![]() ![]() I used to buy the bone-in for grilling, kinda got away from it.īought some a while back to put in the freezer. Yes, I understand the problems outlined in “The Jungle” and those must be avoided - but there has to be some middle ground. I can give it away, I can throw a big party and serve it to a hundred people, but I can’t sell it. I use a packing house that is one of the cleanest I’ve ever seen - and I can sell you a live animal but I can’t sell you beef. The only other thing I can think of is change the rules on selling processed meat. Pork is in the same shape and includes some of the same (crooked) players. Poultry? Break up Tyson, Koch, and Pilgrim’s Pride. (Bought any beef from the store lately? I’m getting roughly the same prices for my live cattle that I have for the last five years - but I bet you’re paying a lot more than you used to). When four companies control 90% of the beef in the US, everyone else (consumers, cattlemen, etc) get screwed. Personally, I find that spatchcocking solves that issue, and I have never had a problem.ĭamn good question! The best thing would be for the good ole US government to break-up the oligopoly that is big meat. It's more traditional to roast the breasts separately and make a confit with the legs, because it can be hard to cook the whole bird evenly. That way if my roast drippings are too salty from the brine, I still have a nice rich stock to use for gravy. ![]() While that's brining, I use the removed spine and wings along wirh any giblets included to make a stock on the stove. My method is to pull out my thawed bird and spatchcock it, remove the wing tips, then dry brine it in the fridge for at last a day before cooking. Since they are usually frozen at peak freshness and well sealed, they tend to cost me less than a fresh whole chicken and I get way more meat out of it. I use the fat for yorksire pudding or potato dishes (latkes are particularly good) and goddamn is it a ticket to flavour country. They are full of flavour and you can make gravy, stock, and still have fat drippings left over for cooking later on. ![]() I find them frozen at the local Superstore for a pretty good price. If you dont care for the water pumped chicken from the supermarket, I would recommend trying a whole roast duck instead. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post. ![]()
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