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

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!

By: Dana

Dana — Mon, 01 Jun 2009 19:02:03 +0000

oh how wonderful! i grew up eating pork skin chitlins and since we don’t eat pork anymore, i was a little sad. but now i can make them with chicken, hooray! i’ve been so wastful when i think of how many chicken carcuses i have thrown out instead of using it to make broth, especially since i use chicken broth for everything. now i don’t have to feel bad paying the extra money for free range chicken because i will be saving money by not having to buy free range chicken broth! thanks!

By: Kate

Kate — Mon, 01 Jun 2009 18:05:13 +0000

Parvo can be picked up in the pound or where ever you got the dog. I feed our dog dog food, and as a treat cooked chicken, NO bones.

By: Nancy

Nancy — Mon, 01 Jun 2009 11:24:16 +0000

Kaate yes, if you pull the skin off before roasting it will be dry.
And of course you can pull the skin off after it is roasted.
regarding eating chitlins, cracklins or CHICKLINS , I rather not swallow any, and yes I use to break the necks of chicken on the farm dip them in the black kettle of boiling water and pluck the feathers off for my mom to fry for Sunday dinner. Best Chicken every she just fry up the hearts,gizzards and we would fight over them. (7 Kids)
But people are healthier back then than now, I sure it healthier than all the fried “JUNK foods we buy, chips etc
It would seem to me that Chicken grease would fall under those unhealthly categories of “bad” oil.That is one reason that people tricyerides are so dangerously elevated. Thought the taste might be wonderful and of course all those southern foods are delicious but look at the statistics. FAT is not all good! Advice, use the good FATs and OILS. Moderation is also the key. Though my Parents are pushing 88 and 91 they use the bad oils all their lives and grew up on the naturally organic stuff they grew and raised until their later years so what can anyone really say?

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Mon, 01 Jun 2009 01:51:37 +0000

One more thought: If you want to eat organ meats (liver, etc) they should be only from organic animals…