Stop wasting your fucking foodstamps on inferior meat when dark meat is a steal and gives you valuable myoglobin...

Stop wasting your fucking foodstamps on inferior meat when dark meat is a steal and gives you valuable myoglobin without always resorting to beef. Also tastes better.

>oneless chicken
legs are better, as in everything

you're also paying for the bone in legs

It's too hard to pick the brown meat off without chomping into ligaments and veins and nasty purple/red shit/cartilage.

on a scale of 1 to 11, how much mayo do you like on your subs?

0, red wine vinegar or sweet onion sauce.

chomp thru them, it's only meat

>not eating the whole chicken.
>buying chicken in pieces
>not buying whole chickens and saving even more
>not saving the carcasses for versatile stock after cutting out the desired pieces

Yeah, OP, do go on about how much better it is to buy drumsticks alone.

>He doesn't make stock

Bone in is always cheaper than boneless because you're actually paying for the labor cost of taking the bone out

Bones can be used to make stock, stock can be used to make mohr meals.

>Being this much of a pussy

>is a steal
You're paying by the pound, which means you're paying for a lot of bone, tendon, and fat that you aren't going to eat. Even boneless thighs are a bitch to clean.

They're the least flavorful but boneless skinless breasts are still the most cost efficient.

>not saving the carcasses for versatile stock after cutting out the desired pieces

you can still use the bones from the chicken legs, are you really missing out a lot from the carcass, just to make a stock/broth?

And the bones can be frozen and added to a later stock. It doesn't exclude.

Can I use bones from cooked chicken you already ate from? Instead of throwing them away?
Or is that a no-no in the cooking world because they're not fresh and considered leftover trash?

dont let the soccer moms find out faggot.

It isn't a huge deal because you're going to boil them for a very long time, but if it has breading or a lot of weird seasoning you probably shouldn't use them

This.

For about $6 you can just buy a whole chicken and get two breasts, thighs, drums, enough meat from the carcass and back for 2 meals alone, and enough left over bones to make a half a gallon of stock.

Whole chickens are where it's at.

People buy actual meat with foodstamps? News to me, all I ever see is people with shopping carts full of pre-made meals from the frozen section.

Of course you can.

Bone-in leg quarters (Thighs and legs connected) are best even after counting the weight of the bones.

Yeah, but the weight is still priced in, so slightly it's misleading *how much* more expensive boneless is if you're just comparing pound for pound.

>>not buying whole chickens and saving even more
Bullshit. A 3.5lb broiler / fryer chicken costs abut $5. You can buy a 10lb bag of chicken quarters for less than $6.
If you want white meat, dark meat, and bones, then buy the whole chicken. If you just want cheap chicken go for quarters.