Carol Shenkenberger wrote to Ruth Haffly <=-
We use a lot of white meat unless we've bought a whole chicken.
Then he will take the dark, I'll take the white.
I prefer the dark meat unless it's free range chicken. The dark
has way more flavour than the pale meat. A free range bird that
has lived outside a cage and scratched for its food is much
tastier (and expensive) than the battery chicken that is more
common in stores.
But there are lots of ways to add flavor to the chicken--and I've got a
well stocked spice cabinet. (G)
We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be
getting a Costco also. We fill our propane tanks thru Costco as the only place in town that does it charges a flat rate, no matter how empty (or full) your tank is. Costco will pro rate it.
Not much money in that batch of chciken but a lot of "sweat equity". And I've got chicken enough to last until the next great deal. Bv)=
That's the way I like to do it. Steve smoked a brisket a couple of weeks ago so now we've got about 5 vaccuum bags in the freezer, each with enough beef for a couple of meals.
I was defrosting my upright freezer last week and came across the smoked beef roast that Dale Shipp gifted me at the last echo picnic he and Gale hosted. Dennis and I are still eating on it.
IIRC, that one was in 2017 so that roast is well aged. Glad you're
enjoying it.
This recipe - halved - will use up the last of it. My electricslicer DD> has been getting a workout. Bv)=
Electric slicers are good for some things; we have one that gets used
from time to time.
I'm making chicken breast tomorrow. Normally I like dark meat but it's pricy to get it boneless and to much time to debone it for me. Since
I'm doing a stir fry, chicken beast it optimal due to meat cooking
time. It cooks quickly.
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