Hummm.I agree. My grandfather was a grocer and during the Depression they always had plenty of the "nice" parts of the bird to eat.
We were raised on the meat only plus giblet gravy ( if you wanted it). It seems to me it was a cultural thing and he was happy to
afford his family such "extras". I hope this is coming out right because I am not disparaging anyone 's lifestyle or why/how they
choose to chicken parts other than just meat and giblets. It just was never a part of my upbringing and now, at 62, I am too old to change.
I do like the dark meat, tho, esp. the thigh.. Which is fine with Hubby Bob who likes the white meat. The I pick the rest of the
chicken for tidbits which we make into chicken salad or soup. The rest gets boiled for the dogs. The "jelly and fat solution goes into
the freezer until just set and I scrape of most all the fat and throw it way. The "jelly" gets bagged into plastic snack-size bags and frozen.
Gets used for dog meals to moisten their kibble.
Looking back at what I just wrote, it must seem to some a waste of food. Funny how the things we do regionally must seem so different
to folk in other parts of the country. I have lived multiple times both East and West of the Mississippi. The cultures are so different in both
places. I think that's part of what makes America great. That we can have such regional differences and still come together, bound
together by beliefs in our Constitution and the Rights it guarantees .
Best,
Karen