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Pro tip: don't buy 10 pounds of frozen chicken leg quarters just because they're 59 cents a pound
I got 10 pounds for $5.90 at the Food Lion down the street and spent Saturday bagging them into 14 freezer portions, feeling like a genius. Then I thawed one and found out leg quarters are like 40 percent bone and skin, so my "cheap" protein came out to almost the same price per actual bite as the chicken breast I skipped, plus my kitchen smelled like a wet dog for 2 days. Anyone got a go-to way to strip and use the bones so it doesn't feel like a waste?
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jason95811h ago
Man, forget the bones, throw those in a pot with some onion and celery and make stock. The real trick is to skim the fat off the top after it cools and use that schmaltz to roast potatoes, that's where the actual value is hiding.
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