Chicken Weight Distribution (Chicken 1)

Most of the weights are from memory as I didn't want to keep washing my hands. I did this because I noticed that the cheap chicken contains a lot of water while the organic chickens do not, also I was curious about the cost effectiveness of boneless vs bone-in. Interestingly, I figured that the water was part of the weight but it is interesting that they also include the packaging.

Basically if you eat only meat and value time, then the boneless option is about twice the cost of the bone-in option. If you want value, then the


Buying weight = 5.67 lbs = 90.72 oz
Buying price = $0.79 / lb = $4.48

Break-up by Parts (in oz)
Back = 13.4 (14.8%)
Leg = 11 (12%)
Wing = 4 (4.4%)
Breast = 16 (17%)
Gizzards = 3 (3.3%)
Total = 78.4 (86.4%) [$0.91 / lb]

Wastes = 12.3 oz [water + packaging]


Break-up, meat vs bone/fat (in oz)
fat = 8
thigh bone = 1
thigh meat = 4.5
leg bone = 1.7
leg meat = 2.4


Chicken thighs (cheapest within last year) = $0.79 / lb
Chicken thighs (regular within last year) = $0.99 / lb
Chicken thighs (boneless) = $1.79 / lb
Chicken cost ratio (cheapest) =  1:2.2
Chicken cost ratio (regular) =  1:1.8
Chicken weight ratio = 1:1.22

Cooking: Chicken Innards/Gibblets and Cutting Chicken

I started to buy whole chickens to practice cutting them. To my surprise, there were some extra parts. The heart and liver were easy to identify. I had some trouble finding the joints to cut but eventually I had all the different parts.

The second time, I bought chicken from Costco. This time there were more gibblets which I did not know what they were. There is this mushy looking thing where a part looks kind of like intestine. It is a light color than the dark brown/red color of the other gizzard. There was also a part that had a whitish color. This I found later was the gizzard. There's also a dark brownish color with something hard inside which I think is the neck but the color is kind of weird.

The links below helped identify a few things.

Reference:
http://www.thekitchn.com/what-are-giblets-65220
http://www.nytimes.com/video/dining/100000002155362/cutting-up-a-whole-chicken.html