Do you have different uses for different cuts of chicken?
I used to buy whole chicken, and either cut them up, or roast them whole. I kept the backs, necks, and wing tips or whole wings for soup, and cooked the rest.
But now, I use whole breasts for soup.
Tenders for things like herby chicken strips, chicken fried rice, and chicken pot pie. Why not just cut up breasts? Because in the last couple of years, the breasts that I can get are from very large, older birds, and when you cut them up and cook them, they almost crack when you bite into them, which, to me is horrible. :-( If you cook them for 3 hrs. to make broth it works, but not for sauteeing.
I make legs on their own for eating.
I haven't made wings for a while. I have found that it's more work than legs, so use legs in any wing applications.
Thighs I don't really use at all, unless I roast a whole chicken.
How about you?
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