Also - there is a severe lack of quality Polar merch. Not much for official hats and shirts from their website. Every tiny overpriced brewery has better merch than them

(posted elsewhere
by -Lorelei-)
Every Sunday there is a queer knitting group at Small Format
Cafe. I know you said no bar culture but there is a group I meet up with every
Monday at Moniker Brewery called "Queers and Beers".
It's a huge group and a lot of members don't drink. You can
find more. https://instagram.com/queersandbeersofri?igshid=Yzg5MTU1MDY=

There is also a queer rock climbing group called
"Queers Who Climb". https://instagram.com/queers.who.climb?igshid=Yzg5MTU1MDY=

and my favorite is "Queeraoke"
https://instagram.com/queeraokepvd?igshid=Yzg5MTU1MDY=

I get that everything is in a bar - i just didn't want to suggest they go to any bar for no reason with no event

What would you do with the rendered fat? I was going to throw it in soup because I don't cook/bake much, and most of the uses I saw online were for lard substitutes for frying and baking

Raw skin might be informative, but cooked skin would be basically 0% because its so lightweight and crispy when its done baking.

This was $1.19 per lb of raw chicken, which is equivalent to about $3 per lb of cooked chicken

I feel similarly. There's something un-sexy about the default excel colors

I scooped the melted fat into a jar - isn't that schmaltz? What are gibbons? Do you mean giblets? Giblets weren't included in the chicken quarters.

Please create graphics and share : )

The percentages are presented in order based on cooking/processing

Any suggestions for alternatives? It seemed to make sense because I am reporting percentages that add up to 100%.

I'm not vegan but I rarely every buy meat. I believe in aggressive reduction in meat consumption for the planet. I also made a delicious vegan pumpkin sauce over pasta as a side for this. The pumpkin was the star of the meal.

I'm an engineer, I thought this through. I know the sample is small, but other than that there isn't much to this analysis.

all weights are expressed as the fraction of the starting or "advertised" weight. the chart adds up to 100% of the starting weight. I thought about trying some other analysis but this seemed like it was the most straightforward

The bones are a loss. I'm not going to make marrow or broth or soup, so I consider that mass to be wasted. I kept the fat and grease but I'm not really sure how best to use it in my other cooking. It certainly isn't healthy in regards to saturated fat.

If you can find any better analysis than this on the internet, please provide a link. I did this study because I couldn't find answers to my questions.

That's why I did this - couldn't find any info on the web. This is a good ballpark estimate of raw vs edible weights but I'm sure its all different for chicken wings or pork chops etc.

I've updated the notes but not the image to indicate "bones + inedible content". Yeah, the tendons and joints were included in the bone weight. I'd like to think I did a good job cleaning the bones but there's some gray areas on what is/isn't meat/edible.

I used an oven, so I had evaporation. Did you have a big puddle of water and fat in the pot? I'm curious about doing this with breast or other boneless cuts.

Brine for flavor? And I suspect its maybe a preservative

Be specific

SOURCE: I bought chicken and baked it in the oven. I recorded weights using a kitchen scale at every step of the process, including weighing and saving grease from the pan, and weighing bones after eating. All percentages are [portion] ÷ [starting weight]

TOOLS: Microsoft Excel

Water in package - there is an absorbent pad (diaper?) in the bottom of the packing, which was 7% of the weight that was advertised.

Trimmed fat and Recovered fat - Removed and discarded some fat prior to cooking, left some in pan. I weighed the mass of the trimmed fat, and after cooking, the fat/grease in the pan was recovered into a mason jar and for future cooking and weighed. The total weight of trimmed and recovered fat was 12%.

Evaporated water - The difference of the raw weight + grease and cooked weight + grease. This ended up being 23% of the total weight.

Bones and inedible content - I ate the meat and weighed the bones and inedible content after. "Inedible content" includes tendon. This is 14% of the total weight.

Edible meat and skin - cooked weight (without grease) minus the bones. The weight of skin wasn't separated from the meat, but its was cooked well and crispy, so it didn't weigh much. Edible content was 45% of the total weight.

NOTES:

This experiment was done in 2 trials (different meals) from the same single package. The weights of evaporated water, meat, and bones varied by 10%-15% between the trials. This depends on the size of the quarters and how the bird is split.

The evaporated content will vary based on how you cook chicken. I used an oven, so there was plenty of evaporation. If you used a crock pot for soup/stew, you wouldn't lose much to evaporation, and it would become juices in the soup/stew.

Evaporation will also vary based on how long you cook the chicken, temperature, size of bird. In theory, you could evaporate all the water have very little mass of meat remaining. My result after cooking was a delicious piece of chicken, not too dry, so I will say that I cooked it "enough" and 20%-25% evaporated weight seems appropriate for nicely cooked chicken.