Q&A: Do the Funky Chicken

I’m flattered and honored, because after answering my first advice question, I have been asked a second! Actually, maybe I’m also slightly concerned about the common sense and self preservation instincts of my readers, but…. here we go again!

Q: Anabel asks, “Are there any merits to deboning a chicken before roasting it (a la Jacques Pépin) versus just sticking the whole bird in the oven (and being done with it)?”

A: Depends on how much you enjoy humiliating your food before you eat it and subsume its life force into your own body! Only you can answer that one!

One Comment

  1. LOLOL. I don’t enjoy humiliating it, I want to acknowledge and appreciate the chicken’s tasty sacrifice. Whole bird it is.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s