Thursday, August 13, 2020
Today was grocery delivery day. Chicken was on sale. We bought lots of chicken to fill the freezer. Delivery orders are unpredictable so I got more than expected. 2 each whole chickens, value packs of breasts and thighs.
After putting the groceries away, I spent the next hour cutting up and prepping the chicken. Removing skin and fat, and cutting things down to proper portion sizes and then repackaging all of it for the freezer.
As I cut up the chicken, I thought about my mom. She taught me how to break down a chicken. When I was younger, I always bought whole chickens because they are so much cheaper. A whole chicken was 5 lbs. The value pack of chicken breasts was just over 5 lbs. for 4 half breasts with bones. I cut those down into boneless chicken breasts and a single serving of bone in chicken. Today, I buy whatever’s available but I prefer bone in chicken. Boneless skinless chicken is fairly tasteless to me and it requires a marinade or sauce or both that usually add fat, sugar and calories.
Years ago, a dinner portion of chicken breast was a half chicken breast. A whole chicken was typically 1-2 lbs. A stewing hen as 3-5 lbs. Today’s grocery rotisserie chicken is a 1-2 pound chicken Chicken breasts weighed 5-6 ounces. Food processors wanted and chicken ranchers breed chicken that had larger breasts. As a result, portion distortion was created. How many images of a dinner plate with a whole chicken breast have you seen? Today’s chicken breast was 1.3 lbs. Slowly but surely the portion distortion can really add the pounds to us.
Today, as I cut up the chicken, I thanked my mom for showing me how. If you don’t know how to do this, you can find videos on YouTube or Pinterest that will show you step by step. It’s really not all that difficult but instruction is necessary at first.
Freezer full and I’m full of gratitude.