The Focus

Level: Advanced

Objective: To introduce the class to two practical and useful techniques regarding whole chickens

Reading Time: 10 Minutes

Chapter 1 | How to Butcher a Chicken

Do you remember those times in elementary school when a substitute teacher would come in and just show the class a video for the lesson? That’s not what’s happening here! HAHAHA But, I do think you all will get a tremendous amount of value by learning how to butcher you own whole chicken at home.

The price of chicken parts per pound is astronomical compared to the 8 pieces you get from carving a whole bird (that’s typically under $10). Butchering meat is an advanced skill, consistently used to test even the best cooks, so don’t become discouraged if you don’t get it right the first go-around! Practice makes perfect as they say. So, check this video out and get to practicing!

Chapter 2 | 3 Steps to Great Homemade Stock

Making chicken stock at home is truthfully one of the easiest things that can be done in your kitchen. All it requires is some time to burn. The process of making stocks is becoming an art in the modern culinary world, with every person having their own little shenanigans to extract the most flavor for their recipe. My process is pretty standard and simple (hey, you gotta walk before you can run) but I have a trick or 2, plus some common knowledge, that will get you on the path to becoming a soup master.

Toast Your Spices

Similar to toasting your rice in a dry pot to develop a faint, nutty flavor, toasting any whole spices before adding moisture gives your stocks a depth that can only be explained and understood by tasting it. To do this, simply heat your stockpot to a medium-high heat, add whatever spices you like (such as whole black peppercorns or coriander) and cook until the spices become aromatic and slightly golden around the edges.

Use the Bones!

For animal inclusive diets, the bones are the KEY to making a great stock or broth. The collagen found in bones produces a gelatinizing effect on the simmering stock, resulting in a richer flavor and smoother texture that store bought stocks just can’t replicate.

Let it Simmer, not Boil

The best part about stock is that as long as the temperature is not too high, it’s virtually impossible to mess up. The reason you want a moderate temperature is because all of the ingredients typically used in stocks begin to break down and become cloudy and mushy at a certain temperature. A good stock should be clear with a heavy golden tint.

Chapter 3 | Recipe of the Week

Homemade stocks are a great base for soups and are a flavorful liquid for rice and grains! Try my recipe for homemade chicken stock and see how easy it can be to take your winter cooking game to the next level! If you don’t eat meat, no worries — simply omit the chicken parts and double the veggies.