Most of us home cooks buy pre-cut pieces of chicken rather than whole chickens. We think a pack of chicken breasts, thighs, legs or wings can be more affordable. This can be true if you plan to cook several of each piece in a value pack. However, I want to challenge this notion a bit. You can get more for your buck if learn to debone a chicken and use all of the bird to it’s max. The trick is learning the techniques to unlock all of the flavor in the whole chicken.
Chicken stock is a fundamental building block for so many delicious recipes and if you use it in as many recipes as I do it makes sense to put in a little extra work sometimes to make it at home.
Thickening Sauces with Roux
Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.