Chicken Broth

FTLOL firmly believes in happy chickens, but at the same time has noted the shocking price supermarkets charge for it in its prepared form (Breasts, legs and thighs).

These shops charge an absolute premium (£14.69/kg) for butchered cuts. Compare this to the price charged for the equivalent quality whole chicken (£4.33/kg) and it is clear to see what the supermarkets are charging us for.

However, without knowing it the supermarkets are actually doing us an enormous favour by pricing their whole chickens so comparatively low. Purchasing the bird in its entirety is the best way to buy poultry, because not only are you buying the juicy pieces of choice meat but you’re also taking away all the flavour locked into the carcass which is too often discarded as waste.

By following the step by step instructions given below, you will not only look and feel like an expert butcher, but you will be saving a small fortune. Purchasing with a conscience will never have represented such good value.

The chicken that we used was a Corn Fed Free Range chicken from Waitrose, normally priced at £4.99/kg. We bought this one at a reduced price and picked up the whole bird for £6.25.

1. Slice down in between the thigh and breast. It is only necessary to break the skin. With one hand on the breast use your other hand to pull the thigh and leg joint away from the breast. Keep going until the thigh joint pops out from the socket.

2. Remove the thigh and leg joint away from the rest of the carcass by slicing the adjoining flesh as close to the carcass as possible. You now have two leg joints and the crown.

3. With the crown facing you locate the breast bone running along the centre of the two breasts. Slice cleanly down one of the sides. Follow the contours of the bone.

4. Place the knife in the position demonstrated and cut straight down. If the knife is properly placed then you shouldn’t feel much resistance. If it feels as though you are cutting through bone you are, and have gone wrong. Reposition the blade and try again. This cut can take a bit of practise. But once the correct position is located you will not miss again.

5. Once the wing bone has been split the remove the entire breast by cutting through anyflesh or skin joining the breast to the carcass. Repeat this process for the other breast. You now have two leg joints, two supremes and a carcass.

6. Remove the wing bone from the breast by cutting diagonally across the top of the breast as close to the wing bone as possible.

7. Remove the tip of the wing by positioning the blade as follows. Like point 4 there is a particular point that is easy to cut through.

8. To prepare the thigh and leg begin by removing the very end of the leg. Position the knife as demonstrated and cut through the joint. Discard the tip of the leg.

9. Separating the leg and thigh is possibly the most difficult part of the whole operation. There is again a point at which the knife will run through the joint with ease. Miss this point and you will find yourself sawing through bone. Hit the correct point and you will feel like a master butcher. Repeat with the second leg joint.

10. You are now left with a beautifully portioned chicken. The pieces can now be separated, cooked and frozen as and how you desire.

We took the pieces and created a delicious classic broth. The following recipe relies on all of the flavours imparted when cooking chicken on the bone. For a luxurious touch we also added in the breasts right at the end of the cooking process, but it is not necessary. There is enough meat and flavour using just the brown meat to create a satisfying dish.

Chicken broth

Serves 6
Ingredients

2tbsp oil
1 x chicken. Portioned, skin removed from the breasts
4 x rashers of smoked, streaky bacon, sliced into 1cm strips
1 x carrot, diced into 1cm cubes
½ onion, diced
2 x cloves of garlic, peeled and roughly chopped
1 x stick of celery, diced into 1cm cubes
2 x Bay leaves
4 x sprigs of Thyme
Good splash of white wine
3 x pints of water
3 x medium potatoes, peeled and roughly chopped
1 x courgette, chopped into half moons
½ bunch Parsley, roughly chopped

Method

Heat the oil in a heavy based casserole dish over a medium to high heat. Season the thighs, legs, wings and carcass of the chicken. Fry the chicken pieces skin side down until a deep brown is reached. Fry in batches if necessary. Remove the chicken pieces onto a plate and drain excess fats.

Add bacon and fry over a high heat until slightly golden. Add the carrot, onion, garlic, celery, Bay and Thyme. Sweat for 2-3mins. Add the white wine. Reduce to almost nothing using to deglaze the pan.

Add the chicken pieces back into the pan along with any juices that may have been left in the bowl. Add water until the chicken pieces are just covered. Bring the broth to a boil.

As the liquid comes to the boil it is important to fastidiously skim the surface for as much fat and froth as possible. Add more water if needed. Turn the heat down to a low simmer and cook for about 35mins skimming periodically.

Remove the chicken pieces from the hot liquid and leave to cool for a few minutes. Add the potatoes and the skinless chicken breasts to the broth.

With a knife and fork remove the brown meat from the cooked thighs, legs and wings. Shred into bite sized pieces. Discard the skin and the bones.

Simmer the chicken breasts for 7-10mins until they are just cooked through. Remove to a chopping board. Replace the brown meat along with the courgette pieces and chopped parsley to the broth and keep on a rolling simmer. Slice the breast meat into 1cm slices.

To Serve
Ladle a generous amount of the broth into a bowl and top with the delicately poached chicken breast slices.

NB. Prices quoted are taking from www.comparemysupermarket.co.uk and is based on the Sainsbury’s “Taste the Difference range”. Prices quoted on 3rd August 2009.