Is it cheaper to buy a whole chicken?

I’ve always heard this, but never really believed it. So, hey, time to test it out!

Went to New Seasons and picked up a Pacific Village Whole Fryer.

$1.89 a pound x 4.51 pounds = $8.52 total

I poached the whole thing, and let it cool down for a bit. Then, I got to strippin’ the meat from the bones. And if you ever want to feel like a big, mean, carnivore, start just pulling meat off of a carcass. I dumped the meat into an empty yogurt container on top of my kitchen scale. I didn’t weigh the skin, connective tissue, or giblets, those all went into a bag for later stock making.

There was 8 ounces of breast meat, and one pound of miscellaneous meat from the legs, thighs, et cetera.

Now, here’s where the math magic happens:

Boneless, skinless Pacific Village chicken breasts: 5.99/lb (2.98 for 1/2lb)
Boneless, skinless Pacific Village chicken thighs: 3.99/lb

2.98 + 3.99 = $6.97 total for 1.5 lbs of chicken.

So, in conclusion, unless I freakin’ go insane again and want to poach an entire chicken and/or feel the desperate need to make chicken stock (it sometimes happens), I’m going to keep buying the b/less s/less chicken thighs.

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1 Response to Is it cheaper to buy a whole chicken?

  1. Liza says:

    That price ratio isn’t cheaper, no. However, sometimes it goes on sale for less than a dollar a pound. And then you can make soup, which you can’t do so well with the leftovers from boneless, skinless breasts/thighs.

    Yeah, and the last time I made soup out of chicken bits was, hmm, 1988 in Girl Scouts. –Mary Sue

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