Quote:
Originally Posted by 6793026
I use chicken multiple ways:
uncooked from china town;
wings, drums stick, skin = deep fried
breast = shredded + bbq sauce for wraps
thighs i cook them up little slices for stir fry
cage of the body I use it as stock to boil.
As for rotisserie; I eat the dark meat and the rest, I use them as meat for wraps + nachos etc. I find them way too dry and tasteless that's why
for raw chicken; Winco in US has really good price for whole chicken.
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I will have to try some of your options listed above, all sounds good.
Thanks for the input