Buying Chicken or Poultry
Tips to save money on grocery items and help make your grocery budget stretch.
Usually the best value (except 2-for-1 deals) is the whole fryer. Never buy a whole chicken that weighs less than 4 lbs as you have to subtract 1 to 1 1/2 lbs from the total weight for bones.
Remove the giblets, neck, heart, and liver from the interior. Put your chicken livers in a ziptop bag in the freezer until you have enough to make free paté. If you don’t like paté, make free liverwurst – or feed them to the family pet. Some people cook and eat the heart – or feed it to the pet. Use the giblets when you make gravy, and add the neck to the rest of the carcass when you make chicken stock.
If you do not know how to cut (joint) a chicken, you can see how at the following link. (Many chicken chains include the back in their so-many-piece items, but it is all bones. Leave it on the carcass and pull the shredded chicken from it when cooked to use in soup, salads, or burritos.)
Click the photo to see how to joint a chicken.
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Note: I do cut the wishbone out whole before splitting the breasts. It dries for about a week and then the kids (little or adult) get to make a wish.
Chicken Breast – you may remove the chicken tender from the breast (the thin strip on the underside of the breast connected by a sinew) and freeze them separate if you like to cook them up as chicken strips. If you like a lot of chicken strips, you can cut the breast into strips to make more.
I like to marinate the chicken strips before I freeze them, but you can freeze them plain. Be sure you set them on a baking sheet lined with wax paper and freeze them individually just like you would the bell pepper strips. Once they are frozen, you can store them in a ziptop bag or wrap them in foil to better prevent the possibility of freezer burn.