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Dec 11, 2013 05:28 PM

I'm gonna ask again. WHole chicken,cut up..recipe?

I recently went to a butcher and got a "package" deal. One of the items in the package was a whole chicken cut up. I am looking for a great recipe for it! Any ideas would be amazing! I am not looking for the traditional pan fry and use the juices to make the sauce as I've done this before, many times. I am looking for something more. Any ideas? Ive read about a red wine vinegar recipe but now I cant find it! :( But any ideas would be amazing!!! I am looking out to all of you because I know you all have the best ideas! Thanks!!

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  1. I haven't made this yet, but read about it and put it in my "to try" file. It's Chicken in Red Wine Vinegar by Paula Wolfert and written up in Food and Wine. I don't know if it's what you're looking for but it looks yum to me.

    1. CHildhood memories of chicken... whole or parts. Just generously salted and peppered and roasted/baked till skin was crispy... and me and my grandmother fighting over the good brown gunk on bottom of pan!

      1 Reply
      1. re: kseiverd

        ha ha--me too! Only we spooned off the fat and made the BEST gravy with it. mmmmmm.

      2. Here is a link to 22 of them from the LA Times all vetted and delicious
        And that is just the tip of the Iceburg.

        1. With a cut-up whole chicken you can basically make any recipe that calls for chicken parts. This time of year, I'm partial to braised/stewed chicken dishes -- coq au vin is good, and so's a simple chicken fricassee, which can be varied infinitely depending on what you like/have on hand besides chicken.

          Basic method: dredge your chicken in seasoned flour and brown in oil in a heavy pot (I use a Le Creuset dutch oven, but anything big and solid with a cover will do). As your chicken pieces brown, put them aside on a plate. When they're all browned, sweat a diced onion in the pot - add some more oil if needed. When the onion has softened but not browned, add other aromatics & root veggies to the pot if you want, deglaze it with the cooking liquid of your choice (water is fine, broth/stock add more flavor, wine/beer/cider/juice add different flavors), add herbs/spices/seasonings of your choice, put the chicken back, bring to a boil, then cover & simmer for an hour or 2 till the chicken falls off the bone, the root veggies (if any) are soft, and your mouth is watering like Pavlov's dog. You can also cook it in a low oven instead of on the stovetop, or put it into a slow cooker for a while (6-10 hrs).

          For a simple coq au vin, you'd use bacon fat instead of oil, cook with red wine & thyme, and add button mushrooms toward the end. For a plain but satisfying fricassee, I use chicken broth, carrots, & a little rosemary & garlic. For a slightly sprightlier version, I add some white wine & Dijon. An unusual but really good version omits the onion and veggies, but adds orange juice & white wine, orange zest, and dried savory. For an autumn braise I use fresh cider & apples sliced up. For something completely different, Coca Cola (*not* diet Coke, *not* a different brand, but real Coke pref. made with real sugar) and a couple of whole lemons sliced up -- the lemons soften & turn mild as they cook, & cooking also brings out the complexity of the flavors in real Coke.

          1 Reply
          1. re: benbenberi

            I was going to suggest braised chicken dish. Chicken parts aren't really special and can be used as any other chicken would be. You could even roast them over vegetables. Another great dish with parts is chicken with 40 cloves of garlic Or Jamie Oliver's chicken in buttermilk

          2. Try this:

            I can't say I've ever done it to the letter because I'm one of those people who chooses recipes and then improvieses because of lack of ingredients and so forth.

            But, even with my changes this is always good. I like to bake it rather than broil, so....