thai chicken

Chicken recipes Using a whole chicken- jointing

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Date Published:
08/01/2008

People are concerned by the cost of an organic free-range chicken. By planning ahead, Hannah Williams gets three meals out of a single chicken

I have bought organic chickens in the past but always to roast for a group of people for a one-off get-together or a special occasion. Normally when I’m cooking for two I just pick up whichever separate joints I want, which if you’re intent on going organic can become a little pricey.

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I picked up the whole chicken from Sainsbury’s for just under £8 and while the choice of organic birds on offer wasn’t overwhelming there were a few to choose from. I opted for one from the ‘Taste the Difference’ range as it included a brief description of the farm of origin.

Few people relish the idea of returning home after a hard day at work to butcher a chicken but the prospect wasn’t actually too daunting. All in all it took me about 15 minutes to joint the bird into two separate breasts (off the bone) two legs (on the bone but skinned) and two wings (on the bone with skin intact). The breasts and legs easily yielded the best meat but the wings were still ample and if anything the brown meat on the limbs had the most flavour. Taking into account the additional ingredients I spent about £24 which spread over the three days means only £8 a day for two people to eat really well and is loads cheaper than if I’d bought the joints separately.

Conscious of the ever-increasing amount of waste discarded at this time of year I think that is definitely worth it even if it does mean getting your hands dirty on the jointing front.


Don't know how to joint a chicken? It's easy with this: simple chicken jointing guide


Hannah made these three recipes

Chicken and Camembert

Using the chicken breasts

Chicken stuffed with Camembert wrapped in Parma ham with roasted vegetables

Moroccan chicken wings


Using the wings

Moroccan-style chicken wings

Thai chicken curry


Using the leg meat

Thai chicken curry

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  1. I am delighted to see this article; Having had the benefit of training as a chef, I have employed this approach to free range chicken for years, and wholeheartedly agree with the reasons behind it. By understanding a few basic techniques, you can make the most of a free range chicken, rendering it a similar price to one of the more 'traditionally' reared uk ones prepared in other manners. Having taught all my friends and relatives (well, some may not employ the technique as much as I do)I can vouch for your claim - it is posible to eat ethically reared chicken on a budget. Keep up the good work. Daniel P.S - with practice, you can destruct a chicken in under 90 seconds.
    Posted by Dan Bean on 05/01/2009 20:38:48
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