Post: #1

Hi guys, my first thread here. In the spirit of sharing I want to show you guys how useful it is to learn how to butcher a chicken.

You probably go to the shop and buy those pieces of chicken meat all nicely prepackaged. I tell you that it is more economical long term to learn to butcher a chicken, so you can just buy one whole, separate it into the important pieces, and use the remaining carcass to make stock (a good thread already here on broth - /thread-11830...ight=broth)

With a good knife and one chicken you can get:

2 breasts
2 tenders
2 thigh
2 drumstick
2 wings
carcass remaining (for broth) + wingtips (not much meat, but lots of colagen)

I first got onto chicken butchering when reading 4-Hour Chef by Tim Ferriss. Say what you want about him being a sleazy marketer, but the info in the book is good and got me researching more. You can learn how to butcher a chicken on youtube, lots of vids there but here's an example:





The carcass and wingtips i like to roast before boiling into a broth, I like the deeper flavor. I just add onion, garlic, bacon and dried mushroom, boil it for a few hours and strain it into tubs before freezing. But you can use ingredients you like more, I like to keep things simple.

Chicken is awesome, pound for pound cheapest source of protein on the market. Dont be scared about advertising about "hormone free", most chickens are already no-hormone because of laws passed ages ago - chickens are big these days because of breeding, not chemical injection (tho maybe someone can comment about soy bean feed...). I'm writing this from a western country tho so do your local research.