Chicken cut whole or break it down yourself? Took the free option at Moynihan's, and here's where I landed.

The shop downtown offered to cut a whole bird into eight pieces for free, but I usually do it myself to keep the oyster and save the carcass for stock. Last Tuesday I let them do it to test the speed, and got it done in 3 minutes flat versus my usual 12. But I lost the oyster and they sliced through the breastbone, which bugs me for presentation. Is saving that time worth losing control over the cuts, or am I just being stubborn about my own method?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.