spork
Head Chef
My favorite is dark thigh. For its flavor, for its crispy-on-the-outside and juicy-fat-on-the-inside skin, for its "oyster," and for the surgical ritual it takes to consume one. Others have their own favorite cut for equally good reasons. Fortunately most people in my dinner guest list, I think, don't have chicken parts that they hate and will not eat. The skin issue polls about 50/50, so it doesn't bother me if removed and discarded.
Where did the neck go? Does anyone know a farmer that breeds 3-headed chickens?
Where did the neck go? Does anyone know a farmer that breeds 3-headed chickens?