Rubber Chicken

thriftlady_2

loobyloo2 wrote: »

If I go to my butcher, he will gladly give me the chicken carcasses for my dogs.

Gosh, I always thought giving chicken bones to dogs was a complete no-no because they splinter and hurt the dog I remember seeing it on Blue Peter. Has advice changed?

I love roast chicken so for me using the rest of the bird and the bones for stock is a no-brainer. I like using chicken breasts too for different kinds of dishes. So, I buy both;)

kittyscarlett

loobyloo2 wrote: »

kittyscarlett I don't as yet see how buying breasts alone is not making use of the whole bird, where do you imagine the rest goes?

It's not a case of " where the rest goes ", but if you only use one cut of meat you are unlikely to learn what to do with the rest of the animal. Yes, I know that some people who buy mostly chicken breasts do so purely out of preference and not out of lack of courage or inexperience cooking, but how many times have we seen people on this very forum who have never handled, cooked or dismembered a whole chicken ? And those who do buy and cook whole chickens but end up throwing half of it away as they do not know what to do with the rest of it ? Thankfully they can come to places like this to get help and encouragement, but I think the attitude of " why should I bother trying to stretch, I only buy xyz cut " is very limiting.

kittyscarlett

thriftlady wrote: »

Gosh, I always thought giving chicken bones to dogs was a complete no-no because they splinter and hurt the dog I remember seeing it on Blue Peter. Has advice changed?

Its cooked chicken bones that are worst for dogs, as they splinter more easily than raw. I know some people do feed their dogs raw chicken bones, and if dogs scavenge ( or are in the wild ) of course they will eat carcases bones and all. But its not something I personally would risk for a pet.

Quasar

kittyscarlett wrote: »

Because that cheap kilo of chicken breasts are not exactly going to be great quality meat ? Also you are not getting much variety in flavour/texture/use that way. I would far rather buy a whole decent quality chicken and stretch it. Far better flavour, texture, ethics wise and making use of the whole animal too.:T

PolishBigSpender lives in Poland where chicken is vastly cheaper, which is why she can make the statements she did. The prices she quotes are not british prices and therefore are irrelevant to this thread. Naughty PBS.

loobyloo2

I wouldn't feed my dogs anything else.
BARF Biologically appropriate raw food or
BARF Bones and raw food.
Chicken meat and bones are perfectly safe, as is breast of lamb.
I often think my dogs are eating better than me:rotfl:

And as for a whole decent quality chicken,
Doesn't that rather depend on your pocket?
I bought several of the Tesco £2 chickens just last week, and found them to be lovely. Spatchcocked one on the barbie, and you wouldn't know the difference between that and a more epensive one.:p

It really is a matter of personal choice. I for one could not ever boil up previously cooked bones and make soup with it:rolleyes:

PolishBigSpender

Quasar wrote: »

PolishBigSpender lives in Poland where chicken is vastly cheaper, which is why she can make the statements she did. The prices she quotes are not british prices and therefore are irrelevant to this thread. Naughty PBS.

I couldn't resist

But there probably is a point in there somewhere that food prices are dramatically lower elsewhere in the EU - I remeber being astounded by just how much cheaper France was than the UK when it came to food, for instance.

Quasar

PolishBigSpender wrote: »

I couldn't resist

But there probably is a point in there somewhere that food prices are dramatically lower elsewhere in the EU - I remeber being astounded by just how much cheaper France was than the UK when it came to food, for instance.

I agree, and not only France for that matter.

Stephen_Leak

Bounce!

I found nearly 500g of chicken giblets in the freezer, from the organic chicken we had for Christmas.

A Google search also found this wartime recipe for a giblet pie.

Turkey or chicken giblets
1 small onion, chopped
1 rasher of bacon
1 hard-boiled egg
1 teaspoon of parsley
8 ounces of flaky pastry

Fry the giblets with the onion and bacon, adding a little water. When cooked, cut into small pieces and mix with the chopped hard-boiled egg and parsley. Use this mixture to fill a pie, baking it at gas mark 6 for 10 minutes, and gas mark 4 for 25 minutes.

Be afraid. Be very afraid ...

I'll keep you posted.

freakyogre

Stephen_Leak wrote: »

For us singletons, I reckon that I could, using my existing recipes, get 10 portions/meals out of your average "rubber" chicken. 8 of which can be frozen for later.

Sunday: Roast the chicken, and have a leg & a wing with roast potatoes & mixed veg’.

Monday: Have the remaining leg & wing with a salad.

Use one of the breasts to make 2 portions of chicken korma.

Use the other breast to make 2 x 250ml bowls of chicken & sweet corn soup.

Use the carcass to make 4 x 250ml bowls of chicken soup.

I'm with you on this! I think I may struggle to use all of mine. I did a roast last night so had most of one breast with veg etc.

Tonight I used some of the dark meat and made some curry, which has made enough for tomorrow as well.

I'm going to make some soup tomorrow with the stock (not sure what or how much yet, but chicken and sweetcorn sounds like a very good idea...I don't suppose you have a recipe?)

I have had to put one breast and a lot of dark meat in the freezer as I just won't be able to use it quickly enough and still have a small amount in the fridge for either a salad, or stirfry.

I wish I had a bigger freezer as it would make life easier! Last time I made a chicken and leek pie which was gorgeous, so may well do that with what's in the freezer at a later date. Good job I like chicken really.

donny-gal

PolishBigSpender wrote: »

I remeber being astounded by just how much cheaper France was than the UK when it came to food, for instance.

Just got back and they are certainly not cheaper there now!!

DG