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Many years ago a friend recommended cutting the whole chicken down the backbone and spreading it flat in a roasting pan. It cooks much faster and more evenly, with wonderful crisp skin. I use Fiskars cooking shears to cut out the spine.
Whenever I get a whole chicken, I always put all the bits--bones, skin, difficult-to-demeat parts--into about a quart of water and boil it for broth. If I'm feeling inspired and they're handy, I add celery, carrots, thyme, onion to the pot. I summer everything until it's way overcooked and then strain and put the broth in the freezer.
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