I have a bone to pick

Discussion in 'Food & Cooking' started by heymroscar, Nov 14, 2013.

  1. heymroscar

    heymroscar

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    How do I keep the cost of white stock down?  Chefs will often say while meat on the bone is preferred, chicken bones are used because it's more cost effective.   Sooo, where I'm I getting the bones FROM?  Bones from roasted dishes I don't throw away? Bones from thighs I cut away and freeze?  Chefs!  Sorry.  "Didn't mean to yell."  Where are these bones coming from?  What kind of bones are best?  Just asking. 
     
  2. dillbert

    dillbert Banned

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    for the at home scene - don't buy chicken parts.  buy the whole chicken.

    learn to disassemble the chicken.  then you'll have lots of bones aka carcassi available for stocks/soups.

    I chuck the bones/carcass in the freezer for use 'as needed'
     
  3. chicagoterry

    chicagoterry

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    I roast a whole chicken every couple of weeks and save the carcasses in the freezer until I have at least two. Then I make stock. It's no sacrifice to eat roast chicken a couple of times a month.
     
  4. teamfat

    teamfat

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    Do you have an Hispanic or Asian market near you?  You can often get necks, backs and feet for pretty cheap.

    My problem with buying whole chickens these days is that I rarely get the heart and liver.  Oh well.

    mjb.
     
  5. kokopuffs

    kokopuffs

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    I live in the deep south and you might need to find a market that caters to african americans or foreigners.  I love eating hearts and gizzards.
     
    Last edited: Nov 14, 2013
  6. kaiquekuisine

    kaiquekuisine

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    Best things about the markets here is when you buy a chicken , you also get feet , neck , liver , gizards , and heart in the package. 

    Basically just got to clean the chicken , but the liver ,feet , gizards , and neck and heart are all separated and wrapped in the same package.

    Its price is a bit higher though <_< so its still better to buy a whole bird and just clean and butcher. 
     
    Last edited: Nov 14, 2013
  7. kokopuffs

    kokopuffs

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    Here in AmeriKa, things are sanitized insanely, d****t.
     
  8. heymroscar

    heymroscar

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    I do have a Hispanic/Armenian/ Russian market.  The problem is that you never know where any of that food comes from.  I've bought meat from market in question, and that is simply not anything I would do again.  I flavor was really off.  
     
    Last edited: Nov 14, 2013
  9. kokopuffs

    kokopuffs

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    What 'ja buy from them?  the meat?  The ethnicity sounds wierd to me.  Hispanic with slav.
     
  10. mike9

    mike9

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    One of my local grocery stores carries packages of chicken feet as well as packs of hearts and gizzards.  Livers are sold in tubs.  They put out sliced beef hearts as well and tongue.  They've started carrying more Halal meats as well.  The Walmart in town carries beef tongue, tails and cheeks. 
     
  11. chefbuba

    chefbuba

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    I always have bones in the freezer saved up from roast chickens, or birds that I have cut up, removed the back & wing tips, etc.

    I can also buy them from my local market, they break down all their own birds for "chicken parts" and sell the backs, necks, tips as crab bait for .69lb.
     
  12. siduri

    siduri

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    Hmmm, but then you're stuck with the chicken breasts. 

    I imagine they package stuff differently here, but at the butcher you can get what you want and are always asked if you want the feet and neck when you buy a whole chicken, but even at the supermarket, you can get thighs, thighs with back, drumsticks wings, backs (three to a package) backs with wings, breasts with bone or without and fileted. 

    I go for the thighs, debone them and save the bones in the freezer for soup.  But i said this somewhere else already. 
     
  13. dillbert

    dillbert Banned

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    >>stuck with the breasts

    DW eliminates that problem. 

    as elsewhere mentioned, this thread is about how to get bones for stock.

    else threads suggest it is easier for home use to cook the whole bird intact for stock. 

    which leaves one "stuck" with a lot of chicken meat.

    as mentioned, I'm missing something that is not actually cooking related in that circular argument.

    I can buy from the supermarket pretty much any bits of the chicken separately.

    wings

    legs

    thighs

    breast

    tenderloins

    livers in a tub

    don't find necks, backs, feet, backbone. tails, oysters, hearts, gizzards "in a tub" / packaged separately.

    leg and thigh meat is often available "deboned"

    it is around here understood a "chicken breast" does not come on the bone.

    which is an issue for me - when "it's chicken pieces for dinner" I proceed as follows:

    detach both wings

    detach both thigh/legs

    cut apart thighs & legs - sometimes, depends

    using kitchen shears, cut out the backbone

    using big axx knife, remove the big bit of the keel bone

    strip off the oysters - those the cook eats, just to keep up strength during dinner prep....

    baking / steaming / roasting / frying I always do "on the bone" (which is the rib cage, for the breast meat)

    for folks who have not done chicken breasts "on the bone / ribs" - I highly recommend you give it a try - but you'll need to disassemble the chicken yo'self as on-the-shelf chicken breasts do not normally come on the bone.
     
  14. teamfat

    teamfat

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    It used to be the heart and liver that was my treat when getting a whole chicken, that hardly ever happens.  Harvesting the oysters when cutting out the backbone - gosh I never thought of doing that and cooking them up quickly in butter and garlic, shallots if handy.

    mjb.