Full Body Chicken

A full body chicken refers to a whole chicken, which includes all parts of the bird: the breast, thighs, drumsticks, wings, back, neck, and giblets (internal organs like the liver, heart, and gizzard). It’s often sold fresh or frozen, and is a versatile option for cooking, whether you’re roasting, grilling, frying, or using it for soups and stews.

Advantages of Buying a Whole Chicken:

1. Better Value: Whole chickens are usually more cost-effective per pound than buying pre-cut parts. You get all the pieces and can use every part, from the breast for lean meat to the back and bones for making flavorful stocks.

2. Customization: Buying a whole chicken gives you the option to cut it into parts yourself, whether you want to roast it whole or break it down into drumsticks, thighs, and wings for other recipes.

3. Flavor: Whole chickens often have a richer, more flavorful taste compared to pre-cut pieces. This is because the skin and bones contribute to the overall taste when cooking.

4. Bones for Stock: The bones, neck, and giblets are perfect for making chicken stock or broth, adding even more value to the purchase.

How to Cook a Full Body Chicken:

1. Roast: One of the most popular ways to prepare a whole chicken is by roasting it.

   • Ingredients: Olive oil, butter, salt, pepper, garlic, herbs (rosemary, thyme, etc.), and lemon.

   • Method:

     • Preheat your oven to 375°F (190°C).

     • Rub the chicken with olive oil or butter and season with salt, pepper, garlic, and your choice of herbs.

     • Roast for 1 to 1.5 hours, depending on the size of the chicken, until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

     • Let the chicken rest for 10-15 minutes before carving.

2. Grill: You can also grill a whole chicken, either spatchcocked (cut down the spine and flattened) or cooked whole.

   • Ingredients: Same as for roasting, plus BBQ sauce or a marinade for extra flavor.

   • Method:

     • Preheat the grill to medium-high heat.

     • For spatchcocking, use kitchen shears to remove the backbone and flatten the bird.

     • Grill for 1 hour or until the internal temperature reaches 165°F.

3. Slow Cooker: This is a great method for getting a super tender chicken.

   • Ingredients: Chicken, broth, vegetables (onions, carrots, celery), herbs, salt, and pepper.

   • Method:

     • Place the chicken in the slow cooker along with chopped vegetables, herbs, and seasoning.

     • Cook on low for 6-8 hours or until the chicken is cooked through.

4. Fry: Whole chickens can also be cut into pieces and fried for a delicious crispy finish.

   • Ingredients: Chicken parts, flour, seasoning (paprika, garlic powder, cayenne), oil for frying.

   • Method:

     • Cut the whole chicken into individual pieces (legs, thighs, wings, and breasts).

     • Coat the pieces in seasoned flour.

     • Fry in hot oil until golden brown and crispy (around 10-12 minutes per side, depending on the size of the pieces).

How to Break Down a Full Body Chicken:

If you want to break down the whole chicken yourself, here’s a step-by-step guide:

1. Remove the Giblets: Take the giblets (neck, heart, liver) from the body cavity and set them aside. These can be used for making stock.

2. Separate the Legs: Use a sharp knife to cut the skin between the legs and the body. Then, bend the legs backward to expose the joint and cut through to separate the thigh and drumstick.

3. Remove the Wings: Cut through the joint connecting the wings to the body.

4. Cut through the Backbone (if spatchcocking): To make a spatchcocked chicken, cut along either side of the backbone using kitchen shears and remove it. Flatten the chicken by pressing down on the breastbone.

5. Divide the Breasts: Using a sharp knife, cut along the breastbone and down both sides to separate the two breasts. You can also cut the breasts into smaller portions or leave them whole.

Conclusion:

A full body chicken is an incredibly versatile and cost-effective choice for cooking. Whether you’re roasting it whole, grilling it, or breaking it down into parts, there are countless ways to prepare and enjoy it. Plus, you can use the leftovers and bones for soups, stocks, or other recipes. It’s a perfect option for family meals or for meal prepping.