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It's about right. You are paying for bone and skin as well.
But then chicken wings are always $4-5 per lb.... the meat yield there should be same as chicken legs.
If you ask me, chicken thigh has the best tasting meat in the whole chicken. I'm actually quite happy to have these deals if there is no special circumstance with the meat.
Cheap chicken quarters are a good source of protein. And they're often the least desired part of the chicken. Dieters gravitate toward the leaner breast meat. Chicken sandwiches are made from it, too. Wings are popular as "Buffalo wings."
My preference is to pressure cook the quarters, debone them, take the bones and make more stock, and use a microwave oven to cook the skins into "chicken rinds".
End result : [] deboned meat for salads, sandwich spread, etc [] chicken and bone stock for soups, stews, gravy [] crunchy chicken rinds... and a small pile of scraps.
They've always been cheap. They were 69 cents per lb last summer. You can get a lot out of those chicken quarter if you're willing to do a little work. jetgraphics.
Cheap chicken quarters are a good source of protein. And they're often the least desired part of the chicken. Dieters gravitate toward the leaner breast meat.
I'll let the dieters have all the white meat than want. I'll take the leg quarters any time, baked, fried, or BBQ'd. lol
There was a restaurant where I used to live that, for years up until about 5 years ago, would have a fried chicken special. Dark meat pieces for 30 cents each. Never lasted long.
Seems too cheap to be true.... but my local supermarket frequently has this deal -- chicken thighs or quarters for $.99 per lb.
Is this just loss-leader to draw in customers? Or is there something special about chicken at this price?
For some reason I never once saw chicken wings for $.99/lb.....
I pay even less than that.
I'll buy 6 whole fryers for $0.99/lb to $1.14/lb and take them home.
I get out my cutting board and my French knife and my boning knife, and 6 minutes later, I have 12 legs, 6 boneless thighs, 6 bone-in thighs, 8 boneless chicken breasts, 4 bone-in chicken breasts, and 12 wings, plus the carcasses make natural chicken stock that doesn't have oil-goo in it from Givadaun or Wild Flavors.
All those frozen and processed and ready-to-eat food filled with Venezuelan light oil refined at Citgo refineries in Texas and Mississippi.
That's like eating Hugo Chavez.
And I only missed the first 6 minutes of The Voice to do that (my life didn't end because I missed the first 6 minutes of The Voice.)
The other night I saw someone grabbing a bag of frozen chicken breasts at $8.99/lb and I'm sure the dork probably whines about having to live paycheck-to-paycheck.
I can usually find 10# of leg quarters for $5.99-6.99. Of course, you have to cut the pieces apart (g).
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jetgraphics.
