Chicken Basics Part II: How to Cut Up and Cook a Chicken. Plus Stock and a Sauce

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In a previous post, we roasted a whole chicken from Main Street Meats with salt and pepper and a few optional aromatics.  This time, we want to show how to cut a whole chicken into separate pieces and roast it with, again, only salt and pepper.  Cutting the raw whole chicken is a simple thing to do, but can be rather intimidating if you have never done it before or don’t feel like you know how.  There are many reasons why you might want to cut the whole chicken up before cooking it… having it cut up allows you to use only part of it for a meal and freeze or refrigerate the rest for a later meal.  It cooks more quickly this way as well.  You can cook different pieces in different ways or for different amounts of time.  It saves you from having to carve a whole bird after cooking before serving.  Yet, buying the whole chicken is more economical than buying the individual pieces, and of course, you have the whole carcass to use for chicken stock.

We served our roasted chicken with a simple sauce made with preserved lemon, capers and juice from the bird with bok choy, and potatoes. Any seasonal vegetables would go well with roasted chicken as well as rice or a salad. The sauce works with our previous post as well- the roasted whole chicken.  See the recipe below.

We served our roasted chicken with a simple sauce made with preserved lemon, capers, and juice from the bird, along with bok choy and potatoes. Any seasonal vegetables would go well with roasted chicken as well as rice or a salad. The sauce works with our previous post as well- the roasted whole chicken.  See the recipe below.

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