Cigar Weekly

BigO · 01-16-2018, 06:27 AM

That's OK if you're trying to use up potential waste. I buy 10 pound bags of leg quarters. Cutting them up, I cut out the backbones and save them for stock and soups. If I'm making soup intentionally, I'll simmer the whole quarters in the stock pot. If I'm using a whole bird, I cut it up mostly and fricassee it. A simple roast chicken with lemon, garlic and rosemary is a great simple weeknight meal ready in less than an hour. Much better than those poor, overcooked birds from the rotisserie at the grosto.

Picking poultry carcasses is about my least favorite kitchen chore. But it saves money. I save my brisket trimmings and cut the meat off of the cartilace and back bone when making St. Louis spares and those become sausage about 4 times a year (which reminds me, I have about 20 pounds of hot, garlicky Italian ready for the stuffer later today or tomorrow. It's been in the downstairs fridge curing).

My kitchen isn't the fountainhead of culinary creativity it once was, but I am very frugal when it comes to waste. That can be a challenge all its own.

01-16-2018, 06:27 AM	#14
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	That's OK if you're trying to use up potential waste. I buy 10 pound bags of leg quarters. Cutting them up, I cut out the backbones and save them for stock and soups. If I'm making soup intentionally, I'll simmer the whole quarters in the stock pot. If I'm using a whole bird, I cut it up mostly and fricassee it. A simple roast chicken with lemon, garlic and rosemary is a great simple weeknight meal ready in less than an hour. Much better than those poor, overcooked birds from the rotisserie at the grosto. Picking poultry carcasses is about my least favorite kitchen chore. But it saves money. I save my brisket trimmings and cut the meat off of the cartilace and back bone when making St. Louis spares and those become sausage about 4 times a year (which reminds me, I have about 20 pounds of hot, garlicky Italian ready for the stuffer later today or tomorrow. It's been in the downstairs fridge curing). My kitchen isn't the fountainhead of culinary creativity it once was, but I am very frugal when it comes to waste. That can be a challenge all its own. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.