When I browse the local supermarket I'm always checking the
poultry section, as it's very likely to find an entire
chicken at a very low price.
I watched out a couple of videos and learned how to quarter
a chicken. All it needs is a sharp knife and some
experience. The good knife can be bought and sharpened
(that's an art itself!), the experience can be acquired.
It's not that hard.
I learned how to part all the meat from the bones.
Everything has a use, nothing gets wasted, and anything that
can't be used straight away can be frozen for later.
Many ideas can follow. With the breast you can do a good
chicken schnitzel. If it is cut properly it gets tender and
delicious. Do it in the oven to avoid frying it.
Removing the meat from the leg's bones is somewhat
laborious. You may of course just put everything into the
oven or in a pan, and eat the meat off the bones. But if
you take the time to do it properly, it totally pays off.
First off, the meat: legs and wings are more tasty than the
breast, in my opinion, and far less dry. I usually season
them with olive oil, garlic, salt, pepper, and overall fresh
herbs from my backyard.
The bones and the carcass are magic: you can put them in
water with some vegetables, and make a stock. The stock
can be consumed directly (in cold winter evenings it will
cheer you up!), or used in other preparations. It should be
used within a few days, or it gets rancid. Freezing it is
always an option.
The stock comes very handy when it's time to prepare a
risotto, as I did tonight with chanterelles.
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