My local soopermart (Treasure Island in Chicawgo) has chicken leg quarters
for 25 cents per pound, a great price. Since I love bargains I dragged home
about 20+ pounds of the things last night and fried them up. Last week I
had made chicken and sausage gumbo (in my new crockpot) and for the chicken
I used bone - in/skin - on breasts. The gumbo was very good but using
breast meat in this recipe resulted in dry and relatively tasteless
chicken...coulda been tofu or even cardboard for all the taste/consistency
it had.

Someone mentioned here that thigh meat has 10 percent fat content, breast
meat much less (I knew that; also those breasts I used had been in the
freezer for a whiles so I was compelled to use them). I'm making the gumbo
again with the thigh/leg meat only so I'll solve the "dry meat" problem I
think...it is cooking right now.

I have lotsa bones left so I am also in the process of making stock, I
lately have taken to making my own stocks -- no more store - bought stocks
for me. I really like the process of making stock, it's "therapeutic" I
guess.

After filling the crockpot to the BRIM (it's the big 6 - quart model) I
still have a huge amount of chicken meat left. Think I'll freeze it for
future use...like soup!

My place smells great but man I am rather CHICKENED - OUT...in any case this
cluck is going to fix hisself a drink and then go out to tell some of the
gang that they'll be getting gumbo this weekend (it's always a crowd -
pleaser).

--
Best
Greg

Gregory Morrow wrote:
>
> My local soopermart (Treasure Island in Chicawgo) has chicken leg quarters
> for 25 cents per pound, a great price. Since I love bargains I dragged home
> about 20+ pounds of the things last night and fried them up. Last week I
> had made chicken and sausage gumbo (in my new crockpot) and for the chicken
> I used bone - in/skin - on breasts. The gumbo was very good but using
> breast meat in this recipe resulted in dry and relatively tasteless
> chicken...coulda been tofu or even cardboard for all the taste/consistency
> it had.
>
> Someone mentioned here that thigh meat has 10 percent fat content, breast
> meat much less (I knew that; also those breasts I used had been in the
> freezer for a whiles so I was compelled to use them). I'm making the gumbo
> again with the thigh/leg meat only so I'll solve the "dry meat" problem I
> think...it is cooking right now.
>
> I have lotsa bones left so I am also in the process of making stock, I
> lately have taken to making my own stocks -- no more store - bought stocks
> for me. I really like the process of making stock, it's "therapeutic" I
> guess.
>
> After filling the crockpot to the BRIM (it's the big 6 - quart model) I
> still have a huge amount of chicken meat left. Think I'll freeze it for
> future use...like soup!
>
> My place smells great but man I am rather CHICKENED - OUT...in any case this
> cluck is going to fix hisself a drink and then go out to tell some of the
> gang that they'll be getting gumbo this weekend (it's always a crowd -
> pleaser).
>
> --
> Best
> Greg

What type of crockpot did you get Greg? I'm leary of freezing legs
and thighs without boning them because there are always black spots
around the bone after cooking frozen legs...have you noticed
this?....Sharon

"biig" > wrote in message ...
>
snip
I'm leary of freezing legs
> and thighs without boning them because there are always black spots
> around the bone after cooking frozen legs...have you noticed
> this?....Sharon

Maybe this is the problem http://tinyurl.com/emx5n

Janet Bostwick wrote:
>
> "biig" > wrote in message ...
> >
> snip
> I'm leary of freezing legs
> > and thighs without boning them because there are always black spots
> > around the bone after cooking frozen legs...have you noticed
> > this?....Sharon
>
> Maybe this is the problem http://tinyurl.com/emx5n

It probably is Janet. I only buy boneless thighs now and don't use
legs unless I'm grilling chicken....Sharon