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I have a bone to pick

post #1 of 14
Thread Starter 

How do I keep the cost of white stock down?  Chefs will often say while meat on the bone is preferred, chicken bones are used because it's more cost effective.   Sooo, where I'm I getting the bones FROM?  Bones from roasted dishes I don't throw away? Bones from thighs I cut away and freeze?  Chefs!  Sorry.  "Didn't mean to yell."  Where are these bones coming from?  What kind of bones are best?  Just asking. 

post #2 of 14

for the at home scene - don't buy chicken parts.  buy the whole chicken.

 

learn to disassemble the chicken.  then you'll have lots of bones aka carcassi available for stocks/soups.

 

I chuck the bones/carcass in the freezer for use 'as needed'

post #3 of 14

I roast a whole chicken every couple of weeks and save the carcasses in the freezer until I have at least two. Then I make stock. It's no sacrifice to eat roast chicken a couple of times a month.

post #4 of 14

Do you have an Hispanic or Asian market near you?  You can often get necks, backs and feet for pretty cheap.

 

My problem with buying whole chickens these days is that I rarely get the heart and liver.  Oh well.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 14
Quote:
Originally Posted by teamfat View Post
 

Do you have an Hispanic or Asian market near you?  You can often get necks, backs and feet for pretty cheap.

 

My problem with buying whole chickens these days is that I rarely get the heart and liver.  Oh well.

 

mjb.

I live in the deep south and you might need to find a market that caters to african americans or foreigners.  I love eating hearts and gizzards.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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post #6 of 14

Best things about the markets here is when you buy a chicken , you also get feet , neck , liver , gizards , and heart in the package. 

Basically just got to clean the chicken , but the liver ,feet , gizards , and neck and heart are all separated and wrapped in the same package.

Its price is a bit higher though <_< so its still better to buy a whole bird and just clean and butcher. 

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post #7 of 14

Here in AmeriKa, things are sanitized insanely, d****t.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #8 of 14
Thread Starter 

I do have a Hispanic/Armenian/ Russian market.  The problem is that you never know where any of that food comes from.  I've bought meat from market in question, and that is simply not anything I would do again.  I flavor was really off.  

post #9 of 14
Quote:
Originally Posted by heymroscar View Post
 

I do have a Hispanic/Armenian/ Russian market.  The problem is that you never know where any of that food comes from.  I've bought meat from market in question, and that is simply not anything I would do again.  I flavor was really off.  


What 'ja buy from them?  the meat?  The ethnicity sounds wierd to me.  Hispanic with slav.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #10 of 14

One of my local grocery stores carries packages of chicken feet as well as packs of hearts and gizzards.  Livers are sold in tubs.  They put out sliced beef hearts as well and tongue.  They've started carrying more Halal meats as well.  The Walmart in town carries beef tongue, tails and cheeks. 

post #11 of 14

I always have bones in the freezer saved up from roast chickens, or birds that I have cut up, removed the back & wing tips, etc.

I can also buy them from my local market, they break down all their own birds for "chicken parts" and sell the backs, necks, tips as crab bait for .69lb.

post #12 of 14
Quote:
Originally Posted by Dillbert View Post
 

for the at home scene - don't buy chicken parts.  buy the whole chicken.

 

learn to disassemble the chicken.  then you'll have lots of bones aka carcassi available for stocks/soups.

 

I chuck the bones/carcass in the freezer for use 'as needed'


Hmmm, but then you're stuck with the chicken breasts. 

 

I imagine they package stuff differently here, but at the butcher you can get what you want and are always asked if you want the feet and neck when you buy a whole chicken, but even at the supermarket, you can get thighs, thighs with back, drumsticks wings, backs (three to a package) backs with wings, breasts with bone or without and fileted. 

 

I go for the thighs, debone them and save the bones in the freezer for soup.  But i said this somewhere else already. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 14

>>stuck with the breasts

DW eliminates that problem. 

 

as elsewhere mentioned, this thread is about how to get bones for stock.

else threads suggest it is easier for home use to cook the whole bird intact for stock. 

which leaves one "stuck" with a lot of chicken meat.

 

as mentioned, I'm missing something that is not actually cooking related in that circular argument.

 

I can buy from the supermarket pretty much any bits of the chicken separately.

 

wings

legs

thighs

breast

tenderloins

livers in a tub

 

don't find necks, backs, feet, backbone. tails, oysters, hearts, gizzards "in a tub" / packaged separately.

 

leg and thigh meat is often available "deboned"

it is around here understood a "chicken breast" does not come on the bone.

 

which is an issue for me - when "it's chicken pieces for dinner" I proceed as follows:

detach both wings

detach both thigh/legs

cut apart thighs & legs - sometimes, depends

using kitchen shears, cut out the backbone

using big axx knife, remove the big bit of the keel bone

strip off the oysters - those the cook eats, just to keep up strength during dinner prep....

 

baking / steaming / roasting / frying I always do "on the bone" (which is the rib cage, for the breast meat)

for folks who have not done chicken breasts "on the bone / ribs" - I highly recommend you give it a try - but you'll need to disassemble the chicken yo'self as on-the-shelf chicken breasts do not normally come on the bone.

 

 

post #14 of 14
Quote:
Originally Posted by Dillbert View Post

 

strip off the oysters - those the cook eats, just to keep up strength during dinner prep....

 

 

 

 

It used to be the heart and liver that was my treat when getting a whole chicken, that hardly ever happens.  Harvesting the oysters when cutting out the backbone - gosh I never thought of doing that and cooking them up quickly in butter and garlic, shallots if handy.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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