>literally no flavour unless you season the shit out of it
>looks ugly as fuark when undercooked
>can't even fly
Why do people pretend that chicken is better than beef?
Chicken's not better. It's just a great everyday protein.
I eat steak once a week, and chicken and eggs the rest of the time. Might have some pork with breakfast. If it's the summer, then I'm probably smoking pork shoulders and ribs. In the winter, I'll make a pot of chili with quality beef (no ground beef or beans you heathens).
I can't even imagine eating beef everyday. What would I cook?
Spaghetti? I'd rather have pork sausage. Tacos? I'd rather have carnitas or lengua. Enchiladas? Shredded chicken. Burger? I'd rather have a fried or grilled chicken sandwich. Roast beef sammi? I'll take an italian club with ham and salami.
The only chicken that has any flavor by itself is those farm raised organic chickens you murder yourself and cook that day.
One you buy from a grocery store will be bland. But any beef from a grocery store will be just as good as a fresh killed chicken.
Factory farmed chicken is bland as fuck. That's why so many people love it, it's neutral. Same reason chicken stock is used more frequently in soups than even veggie stock.
Thajority of people like their food bland & only want to taste salt for a seasoning. That's why strong flavors like fish aren't nearly as popular as chicken & why so many plebs go to shit shacks like Applebee's & say "mmmm...this is so good I love this restaurant"
It's easier to raise as a food source.
They reach maturity quickly, their birthrate is high, their grain to meat ratio is better.
>literally no flavour
Why do people like to say things have no flavor? It's something you hear about iceberg lettuce a lot, "it's got no flavor!!"
The flavor is mild, sure. Old billygoat, THAT'S got a lot of flavor. Compared to that, everything except bleu cheese is mild.
But even water has a flavor. Even dirty air has a flavor. A food? Any food? No flavor? Am I a supertaster or something?
Morality or Frugality-- you decide!
Bonus round: If chickens produce less green house gas and general environmental hazards as a whole, with cows producing the majority of bad barnyard byproduct, isn't it more ethical for the world to eat more chicken rather than beef? Suffering of the few for so many, justsayin.
>literally no flavour unless you season the shit out of it
Not at all. If you salt it a bit and roast it evenly, it makes all the difference. Look into a rotisserie or one of them standing roasters.
you ever try catching those mother fuckers? they sure as hell can fly. Sure not like a song bird but they definitely fly and usually right at you and over your head and into a tree just like a turkey. Don't even try to tell me they can't fly. About taken plenty of claws to the eye from those stupid things. Screw you OP
Roasted a freedom ranger. Whoever de-necked the bird did a terrible job, but it's some of the best flavored chicken I've had.
tell me does anyone agree that eating chicken off the bone is the most unappetizing, neanderthalic ways to ingest a meal? over half of it is offal and gets thrown out/spit back onto the plate. chicken is fucking revolting keep that shit away from me.
i told this to a black person and they cocked their head like i was crazy, but ultimately agreed.
Carve it or butch it out before cooking if you can't stand working around bone on your plate, but eating meat off the bone is wonderful. Take your time with a knife and fork or get messy, either way is enjoyable.
Yes, it's a bit ... crude, but I absolutely love it. I hate how divorced our perception of food has gotten from the idea that we are killing and eating the carcass of an animal. Now I'll slice up a breaded chicken breast with a knife and fork too, I'm perfectly okay with that, but there's a real, visceral pleasure I get from gnawing meat off the bone. And offal doesn't bother me.
... I also really wanted to eat my cat once while tripping out on some shrooms.
>over half of it is offal
the offal (guts, lungs, liver, heart, et cetera) is normally removed and either sold separately or used for byproduct industry like sausage or dog food or whatever
the only thing on the bone I don't eat is the bone and the cartilage.
Question: whenever I make chicken, like chicken thighs, I find them tough to eat because it seems like there's always a lot of fat or unchewable stuff along with the meat. Is pretty much anything safe to eat aside from the bone? I get nervous when I get to a part of the chicken thats really rubbery and hard to chew
Cut the bodyparts of the chicken. Don't cook all of it (If you're a faggot dice the breast)
Take off the skin if there is any.
Get a big round and deep pot(I'm Spanish, not born english speaking so I don't reall know how to describe it)
1.- Add half a finger of olive oil on the bottom.
2.- Cook the chicken till it gets some color. Don't fully cook it.
Turn off the fire.
3.- Dice 3-4 onions super small
Cut a tomatoe into 4 pieces
4.- Place the chicken you "slightly cooked" before in the bottom
Drop the onion & the tomatoe.
& add a little bit of oil again not a drip but just enough to make the half a finger from before a full finger.
5.- Cook for half an hour with the casserole covered with medium fire (in a vitro kitchen 40-50%).
(If you like it saucey & don't mind the chicken looking a bit whiter add some broth I don't like it much tho)
6.- Cook for half an hour more with the pot slightly uncovered.
7.- Add a cup of liquor (You decide which, I usually go for conyac) and let it cook for another hour.
(If you feel like you can add some diced mushrooms during this last hour but I personally don't like it)
The thing has been cooking for 2 hours it's almost finished.
If you're in a hurry you can eat it right now. If you're not you'll enjoy it MUCH more if you let it rest for a full day. (Pot covered ofc)
When you're going to eat it reheat at slightly above medium fire.
7.- After adding the liquor if you like it strong you can fully cover the pot for the full hour
if you don't like it as strong just cover a little bit for half an hour and cover for the rest
Yes, all the parts of the chicken are perfectly safe to consume. Some people understandably dislike the texture though. Personally I tend to rip off a fair amount of the fat from thigh pieces, I just don't really enjoy it.
dude, do yourself a favor and just watch this..
it'll change your whole perspective on shit
well, we hunt ducks where i come from very often. de-feathering birds is a common occurrence here, so its not a huge deal. or even if you have a local farmers market or the like where they sell naturally raised chickens, thats just as good as doing it yourself. an easy way to tell if a bird has been forcibly grown is by feeling the breastbone of the chicken. the amount of cartilage is akin to the age of the chicken, and a very large chicken that has lots of cartilage is a good sign your bird has been fed steroids.
This is patently untrue. Plenty of cows live terrible lives. And unlike chickens cows are a much bigger strain on the environment, half the reason Brazil keeps cutting down rain forests is to make room for more cattle. Their waste, water, and land requirements are much higher.
Pretty much this, it's a good staple food. Not as good as steak by a long shot, but you can eat it several times a week. It basically just provides texture and nutritional value.. you have to add your own flavour.
It also microwaves decently, so it makes a good lunch to bring to work the next day, unlike steak which turns to shoe leather if you try to reheat it.
Preheat oven to 475. Rinsed chicken. Patted it dry. It's a bit of a pain, but it really does wonders for it if you get it all as dry as possible. Trussed it. Seasoned it with salt and pepper, cavity included. Warmed a pan with a small amount of oil on the stove top, enough so that chicken sizzles gently when placed into the pan (it helps the chicken to release from the pan later on). Put it in the oven, reduced heat to 380 once browning began. Once the internal temp got to 130, basted with pan juices about every 5 minutes. At about 150 (probably a little higher temp, I didn't measure), dusted with fine chopped lemon zest and rosemary, kept basting. At 155, some more zest and rosemary. Pulled out of oven at about 160 to rest. Overall, about 80 minutes, give or take 20 minutes depending on how fast you baste and oven and whatnot, for a 4-5 pound bird.
What is this a recipe for?
Why is everything measured in 'fingers'?
Why are you putting cognac in everything?
You need to let God into your life to save you from the ravages of alcoholism, friend