|This picture was sent to me by Gardencountry, a friend in Indiana
It drives the dogs wild as smell the meat and as I pour the juice and chunks of meat over their kibbles...and then as I rattle the kibbles in their bowls to distribute the meaty goodness.
Belladonna was getting ready for work this morning as I went through the new routine. As Herc, her dog, got all excited and dance-y I started cheering him on "Let's Go Brandon!!!"
Belladonna, a consumer of mainstream media did not understand the allusion.
Pressure canning chicken today
The grocery store had a two-per-item limit.
No chicken thighs came in on the morning truck which was unfortunate because the store is running a special at $1.23/pound on them.
They also had stacks of bone-in chicken breasts that expired today and were priced to move. I took four packages and no alarms went off at the check-out.
I suspect the chicken processing plant is fiddling with their product mix in an attempt to minimize the impact of their labor shortage. What do you do when you don't have enough people to run the plant? You figure out some product with less labor content that you CAN run.
It was a breeze to cut the bones off the meat compared to filleting a 6" long bluegill. I found it worked best to cut alongside the keel and then work from back-to-front.
God willing, we will end up with 40 pints of pressure-canned chicken and six quarts of chicken stock. I had to use the bones for something....