[batbomb]

I know we've talked on here about Cooking Issues before, but the Pepin Chicken method + Dave Arnold is why I got a Kuhn Rikon pressure cooker, just because I knew I could buy cheap whole chickens, do whatever I want with the parts, throw the carcass in the pressure cooker and make some stock.

I mainly cook for me and my girlfriend, but I usually buy two chickens at a time because I can yield four breasts, four quarters, and ~2 quarts of stock (depending). I typically sous vide the breasts and serve over a salad, roast the quarters, and save the breast skin for this or that (schmaltz, cracklins, etc...). The boss move is roast the quarters over fingerlings potatoes with lemon juice, olive oil, schmaltz, herb, and stock.

That's $16 for meat for 3-5 meals.

[tptacek]

A typical week here is 2 chickens, 1 meal of Kenji Lopez's airline chicken breasts w/ the stock from the carcass (we have a Fagor, which is not as good as the Kuhn Rikon but works OK), and 1 meal of the chicken thighs/legs via the Bertolli "bottom up" method from Cooking By Hand (which is just: lightly oil a pan, cook very low skin side down until completely rendered).

I only get the 2 meals (and some stock), but then, teenagers.