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Chicken 96 members have voted

  1. 1. The best part?

    • Leg
      13
    • Thigh
      55
    • Wing
      6
    • Breast
      22

Please sign in or register to vote in this poll.

Featured Replies

Love me some hearts and gizzards. Fried, of course. But grilled hearts on. Skewer are perfect.

For traditional parts, dark meat. Thigh preferred.

Love me some hearts and gizzards. Fried, of course. But grilled hearts on. Skewer are perfect.

For traditional parts, dark meat. Thigh preferred.

Love me some hearts and gizzards. Fried, of course. But grilled hearts on. Skewer are perfect.

For traditional parts, dark meat. Thigh preferred.

Sextuple post? I’m leaving that up, because it’s amazing. I promise I only tried to post it twice.

Love the thigh but probably what I most look forward to when we cook a whole chicken is making a stock afterwards.  So bones are high on my list for that reason.  

On 1/19/2021 at 11:33 PM, Brisketexan said:

Love me some hearts and gizzards. Fried, of course. But grilled hearts on. Skewer are perfect.

For traditional parts, dark meat. Thigh preferred.

The heart is the correct answer.  Marinated in olive oil, salt, and pepper, thrown on a skewer and grilled.  It's perfect.

3 hours ago, Ghost of LL said:

The heart is the correct answer.  Marinated in olive oil, salt, and pepper, thrown on a skewer and grilled.  It's perfect.

We do them in homemade teriyaki sauce as well. I welded up a little izakaya style grill and plumbed it with cast iron pipes with holes drilled that you attach to an air mattress pump. We have little soirees on the back porch, we call it "Come to an Offal Party". We do chicken hearts, beef sweetbreads, tongue, and tripe. First timers are squeamish, but the old timers are all over it. Haven't bought any binchotan charcoal yet, but break up old mesquite stumps that are dried out, have no bark, and have been sitting in a pasture about 25 years, but I have run out.

Chicken hearts make great dog treats as well, at $1.00/lb. I buy our dog about four packs every time I go to the store. He understands if you tell him you are going to give him hearts or string cheese, and races to the fridge.

CHIEF

1 hour ago, CHIEF said:

We do them in homemade teriyaki sauce as well. I welded up a little izakaya style grill and plumbed it with cast iron pipes with holes drilled that you attach to an air mattress pump. We have little soirees on the back porch, we call it "Come to an Offal Party". We do chicken hearts, beef sweetbreads, tongue, and tripe. First timers are squeamish, but the old timers are all over it. Haven't bought any binchotan charcoal yet, but break up old mesquite stumps that are dried out, have no bark, and have been sitting in a pasture about 25 years, but I have run out.

Chicken hearts make great dog treats as well, at $1.00/lb. I buy our dog about four packs every time I go to the store. He understands if you tell him you are going to give him hearts or string cheese, and races to the fridge.

CHIEF

The Offal Party sounds like something I need to adopt when the Normal Times return.

On 1/18/2021 at 10:58 PM, Brothahorn said:

I used to eat all the skin off my sister's chicken just to piss her off. 

op incest GIF

The Chicken Box (RIP) on MLKJr Drive (née Eastside Drive) in Wichita Falls used to sell the “pulley breast”, which I was never quite clear on which part of the chicken that was.  Also great gizzards. 

Well, was able to source some chicken skin. Cobb Creek Farms in Hillsboro is a small semi-free range chicken farm, I emailed them and the owner told me she has two 20 lb. boxes in the freezer. 20 lbs. is a helluva lot more than I wanted, but I'll take it.

CHIEF

19 hours ago, CycleTex87 said:

The Chicken Box (RIP) on MLKJr Drive (née Eastside Drive) in Wichita Falls used to sell the “pulley breast”, which I was never quite clear on which part of the chicken that was.  Also great gizzards. 

Probably has the whole wishbone. Back in the day KFC used to have two kinds of breast, one was the side breast and other center breast, or something like that. Weird cut, little pieces.

Edited by DougO

12 minutes ago, DougO said:

Probably has the whole wishbone. Back in the day KFC used to have two kinds of breast, one was the side breast and other center breast, or something like that. Weird cut, little pieces.

Yep, chicken processors no longer make the center breast cut. Think of the pulley bone as your two collar bones meeting and the center as your sternum. Processors used to cut that out separately and breasts were smaller. Today, they don't bother to do it, too much time, and time is money.

CHIEF

37 minutes ago, DougO said:

Probably has the whole wishbone. Back in the day KFC used to have two kinds of breast, one was the side breast and other center breast, or something like that. Weird cut, little pieces.

Keel. 

Back in my Church's day, this is what I ate most of, mainly due to the store on Wm Cannon selling so many breasts. 

spacer.png

3 hours ago, CHIEF said:

Well, was able to source some chicken skin. Cobb Creek Farms in Hillsboro is a small semi-free range chicken farm, I emailed them and the owner told me she has two 20 lb. boxes in the freezer. 20 lbs. is a helluva lot more than I wanted, but I'll take it.

CHIEF

How much per pound?

1 hour ago, TonyTexas said:

How much per pound?

Don't know. Didn't even ask, just said, I'll take it. Could be $20, could be $100, it's worth it.

CHIEF

If you're in DFW, Babe's Chicken is the shit.  

 

That is all.

3 hours ago, Underdog said:

Keel. 

Back in my Church's day, this is what I ate most of, mainly due to the store on Wm Cannon selling so many breasts. 

spacer.png

Church's wings are huge and delicious. Always get wings at Church's, never get wings at Popeye's. It's just a chicken elbow with no meat.

1 hour ago, Tom said:

If you're in DFW, Babe's Chicken is the shit.  

 

That is all.

We have one, here in Granbury. My niece that lived with us worked there for three years. She brought home at least 6-8 pieces a night. Never got tired of it as a late night snack.

CHIEF

5 hours ago, DougO said:

Probably has the whole wishbone. Back in the day KFC used to have two kinds of breast, one was the side breast and other center breast, or something like that. Weird cut, little pieces.

Vaguely remember this.  Cool.

This was the last real, bone-in chicken product sold by Marie Callender’s but it’s been discontinued. Now they only use processed chicken in all of their dishes.

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The Swanson's Hungry Man chicken dinners and the regular sized ones were a staple of my youth.

Bacon wrapped chicken thigh bites. It’s impossible to make too many of these, regardless of how many people are eating.

9c696e791b67ada1965f20729a99bb09.jpg

Have had a few of these and find them to be pretty good, especially using an air-fryer for the chicken. 

spacer.png

On 1/22/2021 at 6:29 PM, DougO said:

Probably has the whole wishbone. Back in the day KFC used to have two kinds of breast, one was the side breast and other center breast, or something like that. Weird cut, little pieces.

Yeah I remember that. I used to love that little center cut breast. Almost like a little tenderloin without any of the rib portion attached. 

Another good answer is the whole damn chicken, like the mesquite bbq rotisserie ones you get at HEB, when it's open.

As I get older, the thigh wins me over. More dark meat deliciousness over the leg.

On 1/18/2021 at 12:06 PM, Surly Bevo said:

The skin

 

On 1/18/2021 at 9:58 PM, Brothahorn said:

I used to eat all the skin off my sister's chicken just to piss her off. 

 

Even now, if I'm cooking thighs, I will eat the skin first and finish the rest later.

image.gif.e9a7f5a6cf774bec947928d35a5b3a20.gif

On 1/22/2021 at 6:11 PM, Underdog said:

Keel. 

Back in my Church's day, this is what I ate most of, mainly due to the store on Wm Cannon selling so many breasts. 

spacer.png

Dad and I were eating at that location, Manchaca/WmCannon, when i was a kid when a student driver drove thru the building. 

12 hours ago, DougO said:

Another good answer is the whole damn chicken, like the mesquite bbq rotisserie ones you get at HEB, when it's open.

All of those flavors are great.

 

6 hours ago, Js1 said:

 

image.gif.e9a7f5a6cf774bec947928d35a5b3a20.gif

I do the opposite when I eat chicken. I save most of the skin for last, the best part.

Chickens are just like women: the breasts are the best part, and they all start cackling and waddling up when you scatter feed for 'em.

Edited by Walden Ponderer

No love for the fingers

I tried to find a clip from Fred Sanford talking to the kid about backs and necks...and the unfortunate guy he knew who ate the other end of the chicken. Youtube fail. That episode was on TV the other day on one of the poors channels.

Dark meat for the win here if grilled or smoked.

If fried, livers. I get those about once a year. Fight me if you disagree.

No one's said back oysters yet? That's the best.

8 hours ago, gsoda3 said:

No one's said back oysters yet? That's the best.

It was mentioned upthread.  Nobody in my family even knows they exist - they never leave the carving station.

6 hours ago, Jerry Callo said:

It was mentioned upthread.  Nobody in my family even knows they exist - they never leave the carving station.

i saw someone said thigh oysters or leg oysters.  perhaps they meant back.

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