The same principle applies if you, for example, dislike chicken thighs, or legs, or you can't get behind the idea of wings; the same goes for using the carcass you're left with for stock. Because you have purchased it and because, hopefully, you don't want to waste anything, you'll have an added incentive to use it for some purpose. Over time, with enough repetition, that incentive will compel you to use it in new, delicious ways.
Buy enough whole chickens and you will discover delicacies that are hiding in plain sight. While so far I've confined the discussion here to major cuts of chicken—the legs, the breasts, the wings, the tenders—there are many other parts that are much more delicious.
Not pictured are the gizzards and liver, which are tasty in their own right , nor are some of the other bits of the bird, like the pygostyle , which is praised by a lot of people in the context of a whole roasted bird but rarely ever otherwise.eat any of these things; all of them, save the liver, can be thrown in the stock pot. But they are right there for the taking every time you buy a whole bird, and they aren't available to you if you only buy legs and breasts in bundles .
, it's a little lower than where your love handles are, flush with your spine. The heart is usually tucked in the bird's cavity, sometimes in a bag, and requires very little prep; you can, if you wish, butterfly it so it lies flat and cooks more evenly, but those are both optional steps. There's a bit of delicious cartilage behind the sternum.
None of these parts are difficult to cook: I typically salt them heavily, lay them on a sheet pan, and slide them under my broiler. The heart, cartilage, and oysters don't need much more than a few minutes on each side to cook through; the wings take a bit longer on each side to crisp up the skin all around, and require a couple more turnings.reason to buy whole birds, but they are a wonderful bit of collateral pleasure and added incentive.
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