I lurve chicken thighs.
I've only recently started cooking with them and I'm having a hard time understanding how I went over 30 years without this level of deliciousness.
Anyway, the sale - chicken thighs regularly $2.49/pound on sale for 99 cents/pound.
I'm not very good at math, but according to my best calculations, that equals awesome.
So, our freezer is stuffed to the gills with chicken and we still had chicken coming out of our ears.
Oh, and I also may or may not have put an order in to a bulk meat company for forty pounds of chicken breasts (also a killer deal) a week before I found out about the thigh sale.
The good news is that the Mormons in this area are currently fired up about canning meat.
I'm not going to lie, when I first heard about it, I threw up in my mouth a little.
But, after much persuasion, several pep talks and the borrowing of two pressure canners, I gave it a try today.
Let's just get this out of the way: I am now a chicken canning master.
True, the finished product does look a little like throw up in a can, but I've been assured that the taste does not reflect the curb appeal.
We've still got forty pounds to do tomorrow, but I'm all excited about it.
Mostly because I totally made it through today without blowing up the house.