Cooking Tip – Chicken Thighs
When I was raising my family, I bought whole chickens and cut them up. Happily, our family was split in half, as far as chicken meat preferences were concerned, so everyone got the pieces they wanted. Besides, whole chickens were always cheaper (remember 29¢ per pound whole chickens? ah, the good ol’ days), and I always made homemade chicken stock out of the leftover skin and bones. A very frugal and delicious use of an inexpensive protein. One thing I’ve noticed is that as America’s chicken preferences changed, many more preferring white meat, the size of the breasts of whole chickens really changed. Now, if I buy a 4-pound broiler/fryer, the white meat is about 2/3 the size of the other combined parts. Leaves pretty slim pickings for those of us who love the dark meat part of a bird.
