Photo by Bailey Weaver, Edibles, 2016.
Birding for Beginners
Some tips from the pros for cooking a better bird:
•Don’t rinse the chicken. It spreads germs and is unnecessary.
•Try spatchcocking the chicken to flatten it for even roasting. (Or have the butcher do the hatchet work.)
•Ask your farmer or butcher for chicken feet, too, which can make excellent broth.
•Let the roasted chicken rest, and leave time for breaking it down. Don’t start your Sunday roast so late that you don’t have the energy to follow through on your grand plans for chicken several different ways in using the left overs.
•Don’t toss the fat. Make schmaltz!
You can serve a roasted chicken whole as an impressive entrée or deploy its disparate parts throughout the menu—with grilled wings and cracklin’s starring as bar snacks and liver being transformed into a mousse.
But for those that may be less inclined, you can master of putting a whole bird to work for several weeknight dishes. Together they’ll break down the remnants of a roast chicken to make stock, saving any leftover meat for tacos or potpie and the fat and skin for any number of dishes.
Here are some go-to recipes on how to make a chicken stretch for more meals in a home kitchen, especially if you are on a budget. Click on the recipes below:
Roasted Garlic Chicken (Sunday Dinner)
Deconstructed Chicken Pot Pie Galette (Wednesday)
Chicken and Arugula Pasta Salad (Thursday)
Chicken Liver Mousse (Saturday)
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