|Our chickens: Ruby Cheryl, Betty and Veronica|
I'm no math whiz, but here's a breakdown of costs, all this week's prices at Harris Teeter:
4 chickens @ $0.59 = approximately $12
If you bought the parts:
4 large whole chicken breasts @ $4.99 per pound = approximately $24
16 chicken wings = $1.50 (about a pound)
8 chicken thighs and legs @ $3 per pound = approximately $12
4 quarts chicken broth (using backs, necks etc.) $2 quart = $8
Total: About $45
Savings: $33 (less what you put your labor at)
Notice I didn't price out the hearts, gizzards and liver. For one thing, three out of the four livers were a sickly yellow-orange, not the brown-burgundy of a healthy liver. And you only get one each of everything, at the most, so the amount is negligible.
And the liver isn't the only thing that wasn't right with this batch of chickens; one didn't have the oil gland removed from the tail. No big deal for me, since I wasn't roasting the chickens, but could have spoiled the dinner if I had popped it in the oven without noticing. Also no big deal was the number of pin feathers and broken shafts, since I like my skinless chicken. But seeing feathers on a piece of roasted chicken really puts me off.
|A tale of two tails|
Don't know how to cut up a chicken? A step-by-step guide can be found HERE.