Cooking a whole chicken may be daunting and not be in everyone’s comfort zone, but it’s my favourite way to enjoy the protein and I highly recommend finding a recipe to try out. From roasting to rotisserie to deep frying, there are endless options. There’s also so many delicious cuts of chicken aside from breast, thigh or drumstick. I really like the back pieces and we’re still figuring out where the oyster is. With a whole chicken, there’s no need to choose between dark or white meat and it’s great for meal prepping. We also like to carve the chicken and save the bones for broth.
This recipe for Crispy Chicken isn’t exactly a beginner one, but the effort (and upper arm strength required) is worth it! Tender meat and crispy honeyed skin. The key is to be patient. We burned one side of the skin because Stephen got tired holding the chicken up for so long over the wok. I would recommend finding a way to hang the chicken, or a comfortable way to hold it over the wok for at least 10 minutes. Being higher over the wok on a stool would have helped.