Spring Chicken!

Spring has sprung and the chickens are young!

As a young bird myself, I know how difficult it can be to buy an entire chicken, process it, cook it, and eat it. It's just too much! I'm not one for leftovers - I have a two day threshold for eating the same thing. 

So how do you make an entire chicken interesting for the week? Well, I came across the best thing ever at Trader Joes - as I was perusing the poultry aisle I came across a package that had a chicken which had already been partitioned. So two wings, two breasts, two legs, two thighs. Perfect for someone like me who likes a little variety.  I turned that bird into 3 different chicken dishes: BBQ chix; 'fried' chix; and good ol' chix salad.

Now if you have TJ's in your 'hood - great. If not, I'm sure you can find a whole partitioned chicken at your grocer. If not, throw on a flirty top and ask your butcher to do it for you.

I decided to bbq the thighs and wings, fry the legs, and use the breasts to make chicken salad. The only difference between the methods is the prep - cooking time is the same. Bake in the oven around 350, turning and/or basting the pieces every 15 minutes until done (probably an hour or less - my oven is slow and low).

Saucy Bitch BBQ:

 - mix the following ingredients:

- 1 c. ketchup

- 2 tbs. mustard - dijon or a spicy german...mustard

- 1 tbs. browning 'taste of the islands' - a jamaican sauce

- 1 tbs. chipotle sauce

- 1 tbs sriracha

- 3 tbs molassas

- 1/4 c. (or more) bourbon

 

 - simmer on low heat until it starts to boil. 

 - you can store it until you use it or slather it on the bird parts.

Fresh Fry:

- mix all ingredients in a bowl:

- 1 c. crushed cornflakes 

- 1 tsp or 2 tsp of:

- chile powder

- cayenne powder

- paprika (smoked or hot)

- garlic powder

- onion powder

- whatever else you have in the cabinet

- 1/4 tsp salt

- 1/4 tsp fresh black pepper

 - pour about 3 tbs. milk onto a small plate. 

 - dredge the chicken in the milk

 - coat with the fry mix

 - put on a baking rack and drizzle some oil on top

Chix Salad:

 - this is really simple: 

- Salt n Pepa the chicken breasts

- baste with olive oil while in the oven

 - when the chicken is fully cooked and cooled, dice it

 - add your favorite fixin's; I added:

- several sprigs of fresh thyme - only the leaves

- 1/4 c. raisins

- 1/8 c. walnuts - chopped

- 3 - 4 tbs. mayo

- salt, pepper, paprika, etc.

Enjoy! This bird will keep you fed for a week - and nothing is better than home cooking!