On Sunday, September 14, 2014 10:49:33 PM UTC-5, Sqwertz wrote:
> On Sun, 14 Sep 2014 22:36:01 -0500, barbie gee wrote:
>
>
>
> > On Sun, 14 Sep 2014, Sqwertz wrote:
>
> >
>
> >> On Sun, 14 Sep 2014 15:25:54 -0700 (PDT), Bryan-TGWWW wrote:
>
> >>
>
> >>> What kind of f-ing idiot pays >$2.80/# for chicken thighs?
>
> >>
>
> >> $2.99/lb to be exact.
>
> >>
>
> >> She automatically fails the challenge by buying boneless/skinless
>
> >> chicken thighs. She paid 3x as much as she needed to. That's hardly
>
> >> being frugal.
>
> >
>
> > I'd like to know what the difference in yield is between boneless/skinless
>
> > vs. bone-in, skin on in just meat by weight. does a pound of regular
>
> > chicken thighs give you 3/4 pound of meat? or what?
>
>
>
> I would say meat yield of 75% is probably about right for average
>
> sized chicken thighs. But the skin and bones are not waste. The
>
> skins can be rendered for fat to cook potatoes, and the skins eaten as
>
> a crispy snack. The bones should be used to make chicken stock. So
>
> there is really very little waste. This is about being frugal.
>
The crispy chicken skins are one of the best parts of the chicken.

As I write this, I'm snacking on naked fried chicken wing tips.
>
> -sw

--Bryan