Comments on: The Chicken Journey: How to Break Down a Chicken

By: Anonymous

Anonymous — Wed, 09 Dec 2009 21:24:36 +0000

Amy (a.k.a smarty pants!) – I didn't know you raised chickens actually. I would love to have a few myself alas, city living doesn't permit it (yet)

By: Christy

Christy — Tue, 01 Dec 2009 19:01:28 +0000

I leave it all in – skin, fat etc. to make broth. I think it tastes better in the end. Thanks for the tutorial.

By: willowsprite

willowsprite — Tue, 24 Nov 2009 00:59:18 +0000

Good job! I do this too, although I wish I had a bigger freezer so I could do that many. We just have a fridge-freezer. You don't need to roast the parts before making stock. Just take the excess skin and fat off, and simmer with your mirepoix.

By: Rachel and John

Rachel and John — Tue, 24 Nov 2009 00:37:52 +0000

I can't break down a chicken, it totally grosses me out. I don't know why. I ususaly get John to do it. He's a better cook and everything he does that involves food is just far superior than what I can do. And I'm ok with that!

By: Amy

Amy — Mon, 23 Nov 2009 20:09:08 +0000

You shot and cleaned partridges?? I never knew that about you!:) Did you know we used to raise chickens and then butcher them? So I know how to cut up a chicken!:) I love reading your blog in my reader every couple of days and wish I had more time to comment/write to you. Someday…:) Love you!

By: heartnsoulcooking

heartnsoulcooking — Mon, 23 Nov 2009 17:46:26 +0000

THANKS!!! for the tips.
Geri