….cut up whole chicken?
In a supermarket world where prepared chicken, cut in handy pieces–thighs, wings, drumsticks, breasts, boneless, skinless–is spread before us, why cut up your own? Whole chicken is cheaper per pound–most of the time. Not always. There are great sale prices on cut chicken sometimes, particularly on chicken breasts, though this doesn’t usually occur with boneless, skinless breasts. It’s very easy to make boneless, skinless breasts when cutting up your own chicken. You also get all the extra “goodies” when cutting up a whole chicken–the neck and gizzards etc to make your own stock. Sometimes I make stock right away, sometimes I don’t. If I don’t want to make stock immediately, I freeze the stock parts until I collect from several whole chickens and make it all at once.
Here, yesterday, I was cutting up a whole chicken to fry. I almost always separate the wings into a separate freezer bag, building up a collection of wings until I have a wing fest night. I put the neck and gizzards in a separate freezer bag to save for making stock later. The rest of the pieces, for frying, were placed in a bag with milk and placed in the fridge for frying in the evening.
There are all kinds of videos on YouTube for cutting up whole chicken. My favorite one is from Gourmet Magazine.
I cut up whole chicken exactly as directed in this video except for how I do the breasts. I make boneless breasts and do the breasts in quarters instead of halves.
So, do YOU cut up whole chicken? (It only takes about five minutes, swear!)