-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> chicken leg quarters @ 29c/lb in 10# bags.

 JW> Even though I know you are surrounded by chiucken processing plant and
 JW> that they porbably make the majority of their profits from the
 JW> breasts I continue to be amazed by prices like that. That's less than
 JW> the cost of the corn they they ate when they were alive!

And you're probably right. Breasts and wings are the big sellers. Just
looked at the Gordon Food Service ad. Boneless, skinless chicken breast
at U$1.99/lb. Gordon's is a restaurant supplier who maintain an outlet
store open to the public. Humphrey's is U$2.19/lb for chicken tenderloins
(basically the same thing).

As to being surrounded by chicken processors .... the nearest one is 90+
miles down the road (Jones Poultry - Barry, IL). We used to have a local
poultry processor here - but time and lack of intrest from their heirs
did them in.

 JW> Around here whole chickens, legs and just drumsticks are all at
 JW> $3.99 per pound, $2.99 on sale and $1.99 if the $3.99 meat is on its
 JW> sale by date. Of course I'm 1000 miles from the nearest processing
 JW> plant and they dump any cheap surplues down there.
 
After Jones the next nearest poultry processor to me is Tyson down in
Springdale (aka Chickendale) Arkansas a bit over 400 miles.

 DD> Title: Dirty Dave's Old Fashion Chicken & Noodles

 JW> Another way to go; leeks are good in chicken noodle soup...

After scoring a big bag of leg quarters I am set for lots of chicken
stuff ..... chicken n' noodles, chicken soups, pot pies, ala king, etc.

Most of my chicken soups these days are "head arrangements" like this:
I've posted this here before and it's still good. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Freezer Chicken Soup
 Categories: Five, Poultry, Vegetables, Pasta
      Yield: 4 Quarts
 
      1 lb Chicken bits from the GFS
           - bag or the shredded meat
		   - left over from that pot pf
		   - chicken & noodles
      1 lb Bag frozen, mixed vegetables
           - California blend or spring
           - veg or your choice
      4 tb GFS (Minors) Chicken base
      2 tb Miso Paste
    1/2 lb Linguine or spaghetti
 
  Get out your five-quart crockpot and fill it half full
  of water. Set the temperature control to high. Add the
  chicken base and miso paste and stir until dissolved.
  
  Add the chicken bits and vegetables, stirring to mix.
  
  Add hot water to bring level to about an inch from the
  top of the pot. Cover and let it cook for an hour.
  Remove the cover and add the pasta (I use pan length
  pasta I get from Hy-Vee), stirring to submerge.
  
  If you like pepper - get out the pepper mill and grind
  away until your wrists get tired or you think you have
  enough. You won't need added salt as the chicken base
  and miso are plenty salty.
  
  Soup is ready when the noodles are done.
  
  Makes four or more quarts
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


... "Everything tastes better wrapped in bacon. Including bacon." Broom
ildaNin
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