Big chicken too much for a single, what to do?

I faced the following problem at Easter: A family dinner (4 people) was scheduled, the groceries were purchased, then the common meal had to be canceled because of illness.

Vegetables and salad, even side dishes can be portioned and prepared individually, but over 4 kg heavy organic corn chicken but rather not. On broiler chicken for more than a week, I had no appetite, especially since I'm not a big meat eater.

That's when I came up with the idea of ​​keeping it as the butchers - raw a whole animal (the 4-kg chicken in my case), in portions that can be handled for a single over a longer period of time , The disassembly in single portions has the additional advantage that they take away less space in the freezer than a whole chicken, and the individual portions are to prepare different, so variety in the diet guarantee.


I proceeded as follows:

The whole chicken I have washed once and freed from all remaining quill residues. Then dabbed dry, inside and outside. The rump was cut out wedge-shaped and disposed of. Next, I cut the animal in half along the spine and sternum. With a sharp knife (important!) Now the pectoral muscle is separated from the breastbone, leaving as much skin on the breast meat. Now the wings are relatively free, which kinks in the shoulder joint and separates them with the knife completely from the chest. Now separate the legs from the remaining carcass by first bending the hip joint, then cutting through the joint, then cutting the meat. The thighs can now be separated in the joint to the lower leg and cut. I have separated the meat from the bone with a longitudinal incision along the femur. Cover breast meat and the boneless flesh of the thigh nicely with the skin, possibly with kitchen yarn in a kind of roll-roast form and fix. Lower legs and wings remain as they are.

The carcass and thigh bone came with soup greens, bay leaf, a clove, a few allspice granules, a small piece of ginger, 2 teaspoons salt and a roasted onion in about 2 liters of water, it became a broth simmered, which I got in the glass. I have unpacked the leftover leftover meat, it can be used as a soup or for a chicken salad.

The Breast halves were frozen individually, as were the meat rolls from the Thigh meat. From them you can prepare different dishes, the lower leg and the wings are marinated and grilled.


So I prepared a chicken, which was actually intended for a family meal, for several meals, without having to eat roast chicken forever and three days.

Tip not only as a stopgap:

I see my tip not just as a stopgap, but in the face of the fact that a whole chicken / chicken (even if it's not as heavy as mine) is usually too much for an individual, as a food-worthy alternative. Instead of buying only the so-called precious parts (chest, clubs), you can buy a whole animal and cut it with a little use single portions of it, without that - except the rump - any part remains unused. The misery of our society is not only that too much meat is consumed, but that only certain parts are in demand. In poultry, the carcasses left over are exported to certain African countries, where they are not only marketed under hygienic conditions, but also destroy the market for domestic poultry farmers.

Maybe somebody will say that the o. A. Procedure is too expensive because of the cheap poultry meat prices at discounters. Everyone has to decide for themselves what food is worth to them and what it stands for killing animals for human nutrition. I buy directly from the breeder organic chicken, which is priced a good deal higher than discounterware (but tastes much better), I am concerned that the animal that gave his life for my diet, not only had a proper life, but also is used to the full.

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