I don't eat all that much meat, but I have to say it is very satisfying to occasionally take apart a rotisserie chicken and absolutely try to get every tiny scrap and sproingle of meat off the bones
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Even better when you use the skin and bones to make a flavorful stock! I put it in with an onion, tomato, garlic cloves, peppercorns and crockpot it on low for 24 hrs. Reduces the carcass to almost nothing and you get a fabulous bone broth!
Two suppers for two off of the breast and then ... chicken carcass curry night! (Which is also two suppers for two, usually, with a can of chickpeas in addition to whatever vegetables thrown in. Eight individual suppers off one small chicken, very economical.)
(Though you do make up for all the time you save on Too Exhausted to Cook Grocery Day buying an instant chicken, in the amount of time it takes to pick every last scrap of meat off the remainder for the carcass curry two days later.)
It's such a primal feeling!! We get one every year for Hobbitmas so we can do exactly that (Hobbitmas, if you're not aware, is my household Christmas tradition where we eat a *lot* while watching the extended LOTR films)
Clearly a Canadian unit of chicken, defined as that bit which shoots off in a random direction and is instantly caught and devoured by a lurking cat. 3:O)>
Nah, that one's safe enough, it's the "Sproing!" of something going horribly wrong for Wile E. Coyote (e.g. trebuchet going off too early) and lofting him into Low Earth Orbit. In this case it's happening to a quantum of chicken, but Fiasco is there to intercept it. 3:O)>
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Nom nom nom...
I think it's the skimming part that I avoid. Lol
Zero waste
A legacy of that is that I can completely debone a whole chicken into two breasts, and a pile of dark meat, in about 100 seconds.
Even 30 years later.
Evening improved. 10/10 word. Thank you.