I'm Not Buying Chicken Anymore — These 45 Mountain Tricks Get TWICE the Meat for HALF the Price

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com Opal Rowe is eighty years old, and she was raised in an eastern Kentucky kitchen where one chicken fed a full table for three days. In this one she counts down 45 old mountain ways to buy a chicken and stretch it, from one line of small print on the back of the package to the bones, the fat and the pieces most folks throw away. All the while a ten-pound bag sits cold in her icebox that cost her right at seven dollars. Folks in the checkout line have asked her about that bag for years, and she never told a one of them what is in it. Until now. In this one, Opal covers: • The one line of small print that tells you how much of a chicken breast is water • How to figure the price of the meat, not the price on the tag • One bird, three days of supper: the roast, the gravy and the soup pot • Why the bones, the yellow fat, the neck and the back are worth more than most folks know • The seven-dollar bag in her icebox, and what she finally says is in it Tell Opal down in the comments where you are watching from, and who it was that taught you to make a chicken go around. And tell her which piece your own mama always said she liked best. Opal reads every last one. CHAPTERS 0:00 The Seven-Dollar Bag in Opal's Icebox 2:00 Buy the Whole Bird and Cut It Yourself 2:50 The One Line of Small Print 3:42 For White Meat, Buy the Big Bird 4:31 Figure the Meat, Not the Tag 5:20 One Bird, Three Days of Supper 6:10 The Bones Are a Quart of Broth 7:03 Chicken and Dumplins, the Flat Slick Kind 7:55 The Gravy Hidin in Your Pan 8:43 Pot Pie Off a Finished Bird 9:27 Chicken Salad From the Scraps 10:15 Bone a Thigh Your Own Self 11:03 Do Not Walk Past the Bakin Hen 11:51 The Buttermilk Soak for a Tough Bird 12:39 The Marked Down Chicken and That Date 13:28 One Breast Is Two Suppers 14:20 Hash From the Last of a Cold Bird 15:12 A Pound of Chicken and Rice Feeds Six 16:01 Do Not Let "All Natural" Fool You 16:48 The Yellow Fat Is Free Cookin Grease 17:34 Break Down a Big Pack Before Freezin 18:25 The Neck and Back Make the Best Broth 19:08 Use Dark Meat in a Pot or Pie 19:58 Chicken Feet for a Broth That Stands Up 20:58 You Cannot Hardly Ruin a Thigh 21:53 Salt It Before You Freeze It 22:47 How They Put Up Chicken in Jars 23:48 Low and Slow Turns a Tough Bird Tender 24:45 Gizzards and Livers, End of the Case 25:41 The Egg Bag in an Old Hen 26:34 A Splash of Cider Vinegar in the Pot 27:35 The Little Paper Bag Inside the Bird 28:27 Split the Bird Down the Back 29:19 Why the Back Half Got Cheap 30:15 Two Years of Eggs, Then the Pot 31:10 Do Not Wash Your Chicken 32:06 A Few Hens in the Yard 33:03 Chicken Cracklins From the Skin 33:59 How the Breast Got to Four Dollars 34:57 The Truth About the Rotisserie Chicken 35:56 The Preacher Bird 36:55 The Sound of the Chicken Yard 37:52 Cornbread Dressin, the Last Supper 38:46 Why an Old Hen Makes the Richest Broth 39:44 The Bag in Her Icebox — Revealed 40:55 The Piece Her Mama Always Took