Poultry prep

dave · 07-30-2013, 01:17 PM

Been a few years since I cared much about chicken-prep. I've had exactly zero grocery store chickens that didn't taste like cardboard in the last 5-10 years. I've had a couple decent chickens from local butcher, but that's hit or miss and I'm unwilling to spend close to $5/lb for poultry roulette.

So, now I usually get Tyson parts and smother them in spices or garlic or parmesan or olive oil or whatever, and pretend it tastes like chicken.

07-30-2013, 01:17 PM	#5
dave Have My Own Room Join Date: May 2011 First Name: Dave Location: Northern VA Posts: 1,180 Trading: (15)	Re: Poultry prep Been a few years since I cared much about chicken-prep. I've had exactly zero grocery store chickens that didn't taste like cardboard in the last 5-10 years. I've had a couple decent chickens from local butcher, but that's hit or miss and I'm unwilling to spend close to $5/lb for poultry roulette. So, now I usually get Tyson parts and smother them in spices or garlic or parmesan or olive oil or whatever, and pretend it tastes like chicken.