Time for Chicken
Do you know what happens to a chicken in a Filipino household? Filipinos are known for their frugality, so no part of the chicken goes to waste. Here’s a sampling of what can be made out of one 3-4 pound fryer:
The 5-yo is nursing a bad cold and cough, so the back bones, wing tips, bones from the breast, and the neck, all went into a mini-tinola. I call it mini-tinola because it’s not really a DISH as much as it is a flavorful, rich broth, perfect for making a sick child feel better. I use the same amount of garlic, onion and ginger that I use when using a whole (cut-up) chicken, but since there isn’t that much poultry to begin with, you get most of the flavor from the bones. It’s simple fare, but highly effective.
The chicken breasts were cut up into strips, and pan-fried after coating in mustard and wheat-free mix (you can also use cornstarch, flour, panko crumbs or other breading).
The chicken liver was turned into a “bistek” for my 15-yo, who adores chicken liver.
The rest of the chicken — thighs, drumsticks, wings, were marinated in a honey-lime-soy marinade, and braise-roasted. I’ll post that soon.
If I felt like it, the skin of the chicken could have been kept to make chicken skin chicharon, or just to render the fat to use for cooking. They are indispensable for making the most decadent latkes!
Img: cwcav
Tags: bistek, chicken, chicken-livers, filipino-cuisine, frugality, latkesRelated Stories
POSTED IN: Chicken Dishes : Asian, Filipino
3 opinions for Time for Chicken
burekaboy
Jan 18, 2007 at 10:10 am
thanks for the link :)
in jewish homes, all parts are used too. the body (meat and bones) is used to make soup.
the skin and fat deposits are made into something called shmaltz. it is usually collected over a few weeks and then cooked to render the fat which is used in cooking (however more so of days gone by due to health concerns). the skin, which is cooked to a crisp with onions to make the shmaltz, is called griben(s) and is considered a delicacy.
latkes fried in shmaltz is beyond description! ;D
Stef
Jan 18, 2007 at 10:57 am
we *love* latkes!!! and we make griben too, except we call it chicharon. how fascinating the similarities in cultures! thanks for visiting:)
do you have any posts on your favorite jewish chicken soup?
tigerfish
Jan 18, 2007 at 9:11 pm
oh, i thought i was “merciless” to the chicken…looks like you are worse…;p
I hardly buy whole chicken uncooked, it either thigh, wings or breast with rib.
You know sometimes when I buy rotissere chicken, we will eat the meat, then the bones, I will keep it to make some kind of soup. Making sure the chicken did not “die in vain” ….uh-oh!
Have an opinion? Leave a comment: