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/ck/ - Food & Cooking

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5514110 No.5514110 [Reply] [Original]

>not buying an entire chicken, or the hind quarter cheaper cuts, when making a curry
>2014

This drives me insane bros.

>> No.5514170

Not everyone knows how to cut up an entire chicken.

>> No.5514173

>>5514170
You should learn. You are getting royally ass fucked on pre-cut chicken.

>> No.5514178

Boneless chicken breasts: $1.99/lb and 100% meat
Whole chicken: $.99/lb and half meat

>> No.5514179

>>5514170
Also, bone in chicken imparts a phenomenal depth of flavor to your food.

Try making Chicken Cacciatore with, and without, bone.

>> No.5514187

>>5514173
I already learned via Thomas Keller's example. I'm just saying not everyone has looked into the matter.

>> No.5514190

>>5514178
That is the most backwards reasoning I've ever heard. You are dumb.

>> No.5514191

>>5514178
Massive difference in price where i am.

I can buy a whole raw chicken 1.4kgs - $8.

or breast/thighs/drumsticks - 500grms - $9

Fucking Australia.

>> No.5514196

>>5514178
Wow, those are some cheap breasts. I see them at more like $10/lb. Whole chickens always seem like a waste of money to me, anyway, though. Wings are my favourite but I appreciate not many people like to have wings in a curry/stew type deal, so instead I recommend thighs.

>> No.5514198

>>5514178
What do you mean half meat? A bird has no fucking bones so they can fly. Most of it is meat, it just takes a little time to cut it up.

>> No.5514203
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5514203

>>5514191
>>5514196

Don't hate us for our freedoms

>> No.5514237

>>5514110
Bone-in, skin-on thighs cost ~$0.50 here. Feels good to live in the south.

>> No.5514242

>>5514198
>No bones

A bird has hollow* bones so that they can fly. Big difference. Size and presence of bones don't change. Only the inside and mass of the bones.

>> No.5514254

>>5514242
Anon was obviously being hyperbolic you autist.

>> No.5514268

>>5514242
wat? the bones are smaller than bones in a Cow or Pig clearly.

Source if you're dumb enough to believe half a chicken by weight consists of gut and bones.

>> No.5514280

>>5514178
Besides the screwed pricing, meat yield of a whole chicken should be closer to 65% conservatively, 75% if you're careful or silly enough to have bought one of those water laden ones. 50% yield would be leaving a whole hell of a lot of meat on the bones, or a very scrawny chicken to begin with.

>> No.5514297

>>5514110
>not using superior cuts when preparing food for yourself

you might as well buy re-constituted breadless chicken strips.

>> No.5514304

>>5514237
I'm in Sc and ours are 99 cents. Are you in Arkansas?

>> No.5514312

>>5514178

What's the problem with that? You don't throw the bones away bro, that stuff is golden. You make stock/soup with it.

>> No.5514360

Just because some poor people hundreds of years ago were forced to use their lord's refuse and drippings to scratch-build their meals does NOT mean I have to use said cheap cuts to replicate a dish. Especially a dish consisting of spices, meat and vegetables.

>> No.5514365

>>5514297
Leg quarters are superior and cheaper.

>> No.5514397

>>5514312
>making stock out of only chicken bones and no meat

>> No.5514420

>>5514360
>>5514297
You are an idiot. Breasts are not the superior cut. They are simply the largest cut. They have less flavor and are more fibrous than the thighs and legs. Also, if you cut up your own chicken you can actually get three pieces of breast meat, by utilizing the "pulley bone breast". When you are buying boneless, skinless breasts at the store, you are not even getting a full breast half. You are being ripped off for the sake of convenience, and to imply that is somehow better, or more "upscale" or "superior" is just plain ignorant.

>> No.5514421

>>5514397
>not making stock out of chicken feet and roasted bones for the most thick, luxurious stock ever.

>> No.5514425

>cutting up a whole chicken
>not filling with with onion, pork and sage stuffing and slathering it in oil and seasoning of choice and then oven baking it

>> No.5514426

>>5514420

Amen.

>> No.5514433

>>5514178

>Boneless chicken breasts: $1.99/lb and 100% meat
>100% meat

Except for all the water and saline they inject it with to plump it up and increase its weight

>> No.5514441
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5514441

>buying and eating the cheapest meat you can find

>> No.5514514

>>5514441
>not aware 90% of /ck/ are alcoholics

>> No.5514548

>>5514110
>making curry
>not Indiachinkrabian

the actual fuck is wrong with you?

>> No.5514622

>>5514280

I decided to check if /ck/ was being full of shit as usual, so I took a chicken I had in my fridge and deboned it Jacques Pepin style (https://www.youtube.com/watch?v=kAekQ5fzfGM):

Results:
The carcass and bones: 2.484 pounds
The deboned chicken gallotine (with skin): 2.626 pounds

So, unless all the skin in a deboned chicken weighs less than 2 ounces (hint: it doesn't), 50% is being generous.

>> No.5514640

>>5514170
i learned from a youtube video dude, just apply yourself

>> No.5514649

>>5514242
Yeah, but mass is what we're talking about, isn't it?

>> No.5514677

>>5514622
>The deboned chicken gallotine (with skin): 2.626 pounds
why are you weighing it after its stuffed?

>> No.5514680

>>5514622
>>5514677
its also not gallotine its either galantine or ballotine depending on what you are talking about

>> No.5515153

>>5514622
So this is including the bone in the leg?

>> No.5515171

https://www.youtube.com/watch?v=WHmyAoY-HrA#t=276

>> No.5515299

>>5515153

The only bones left in the deboned section are the very tips of the drumsticks, which are removed after cooking.

>> No.5515333

>>5514622
show pictures, on the scale
like I said before, either you're leaving a lot on, it's scrawny, a combination of those two
complete galatine will yield less, but the leg bones should not account for 15%, maybe another 7-10%
most yield averages aren't talking about galatine, which should be 55-58% yield
so no, it's not bull shit, you're just an idiot and a bad butcher

>> No.5515336

>>5515333
and 55-58% is conservative, again
high end, add another few %

>> No.5515345

>>5515333
its galaNtine not galatine and you know that just deboning the chicken doesnt make it a galantine right?

>> No.5515769

>>5514268
The size of the bones relative to the size of the body. Of fucking course a chicken bone will be tiny as Shit compared to a cow's

>> No.5516046

>>5515769
So by extension its not 50%.

>> No.5516079

http://www.milehimama.com/meat-calculations/

So according to this its like 2/3 meat to 1/3 bone.

I like to get whole chickens and maybe a bad of frozen chicken strips for making quick dishes occasionally.