“Hey! Cut up a what?”
From Greg Atkinson
Some people shy away from cutting up a chicken because the process seems messy and intimidating. But once you know how, it’s easy. Whole chickens cost less per pound, and since you get better-shaped pieces with less waste, it is worth the effort to cut up a chicken yourself. And an added bonus is that when you cut up your own chicken, you have parts for making your own chicken stock.
Makes 8 pieces, serving 4
One 3- to 4- pound free-range organic chicken
1. If the chicken has any giblets, set them aside for stock. Reserve the liver for another use. Put the chicken breast side up on a stable cutting board with the legs pointing toward you. (Professional chefs always put a kitchen towel under the cutting board to keep it from sliding or wobbling.) Using a sharp chef’s knife, cut into the top of the breast plate and cut through the cartilage all the way to the bottom. You will have split the top half of the bird butterfly style and left the underside intact.
2. Spread the split carcass open to gain access to the backbone. Placing the blade along one side of the backbone, press firmly and rock until the blade is all the way through. Repeat on the other side of the spine.You should have 2 half-chickens and a backbone. Set the backbone aside.
3. Find the natural division between the breast and the thigh and cut each half-chicken in half again to get 4 quarters.
4. Divide the legs into drumstick and thigh. With the chicken leg lying skin side down on the cutting board, wedge the base of knife blade into the joint and rock the blade to separate the leg. Trim the “knuckle” off the bottom of each leg and set these aside with the backbone.
5. Cut the wings off. It’s best to include a little of the breast with the upper section of the wing; this makes the wings into a more substantial piece at serving time. Cut the wing with about an inch of breast meat away from each breast. Then snip off the last joint from each wing and put those aside with the backbone for stock.
6. To prevent any bacteria from getting on other foods, wash the knife and cutting board in hot, soapy water and use a light bleach solution (1 tablespoon in 2 quarts of water) to sanitize the countertop.
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Versatile Baked Organic Chicken
This is the way chicken is often prepared in restaurants to feed the hungry crew. Simpler to cook and serve than a whole roast chicken, chicken baked in individual pieces is a perfect weeknight meal for families—be they nuclear or extended. Very often, chicken is a vehicle for other flavors, and only rarely do we enjoy the taste of the bird itself. Since chicken is so straightforward in this preparation, it is important to choose one that has great flavor on its own. If you compare a factory farmed bird with a free-range organic bird, the difference will be profound. Serve this baked chicken with Greg’s Buttered Noodles and a green salad. Flavorful condiments such as regular soy sauce, Mexican hot sauce, and Southeast Asian sweet chili sauce can be offered on the side.
Makes 4 servings
One 3- to 4- pound free-range organic chicken, cut into 8 pieces
Nonstick canola oil spray, or 1 tablespoon canola oil
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
1. Preheat the oven to 450°F and spray or rub a baking sheet with canola oil.
2. Sprinkle the chicken pieces all over with salt and pepper, and arrange them in a single layer on the oiled baking sheet. Bake until they are well browned and crispy and cooked through, about 25 minutes. An instant-read thermometer inserted into the thickest part of a thigh or leg should read 165°F.
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Organic Chicken Broth or Stock
Technically speaking, “broth” is the cooking liquid that surrounded a meat as it was boiled, and “stock” is a more deliberate preparation of liquid infused with the essence of meat and aromatic vegetables. For practical purposes, however, the two are almost interchangeable. Save the bones from cooked or raw chicken. If you don’t have enough for a full batch of stock, store them in the freezer until you do. Alternately, poach a chicken in water for 1½ hours and remove the meat for use in sandwiches, salads, or enchiladas. Return the bones to the cooking liquid and proceed. Never put livers in the stockpot.
Makes 6 to 8 cups
2 pounds organic chicken bones and giblets
1 carrot, coarsely chopped
1 onion, sliced, peel and all
1 head garlic, cut in half horizontally
1 stalk celery, sliced
1 teaspoon whole or cracked peppercorns (not ground)
1 bay leaf
6 sprigs parsley
4 whole cloves
1. Place all of the ingredients in a stockpot. Cover with water and bring to a boil.
2. Reduce the heat to a simmer and allow the stock to cook gently for 3½ hours, adding a little water if necessary to keep the ingredients covered. Strain the broth and discard the solids. Use the broth at once or store it, well chilled, for up to 1 week.
3. To prevent it from harboring bacteria, it is important to chill the broth as quickly as you can. If you don’t have room in the refrigerator, or if you are afraid that the hot broth will warm other items in the refrigerator, make a bath of ice water in the sink and put the container of stock in the ice bath until it is cold.
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Greg Atkinson is author of West Coast Cooking
and lives on Bainbridge Island, Washington.
© Copyright Greg Atkinson
Image Credits:
© Stefan Hermans | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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