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2:42 pm
December 14, 2010
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I did some food shopping this morning and the lady behind me had separated her choices into two groups. She told the clerk that the first group was WIC food and the rest was separate.
I asked if she had seen the chicken leg quarters in ten pound bags for $3.90. She said quite simply that she didn't like legs.
3:10 pm
September 12, 2011
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Wow! Ross…good price! Shame she didn't realize what a favor you were doing for her. I love to braise the chicken legs and bone them. Yummy dark meat ready for a meal. My favorite meal to make with this is Flautas (often called Taquitos), just rolling the cooked chicken into a warmed corn tortilla and deep frying it. I usually have to use a toothpick to hold it together while frying though. Dipped in guacamole it is really a yummy and frugal meal.
3:39 pm
February 22, 2010
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I prefer white over dark chicken but .39 a lb would start a love affair!
5:49 pm
October 30, 2009
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I'd be looking for a way to cook them that I like…..what a bargain!
How many bags did you pick up, Ross?
5:56 pm
December 14, 2010
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Only three.
7:59 pm
May 5, 2010
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I think folks sometimes have curious notions about food ….. "white meat is much better because of less fat" or "if it costs more, it must be better!" Personally I like dark meat because there's more flavor and now science has proven more vitamins and other benefits riddle dark meat despite the flavorful fat. DH likes white meat but he certainly doesn't turn his nose up to crockpot cacciatore, baked chicken n' rice, enchilada casserole, chicken 'n dumplings and so forth. Anywhere you need to simmer/bake for a long time, dark meat does better while white meat just turns dry and tough. And when money is tight, there is NO room to be picky. Alas, I haven't seen deals on frozen chicken much below $.59/lb here in years ….. I'm jealous, Ross!
9:10 pm
December 14, 2010
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This was fresh! I have already offered two of the three bags to friends, I will disjoint the legs and package the backs, thighs and drums separately and just pass the savings on. When you get it that way you can cook the backs and skim the fat for biscuits and pastry, pick the meat for soup or salad and process the stock.
9:13 pm
November 14, 2010
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I'm really really jealous….I only buy meat when it is on sale, and I scour the flyers and go in store frequently.
Here, in Ottawa, Ontario, the cheapest you can get chicken parts is $2.99 a pound…and the cheapest whole fryers to cut up yourself at $1.99.
I think if I found any parts of the chicken for 39 cents, I'd buy out the store!
(And I am a very picky eater, the reason I became a chef.)
9:29 pm
May 5, 2010
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Ross said
This was fresh! I have already offered two of the three bags to friends, I will disjoint the legs and package the backs, thighs and drums separately and just pass the savings on. When you get it that way you can cook the backs and skim the fat for biscuits and pastry, pick the meat for soup or salad and process the stock.
Yep, precisely what I do when I can get bargain bags, but here they few, far between, and frozen for that cheap price … cost must be attached to the cost of living as here in CA it's a bit steeper. The cheapest I find fresh chickens is about $.99 and I usually buy two at 4#'s each, rotisserie and render the meat, then boil the heck out of the carcasses, using the seasoned stock during the week for rice, soup, sauce/gravy. Home stock rarely makes it to freezer or jar. Heck yes, if I had freezer room, I'd buy as many bags as possible at $3.90 a pop!
9:40 pm
February 8, 2009
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I don't like chicken leg quarters much 'as is' but I steam juice them and can the meat and broth. Some folks just don't like dark meat for whatever reasons. By the way, WIC doesn't mean folks are in dire straights financially – they can be at a gross income of 185% of the current, published poverty level and still qualify for WIC. The 2012-2013 income qualifications have increased in balance to the new poverty level numbers. I encourage anyone who is pregnant or has children under the age of 5 to check out the guidelines – WIC is a great supplemental nutrition program.
http://www.fns.usda.gov/wic/howtoapply/incomeguidelines12-13.htm
dede
10:34 pm
December 14, 2010
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My advise to folks that prefer breast meat on their dinner plate is to buy whole chickens remove the breast meat for the recipes that please and make salad and cassaroles from the dark meat and the pickings from the cooked bones that made stock. Save the fat for biscuits and pastry.
11:13 am
December 14, 2010
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The yield from ten pounds of leg quarters. 9 thighs and 9 drums total weight 7 pounds trimming and back portion 3 pounds presently being cooked for the meat, stock and fat.
Stock at the grocery store is about a dollar per quart.
11:37 am
May 5, 2010
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A dollar per quart?! Aww, I want to shop where you shop, Ross … aseptic qrt packages of broth, low sodium, start at about $2 here. I buy pantry stash when they go on sale and I have coupons to finagle each down to that dollar mark (gotta really work for it). I still make stock whenever possible as mine is virtually salt free (for me) and family loves rice cooked in stock. And I like wringing the last bit of goodness out of the chicken!
12:49 pm
December 14, 2010
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Ruthmarie, at those prices you could buy chicken to just make stock.
1:41 pm
May 5, 2010
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Definitely a good idea, but its a question of time, Ross … I'm not always home since the biz often requires trips on the road. And the room for meat and containers of extra stock is limited in our small freezer as well as the time it takes to prep, boil, strain, etc. Too often, once home again, there's the need for recovery (we call it composting!) and it's a godsend to have pantry stash when the gray cells are too squashed to plan ahead for meals. I have to choose my culinary duels with the recession when I wear many hats each day.
2:34 pm
April 1, 2009
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What a buy--the legs and thighs are my favorite parts of the chicken, I am amazed that someone usingd wic coupons can afford to be so picky, and are not those coupons meant for people with children? I have never seen a kid that turned down a drum stick! 
3:20 pm
December 14, 2010
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Women, Infant and Children =WIC
I trimmed two bags for a couple for friends and kept the back portions for the fat, stock and meat. I picked a half pound of meat, made 7 pint jars of stock and rendered a pint of nice clear fat.
9:54 am
June 7, 2011
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I think WIC is as much a farm subs. program as it is a social welfare program. It is fairly easy to qualify for it. Years back, I volunteered at a clinic and processing apps was part of my duties.
Why are people picky about food? Not knowing how to cook is probably part of it. I shared part of our fall hog and half of a beef with a family that really needed the food. The mom told me, after I packaged up about 30 pounds of meat, that she only cooks chicken. I gave her a quick lesson in crock pot cooking. I hope she figured it out.
10:03 am
December 14, 2010
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I am coming to believe that much of the problem of those in need of assistance is motivation and ignorance and some strange ideas about what food is healthy eating. I once gave a family a bag of flour and one of sugar and a box of oatmeal and several other basic food items from my pantry and they bartered them away for some "health "foods that were ready to eat because as she said, " we don't eat white flour or refined sugar".
11:46 am
May 5, 2010
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I only recently encountered the WIC program when speaking with a young woman with 2 children … she was quite overweight, had recently discovered issues with high blood pressure, cholesterol, & was very unhappy that the program was not permitting her high sugar soft drinks from with she derived her energy (AND her weight problem which even the doctor hadn't spelled out why her diet was a problem). She was shockingly lacking in ability to cook from scratch.
When she described the limitations of the WIC program, I went home and looked up the Buy/DoNotBuy List … quite the eye-opener. Might explain why, Ross, the family you gifted food goods to didn't understand what to do with the basic elements (no cooking skills) although they've been "educated" by the program to eat whole wheat, less sugar, without understanding why or even attempt a balance of cost & nutrition.
I still buy unbleached flour to supplement baking with whole grain … helps cut the cost as I rarely bake anything that is 100% white flour (more 2/3 WW, 1/2 unbl). One can fudge this if you have baking skills but my biggest surprise is that the govt subsidized programs outline Do's and Do Not's with little education as to why. It only moves rigid thinking/beliefs from one end of the spectrum to the other. We truly are seeing a generation, if not two, of folks without a solid understanding and skills of how to cheaply feed themselves and family an appropriate diet without processed foods.
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