Blue Foot Chicken
- Marge Nov 8, 2005 01:38 PM
After hearing so much about the amazing taste of this bird, I have been trying to locate a source for it. The only one I have found is D'Artagnan, BUT, it is only available dressed "European" style, which means the head and feet are still attached. Anyone have any experience with this, or know of a source for blue foot chicken sans head and feet??
While I had heard of the bird, I haven't had it. But I have experience with dealing with head and feet whole chickens. It's not that scary actually... And kinda makes me feel better because I know the animal was not maimed at slaughter...
Anyway, the key is pretty much just to cut at the joints with a heavy knife. The feet are pretty easy to cut away and the neck is a little more tricky, but still very easy to remove and the head just as easy.
You'll also want to keep the neck and feet, they help make great stock! :)