Save Money, Cut Up Your Own Chickens, Tutorial.

I start with a cutting board I use just for meat and then wash in the dishwasher on the sanitize setting.

The prices of food and everything else seems be going through the roof.  It is a bit scary.  There seems to be no end in sight.  For my money it pays to save in all of the little ways you can and this is one way I find.  Friday I saw chicken packaged and breast meat was $15.-$17. dollars for 3 half bone in breasts!  I went to Rivertown Butcher and bought 2 whole free range chickens or a little more than half that amount.  So here is how I cut up whole chicken,

Chicken stock is easy to make and will save money if you simmer the backs and wing tips and freeze it for later use.   We are planning our first B-B-Q chicken today so I will simmer for stock the extra pieces we will not be grilling and freeze the meat for later use also.  It is handy to freeze stock in extra ice cube trays then pop them out into a freezer bag for use as needed.

Cutting out the backbone for making stock.

Rinse the chicken and using a kitchen scissors cut along both sides of the backbone and remove it.

Cutting the thigh from the body.

Using a sharp butcher knife remove the entire leg section on both sides.

Removing the drumstick from the thigh.

Place the leg section on cutting board and cut at the joint between the leg and thigh.

Clipping the wing from the breast.

Removing the wing tips to add to the stock pot.

Cut the wings at the side of the breast.  Clip off the wing tips to add to the stock pot.

Feel the center front of the breast and locate the bump about 1/3 way down the center front and with it positioned flat side down on a cutting board cut cross ways all of the way across.

The breast yields 3 pieces when cut this way.

Next place the lower breast portion flat side down on the board and using the knife split it top to bottom along one side of the center bone.

Upon cutting up 2 chickens I salt them well with kosher salt and add freshly ground pepper then stash them in a zipper bag in the lower part of the refrigerator until we are ready to start the grill.

This will net 3 pieces of the breast,  2 drumsticks,  2 thighs,  and  2 wings resulting in 9 pieces of chicken.

Were we not cooking all of this today I would double wrap in serving size packages and freeze dated and labeled.  Meanwhile the backs and wing tips plus 2 thighs I threw in for good measure are simmering on the stove.

Spring is finally here as we enjoy our first day of working out in our yard.

Looking down into a red tulip.

Grape Hyacinths Smell Wonderful.

I expect we will both be moaning and groaning this evening after doing yard work most of the day.  Things are blooming and spring is here.  Thought I would share some of the blossoms..............

My favorite spot.......anytime......

These are called Star Flowers I believe.

This Burk-woody Viburnum smells like heaven and will bloom in days.

These are my favorite Virginia Blue Bells but are hard to see.

Can't get enough Hyacinths!

Breakfast Muffin Sandwich Assembly Line, Make Them Now for the Weekend.

It is always nice to have things made ahead and ready.  These assembly line English Muffin Sandwiches are quick, easy, any a great quick meal any time of day.  The secret is to use a Texas size muffin tin and your oven to cook perfectly the eggs.  Microwave the Canadian bacon as the muffins toast and you are almost done.  To spice things up I use Havarty Pepper Cheese although I am looking forward to trying the Havarty Dill next batch!  If you have never tried Havarty I encourage you to give it a try.  The plain is also good.  It is a mild creamy cheese that melts well.  I love it just on crackers too.

Ingredients for Breakfast Muffin Sandwiches:

6 large fresh eggs
6 English Muffins toasted and lightly buttered
6 slices Canadian Bacon
2 large slices Havarty Pepper Cheese or other cheese you prefer
Cooking spray

Preheat the oven to 350 degrees F.  Lightly spray a 6 portion Texas size muffin tin with cooking spray and crack an egg into each cup breaking the yolk as you go.  Salt and pepper the eggs if desired.  I just use the edge of the shell to prick the yolk.  Bake the eggs for 20 minutes until they are set.

Meanwhile toast the muffins.  Break the cheese into muffin sized portions and warm the Canadian Bacon on a microwave safe plate for a minute and a half then set the microwave on keep warm until the eggs are done and the muffins are all toasted and lightly buttered. (You can skip the butter if you prefer.)

Now the fun part!  Line everything up, I use a big cutting board for this, and the assembly line is born!  Use a little spatula and a fork to pop the eggs right out onto the bottom of the toasted muffins.
I like to blot the warmed Canadian bacon with paper towels then stack atop the egg.  Crown the bacon with the cheese and the toasted muffin top.  Serve warm or wrap each muffin individually in plastic wrap and stack them back in the sleeve the muffins were originally packaged in and stash them in the refrigerator for another time.

To reheat microwave in a napkin for 30-40 seconds and serve warm.  Yield 6 muffins.