The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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14 Comments
Karen C.
January 19, 2015
Here's how I was taught to cut up chicken by my frugal dad: Cut off the wings, don't bother to cut off the tips. Cut off the leg quarters, then divide. Cut off the front portion of the breast (you can feel the tip at the top of the breast). Cut off the back portion, and divide into two pieces, the front and the back. Cut off the breast portions, then divide into two pieces each. Save and cook the gizzard, heart and liver with the chicken in a separate pan if roasting, so you can take them out of the oven early. This, along with sides, would feed all 7 of us nicely.
AriH
January 18, 2015
Yeah, this article is not really delivering. This is a listing of recipes involving the various parts of a chicken, but not specifically of the same single bird (you don't make a chicken wing recipe with just two wings). Like the concept but how about giving us a real case study of making a chicken stretch? I can (and regularly do) make a decent size roast chicken go for at least 4, possibly 5 meals for two people but then that's it.
Bevi
January 19, 2015
For our household, we can get 4 meals for two people. We have the roast bird the first night (roasted with vegetables and with onion slices placed under the skin; the second night we do the same, or I make a chicken curry that lasts for 2 nights, or a chicken pot pie that allows me to chop up the remaining roasted veggies ( and I add some frozen peas). Then, I make chicken soup and throughly pick through all the remaining meat. Sometimes I simply pull all the meat off the bird after the first night so I can guesstimate my meat allotments for the remaining meals.
Maria E.
January 16, 2015
Hello! I'm new to making stock (and cooking a whole fowl). Would you do a post where you show us your method for straining?
Leslie S.
January 16, 2015
Hi Elena, this article shows a photo of the straining process: https://food52.com/blog/9739-how-to-make-chicken-stock-without-a-recipe
But we can look into doing a piece that describes the process more in-depth! Thanks!
But we can look into doing a piece that describes the process more in-depth! Thanks!
inpatskitchen
January 15, 2015
I'm having a hard time understanding how one chicken can feed even 2 people for an entire week... we'll roast one for dinner and then I'll make soup or chicken salad but that's only about three meals for the week. Am I too into protein? And if I break it down, the most I can get might be about eight pieces of chicken.
Leslie S.
January 16, 2015
It definitely depends on the size of the chicken you use and how many sides you include with your meals - but I've found that I can pretty easily eat a chicken for five days with some great veggies, though you're right - seven days is a challenge!
Rebecca @.
January 16, 2015
I came here to say the same thing. A 4 pound chicken may yield 2 lbs given a 50% yield. Protein requirements average about 0.8 grams of protein per kilogram of body weight, which comes to 55 g of protein for a 150 lb person or 7.3 ounces of chicken a day. Given that requirement, a chicken only yields ~4 days worth.
Knowing how to break down a chicken is valuable though and can definitely help towards a balanced diet supplemented with protein from other sources (assuming you buy 1 chicken per week per person).
Knowing how to break down a chicken is valuable though and can definitely help towards a balanced diet supplemented with protein from other sources (assuming you buy 1 chicken per week per person).
Leslie S.
January 16, 2015
Love your math! But I counted the carcass as well in my approximation, which can make several pints of broth to add to another meal.
ChefJune
January 15, 2015
As much as I love chicken, and it IS one of my favorite food groups, I couldn't eat it five nights in a row. Nada. And I'm still not sure how people turn the carcass of a roast chicken into soup. We gnaw our bones, and I can't imagine reusing them.
Leslie S.
January 15, 2015
It might be a good idea to sneak some other proteins in there in between! And as a fellow bone-gnawer, I usually use the part of the chicken where the white meat is to make broth (but wouldn't dream of sacrificing the legs or wings to make broth!).
AntoniaJames
January 15, 2015
These "make one thing and eat it all week" columns really puzzle me. If I served the same thing more than twice in a week, there'd be a mutiny in my household. (And how uninteresting life would be!) Much more helpful would be a column on making one thing, using it two ways and then recommendations for further uses/re-incarnations after freezing the rest. In fact, one person should do the same column every week and then describe what they are cooking all week, using leftovers from the prior columns, what they cooked on the weekend to supplement, how they "double prepped/cooked" components, e.g., sweated onions and garlic, grated extra cheese, etc., to make great weeknight meals easily, fresh from the fridge and freezer. That's how smart, happy, better cooks operate (or at least the efficient, successful ones). ;o)
Leslie S.
January 15, 2015
The thought here is that breaking down the chicken before cooking it lends itself to more variations than roasting one entire chicken and eating the same leftovers for the rest of the week -- so I think we're actually in agreement! (But I do like your suggestion for a leftovers column -- You might like our Not Sad Desk Lunch column as we do a lot of leftovers transformations there!)
savorthis
January 15, 2015
Years ago I had a recipe site that featured an original recipe and then 'child' leftover recipes. It was a fun challenge. And it would make a really fun two-part contest....
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