With apologies to my vegetarian readers. I’ll make it up to you tomorrow with a recipe for winter squash quiche.
Recently I compared the advantages of cooking fresh over bulk cooking and freezing. Today I consider cooking whole chickens versus chicken parts.
Advantages of Cooking Whole Chickens
- Usually costs more, if bought in parts
- Cutting raw chicken is time-consuming and messy; easier to cut when cooked.
- Whole roast chicken comes out much juicier, with tender white meat
- Carcass can more easily be saved for soup.
- More economical as you can cut off as much as needed, not limited to standard 8 parts (although raw chicken can also be cut creatively).
- May be served stuffed, but may be risky as the stuffing may not reach a safe temperature.
- Impressive appearance
Advantages of Cooking Chicken Parts
- No need to cut just before serving, under time pressure or in front of guests.
- Parts take up less room in the oven, refrigerator, or freezer.
- Choose which pieces can be used for each meal, or cook s parts some parts in different recipes.
- If you buy only the parts your family likes, you won’t be left with the unpopular pieces.
- Collect parts and freeze, like wings for barbecuing, necks for soup, or breasts for stir-fries and chicken salad.
- Less cooking time
If you like chicken, do you buy it whole or in parts?
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