Comments on: Chitlin’s & Other Frugal Ways to Use a Whole Chicken

By: Patricia

Patricia — Sat, 28 Jan 2012 05:03:15 +0000

Hi Lindsay and Samara! Tot to your website via a comment (about deodorant) on the GNOWFGLINS site. Even though the article was written awhile ago people still read them and so I wanted to correct the comment about giving the dog bones. We lost a dog (my first) from mega esophagus. His esophagus stretched out when dog food got stuck and expanded with water the way dry dog food does. This caused him to aspirate food into his lungs and get pneumonia. He would throw up and so he was starving to death. Once the esophagus is stretched, it cannot return. A dog was not designed by God to eat grain. You will never see a wolf or coyote grazing in a wheat field. Their digestive system is horizontal while ours is vertical. Anyway, after I lost my Pete I really started searching for answers. I am a research hound. In the way that the Weston A Price Foundation takes us back to eating the way our ancestors did for our good health, we need to look at how dogs have always eaten and feed them that way as well. “Dog food” is a new invention which would take too much time to tell and would make you sick to know it just as exposes on the food industry and what they do to our food makes you sick. I came across what is called the BARF diet for dogs. Bones And Raw Food. NOT cooked bones which splinter. Raw chicken bones can be cut with scissors. They are soft and don’t splinter. It’s not as easy or as cheap as poor dogfood, but Chef Boy-sr-dee is cheap too! And who wants to call that food and eat it!

Love your site

By: Katherine Clemons

Katherine Clemons — Sat, 21 Jan 2012 22:09:42 +0000

http://leitesculinaria.com/927/recipes-fried-chicken-skin-gribenes.html
Here is the Jewish recipe for the chicken skins, called gribenes.

By: Amy

Amy — Wed, 12 Oct 2011 03:37:02 +0000

So, I just made my first nourishing stock. It was easier than I thought, but I made a realization. I am not a “pick through the cooked debris for the leftover chicken” kind of girl…..I did it, and only rendered about 1/2- 3/4 cup. I am sure there more, especially around the neck, but I couldn;t handle it. That said, I am proud of myself for making it and not gagging, and either way (picking or not), I still saved a LOT of money!! Thanks for the tips!!

By: Lynn

Lynn — Mon, 18 Oct 2010 13:45:50 +0000

I also keep chicken grease in the freezer and make sure I use the oldest up first. One of my favorite ways to use it up is in desserts, in place of oil. Of course, the dessert must not be left sitting out of the refrigerator, but that’s no problem. . . and absolutely NOBODY can tell that the dessert has chicken grease in it!! Great way to save $.

By: Cath

Cath — Sun, 06 Sep 2009 12:31:20 +0000

You can also use the feet! (If you cull your own, of course). Most people I know think this is gross but if you’re trying to make the most out of a bird…..I’ve read that the feet are high in gelatine or something which is great for our bones/joints. To prepare, clean the outside, stick them in boiling water for 30 seconds. Take them out and the nails and scales fall off like a glove. THROW OUT THE WATER! You are left with clean feet which you can add to your carcass for making stock. It doesn’t add much in terms of flavour but it does produce a naturally thicker consistency stock. For fun I once casserolled some feet in honey and soy sauce. An interesting texture, I must say!

By: Stephanie

Stephanie — Wed, 03 Jun 2009 15:09:48 +0000

We are going to be processing 200 farm-raised chickens on Saturday. If your chicken has been range fed, you will notice a difference in that the fat is more yellow and doesn’t harden like wax when it is refrigerated. It stays soft and means that it is very low in saturated fat, is much more healthful and can even help lower cholesterol. Free-range chicken eggs that have dark yellow yolks are the same, and so is yellow butter from pastured cattle. Please note that just because a chicken is labeled “organic” at the store doesn’t make it healthful. It means they were fed more expensive “organic” feed, but were likely raised as most chickens are, in confinement, and were commercially processed.

By: Dana

Dana — Wed, 03 Jun 2009 01:43:25 +0000

i actually grew up calling them chicharones (mexican grandma) guess i just assumed chitlins was the english word for it.

By: Melody Joy

Melody Joy — Tue, 02 Jun 2009 23:59:09 +0000

A note on the broth/stock. If you put about a tablespoon or two of vinegar in the stock pot with the chicken, it will draw more of the marrow out into the broth. Also you can throw some veggies and garlic in for the whole time it is simmering, and that adds some nice flavor, too.

We make stock once a month or so, and use the broth when making soups, sauces, and our rice. We make up a big pot of soup whenever one of us gets sick, and it chases sickness out pretty quickly (of course, we also put lots of garlic in it, and garlic is a pretty powerful antibiotic).

Basically, I take 4 or 5 cloves of garlic, a small onion, a few stalks of celery, and a few carrots, along with a whole (raw) chicken. I add 1-2 T of vinegar, and let that simmer for a day. In the last hour or so, I sometimes add some freshly chopped parsley. Then we strain it, keep some for soup, and freeze a few pints of it right away.

It’s a real life-saver when we’re sick (which, the more we adjust our foods to be more natural, the less often we are), and it is great to have on hand for white sauces and such.

By: Cortney

Cortney — Tue, 02 Jun 2009 12:40:09 +0000

Pig intestines are spelled chitterlings, but are pronounced as “chitlins”. However, this is my first time hearing of chitlins. I hope this helps.

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Mon, 01 Jun 2009 23:25:12 +0000

I hope I’m not being a nuisance with 3 comments in a row! Just wanted to let people know that the cracklin’s (?) worked with roasted chicken skin. I cooked the chicken first, then fried up the skin. Pretty tasty – but your house smells like a fast food joint! Cheers!