Cooking in batches

One of the main advantages of buying a whole chicken is that you get quite a bang for your buck. I mean, with ten bucks I got all this!

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It’s been a long journey from the guy who couldn’t hold a knife well to the one who managed to cut that up in five minutes. I still need to bring it down to three.
Anyways, I am doing chicken this week because I need to save money because I spent a lot becaue I am going to a show. It’s my splurge – well, that and food. But the food happens everyday so I guess it’s not a splurge? Wait, I’m deviating to another subject again, aren’t I? Where was I?
Ah, chicken.
So I cut this guy up in pieces and salted it. And fried it in coconut oil.

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Another thing that I’ve learned is that it is almost never good to crowd a pan. A small tour of my previous posts will show you that is something I use used to do a lot, but I am getting better at it. Smaller batches to ensure everything cooks uniformly instead of a big blob that may have cold spots. After I fried the chicken I introduced a sliced onion

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and sauteed till golden. I returned the chicken, added a couple cups of chicken stock, some thyme, more salt and let it boil like there was no tomorrow.

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Because for the chicken there wasn’t. Also, best served with greens.

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Recipe from my mom. She cooks. Every once in a while. Love you mom!

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One thought on “Cooking in batches

  1. Pingback: Fermenting follies II: as long as you clean the spoon | Cooking with an iPad

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