pollo loco

August 31, 2017

CHICKEN.

Today I butchered, well, cut up two chickens. It was a kind of a gruesome process that made my inner vegan cry a little. I actually love chicken a lot and I love learning to prepare it in new ways. Roasting the chicken was something I have never done before but I loved how it tasted so much more fresh and flavorful than a rotisserie chicken. It was an unscaled version of a cheap alternative and it is definitely something that I will keep doing for the rest of my life. I seasoned my chicken with the rub Chef KJ made, made a balsamic lemon and garlic marinade for my Brussel sprouts and did a fresh rosemary, thyme and salt seasoning on my potatoes. Everything turned out wonderfully and I made a balsamic, garlic, and vegetable stock sauce thickened with a little cornstarch to pour over top. I LOVED it. It was full of flavor and paired perfectly with the chicken, Brussel sprouts, and potatoes. I think I could have plated it better. I would have featured a few even slices of the chicken breast, (showing off the tender and juicy meat), and arranged my Brussel sprouts and potatoes in a little cluster to the side of the chicken and drizzle the sauce over it and on the plate in an artistic way.

Butchering the chicken..
Besides it being a little gross, I learned how to recognize where to cut, what meat pockets were valuable and how to best de-bone the bird. It was fascinating and I believe with practice I will be able to do it more quickly and remember each key joint and butchering technique.

WHAT I LEARNED:
I learned that there is a special part of the chicken meat located on the thigh called the "oyster" and that it is a delicacy. I learned that when creating a habit it in the kitchen it is best to do it right the first time. I asked a lot of questions so I would understand how to learn the cutting method and be able to recreate it.