Posted on 04/29/2020 10:44:50 AM PDT by a little elbow grease
Goodbye, boneless chicken.
Food retailers across North America are swapping boneless chicken legs for less popular thighs and drumsticks as a wave of shutdowns at meatpacking plants has reduced supplies of sought-after cuts.
Covid-19 infections among workers at some of the largest meat processing plants in the U.S. and Canada have reduced slaughter capacity, and in some cases the types of cuts available. Outbreaks have shut down almost a third of U.S. pork capacity and the growing wave of disruptions has spurred plans by President Donald Trump to order meat-processing plants to remain open. In Canada, Cargill Inc. has idled its beef plant in High River, Alberta, which accounts for about 40% of Canada’s processing capacity while JBS SA’s beef plant in Brooks, Alberta, is running at about half capacity.
Quebec-based Goodfood Market Corp., which delivers meals on a subscription basis, said it will be substituting its regular boneless chicken for bone-in thighs, legs and drumsticks as the poultry industry shifts away from de-boning to ramp up production.
“Poultry suppliers are still facing labor shortages and many of them are operating with less than 50% of their regular workforce,” Goodfood Chief Executive Officer Jonathan Ferrari wrote in an email to customers. “To ensure the essential supply of chicken for Canadians across the country, the poultry industry as a whole is shifting away from de-boning chicken legs to increase their production capacity.”
(Excerpt) Read more at fortune.com ...
Can this virus survive in an oven at 350 to 400 degrees Fahrenheit?
;-)
The BEST way to roast a chicken, IMHO, is like this:
Set your oven to 450 degrees. Put a cast iron pan in the oven and let it heat up while the oven heats.
While the oven heats up, take one chicken, no larger than four pounds, rinse and pat it dry with paper towels. Slather it with 1 Tbsp (front and back) with vegetable oil, sprinkle with salt and pepper.
When the oven is at 450 degrees and the pan is hot, CAREFULLY put the chicken into the pan. It’s going to sizzle! Let roast for 25-30 minutes, then TURN OFF THE OVEN and leave it in there for another 25-30 minutes until the breast temperature is at 120 degrees and the thigh is at 135 degrees.
Let rest 20 minutes, tented with foil, before carving.
Thank me now and thank me later. I will never roast chicken any other way ever again. :)
The government hit the meat supply, not the virus.
That’s the most jesuitical excuse for letting people die that I ever heard.
It is ridiculous AND I don’t believe ALL of these deaths are from CV19 I believe they are bloating the numbers EVERY death right now n NY is CV19!!!
The response created a climate of absurd paranoia, where you are pure evil just for leaving your house or talking to someone.
Right on up to the election.
There were 22,000 2015-2016 flu season. You don’t mention that.
‘Possum. ‘Coon. Rabbit. Squirrel. Any roadkill will do!
Check out my Roast Chicken recipe a few posts above!
I was thinking the same thing
The ones at the farm aren’t boneless. Their legs keep em handy.
Fresh, good, and not from CHI-COMLAND. Same for our pigs-— they be free rangers, and peanut fed.
Boggs had his “habits”
3:17
Think how stupid the average person is, and realize half of them are stupider than that....
GCarlin
Who knew that Buffalos had wings?
I know!
And what about those skinless sardines!
Eaten every one except Possum. just couldn’t bring myself to try it. Turtle legs are good too.
It’s another facet to this plot - this one will take down Chick Fil’A
No boneless chicken?
There’s an app for that.
Get some regular chicken, and use the “knife” app. :)
It’s also cheaper.
Omaha Steaks has a huge sale on. I ordered meat half price.
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