On Thu, 9 Oct 2008 09:30:41 -0700 (PDT), merryb >
wrote:

>On Oct 9, 8:50*am, Lou Decruss > wrote:
>> On Thu, 9 Oct 2008 08:41:09 -0400, "kilikini"

>> How big is the chicken? *According to Tyson a broiler-fryer is between
>> 3 1/2 - 4 pounds. *A roaster is 5-8 pounds. *I looked at the current
>> flyers and I see Perdue roasters for .89 a pound. *Another place has
>> leg quarters for .69 and bone in breasts for .79 a pound. *
>>
>> I also see New york strips for 4.99 at a few different places. *You
>> guys really pay a lot for food down there compared to the midwest.
>>
>> Lou- Hide quoted text -
>>
>> - Show quoted text -
>
>Albertson's has whole fryers on sale this week for .69 a pound. I'll
>buy 3-4 of them and throw them in the freezer as we seem to use one a
>week.

I usually go for the leg quarters because I like dark meat. But I do
like whole fryers for soup.

My favorite:

chinese chicken noodle soup with spinach and garlic chives Gourmet |
February 1997

In Chinese culture, noodles symbolize longevity and are often served
at New Year celebrations and traditionally left very long.

Makes about 8 cups.
ingredients
a 3 1/2- to 4-pound chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1/2 pound fresh spinach, coarse stems discarded and leaves washed,
drained, and chopped coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives

preparation

With a cleaver or heavy chef's knife cut chicken into large pieces.
Cut chicken through bones into 2-inch pieces. In a large kettle of
boiling water blanch chicken 1 minute. In a colander drain chicken and
rinse under cold water.

With flat side of cleaver or knife lightly smash gingerroot and
scallions. In cleaned kettle bring 10 cups water to a boil with
chicken, gingerroot, scallions, rice wine or Sherry and simmer,
uncovered, skimming froth occasionally, 2 hours. Pour broth through
colander lined with triple thickness of cheesecloth into a large
heatproof bowl, reserving chicken for another use. Broth may be made 3
days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil,
stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
once or twice, until spinach turns bright green and is just tender,
about 3 minutes. Stir in chives and salt and pepper to taste and
simmer 1 minute.