Do you really not use ground ginger and cinnamon? I keep cinnamon sticks around, but I’ve never had success grinding them up. I prefer the ground stuff when it’s called for. I’ve also not had much luck we unground ginger.

Besides those two; I keep mustard powder, garlic powder, and onion powder around.

Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.

First of all, if you are wasting any part of a chicken, you are simply doing it wrong. Bones and trimmings should be going in your stock pot.

Second of all, I’d be awfully worried about where by $1.79/lb chicken breast was coming from. To get it that cheap, they’re obviously going to be cutting corners on cage space and feed.

Third, how many pounds of breast do you have to buy to get that price? I know from experience at Costco, that I have to buy 5+ lbs to get that price on the breasts. While chicken breasts freeze OK in a home freezer, they do lose quite a bit of quality, and when the quality isn’t that good to begin with, you can simply forget about it.

Kosher Salt and lemon juice/vinegar will kill most every bad thing living on a cutting board. But what I like to do is spray the board down with vinegar, and then spray it down with hydrogen peroxide. A nice oxidation reaction that will kill anything.

Chop the poultry skin into manageable pieces. put it into a small pot with a cup or so of water. Turn the heat to low. All the fat will render out, and the water will boil off. Soon you are left with the skin cooking in the fat. When the skin is golden brown take it out and eat it!