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Cooking & Baking

Major Nikon

(36,917 posts)

3. I was raised on a farm and we did the former

Reply to The Blue Flower (Reply #1)

Sun Mar 12, 2023, 06:20 PM

Mar 2023

But I haven't done that in decades. If you can get your hands on an older chicken, these are much better for pretty much anything that's slow cooked. Now days I just buy the whole chicken at the store and the organ meats are usually removed, although I do occassionally find them. I keep them for giblet gravy or dirty rice when I do get them.

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Butchering your own chicken seems to be something of a lost art [View all] Major Nikon Mar 2023 OP

Do you mean killing your own live birds or... The Blue Flower Mar 2023 #1

Not the OP but we butcher (kill) our own chickens using a 'killing cone' kelly1mm Mar 2023 #2

I was raised on a farm and we did the former Major Nikon Mar 2023 #3

No thanks. I hate to touch raw chicken. Buy pre-cut pieces, butt have to pull the skin sinkingfeeling Mar 2023 #4

ever try de-boning the whole bird? AndyS Mar 2023 #5

The master at work.... tishaLA Mar 2023 #9

Thank you so much for this. I learned from a different chef's video but the AndyS Mar 2023 #10

I have done it before Major Nikon Mar 2023 #12

When I in high school, I worked in the meat department of a small grocery store. rsdsharp Mar 2023 #6

I watched and memorized all 3 of Tony Bourdain's cooking/travel snows BigmanPigman Mar 2023 #7

We had a House of Poultry here. ggma Mar 2023 #8

I get laughed at and become the butt of jokes. cachukis Mar 2023 #11

I cut up whole chickens for freezing chowmama Mar 2023 #13

All the time Retrograde Mar 2023 #14

I wish they included the giblets as well Major Nikon Mar 2023 #15