All the Chicken
Welcome to our culinary blog, where today we delve into an age-old cooking philosophy: using every part of the chicken. This approach is not just about being economical; it’s about exploring the depths of flavor and texture that different parts of the chicken offer. Let’s embark on a journey to discover how each part of the chicken, from the commonly loved thighs and drumsticks to the often-overlooked liver and carcass, can be transformed into delicious and nourishing meals.
The Unsung Heroes: Wings, Thighs, and Drumsticks
Starting with the crowd favorites – wings, thighs, and drumsticks – these parts are beloved for a good reason. They are versatile, flavorful, and have a wonderful texture. Our Crispy Baked Chicken Wings recipe exemplifies how simple seasonings can elevate the natural taste of the chicken. The wings are coated with a blend of baking powder and spices, then baked to crispy perfection, making a delightful appetizer or main course.
Moving to the thighs, our Roasted Chicken Thighs with Garlic and Herbs are a testament to the magic of roasting. The combination of garlic, rosemary, and thyme, rubbed on the chicken and roasted, creates a dish that’s bursting with flavor. The thighs come out of the oven with succulent meat and irresistibly crispy skin.
For the drumsticks, our Sticky Honey Soy Drumsticks are a fusion of sweet and savory. Marinated in a mix of soy sauce, honey, garlic, and ginger, then baked until caramelized, these drumsticks are a guaranteed crowd-pleaser.
The Overlooked Delicacies: Liver and Carcass
Chicken liver and carcass may not be everyone’s first choice, but they are hidden gems in the culinary world. Our Chicken Liver Pâté is a rich, smooth spread that is perfect on crusty bread or crackers. The liver, combined with butter, herbs, and a hint of brandy, creates a luxurious dish that is high in iron and full of flavor.
The carcass, often discarded, is a treasure trove for making homemade stock. The Homemade Chicken Stock recipe uses the carcass, along with vegetables and herbs, simmered slowly to extract every ounce of flavor. This stock can be the base for numerous soups and stews, adding depth and richness to any dish.
The One-Pot Wonders
Our one-pot recipes like the Chicken Thigh Curry and Braised Drumsticks with Vegetables showcase how chicken parts can be transformed into hearty, comforting meals. These dishes are not only easy to prepare but also allow the flavors to meld beautifully, creating well-rounded and satisfying meals.
The Unique and Flavorful
Lastly, we explore recipes that turn less common parts into delightful dishes. Our Spicy Chicken Wings with Blue Cheese Dip offers a tantalizing balance of heat and coolness, perfect for those who love a bit of spice. The One-Pot Chicken Thigh and Vegetable Stew is a classic, heartwarming dish that brings together tender chicken and vegetables in a savory broth.
In conclusion, cooking with all parts of the chicken is not just about saving money; it’s about exploring a world of flavors and textures. Each part of the chicken offers something unique, and by using them all, we pay respect to the ingredient, reduce waste, and open ourselves to a broader culinary experience. Whether you’re a seasoned chef or a home cook, these recipes will inspire you to look at the humble chicken in a whole new light.
Cooking with the whole chicken is an adventure in flavors and a lesson in frugality. Join us in this culinary journey and discover the joy of making the most out of every part of the chicken. Let us know in the comments which recipe you tried and how it turned out! Happy cooking!
1. Roasted Chicken Thighs with Garlic and Herbs
Ingredients:
- 4 chicken thighs
- 4 garlic cloves, minced
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- Olive oil
- Salt and pepper
Detailed Method:
- Preparation: Preheat your oven to 200°C. If your chicken thighs have skin on them, pat them dry with kitchen paper. This helps to make the skin crispier when cooking.
- Seasoning the Chicken: In a small bowl, mix together the minced garlic, chopped rosemary, and thyme. Add a couple of tablespoons of olive oil to make a paste. Season this mixture with salt and pepper.
- Applying the Herb Mixture: Rub the herb mixture all over the chicken thighs, making sure to cover all sides evenly.
- Roasting: Arrange the chicken thighs in a single layer in a roasting tin or a baking dish. Make sure they are not overcrowded, as this will affect how crispy they can get.
- Cooking Time: Place the roasting tin in the preheated oven. Roast the chicken thighs for about 35-40 minutes. The chicken is done when the juices run clear when pierced with a knife, and the internal temperature reaches 75°C.
2. Sticky Honey Soy Drumsticks
Ingredients:
- 8 chicken drumsticks
- 4 tbsp soy sauce
- 3 tbsp honey
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp sesame seeds
Detailed Method:
- Marinade Preparation: In a large bowl, combine the soy sauce, honey, minced garlic, and grated ginger. Stir well until the honey is well incorporated into the mixture.
- Marinating Drumsticks: Add the chicken drumsticks to the marinade. Toss them around to ensure they’re fully coated. Cover the bowl with cling film and refrigerate. Let the drumsticks marinate for at least 1 hour, though for a deeper flavour, overnight is best.
- Preheat the Oven: Preheat your oven to 180°C.
- Baking Setup: Arrange the drumsticks on a baking tray lined with parchment paper or a silicone baking mat for easy cleanup.
- Baking: Place the tray in the oven and bake the drumsticks for about 45 minutes. Halfway through, baste them with the marinade to keep them moist and add more flavour.
- Finishing Touch: Once the drumsticks are cooked and have a nice glaze, sprinkle sesame seeds over them for an extra crunch and flavour.
3. Crispy Baked Chicken Wings
Ingredients:
- 1 kg chicken wings
- 1 tbsp baking powder (not baking soda)
- 1 tsp paprika
- Salt and pepper
Detailed Method:
- Preparation: Start by preheating your oven to 200°C. Line a baking tray with aluminium foil and place a wire rack over the tray. This setup allows air to circulate around the wings, making them crispier.
- Drying the Wings: Pat the chicken wings dry with kitchen paper. Removing as much moisture as possible is key to getting them crispy.
- Seasoning Mix: In a large bowl, combine the baking powder, paprika, salt, and pepper. The baking powder is crucial as it helps to draw moisture out of the skin, making it crispy when cooked.
- Coating the Wings: Add the chicken wings to the bowl with the seasoning. Toss them until they are evenly coated with the mixture.
- Arranging for Baking: Arrange the wings on the wire rack in a single layer, ensuring they don’t touch each other.
- Baking: Bake in the preheated oven for about 45-50 minutes. Halfway through, turn the wings over to ensure they cook evenly on both sides. They’re done when they’re golden brown and crispy.
4. Chicken Liver Pâté
Ingredients:
- 500g chicken livers, cleaned and trimmed
- 2 shallots, minced
- 2 garlic cloves, minced
- 100g unsalted butter, divided
- 2 tbsp brandy (optional)
- 1 tsp fresh thyme, chopped
- Salt and pepper
Detailed Method:
- Preparation of Ingredients: Ensure that the chicken livers are clean, with any sinew or green parts removed. Mince the shallots and garlic finely.
- Cooking Shallots and Garlic: Melt half of the butter (50g) in a frying pan over medium heat. Add the minced shallots and garlic, and cook gently until they are soft but not coloured, about 2-3 minutes.
- Cooking Livers: Increase the heat to medium-high and add the chicken livers to the pan. Cook for about 5 minutes, turning them occasionally. The livers should be browned on the outside but still slightly pink in the middle.
- Adding Brandy and Herbs: Pour in the brandy (if using) and add the chopped thyme. Let it cook for a couple more minutes. The brandy will deglaze the pan, picking up any flavoursome bits stuck to the bottom.
- Blending: Remove the pan from the heat. Allow it to cool slightly, then transfer everything into a food processor. Add the remaining 50g of butter. Blend until smooth. Season with salt and pepper to taste.
- Chilling: Transfer the pâté into a serving dish or ramekins. Smooth the top with a spatula or back of a spoon. Cover with cling film and refrigerate for at least 3 hours to set.
- Serve on Sourdough toast.
5. Homemade Chicken Stock
Ingredients:
- Chicken carcass (bones and any leftover meat)
- 2 carrots, chopped
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- Fresh parsley
- Water
Detailed Method:
- Place the chicken carcass in a large pot.
- Add the carrots, onion, celery, bay leaves, peppercorns, and parsley.
- Cover with water (about 2 litres).
- Bring to a boil, then reduce heat and simmer for 3-4 hours.
- Strain the stock and store in the fridge for up to 5 days or freeze.
6. Chicken Thigh Curry
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 400ml can of coconut milk
- 400g can of chopped tomatoes
- Fresh coriander for garnish
- Oil for cooking
- Salt and pepper
Detailed Method:
- Preparing Chicken: Pat the chicken thighs dry with kitchen paper and season them with salt and pepper.
- Browning Chicken: Heat some oil in a large frying pan or a heavy-bottomed pot over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp. Turn them over and cook for another few minutes. Remove from the pan and set aside.
- Cooking Vegetables: In the same pan, reduce the heat to medium. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Adding Spices: Stir in the curry powder and cook for a minute until fragrant.
- Combining Ingredients: Return the chicken thighs to the pan. Add the coconut milk and chopped tomatoes. Stir everything together.
- Simmering the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes. The chicken should be tender and fully cooked.
- Garnishing and Serving: Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh coriander. Serve with rice or naan bread.
7. Braised Drumsticks with Vegetables
Ingredients:
- 8 chicken drumsticks
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 large onion, sliced
- 500ml chicken stock (homemade or store-bought)
- 1 tsp dried thyme
- Salt and pepper
- Oil for cooking
Detailed Method:
- Preparation: Season the drumsticks with salt and pepper. Peel and chop the carrots and potatoes into bite-sized pieces. Slice the onion.
- Browning Drumsticks: In a large pot or Dutch oven, heat some oil over medium-high heat. Add the drumsticks and brown them on all sides. This should take about 5-8 minutes. Remove and set aside.
- Sautéing Vegetables: In the same pot, reduce the heat to medium. Add the sliced onions and cook until they start to soften. Then add the chopped carrots and potatoes. Cook for a further 5 minutes, stirring occasionally.
- Adding Drumsticks and Stock: Return the browned drumsticks to the pot. Add the chicken stock and thyme. Bring to a boil.
- Simmering: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. The chicken should be tender and the vegetables cooked through.
- Serving: Check for seasoning, adding more salt or pepper if needed. Serve hot, ideally with some crusty bread or over rice.
8. Spicy Chicken Wings with Blue Cheese Dip
Ingredients:
- 1 kg chicken wings, tips removed, drumettes and flats separated
- 2 tbsp hot sauce
- 1 tbsp honey
- 1 tsp garlic powder
- Blue cheese dip ingredients:
- 100g blue cheese, crumbled
- 100ml sour cream
- 50ml mayonnaise
- 1 tsp lemon juice
Detailed Method:
- Preheat Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- Wing Preparation: Dry the wings thoroughly with kitchen paper. This step is important for crispy skin.
- Making Wing Sauce: In a large bowl, mix together the hot sauce, honey, and garlic powder.
- Coating Wings: Add the wings to the bowl and toss until they are evenly coated with the sauce.
- Baking the Wings: Arrange the wings on the prepared baking sheet in a single layer. Bake in the preheated oven for 45-50 minutes, turning halfway through, until they are golden brown and crispy.
- Preparing Blue Cheese Dip: While the wings are baking, prepare the dip. In a small bowl, mash the blue cheese with a fork. Mix in the sour cream, mayonnaise, and lemon juice until well combined. The dip should have a creamy consistency.
- Serving: Serve the baked wings hot with the blue cheese dip on the side.
9. One-Pot Chicken Thigh and Vegetable Stew
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 500ml chicken stock
- 1 tsp paprika
- Salt and pepper
- Oil for cooking
Detailed Method:
- Preparing the Chicken: Pat the chicken thighs dry and season them with salt, pepper, and paprika.
- Browning the Chicken: In a large pot, heat some oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is crisp and golden brown. Flip and cook for a few more minutes. Remove and set aside.
- Cooking the Vegetables: In the same pot, reduce the heat to medium. Add the chopped onion and cook until soft. Add the chopped carrots and potatoes and cook for another 5 minutes, stirring occasionally.
- Combining Ingredients: Return the chicken thighs to the pot. Add the chicken stock. The stock should just cover the ingredients; add a little water if necessary.
- Simmering the Stew: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the chicken is tender and the vegetables are cooked.
- Final Touches and Serving: Check the seasoning, adding more salt or pepper if needed. Serve the stew hot, ideally with some crusty bread to soak up the delicious juices.
These detailed methods should provide clear guidance for cooks of all levels, ensuring successful and enjoyable cooking experiences.
