Goldstein
>>21570065I only eat the breasts. I rarely buy a rotisserie chicken because I only eat the breasts and throw eveything else straight into the garbage.
>>21571280It could be used in combination with other parts of the carcass tho.I fucking love making stock.
>>21570078Yeah but cutting it up at home feels like you're a smart shopper and gives you a much needed illusion of control in a consumer context where all sellers are really just one entity and all food comes from a single multinational.Kamala tried to save us but apparently it was more important to get... I don't even know what. Revenge on Bud Light for letting a transgender into their ads? Well now you see. Hope you're happy.
>>21572523i bet you like schmaltz
>>21570065SHUT UP OP. Don't tell the noobs. It's getting harder and harder to get them. They were sold out last I checked. Let them keep falling for it.
>>21570247It's always been flipped for my area. $1.99/lb whole, and like $2.49/lb for breasts, and 3 something for wings and other parts people love. It be great if you could get the good bits/needed bits for cheaper, but that is not the case here. I'd need like a clearance sale to get bits "cheaper".
>>21571611Only thing I can figure is this is a "popularity" problem where demand for whole roasters in your area is abnormally high and they can get away with it, because everywhere else people just want thighs, drums, wings, breasts, and those are priced accordingly.
I do not like eating cooking or eating chicken breast so it's a waste for meI just buy chicken legs
>>21570065I only buy thighs or legs.
>>21572531what the fuck
Thighs provide the most meat per dollar - more than whole chickens, drumsticks or leg quarters.
>>21572576at least that merger was blocked, and the CEOs are too butt blasted mad at each other to try again soon
>>21570645>Why aren't you serving all of it though?Because real people serve dishes, not entire chickens for everyone to eat random parts of. You would use the thighs and breasts to make straight forward dishes (1 thigh/breast per person). Then you would save up wings for wings night (~5 wings per person), and collect drumsticks for drumstick dishes (~3 drumsticks per person). The wing tips, carcasses, bones, and trimmings would be saved separately to use in stock. This lets you maximize your chicken usage while serving cohesive meals. But this requires a civilized human IQ to manage so I understand why you would prefer to stick to your crude method.
>>21570065you only get one tendie per chicken
>>21573070it's the same for me for breasts and wings. from the same store and the same brand I used for the original postboneless skinless chicken breasts are $3.67 a pound chicken wings are from $2.97 to $5.18 a pound depending on if you get the whole wings with the tips or if you want just the flatboneless skinless thighs are also more expensive than a whole chicken, had to check another store since that one doesn't have them at the moment, but they're $3.60 a pound there
>>21570715>absolutely vile bland cardboard trash that you can't salvage even with michelin-tier recipes.no, there is still one more recipe to save it, only for high level wizardsbutter shallot poached with beurre blanchttps://www.youtube.com/watch?v=d2RgxnUsbO8
