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Hopefully someone sees this. I have a question related to the Pierson recipe but I did not want to start a new thread. I was curious if I could make the food using a whole chicken and then adding in the appropriate amount of meat to balance the meat/bone content, about 1.25-1.5 times the weight of the whole chicken. Or, do I have to just use chicken thighs? Also, would it work with a whole chicken and then the right amount of meat of another kind, such as turkey, pork, beef every now and then?
Just wondering how much wiggle room I have with the recipe as far as variety. Thanks!
Just wondering how much wiggle room I have with the recipe as far as variety. Thanks!
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