Yeah…. it’s not red meat but we like it so much, we decided to include this ‘ol bird. We know you probably like it too:
“Chicken is the ubiquitous food of our era, crossing multiple cultural boundaries with ease. With its mild taste and uniform texture, chicken presents an intriguingly blank canvas for the flavor palette of almost any cuisine.” (Smithsonian Magazine – Adler/Lawler, June 2012)
That’s right, chicken is universal because it’s versatile – aaaaand plentiful; nearly every culture uses it as a meal source.
So let’s pour a little sauce on this source and get to cooking!
A chicken only has 4 cuts of meat – the Breast, Leg, Wing (defined as drumette & wing) and, Thigh. As such, these cuts are ubiquitous and, along with recipes to accompany them, widely familiar to most people.
Although red meat is our passion, we respect “The General’s” place in worldwide cuisine and will include information about its attributes, preferred cooking methods and recipes, and any other information that might be useful – like how to make stock.
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Click on the picture below to enlarge.