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.

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