Once you learn the basics of breaking down a whole chicken, you’ll begin to understand the cost-saving, flavor enhancing, and nutrition benefits.
Buying chicken whole may seem like it’s more expensive in the short term but consider the following*:
You can get more meals out of a whole chicken than a package of breasts. A typical 1.5# package will last one dinner with maybe – maybe – light leftovers for lunch the next day. A whole chicken can create at least 4 meals with enough leftovers for multiple meals. The numbers:
Store-bought chicken is routinely “plumped” up to 15% with a saline solution during processing to create a “better flavor.” Legally, meat can be plumped up to 15%! From a budget standpoint, that means you are paying more for liquid and less for meat. If you’re buying the typical 1.5# package of chicken breast, a solid 1/5th of that is plumping liquid.
If you’re not careful, you can easily pay more per pound for factory-farmed boneless skinless chicken breast than pastured, locally raised whole chicken.
Plus, you can make an amazing home made stock from your carcass. Even if you’re not a fan of soup, you can use homemade broth as a flavor enhancer in so many things! Try it to cook rice, boil pasta, add some to a pot of beans, you’ll be pleasantly surprised at the difference it makes
Bored with the same ol’ chicken recipe? No idea how to cook a whole chicken? Want to learn a classic home style recipe?
This Saturday, Richard will show you how to easily butterfly and roast a whole chicken. He will also demonstrate a recipe for legs and thighs that will leave your family and friends asking for more. Plus, you will learn all about making one of the best pot pies you’ve ever tried. Dare we say, it might be better than your grandmother’s recipe.
Come cook with us and step up your chicken game!