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rbowman

On 11/28/2019 10:00 PM, wrote:
This is really picking the bones clean tho. Since I am making Chili
with a lot of it, little pieces picked out of the carcass is still
meat. That seems to mean a little over half is lost to cooking or
bones.

I think the National Turkey Federation claims 53% yield.

I was never ambitious enough to figure the net cost per ounce of cheap
whole chickens versus the various parts or skinless boneless breasts.
The local market usually had skinless boneless breasts at a very good
price. Cheap protein but I ate them so often I've developed sort of a
gag reflex.