What's your favorite chicken part?

[Gussie]

As I have gotten older, I can't stand most proteins, or any with flavor or fat, lol. I really only eat chicken breast now. I don't know what happened to me because I loved a big juicy rib eye and dark meat chicken. Now it is an aversion. Weird!

 

[canuk-gal]

As I have gotten older, I can't stand most proteins, or any with flavor or fat, lol. I really only eat chicken breast now. I don't know what happened to me because I loved a big juicy rib eye and dark meat chicken. Now it is an aversion. Weird!

I'm opposite! While I can eat chicken breast I cannot eat any other parts and the smell of the chicken or turkey roasting makes me nauseated. Must be the fat. No probs with beef.

 

[mellowyellowgirl]

Oooh that was a hard one.

I chose thigh but wing was right up there. Could be either on any given day!

Hehe I only tolerate breast when it's crumbed and fried whilst remaining super juicy.

 

[Lilith112]

Thighs/dark meat! Absolurely no hassle, no need for a marinade or any prep if I'm feeling lazy lol

 

[kenny]

I love wings too, especially when fried.

Do you prefer the drumette or the flat part of the wing? That is another poll that is going on, on one of my FB groups!

While they are very different, I like em both equally, but I just throw away the tip.

 

[TechieTechie]

This is the best part of a chicken

 

[kenny]

Either way.

Cool! thanks.

About once a week I buy a Costco Rotisserie chicken.
From now in I'm freezing all the bones.

Waste not, want not.

 

[kenny]

This is the best part of a chicken

LOL & OMG.
A couple times in my youth I got pretty drunk.
But thank Glob NEVER drunk enough to debase myself down to this level ... especially in front of a camera.

 

[1ofakind]

Question, when making stock can you use bones from a roasted chicken, or do the bones have to be raw?

You can definitely make stock from the leftover bones of a roasted chicken. I put them in the freezer until I have bones from 3-4 chickens...then roast them in the oven before using them to make stock. It makes the best stock!! I do this with turkey bones too...nothing better to make gravy with than roasted bone stock.

 

[kenny]

You can definitely make stock from the leftover bones of a roasted chicken. I put them in the freezer until I have bones from 3-4 chickens...then roast them in the oven before using them to make stock. It makes the best stock!! I do this with turkey bones too...nothing better to make gravy with than roasted bone stock.

Thanks.
I'm going to do this.
What oven temp?
How long?
Any other bone preparation or ingredients?

 

[1ofakind]

Thanks.
I'm going to do this.
What oven temp?
How long?
Any other bone preparation or ingredients?

At least 400-450 spread out on a sheet pan. You can roast onion, celery, carrots with the bones, anything that will hold up to the heat. Skin, neck and other parts and bits are fine too. Probably 30-40 minutes as least. I like the bones to get a little darker but the minimum is golden brown. Whatever you like. Throw any other herbs/aromatics in when you make the stock and then strain it all. The stock comes out very rich...I can often dilute it in soups, etc.

 

[Karl_K]

Thigh or leg generally but I like them all if they are fixed right.
But anything you can buy these days to me in a store is not real chicken but I settle on it.
Even the $$$$ so called free range chicken has been breed for fast grow and just isn't right and is often worse than the cheap stuff.

 

[lambskin]

I love chopped chicken livers-pate style and I love chicken hearts pan fried in butter.

 

[Asscherhalo_lover]

At least 400-450 spread out on a sheet pan. You can roast onion, celery, carrots with the bones, anything that will hold up to the heat. Skin, neck and other parts and bits are fine too. Probably 30-40 minutes as least. I like the bones to get a little darker but the minimum is golden brown. Whatever you like. Throw any other herbs/aromatics in when you make the stock and then strain it all. The stock comes out very rich...I can often dilute it in soups, etc.

This is what I do minus roasting them additionally. I dump everything in the crock pot with olive oil (mirepoix, bones, some seasoning, and lots of herbs). I let it sweat for about an hour then I add water and keep it on low for a day. Then I strain and make my soup!

 

[kenny]

This is what I do minus roasting them additionally. I dump everything in the crock pot with olive oil (mirepoix, bones, some seasoning, and lots of herbs). I let it sweat for about an hour then I add water and keep it on low for a day. Then I strain and make my soup!

What does, "let it sweat" mean?

 

[voce]

Skins, thighs, wings - yes yes yes!
Indifferent to breast
The tail used to be my absolute favorite years ago.

The tail is what we always throw away in our family. It's the fattiest part of a chicken, and because of that there's a lot of chicken hormones in that fatty tail. I say no to eating animal hormones whenever I can avoid such a thing. Hormones make the difference in taste between factory slaughtered meat and kosher or halal meat.

Maybe this makes me a snob, but it's true!

 

[mochiko42]

I like the oyster, then wings. If I'm in a good Japanese yakitori restaurant I always get the skin, the neck and the thigh meat. Least favorite is the breast meat.

 

[MaisOuiMadame]

This is what I do minus roasting them additionally. I dump everything in the crock pot with olive oil (mirepoix, bones, some seasoning, and lots of herbs). I let it sweat for about an hour then I add water and keep it on low for a day. Then I strain and make my soup!

This is what I do exactly !

My Mirepoix:
Diced
2-3 Carrots
1 whole Celery
1-2 leek
1 onion


Garlic to taste

1-2tomatoes

The ingredient that gives the best taste is the celery and the tomato gives the right amount of sourness to give a little depth.

 

[dk168]

I love wings too, especially when fried.

Do you prefer the drumette or the flat part of the wing? That is another poll that is going on, on one of my FB groups!

I prefer the 2-er as in the part with 2 bones, however, the mini drumpsticks are very nice too, depending on how they are cooked - I like them lollipopped, baked or deep fried and the covered in a spicy sticky sauce.

I would chew the tips if they are crispy.

I feel I am cheated out if I get wings without the tips!

DK

 

[dk168]

I shall roast a chicken tomorrow, so that the pets could have some, and I shall make chicken mayo with toasted sesame seeds and spring onions or Coronation Chicken as part of a cold platter for lunch.

Looking forward to having the crispy skins and the wings when it is freshly out of the oven! The drumsticks will be saved for snacking or lunch.

DK

 

[Daisys and Diamonds]

Chicken oysters on the back! I don't like the name as it makes me think of mountain oysters or prairie oysters (bulls testicles). It sounds better in French: 'sot l'y laisse' translated to 'the idiot leaves it'. Super succulent, flavourful and no veins or anything chewy. It's only a small part though.

Skins, thighs, wings - yes yes yes!
Indifferent to breast
The tail used to be my absolute favorite years ago.

ahhhh yes
the person's nose
i always scoff it as i take the bird out of the oven
my MIL also loved this piece

 

[Daisys and Diamonds]

This is the best part of a chicken

i love crunching up the tip, so tasty
yum !

the cats get pan juices, some skin and the breast

 

[missy]

I don't eat chicken.
My DH's favorite part of the chicken is chicken breast but he also enjoys the thigh.

 

[TechieTechie]

At least 400-450 spread out on a sheet pan. You can roast onion, celery, carrots with the bones, anything that will hold up to the heat. Skin, neck and other parts and bits are fine too. Probably 30-40 minutes as least. I like the bones to get a little darker but the minimum is golden brown. Whatever you like. Throw any other herbs/aromatics in when you make the stock and then strain it all. The stock comes out very rich...I can often dilute it in soups, etc.

Long ago, I was the operations/financial manager for one of the best catering companies in Boston...and they did this every week. Works like a charm and makes an incredible base. You want the parts of the chickens that we don't normally touch. Necks, backs, feet. All the gelatinous parts. The secret is out.

Here is a Good chicken stock recipe similar to what my company used.

 

[Luce]

Since my favorite parts are not on the list I voted for thighs. I love the organ meats. My all time favorite was KFC livers and gizzards. YUM....I could eat those all day. Too bad they are no longer on the menu.

 

[Asscherhalo_lover]

What does, "let it sweat" mean?

Just cook it in the crockpot with the oil and spices but no water, the heat brings the water out of the veggies and it gets all steamy in there. The onions get translucent, the veggies get soft and let the flavor out.

 

[Asscherhalo_lover]

Some pics from the last batch, I only had leg bones since we just made drumsticks. I'm sure the oven method is better but my kitchen gets too hot so crock pot it is!

 

[kenny]

Thanks.
Looks wonderful.

I gotta do this.

 

[jordyonbass]

Wings #1, I always cooked them on my old charcoal BBQ. Usually marinades in either a Portuguese style marinade or my favourite; honey, soy and garlic.
Sometimes I'll add hickory wood chips into the BBQ to give them a really nice smokey flavour although sometimes I go overboard with that and wake up the next day feeling like I've been chewing on driftwood through my sleep

When it comes to more traditional dishes using diced chicken pieces, I tend to use thigh fillets. But I'll also rub a Moroccan spiced mix onto the thigh fillets and fry them whole too.

 

[Daisys and Diamonds]

Since my favorite parts are not on the list I voted for thighs. I love the organ meats. My all time favorite was KFC livers and gizzards. YUM....I could eat those all day. Too bad they are no longer on the menu.

Oh my goodness we never got those here
my country seems obsessed with KFC right now - Tuesday we go to covid level 3 and takeaways may open after being closed for a month
the menu was on the tv last night
the only bread options will be the little dinner bread buns which i love but no wraps or burgers

anyway we won't be rushing out for it, hoping it will be eaiser to shop at the supermarket