Chicken Casserole a little dry....

shelly

mattogier wrote:

On the money saving side of things - get a whole bird, take the breasts off and use for grilling, frying, etc. Take the "brown" meat for curries, pies or casseroles. The bits and bones can be used to make a stock for soup and or adding to the rest - the schmaltz (chicken fat) is great for roasting pots in.

I know its cheaper to buy a whole bird but honestly, the only bits I would use would be the breasts. I can't stand to eat the brown meat, I don't make stock and I couldn't have soup that I know has been made using bones. Turns my stomach just thinking about it

mattogier

shelly wrote:

I know its cheaper to buy a whole bird but honestly, the only bits I would use would be the breasts. I can't stand to eat the brown meat, I don't make stock and I couldn't have soup that I know has been made using bones. Turns my stomach just thinking about it

Out of interest do you eat in restaurants, take aways or buy ready meals?

shelly

mattogier wrote:

Out of interest do you eat in restaurants, take aways or buy ready meals?

All of the above.....occasionally

I know where your going with the question I am ok if I don't actually notice the brown meat. If I do happen to see brown meat in say an Egg Foo Yung (sp?) I just put that piece to one side. I just couldn't cook anything at home with brown meat as I would know 100% that its there.