[meddlepal]

I strongly prefer chicken and turkey breast because it's easy to deal with because it does not have bones or cartilage. When it's cooked it usually doesn't have any weird colors and the taste is relatively boring but consistent.

Thighs, wings, drumsticks etc all have problems I just don't want to deal with as an eater.

[karlshea]

You can buy boneless skinless thighs, they're great

[magic_beans]

The bones and cartilage is where the nutrients are.

[js2]

Yeash, what do you do when faced with a lobster or whole crab? Or a whole fish! The cheeks on a grouper, mmmm. Not to mention that the scraps and pickings off a just carved bird carcass are some of the best eating on the thing.

[finid]

...because it does not have bones or cartilage.

So eat the meat and throw away the bones or cartilage. Then go grab the calcium caps afterwards.

[edoceo]

No, boil those after and make soup

[finid]

I don't think you want to do that with bones from factory-raised chickens.

[zeveb]

Why not? I've been making stock from carcasses for years. Granted, most of the animals I eat are either hunted or some type of free-range/organic/what-have-you, but I've made stock from cheap grocery-store birds before too, and honestly I don't think that I could tell the difference.

[loco5niner]

What is the difference between eating the meat of a factory-raised chicken and making stock from a factory-raised chicken?