Whether you’re a new or experienced home chef, the process of learning how to cook whole chicken is challenging, full of potential mistakes (or dry, overcooked birds). It may seem like a job. If you go to a grocery store to buy chicken breasts and thighs on a regular basis because the whole chicken is too intimidating, try the new skill of cooking whole chicken. It’s easier and cheaper than you think, and there are many ways to use up your leftovers!
In this guide, along with a step-by-step video, you’ll learn how to cook whole chicken and what you can do with it to reduce food waste.
Why do you fry or cook whole chicken? Chicken is a very popular animal protein and its demand is increasing all over the world. In 2000, there were 14.38 billion chickens worldwide. In 2019, that number increased to $ 25.9 billion and chicken sales reached $ 192.3 billion.
Chicken breast is one of the most beloved cuts and will account for 57% of chicken sales in the United States in 2020. During the 2021 Super Bowl, Americans ate an astonishing 1.42 billion chicken wings. But what happens to the rest of the birds if you buy 12 packs of chicken wings or a pair of chicken wings? Answer: This is found in other processed foods such as nuggets and hot dogs.
No more eating whole chicken. In 1962, chicken accounted for 83% of sales. In 2014, only 11% still bought the entire bird.
Of course, it may take more time and skill to fry the whole chicken. But there are many benefits!
The whole chicken is cheap
Chicken breast is the most popular cut, but it’s also the most expensive! The price of chicken varies around the world, but the price per pound is usually cheaper for whole chicken than for packets of individual chicken pieces. If you want to save on your food costs, whole chicken is the way to go.
Whole chicken is versatile and ideal for preparing meals.
There are many ways to use whole chicken (get the full scoop below!). Roast whole chicken and use it for weekday meals.
Reduces food and packaging waste generated throughout chicken
When cooking whole chicken, you can not only use the meat, but also preserve the bones of the sauce. Also, if you’re trying to reduce packaging waste, it’s helpful to skip the plastic or Styrofoam bowls and pick the whole bird.
Whole chicken can improve your cooking skills.
Learning how to cook whole chicken is a top-level cooking skill and you will be proud to learn how to do it. By frying chicken, you can increase your confidence in the kitchen and find your inner recipe developer by adding your own seasonings and culinary creativity.
If you really want to challenge yourself, you can use a particular part immediately, and if you want to freeze the rest later, you can consider cutting the whole chicken yourself.
Use the entire bird, not just the bird components.
Yes, the whole chicken can scare people because it looks like a chicken. Breaking down chicken into its components can leave the chicken in its original place and create complacency (especially if you don’t want to think about how the chicken was placed in a grocery store or plate). ).
Cultures around the world respect animals as a whole by using them for cooking. Especially in North America, certain parts of chicken, such as the sternum, bones, thighs, and wings, tend to be considered desirable, but some parts, such as the intestines, are mistaken for “gloss.”
In fact, many parts of chicken that are considered sticky, such as the liver and heart, are very rich in nutrients. Many whole chickens contain the liver, heart, neck and intestines and can be used. * Tip: You can save the heart and liver for the putty, or polish it with the recipe and add it to the beef (hamburgers, meatballs, etc.). The neck and intestines are great for gravy.
A perfect bird helps to recognize and evaluate the whole bird and appreciate the nutrition it provides.
The nutritional benefits of chicken dishes
Chicken is abundant:
Protein is a key nutrient important for muscle growth, healing and recovery, immune health, energy levels, blood sugar balance, and enzyme and hormone production.
B vitamins to support energy and stress, especially B3, B6, B12
Essential fats containing anti-inflammatory omega 3
Selenium, an antioxidant that is also useful for the thyroid gland.
Heme iron for energy levels and erythropoiesis
Colin that supports the brain and nervous system.
Chicken is also grain-free and is consistent with many popular diets such as pareos, AIPs and ketos.
Dark meat vs white meat
For decades, nutritionists have recommended skinless white meat because it was considered “healthy” than black meat because of its low fat content. Of course, this is in line with the general sentiment throughout most of the 20th century that fat is a “bad” food. Now we know that fat should not be afraid.
White meat is rich in the above vitamins and minerals, and recent studies have shown that white meat does not increase the risk of cardiovascular disease. One study found that in high-cholesterol women, the white meat amino acid taurine is protective, and women with high levels of taurine are 60% less likely to develop or die of cardiovascular disease. I did.
What kind of chicken should I eat? The Academy of Culinary Nutrition advocates a plant-rich diet and quality issues in the selection of animal foods. We choose to buy meat from farmers with animal welfare, human health and environmental sustainability in mind.
If possible, I like chicken like this:
Lined with grass
Raised without the addition of hormones or antibiotics
Evidence suggests that chicken breeding methods, especially pasture and organic farming methods, can lead to chickens that are nutritious and have low levels of antibiotic-resistant harmful bacteria, which is more beneficial to happiness. I have.
Are you confused about meat labels? See this guide for the meaning of all these animal foods.