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I strongly prefer chicken and turkey breast because it's easy to deal with because it does not have bones or cartilage. When it's cooked it usually doesn't have
by meddlepal 10y ago
I strongly prefer chicken and turkey breast because it's easy to deal with because it does not have bones or cartilage. When it's cooked it usually doesn't have any weird colors and the taste is relatively boring but consistent.
Thighs, wings, drumsticks etc all have problems I just don't want to deal with as an eater.
- finid 10y ago...because it does not have bones or cartilage. So eat the meat and throw away the bones or cartilage. Then go grab the calcium caps afterwards.
- edoceo 10y agoNo, boil those after and make soup
- finid 10y agoI don't think you want to do that with bones from factory-raised chickens.
- zeveb 10y agoWhy not? I've been making stock from carcasses for years. Granted, most of the animals I eat are either hunted or some type of free-range/organic/what-have-you, but I've made stock from cheap grocery-store birds before too, and honestly I don't think that I could tell the difference.
- loco5niner 10y agoWhat is the difference between eating the meat of a factory-raised chicken and making stock from a factory-raised chicken?
- magic_beans 10y agoThe bones and cartilage is where the nutrients are.
- karlshea 10y agoYou can buy boneless skinless thighs, they're great
- js2 10y agoYeash, what do you do when faced with a lobster or whole crab? Or a whole fish! The cheeks on a grouper, mmmm. Not to mention that the scraps and pickings off a just carved bird carcass are some of the best eating on the thing.