Anyone buying more chicken now that beef has gone up in price?

[Mightyqueen801]

Originally Posted by Tallysmom

What's the secret to freezing beef? Every time I try it, the meat comes out drier and tougher. Even hamburger...

MightyQueen -- look for bone in, skin on chicken breast -- the bone adds flavor and the skin keeps the moisture in. Even if you go under the skin to rub on the seasoning, like I do. I roast one at least once a week for hubs and me. 375 for 50 minutes in a cast iron skillet, test at 40-45 minutes for a internal temp of 165. Move to a cutting board and let rest under a tent of foil.... final read on temp should be 175 (170 is safely cooked -- but hubby doesn't like the wet feel of the meat at that temp -- he thinks he's eating raw meat)

Hmmmm.... good thing I don't have any potatoes or I'd be roasting a breast and making some mashed potatoes and gravy.....

I do like the bone-in chicken breast...but since you're already making some with mashed potatoes and gravy, just tell me what time to be there and I'll bring some dessert!

[Mightyqueen801]

Originally Posted by Tallysmom

Thanks for the recipes -- I've printed them out. Will come in handy when I get my knee replacement and can't stand and tend anything on the stove....

But regarding the beef -- the meat is perfect when I buy it -- use some and freeze the rest and the rest ...is not. and my parents used to buy half a cow, so I know beef can be frozen. It's just when I do it... something goes wonky.

I don't know, I don't have a problem with it. Or maybe I do and just haven't notice but will now because Tallysmom made me aware of it!

[tickyul]

I love chicken. But, I have anemia and have to eat red meat 3-4 times a week. Wow, I just buy organ meats a lot..............red meat is through the roof. Corn is in such high demand due to the ethanol scam....... corn prices go up and that is the main feed for beef......pathetic.