Culinary, Arts, Thread.

#55,551
#55,551
Behr said:
I saw your response to Rex in the Bible thread. I set the over/under on how many times he would quote it and respond to it.

He quoted one of slices 6 times not long ago so I figured that one was so long and had so much information that he'd quote it at least 10 times.

So far only 3.

Was an excellent post by the way. I enjoyed reading it.
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Gotcha. I was confused cause I couldnt remember the last time I posted here.

Here are some home made cookies
 

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#55,570
#55,570
@Behr

Any estimate of how much chicken meat is on a 4.5# chicken?

I’m making chicken soup, and most recipes I see call for using all the chicken from a 3# bird. (Just looking at recipes to answer this question.) I want to set aside some for chicken-sour cream enchiladas, but I don’t know if what’s left will be the equivalent of the amount from a 3-pounder.

It’s not critical - it’s soup! - but I’m curious. If it’s way short, I’ll cook down the broth or something. TIA
 
#55,571
#55,571
You can expect about 67% yield from whole chickens. General rule is 65-70.

Fish is terrible. My dad doesn't try and only gets about 27%. I don't approve of that. My best was 42%, but that wasn't my average.
 
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#55,574
#55,574
VolNExile said:
@Behr

Any estimate of how much chicken meat is on a 4.5# chicken?

I’m making chicken soup, and most recipes I see call for using all the chicken from a 3# bird. (Just looking at recipes to answer this question.) I want to set aside some for chicken-sour cream enchiladas, but I don’t know if what’s left will be the equivalent of the amount from a 3-pounder.

It’s not critical - it’s soup! - but I’m curious. If it’s way short, I’ll cook down the broth or something. TIA
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probably 72 degrees
 
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