nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

The Best Thing About Thanksgiving ...

Tim_Sutherland_52834

... is Friday when turkey parts are $0.99/lb.

Only 27 drumsticks and 22 thighs, as they had no drumstick left and I was thoughtful enough to leave four thighs and all the wings for others. Joe the butcher was waiting for me to turn up before marking them all down.

I confit the drumsticks and use the thighs in Fesenjan or with mole (the sauce, not the animal or Avogadro's constant.) There is a reason I buy my duck fat by the bucket.

Find more posts tagged with

All About Ingredients

Comments

tshewman

I typically do the wings and........stock up. :-)

Tim_Sutherland_52834

I buy whole chickens when clients want skinless boneless breasts. I breakdown the bird and serve the breasts to the client, I eat the legs and use the wings and carcass for stock. Two skinless boneless breasts almost cost the same as a whole bird at Whole Food so the cost to the client is the same but I get extra from it.

I'm building up the courage to clean my freezers out of bird bits and have a stock making weekend.

Amos_Schorr_168815

I finally started doing something similar.... Now I finally have ice cubes of highly concentrated chicken stock to pull out whenever I want. And it's amazing!