My sister-in-law Alicia gets icked-out by food with a bone in it. I wonder what that would feel like if you were a butcher? Or a fish-monger. Or a chef. Then again, if you had that particular aversion you would not want to be any of those things. It would be like going to med school if you fainted at the sight of blood.
Not goin’ do it.
We ate a lot of chicken backs when we were a kid. They were plentiful and economical and that little nested oyster spot was my absolute favorite part. It is funny what you remember. Why can’t I remember any other parts and pieces?
The first time I remember cutting up a whole chicken was during Food Lab at college. This class was a companion class to Nutrition 101 and therefore it must have been Food Lab 101. The memories are sketchy at this point. What I DO remember is cutting up that chicken and being surprised how easy it was, how inexpensive it was to do it this way, and all the “leftovers” parts and pieces that were perfect for chicken soup!
If you have ever been intimidated by cutting up a whole chicken, don’t be. It really is quite simple.
Back in August I wrote a how-to piece (sponsored) for the Grassroots Cooperative here in Northwest Arkansas. They sell quality local whole chickens and other pasture-raised meats and work with local farmers to serve local folks.
Next time you find yourself ready to tackle that whole chicken, bookmark my how-to. I think you will be surprised how easy it is and wonder why you never did it before!
Gotta run… shhh… don’t tell Alicia that boneless chicken breasts used to have a bone in it!
Eat well, my friend. Eat well.