You can get about 40 oz of chicken meat after removing the bones and skin.
I would love a deli slicer, but don't have the space. I was recommended a cheap sushi knife that I only use for this purpose (Thanksgiving turkey leftovers as well). Letting the bird chill helps get thin cuts, too.
Partitioning with parchment paper and freezing makes it easy to section off as needed. You can use a butter knife to wedge in there and release each section. Or I'll plop the water-tight container in some warm water to free it.
Oscar Meyer Carving Board Chicken with painted-on grill marks
$0.67 /oz
[warehouse] Rotisserie Chicken ($5)
$0.13 /oz – and you can make stock from the scraps
Even if you buy the free-range organic option from the fancy store, it is only double that. $0.26 /oz.
What are some of your tricks to save money on food that ends up being better in quality as well?
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Posted by jtho78
5 Comments
Is a rotisserie chicken healthier than lunch meat? Both have a lot of salt and nitrates.
Definitely cheaper.
Is it not all mushy freezing like that?
i usually boil the bones for a few hours to make stock, but recently i tried using the instant pot for 1.5h and wow… the broth was super clear and the gelatin was so velvety, it was almost jelly.
🤢🤢🤢🤢🤢🤢
We do this too, but with turkey. Stock up on a few turkeys for verrrry cheap at Thanksgiving. Massive amount of food and bones for broth. Creamy turkey soup is our favorite.