posted 4 years ago
We raise our own meat birds, usually in the spring. And by the time butchering comes around all I want to do is put the whole bird in the freezer. Which is great for roast chicken. But not so great for any other dinner. Last year I took the time to part maybe 20 birds. Then I made broth from the carcasses. I left the rest of the birds whole because I love a good roast chicken. But the parting makes for less groaning at dinner time.
It has made a huge difference in giving me freedom to prepare meals differently. This week we had legs (thighs and drumsticks) baked. Some with bbq sauce, some with ranch, some with just salt and pepper.
We made a huge batch of wings on New Years. I used the breasts in many dishes, but we love eating them as chicken salad.
It has definitely helped though with the roast chicken fatigue. My husband gets there after just a few chickens.