So I used to just eat eggs (~$3/day) and I decided I should let the lifestyle creep kick in and transition to chicken thighs (~$5/day). I know I know, I'm a big spender.
After much research, I've determined that Chicken Quarters/Thighs is the best meat you can get It's ~$1/lb and even with the bone weight this is still the most bang-for-your buck. It's also probably a healthier choice than something like ground beef, and livable fat:protein ratio. Obviously though health isn't the main concern here.
What I am trying to figure out is how to make maximal use out of the extras to make it optimal. There is a significant amount of bone and chicken juice leftover.
What I am thinking of doing is saving the chicken juice + bones, combining them with water in an Instant-Pot, and making a good amount of Chicken Stock/Broth.
This is the part I need help with: I am a bit new to this whole meat-cooking thing and was wondering how the best way to store this stuff would be? I currently have been just throwing the chicken juice and bones in a bag and throwing it in the fridge until I have a few days worth. Then, I figure after I collect a few days of chicken extras I'll make a full batch of stock/broth.
Some things I am wondering:
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Is this sanitary? Is there any reason the solidified juice and bones can't just be tossed together in the fridge for up to a week?
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How many chicken thighs worth of these "extras" do I need to make an Instant-Pot full of stock/broth? I was thinking like once every 3 days or so I'd make a batch, which would roughly equate to 9 Thighs worth bones + juice to combine with water.
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Is that a legit way to make stock/broth? Just take all the extras, throw it in an Instant-Pot, and fill the rest of it with water? How long do I cook it?
August 11, 2020 at 11:56PM
