Whole Chicken
A whole chicken, that’s something we often deal with here in Denmark. We sprinkle it with salt and pepper, put it in the oven or on the grill, and that’s that. Some prefer the dark meat, while others go for the white meat.
Often, not all of the chicken gets eaten, resulting in a lot of waste. We think it can be done better.
Is an alternative to buy, for example, chicken breast separately and cook it on its own? No, we don’t think so. The breasts are often pumped with water, they lack skin, and you’re almost paying for a whole chicken by buying just the breasts on their own.
We have set out to show you how one whole chicken can make 3 main meals and 1 lunch for 2 people:
Lunch:
Chicken meatballs. Serve them on a slice of rye bread or as part of a buffet.
Dinner:
Fried chicken. Thighs, drumsticks, and wings can be used this way. Serve them as homemade junk food with fries or together with boiled potatoes and a chicken gravy.
Sous vide chicken breast with crispy skin. Serve them, for example, with crispy fried potatoes or boiled potatoes with a sauce made from the chicken juices.
The chicken carcass can be used to boil with soup vegetables for chicken soup (though without meat, as we’ve used it for other dishes), onion soup, or as a stock for sauce.
The chicken we used was only 1250 grams, so it was on the smaller side, but still enough for 4 meals for 2 people.
There are plenty of other possibilities when you use the whole chicken. A good thing to keep in mind when you’re at the refrigerated aisle considering what to buy:
“Remember that you’re paying for the trimming/bones/skin, even if you’re only buying 2 chicken breast fillets.”
So why not buy it all and get the full experience and all the possibilities from the chicken?