Which chicken parts do you cook?

[Anonymous]

Mostly skin on bone in thighs, or whole chicken. When the mood strikes I make pate with the livers and some apple.

My parents and grandparents used to run a chicken franchise, and they say the wing is the best meat.

[Anonymous]

Anonymous wrote:Thighs are by far the best part of the whole.chicken. very very easy Japanese dish - buy dashi (fish stock base), soba noodles, and leeks

Cook soba noodles.on the side. Boil 1/2 pot of water. Add dashi base to taste with a little bit of soy sauce until broth is no longer watery. Chop up leaks and add. Add chicken thighs. Cook until chicken is cooked. Put soba into bowl along with broth and chicken/leeks. Done. So good and easy.

I’m gonna make this! OP here. Thanks for the great responses, including the one that made me chuckle about not eating any of it uncooked.

[Anonymous]

Old Bay drumsticks. Put a little melted butter on the drumsticks, sprinkle with Old Bay, bake in the oven until done. Fabulous.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Thighs are by far the best part of the whole.chicken. very very easy Japanese dish - buy dashi (fish stock base), soba noodles, and leeks

Cook soba noodles.on the side. Boil 1/2 pot of water. Add dashi base to taste with a little bit of soy sauce until broth is no longer watery. Chop up leaks and add. Add chicken thighs. Cook until chicken is cooked. Put soba into bowl along with broth and chicken/leeks. Done. So good and easy.

I’m gonna make this! OP here. Thanks for the great responses, including the one that made me chuckle about not eating any of it uncooked.

Yum!! This sounds great-

[Anonymous]

I cook everything. But most times, I save the neck and back for soup/broth. I don’t cook liver or kidneys.

[Anonymous]

Anonymous wrote:I cook everything. But most times, I save the neck and back for soup/broth. I don’t cook liver or kidneys.

Kidneys?? I've never seen chicken kidneys included in the giblets- just the gizzard, liver and heart.

[Anonymous]

In general, whole chicken, breasts, thighs, wings. Feet when I can get them, both as chicken feet themselves, or as a collagen source in stock. Backs and necks as part of stock as well.

[Anonymous]

wings, thighs and sometimes legs.