>>7355503 Just did a couple whole chickens on the smoker. Tasted fucking awesome. Also have done rotisserie chicken and whole roasted. Always come out nice and flavorful. Breast though? Meh. Depends on the seasoning and cooking method I suppose.
God I want to raise my own animals and slaughter them. Not edgy or anything, but I'd love to taste farm-fresh meat that I can personally guarantee ate the right, not the cheapest, kind of feed and ran around a lot.
That last point especially for chickens. Ever since watching the Coq Au Vin episode of Good Eats I've really, really, really wanted to slowcook and eat a grown-up, active hen.
>>7355525 >Whole chicken >Thyme, salt, Dijon, a little bit of butter or chicken fat >Sous vide at 65C for 6-7hrs >If you have an oven with a browning mode, set it to 230C and put your chicken in a rack >If your oven doesn't, chuck the whole bag in the fridge. The bag juices will turn to jelly. Put the cold chicken in at 230C. The inside will be just heated up by the time the outside is brown >Make gravy from bag juices(you'll need some extra stock because its just not enough desu), finish with drippings when you take your chicken out of the oven Wa la
Seriously how the fuck is the flesh that colour? The white meat is so dark. It's amazing.
>>7355503 The trick to breast meat is to chop it up and season it before cooking it in the skillet or grill. Whole breast is often lacking in flavor; it needs more of the surface area to be cooked to bring out the flavor.
>>7355507 When I bake breasts I make sure to put some kind of liquid in the pan to keep them juicy. It really isn't hard to make a good chicken breast. On the stove top you should just butterfly it and cook it in some butter.
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