Want to make sure my numbers are correct. I keep seeing that frozen chicken can have roughly 15% added water, as opposed to 6% in fresh.
Im currently trying to determine what cuts and bone in/out provide the best value for money. I know approximately how much water each loses when cooked, but now Im wondering if its even worth considering frozen over fresh given the added water weight.
Im starting to bodybuild and want to find the cheapest source of protein outside of powder. Typically I only eat fish, which works out to be about $3/lb after cooking. Im morally conflicted about eating chicken, which I was going to put aside if it was much more cost effective, but right now Im coming up with a figure of $2.70/lb after cooking and de-boning leg quarters.
January 29, 2018 at 12:16AM
