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I'm not okay with the method of killing the chicken and then letting it flop around headless. My experiences with live fowl have been to have the neck broken in one quick move, then chop the head off and allow the chicken to drain completely,
Originally posted by silo13
reply to post by worldwatcher
Plate of heads, feet and *doodles* (the comb on top of the head) - Best parts of the bird.
For the feet?
Heat a pan of water to a roiling boil.
Put in only a pair of feet at a time for only about 30 seconds.
Immediately *peel* the *scales* from the feet, leaving the underlying skin.
Cook as desired.
[edit on 21-9-2009 by silo13]
Really dumb city girl question, how do you handle the beaks and claws, just tear them off as well? Also, how do you eat the skull? I'm just curious, because if I can get more out of my chickens I'm going to-waste not, want not.