MEAT and FISH does anyone know...

she_who_can_not_cook

I am on holiday this week and have found that i can now walk to a lidl shop 38 min each way. on the way i go past a big asda cutting through at the back on the asda is a local meat and fish shop there was a sign in the window saying
"Tilapia 10.00 a box"
I looked in and today had a proper inside look they had bacon shanks, tripe and ox tail ok but then they had
"Hard chicken" (boiling chickens)
" cow foot "
"pork knuckel"
i get the last two but whats hard chicken does anyone know Please

geordie_joe

she_who_can_not_cook wrote: »

i get the last two but whats hard chicken does anyone know Please

Back when I was a lad a hard (boiling) chicken was a one that had grown old. Usually one that had been kept for laying, once it stops laying it is old and it's meat needs to be boiled.

torbrex

A lot of chicken used in Chines & Indian takeaways come from 'broilers' they boil the whole chicken to tenderise it the strip the meat off and use it in stir-frys, curries and any other dish with a sauce.

Nothing wrong with the meat, it is just old as has been said and requires extra cooking, hence the boil.

BAGGY

Hard chicken is Broiler chicken. It is just an older bird, more mature and makes a really tasy curry. Anything that is long and slow cooking would work I suppose but not roast maybe.

she_who_can_not_cook

thank you guys i have forgot the price but they still had their feet and necks on and were cheap (no pun intended )

torbrex

she_who_can_not_cook wrote: »

thank you guys i have forgot the price but they still had their feet and necks on and were cheap (no pun intended )

They had possibly not been gutted as well so you would be paying for the whole bird.

she_who_can_not_cook

torbrex wrote: »

They had possibly not been gutted as well so you would be paying for the whole bird.

thank you for that i can not even buy when the giblets are in a bag (wimp that i am )

SailorSam

Don't be a wimp, when you're making soup you can throw the giblets in.

ostrichnomore_2

There's a big African community round there with those ingredients.

Hard chicken - be warned it really is HARD. Tends to be not a huge amount of meat either. I quite like it but then I don't like soft squishy chicken (slimy) anyway and overcook my normal chicken to make it go hard.

cows foot - try not to think about exactly where on the cow it comes from if you are a bit squeamish like me, but it does make fantastic stews. It gets really tender and has lovely jellified bits after you cook it as lots of connective tissue.