I have learned to pick out the smaller breasts. The big ones can be tough. I don't eat dark meat so I don't know if the same applies to legs.

Anything more than a handful is just a waste.

Anything more than a handful is just a waste.

And anything more than a mouthful you can't taste.

Dark meats the best part of a yard bird because it’s the juiciest. When I smoke chicken it’s mostly thighs with wings sprinkled in. Of course if I do have a whole chicken I’ll smoke the breast. By the way that’s the only breast to smoke. Those bone removed breast dry up way to fast. The bones hold in flavor in a little juice.

Oh by the way Robert those look stupendously awesome!!

Finished results:

The Sanderson people swear there's no hormones or steroids involved. Just breeding big fat chickens. I've been through their entire process, feed mills, hatchery, processing, looked pretty legit to the clueless eye.

And....if I never have to go to another processing plant, you know what? That'll be ok by me.

Pot licker: The potato salad is HEB mustard potato salad, nothing added except a fork

I have sold many, many tons of these when I ran a meat market. We would fill a sink 1/2 full with about 120 lbs. of leg 1/4 and then season them with different seasonings and let them marinate for about an hour. Then we would package them and sell them for .69 cents per lb.

yummy! What do you put in your potato salad?

Food lion would let them go bad, then cover them with sauce and sell for .99 cents per lb. Many people thought this practice was appalling, but not Davedave. He just shrugged his shoulders and called it “one of those profit deals”.