Prices of chicken--by the "part"...

Posted by dark_dave56 (A) on June 14, 2025 at 01:34:30

...my how times (and prices) have changed. Remember when wings were essentially just "scrap" and sold in bulk (along with necks and backs) to make stock? A million years ago, I worked in a restaurant kitchen where we loaded cases of wings, necks, and backs into a 40 gal steam kettle with whole carrots, onions and stalks of celery and let them simmer all day, or even overnight--just for stock. Now, wings are the most "premium" cut of chicken and command the highest price per pound.

Breasts and tenders used to be the most "premium" cuts of chicken. You could purchase them bone-in, boneless, or boneless/skinless, as a quick and convenient chicken component for any weeknight dinner--but you paid for that convenience in the price per pound. Now, thanks to selective breeding, industrial poultry production, and genetic modifications, birds are probably ~80% white meat--and it's tough, dry and flavorless. But it's dirt cheap (compared to wings).

Now that leaves us with the legs and thighs (dark meat). Once shunned/overlooked by many in favor of all white meat, a new generation of "foodies" have discovered what grandma always knew--the real flavor is in the dark meat, bones, and skin. Legs, thighs, or leg quarters used to be a value-priced option for chicken as a protein for dinner. Now, they command a price per pound equivalent to or even exceeding that of boneless/skinless breasts.

My how times have changed... It reminds me of kale. Once relegated to it's place as a garnish on the side of a plate, or decorating the bed of ice at the salad bar, it is now a premium ingredient IN the most expensive salads on the menu.

"And today is for sale and it's all you can afford. Buy your own admission. The whole things got you bored. Well the Lord chooses the good ones, and the bad ones use the Lord"--a very dear friend for decades Michael Stanley (Gee)--RIP

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Topic - Prices of chicken--by the "part"... - dark_dave56 01:34:30 06/14/25 (0)

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