Bone In or Boneless? Best Value
Usually I think boneless and still may. Not sure. I slow cooked a whole
turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned weighed in at 6Lbs. So you pay for 12Lbs and get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and turkey were so tender they fell off the bones. I think some people won't believe these figures. I actually weighed them. If this is the case is boneless possibly the better deal? Just want to see if anyone else has figured this out. Thanks, I'll be looking in. |
Bone In or Boneless? Best Value
> wrote in message ups.com... > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. > All value is not judged by volume! The bones add something in the cooking. Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php |
Bone In or Boneless? Best Value
> wrote in message ups.com... > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. > Many folks will say that the meat tastes better if it's cooked with the bone in. And it depends on what your plans are for the bones. Usually when there's a whole chicken or turkey around, I'm planning on soup in the near future. So I want the bones and bits and leftovers for that. And...I'll bet that if you started with just the meat and weighed it before and after, you'd still see some weight loss. If you weighed the bones, it would have given you a better idea how much was waste because of the bones, and how much was other shrinkage. In the end, it's really up to you which you like better, and it depends on what kind of sales the stores are running to figure out which is most economical. Donna |
Bone In or Boneless? Best Value
> wrote in message ups.com... > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. > Depends on the price of the meat. Here in SoCal, chickens are usually on sale every week somewhere. I save the bones & make stock. Harriet, MBA 2006 (finally) |
Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
> wrote > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. Ditto what everyone else said, bone in meat is more flavorful. I don't buy boneless aside from the occasional chicken breast. Occurred to me, though, when you list the before weight, is that the weight marked on the package? Because that includes the package of mystery meat. Doesn't weigh much but it does weigh something. At any rate, boneless meat is more expensive, often by a lot, so you have to take that into consideration. You save by doing your own butchering. nancy (buys boneless bacon, too) |
Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
"Nancy2" > wrote > As a rule of thumb, the larger the bird, the better buy it is because > the bone takes up about the same volume, but there is more meat on a > bigger bird. At least, that's what I've been told. Same deal with lobster. nancy |
Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
> wrote in message ups.com... > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. > Most of the time when you buy a chicken, its just a chicken. But when you buy boneless chicken, read the label carefully, because it will, more times than not, tell you there's "Water Added." Even bone-in "parts," like those industrial sized bags of frozen thighs down at the warehouse market are usually "Water Added." Although I like my chicken brined, I don't mind doing it myself, and I don't care to pay meat prices for the brine. I'd rather pay meat prices for the bones, wingtips, carcase, and trimmings that I can use later to make stock. Canned chicken stock is too light on chicken and too heavy on salt to pay good money for. --Rich |
Bone In or Boneless? Best Value
In article >,
"jacqui{JB}" > wrote: > That said, I think the decision to purchase bone-in v. boneless very much > depends on what you're planning to cook (consider, too, that boned poultry > tends to be rather expensive). For roasting or slow cooking poultry, I > pretty much only cook bone-in, because the bone adds flavor and moisture > (ditto the skin). Also even if you lose half to the bones, the price of boneless is much more than double the price of bone in, at least here. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
Bone In or Boneless? Best Value
Ranee Mueller wrote:
> In article >, > "jacqui{JB}" > wrote: > > > That said, I think the decision to purchase bone-in v. boneless very much > > depends on what you're planning to cook (consider, too, that boned poultry > > tends to be rather expensive). For roasting or slow cooking poultry, I > > pretty much only cook bone-in, because the bone adds flavor and moisture > > (ditto the skin). > > Also even if you lose half to the bones, the price of boneless is > much more than double the price of bone in, at least here. At regular prices. When boneless chicken breasts go on sale in quantity, I can throw a trayful into individual Tilia bags and have them at that price for months if not years. So even though there's bagging costs and effort, it's well made up for by the price savings and the speed and convenience when it comes time to thaw and prep. --Blair |
Bone In or Boneless? Best Value
Blair P. Houghton wrote: > Ranee Mueller wrote: > > In article >, > > "jacqui{JB}" > wrote: > > > > > That said, I think the decision to purchase bone-in v. boneless very much > > > depends on what you're planning to cook (consider, too, that boned poultry > > > tends to be rather expensive). For roasting or slow cooking poultry, I > > > pretty much only cook bone-in, because the bone adds flavor and moisture > > > (ditto the skin). > > > > Also even if you lose half to the bones, the price of boneless is > > much more than double the price of bone in, at least here. > > At regular prices. When boneless chicken breasts go on sale in > quantity, I can throw a trayful into individual Tilia bags and have > them at that price for months if not years. So even though there's > bagging costs and effort, it's well made up for by the price savings > and the speed and convenience when it comes time to thaw and prep. > > --Blair I will have to do a test. I know the test won't work out like this but if you could cook 6Lbs of boneless skinless chicken breasts and end up with close to 6Lbs after cooking it might be a better deal even though it costs more per pound than bone in. |
Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
Sheldon wrote: > wrote: > > I slow cooked a whole > > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > > weighed in at 6Lbs. So you pay for 12Lbs and > > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > > turkey were so tender they fell off the bones. I think some people > > won't believe these figures. I actually weighed them. If this is the > > case is boneless possibly the better deal? Just want to see if anyone > > else has figured this out. Thanks, I'll be looking in. > > I roast or rotisserie 6-7 pound rosasting chickens all the time, > definitely don't lose half their weight, perhaps barely 1/3. > > Slow cooked is tantamount to braised... what weight you lost was mostly > water (meat is better than 70% H2O), and fat (naturally if you discard > the fat instead of using it that's one's choice, years ago folks used > all that meat fat - years ago folks worked a heck of a lot harder - the > farmers around here don't need to watch their diets or go to a gym). > Bones in of themselves, especially poultry bones, contribute little to > weight loss from cooking. Most any braised meat will be reduced to > less than half it's raw weight... not ribs and other bony cuts but all > others. But you can't honestly claim you lost that weight because it's > now in the sauce you created. > > When you purchase deboned cuts most of the higher cost is due to labor > (butchering)... takes time to trim and tie a roast. If one is a smart > shopper they will buy bone-in cuts and debone themselves, then the > bones and trimmings can be used to prepare very tasty dishes. This > week the Price Chopper stupidmarket chain here had bone-in center cut > pork loin on sale at 99¢/lb, I bought 15 pounds worth yesterday, spent > 20 minutes trimming, deboning some, and repackaging... got a nice huge > roast, a mess of chops (9 biguns), and about five pounds stewing pork, > nice chunks that'll be used for braising and/or marinated for > grilling... bones will be used for ****ghetti sauce. I even took a > picture of this package before opening... will post it in a week or so > when I have enough pics to download. > > Sheldon I just want to make sure you know how I'm thinking. Say you buy a whole 6Lb chicken on sale for .65Lb. If, and I say if you end up with something like 3Lbs that you can eat that means that you paid $1.30 a pound not .65 a pound. |
Bone In or Boneless? Best Value
wrote: > Sheldon wrote: > > wrote: > > > I slow cooked a whole > > > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > > > weighed in at 6Lbs. So you pay for 12Lbs and > > > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > > > turkey were so tender they fell off the bones. I think some people > > > won't believe these figures. I actually weighed them. If this is the > > > case is boneless possibly the better deal? Just want to see if anyone > > > else has figured this out. Thanks, I'll be looking in. > > > > I roast or rotisserie 6-7 pound rosasting chickens all the time, > > definitely don't lose half their weight, perhaps barely 1/3. > > > > Slow cooked is tantamount to braised... what weight you lost was mostly > > water (meat is better than 70% H2O), and fat (naturally if you discard > > the fat instead of using it that's one's choice, years ago folks used > > all that meat fat - years ago folks worked a heck of a lot harder - the > > farmers around here don't need to watch their diets or go to a gym). > > Bones in of themselves, especially poultry bones, contribute little to > > weight loss from cooking. Most any braised meat will be reduced to > > less than half it's raw weight... not ribs and other bony cuts but all > > others. But you can't honestly claim you lost that weight because it's > > now in the sauce you created. > > > > When you purchase deboned cuts most of the higher cost is due to labor > > (butchering)... takes time to trim and tie a roast. If one is a smart > > shopper they will buy bone-in cuts and debone themselves, then the > > bones and trimmings can be used to prepare very tasty dishes. This > > week the Price Chopper stupidmarket chain here had bone-in center cut > > pork loin on sale at 99¢/lb, I bought 15 pounds worth yesterday, spent > > 20 minutes trimming, deboning some, and repackaging... got a nice huge > > roast, a mess of chops (9 biguns), and about five pounds stewing pork, > > nice chunks that'll be used for braising and/or marinated for > > grilling... bones will be used for ****ghetti sauce. I even took a > > picture of this package before opening... will post it in a week or so > > when I have enough pics to download. > > > > Sheldon > > I just want to make sure you know how I'm thinking. Say you buy a whole > 6Lb chicken on sale for .65Lb. If, and I say if you end up with > something like 3Lbs that you can eat > that means that you paid $1.30 a pound not .65 a pound. No, it actually costs a lot more, you didn't figure in your seasonings, cooking fuel, clean up supplies, and your time... and yes, even your silly ass is worth at least minimum wage. If that's your logic then you really should be buying your chicken at the deli counter, sliced chicken loaf. Sheldon |
Bone In or Boneless? Best Value
Sheldon wrote: > wrote: > > Sheldon wrote: > > > wrote: > > > > I slow cooked a whole > > > > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > > > > weighed in at 6Lbs. So you pay for 12Lbs and > > > > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > > > > turkey were so tender they fell off the bones. I think some people > > > > won't believe these figures. I actually weighed them. If this is the > > > > case is boneless possibly the better deal? Just want to see if anyone > > > > else has figured this out. Thanks, I'll be looking in. > > > > > > I roast or rotisserie 6-7 pound rosasting chickens all the time, > > > definitely don't lose half their weight, perhaps barely 1/3. > > > > > > Slow cooked is tantamount to braised... what weight you lost was mostly > > > water (meat is better than 70% H2O), and fat (naturally if you discard > > > the fat instead of using it that's one's choice, years ago folks used > > > all that meat fat - years ago folks worked a heck of a lot harder - the > > > farmers around here don't need to watch their diets or go to a gym). > > > Bones in of themselves, especially poultry bones, contribute little to > > > weight loss from cooking. Most any braised meat will be reduced to > > > less than half it's raw weight... not ribs and other bony cuts but all > > > others. But you can't honestly claim you lost that weight because it's > > > now in the sauce you created. > > > > > > When you purchase deboned cuts most of the higher cost is due to labor > > > (butchering)... takes time to trim and tie a roast. If one is a smart > > > shopper they will buy bone-in cuts and debone themselves, then the > > > bones and trimmings can be used to prepare very tasty dishes. This > > > week the Price Chopper stupidmarket chain here had bone-in center cut > > > pork loin on sale at 99¢/lb, I bought 15 pounds worth yesterday, spent > > > 20 minutes trimming, deboning some, and repackaging... got a nice huge > > > roast, a mess of chops (9 biguns), and about five pounds stewing pork, > > > nice chunks that'll be used for braising and/or marinated for > > > grilling... bones will be used for ****ghetti sauce. I even took a > > > picture of this package before opening... will post it in a week or so > > > when I have enough pics to download. > > > > > > Sheldon > > > > I just want to make sure you know how I'm thinking. Say you buy a whole > > 6Lb chicken on sale for .65Lb. If, and I say if you end up with > > something like 3Lbs that you can eat > > that means that you paid $1.30 a pound not .65 a pound. > > No, it actually costs a lot more, you didn't figure in your seasonings, > cooking fuel, clean up supplies, and your time... and yes, even your > silly ass is worth at least minimum wage. > > If that's your logic then you really should be buying your chicken at > the deli counter, sliced chicken loaf. > > Sheldon I don't like deli meats. I'm not trying to make anyone mad. I didn't think that would. |
Bone In or Boneless? Best Value
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Bone In or Boneless? Best Value
wrote: > wrote: > > > > I just want to make sure you know how I'm thinking. Say you buy a whole > > 6Lb chicken on sale for .65Lb. If, and I say if you end up with > > something like 3Lbs that you can eat > > that means that you paid $1.30 a pound not .65 a pound. > > Yes, I think we get that. And as I illustrated in my previous post, > $1.30 per pound is less expensive than $1.99 per pound. > > Sandy Yeah but $1.99 a pound would be for boneless skinless chicken breasts. White meat costs more. The last time I bought boneless skinless chicken breasts I got them on sale for $1.49 but I haven't seen that price again. Just a month ago. I see what you all are saying. It's still much cheaper than the deli crap. |
Bone In or Boneless? Best Value
> wrote in message ups.com... > Usually I think boneless and still may. Not sure. I slow cooked a whole > turkey and I did a whole chicken. The 12Lb turkey after cooked, deboned > weighed in at 6Lbs. So you pay for 12Lbs and > get 6Lbs. Same with the chicken. 6Lbs becomes 3Lbs. Both my chicken and > turkey were so tender they fell off the bones. I think some people > won't believe these figures. I actually weighed them. If this is the > case is boneless possibly the better deal? Just want to see if anyone > else has figured this out. Thanks, I'll be looking in. > The difference will bear out in the price per pound. For example, sometimes I can get boneless skinless chicken breasts at $5.49/lb or I can get a whole chicken at $1.29 per pound. But for me personally, value is more than just cost. I buy bone-in meats more often than not, because the flavor is so much better in most cases. This is especially true with beef and pork, but also holds up with chicken and turkey, IMO. kimberly |
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