JakeDLarley
Assistant Cook
Okay, I am not very good with portion control and in a main section so I need help on portioning a whole chicken into 4 portions (good white to dark meat mix) the recipe is a chicken chasseur one.
Okay, I am not very good with portion control and in a main section so I need help on portioning a whole chicken into 4 portions (good white to dark meat mix) the recipe is a chicken chasseur one.
Quartering is easy. But you end up with 2 white meat and 2 dark meat quarters.
The video below is pretty much the method I use for sectioning a chicken. If you only want four sections, then I would suggest leaving the leg/thigh and breast/wing pieces attached. Unfortunately, you are not going to get a white and dark meat mix in each section as legs/thighs are dark meat and breasts/wings are white. Or maybe I am misunderstanding what you are asking.
how-to-cut-up-a-chicken.m4v - YouTube
Here's what I would do. Cut the bird up into legs, thighs, breasts, and wings. Save the wings for another application and divide each breast into two pieces. This will give you eight pieces. Pair a breast piece with either a thigh or leg. That will give everyone one dark piece and one light.Sorry, i dont think i made it clear enough aha Im cutting it for saute (so all seperate peices, then Im making 4 portions out of it
Here's what I would do. Cut the bird up into legs, thighs, breasts, and wings. Save the wings for another application and divide each breast into two pieces. This will give you eight pieces. Pair a breast piece with either a thigh or leg. That will give everyone one dark piece and one light.
Chicken Chasseur is essentially a rustic dish ("chasseur" means "hunter"), so I would also do a rustic application with the potatoes. Leave the skin on, cut into bite size pieces, toss with olive oil, salt, pepper, and rosemary. Roast in a 200° C oven for 40 minutes until fork tender.
Or you could just go with a simple mash and use any extra sauce from the chicken as a gravy.