Only positive is that, at least here, the chicken processing jobs are mainly Mexican. Maybe they will just go home.
I will be buying whole chickens and will use my own knives and shears to cut them up. I usually buy the local Amish ones that cost more, anyway. I can’t remember when I ever bought frozen cooked chicken, but I think it is time to increase the stockpile of canned chicken and broth before this takes effect. I need to research the source of chicken in the stock base I use.
If the backlash is loud enough, I think the domestically sourced product will brag about it on the package. This is a non-partisan issue and the Greens and Eat Local people will be all over it, I hope.
You can eat local people?
Recipes?
If the backlash is loud enough, I think the domestically sourced product will brag about it on the package. This is a non-partisan issue and the Greens and Eat Local people will be all over it, I hope.
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I think that I will buy a smaller canner and start canning my own broth from bones.
You can make your own stock from the carcasses of the whole chickens, it’s a bit time-consuming but very easy and much healthier. Boil up 2 or 3 in a big stockpot for a few hours with a couple onions, some celery & carrots (even cheaper — use veggie scraps & peelings — throw & freeze them in a big ziplock until it’s full) and some herbs & pepper. You control the salt, I don’t add much at all. Strain & freeze in small batches you can defrost easily or in ice cube trays (just grab 3 or 4 whenever you need a little for a recipe).