Chicken

So first off, apologies for not quite sticking to my ‘post a week’ aim, I seem to be slacking as I generally tend to leave about 8-9 days between posts on my blogs – must try harder!

I have had quite a busy few weeks but food-related topics have been pretty non-eventful. But it’s Christmas soon which means I will be going back home where there is sugar, cake tins and baking parchment galore! (just thought I’d give you a heads up – although I’ll probably be too preoccupied with the eating rather than blogging). This week I cut up a chicken, not like with no idea! – I should have said I prepared a chicken. I was  nearing the end of my freezer stock and as meat is relatively expensive, I took up the suggestion to buy a whole chicken instead and then divide it into sections myself. Now obviously you could just roast the chicken whole if you have time and then divide it, but I wanted the satisfaction of putting all the different cuts in their own freezer bags because I’m weird like that.

First off, you NEED a super DOOPER sharp knife. Mine was not sharp enough sadly, I found out after properly trying to thump my hand into the top of the blade to get it to cut through a bone. I used a very useful video which can be found here from the lovely chaps at sorted food to guide me through the mysterious world of meat preparation. So first I removed all the packaging and string etc. easy peasy! Then I attempted to find the wishbone, first off I must admit I looked for it at the wrong end and then I thought well this isn’t going well so I gave it a miss! If anyone has a simple way of describing it’s position, please do feel free to enlighten me in the comments below. Then I proceeded to cut off the chicken wings (where a super DOOPER (thought I’d have fun saying that again) sharp knife is a necessity!) which took about 20x longer than it should have. But eventually I got the legs and breast + fillets too. Now they all sit happily ever after in my freezer, that is until they are eaten.

Chicken carcass: Don’t through this away! You can make a flavoursome stock with this especially (so I’ve read) if you roast it first. Now I thought the sight of this would scare my flatmates a bit if they found that in the oven next to their pizza and chips – so it’s currently residing in the freezer until they’ve gone back home for Christmas (yes my course finishes a week later than everyone else meaning I will have a empty flat all my myself until 4 days before Christmas!) – then I’ll whip it out and conjure up some lovely stock using my recipe here.

So I hope you enjoyed my chicken encounters and I hope you are all having a lovely December! I would love to hear of any ‘must-try’ Christmas recipes you have in the comments below or just any Christmassy comments in general!

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