There’s one really good reason to cut up a whole chicken: Itap always a lot cheaper to buy a whole bird than already cut-up pieces like thighs or breasts. You also can do this with duck or goose and, if you’re strong enough, with a whole turkey. Start with a secure, dry cutting board and a sharp, dry chef’s knife. First, cut down into the leg at the breast; then pop the leg and thigh from the breast and detach both as a unit. Then separate the leg and thigh where they meet; feel where, then slice. Repeat on the other side of the chicken. Do pretty much the same with the smaller wings. With kitchen shears or the chef’s knife, separate the backbone from the breasts. Finally, align the big knife along the breastbone and give a hard slice down, cutting the breasts in two. There you have it: one chicken, eight pieces.
Miso-Glazed Chicken and Bok Choy
From Dawn Jackson Blatner, today.com
Serves 4
Ingredients
- 1 1⁄2 pounds chicken, cut into 1-inch pieces
- 2 heads baby bok choy, halved lengthwise
- 1/4 cup oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon water
- 1 tablespoon sesame oil
- Kosher salt
- 1 red bell pepper, seeded and cut into rings
- 3 ounces shiitake mushrooms, thinly sliced
- 4 scallions, thinly sliced
- 2 tablespoons sesame seeds (optional)
Directions
Preheat the oven to 400°F. Line a rimmed half sheet pan (about 11-by 17-inches) with foil or parchment. Place the chicken and the bok choy on the pan in a single layer. In a bowl, whisk together the oyster sauce, vinegar, miso, and water until smooth. Brush the chicken pieces evenly with 2 tablespoons of the mixture. Rub the bok choy with sesame oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms and scallions in the remaining sauce and place over the chicken. Transfer pan to the oven for 12 to 15 minutes or until chicken is cooked through. Sprinkle with sesame seeds if desired.
Swap options: If you don’t have oyster sauce you can use soy sauce mixed with just a little honey instead.
Contact Bill St John at bsjpost@gmail.com.