Being a single income, family of five I’m always looking for ways to save money. Beit, cutting the cable service (as of last month) or cheap, but tasty foods.
While I’ve done this before, I think I’m now embracing fully to only purchase whole chickens and break them down for consumption (When I don’t want to roast a whole one)
Like I said, I’ve done it before, but mostly to fix fried chicken. Now, after watching this video:
It just makes sense to buy whole chickens and break them down. Plus, when a package of breasts are $1.78/lbs, thighs are $2.32/lbs and wings are $1.74/lbs when I can get two whole chickens for $0.93/lbs plus a hour of my time and I also get the makings for schmaltz & chicken stock – it’s a no brainer!
Now, I won’t replicate everything that’s in the video. What I’ve done is pretty much a step-by-step replication of how the chicken is broken down. But I will provide some pics that I think might warrant a bit more explanation:
Like I said, breaking down two chickens took about an hour of my time, including the making of the rendered chicken fat (schmaltz) and roasting the left-over carcass to make stock.
So, what all do I get out of a chicken?
- 2 breasts
- 2 thighs (I removed the bone & skin from these)
- 2 drumsticks
- 2 wings
- excess skin for the schmaltz
- random innards (heart, liver, gizzards and/or neck
- leftover carcass to roast for stock (not shown)
And with two chickens, doubling everything is plenty for each to be a family meal portion, except maybe the wings. I’ll freeze these as I accumulate more to have a wing night.
As I mentioned, rendering the excess fat from two chickens (as well as some saved from a previous trmming) have me about a quarter cup of the golden goodness
And lastly, still a work-in-progress, but I roasted the carcass (again as instructed in the above video) and used it to make my own chicken stock (although not the same recipe as the video, but more traditional with celery, onion, carrot & salt) but I am trying the technique he used which is an instapot for 18 hours (I’ve never done a stock cook for so long)
I’m on the tail-end of the 18 hours before it cools down so I can vent and check, but I’m pretty excited how this might turn out.
I only used half of the leftover carcasses as the instantpot doesn’t hold much, so I might try the second batch with his suggested recipe and compare.