How should I prepare this chicken?

How should I prepare this chicken?

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  1. 1 month ago
    Anonymous

    You shoudl eat it πŸ™‚

    • 1 month ago
      Anonymous

      trips

      I might die tho.

      • 1 month ago
        Anonymous

        I'm trips, but if you're genuinely asking I would spatchwiener it (it's easy, just follow a guide online) and roast it in the oven with some bbq spices. Save bones inna bag inna freezer for stock. Yum yum πŸ™‚

        • 1 month ago
          Anonymous

          >spatchwiener
          Seems that's for a whole bird. It's 3 big chicken legs is what I have.

          • 1 month ago
            Anonymous

            Kek sorry I didn't see that from your thumbnail, just assumed it was a big bird inna pan. For drumsticks I like to do chicken adobo. Basically just a braised salty soy vinegary chimken.

            • 1 month ago
              Anonymous

              Is there a way I can prepare the legs in a similar fashion?

  2. 1 month ago
    Anonymous

    fairy washing up liquid.

  3. 1 month ago
    Anonymous

    I'm stuck between baking it or cutting it up and frying it. Or someone else has a better idea.

  4. 1 month ago
    Anonymous

    don't

  5. 1 month ago
    Anonymous

    charcoal grill, indirect heat

    • 1 month ago
      Anonymous

      All I got is a propane bbq

      • 1 month ago
        Anonymous

        will it fit on the grill? if you spatchwiener it, you could cook it over med or low direct heat with the lid closed, flipping every 10 minutes or so.

        • 1 month ago
          Anonymous

          >will it fit on the grill?
          yeah for sure
          >spatchwiener
          google tells me that's for a whole bird. All I have are some legs.

          • 1 month ago
            Anonymous

            >google tells me that's for a whole bird. All I have are some legs.
            grill that shit up then. legs are a lot more forgiving than breasts. flip every 10 minutes or so until you reach an IT of about 175, let rest a few minutes then eat as is or shred it up.

            • 1 month ago
              Anonymous

              It's pretty cold outside but yeah I think I'll do that.

              • 1 month ago
                Anonymous

                cold weather grilling is way better

                FOR THE LOVE OF GOD, BRINE IT FIRST WHATEVER YOU DO WITH IT

                not necessary for dark meat

              • 1 month ago
                Anonymous

                >not necessary for dark meat
                Who the hell told you that?
                It's great for all cuts of meat.

              • 1 month ago
                Anonymous

                >It's great for all cuts of meat.
                this is true
                >not necessary for dark meat
                this is also true. if you cant get juicy chicken legs without brining, you dont know how to cook. do you also brine pork shoulder?

              • 1 month ago
                Anonymous

                >this is also true.
                It's also pointless to mention. If brining is great for it regardless, then you should recommend it regardless.

                >if you cant get juicy chicken legs without brining, you dont know how to cook.
                I am a better cook than you.

              • 1 month ago
                Anonymous

                I won the last Culinaly challenge, shit-breasts, so dont backtalk me

              • 1 month ago
                Anonymous

                What was the challenge?

              • 1 month ago
                Anonymous

                The last challenge was sandwiches and no one won

              • 1 month ago
                Anonymous

                i'd make a reubon

  6. 1 month ago
    Anonymous

    Very carefully

  7. 1 month ago
    Anonymous

    FOR THE LOVE OF GOD, BRINE IT FIRST WHATEVER YOU DO WITH IT

    • 1 month ago
      Anonymous

      Tell me how.

      • 1 month ago
        Anonymous

        1 cup salt, 1 gallon water. Soak over night. Salt helps stop muscle from contracting and helps retain juice when it cooks.
        That's all you need to do.

        • 1 month ago
          Anonymous

          I'll keep that in mind for the next time I cook a big batch of chicken.

  8. 1 month ago
    Anonymous

    Get a cast iron out or your biggest saute and brown off the chicken both sides and throw it in the oven to finish. Make a simple veloute with some fresh tarragon and a bit of mustard.

  9. 1 month ago
    Anonymous

    make sure you wash it with dawn in your sink first to make sure it's clean

    • 1 month ago
      Anonymous

      Hot soapy water. Got it.

  10. 1 month ago
    Anonymous

    Just started cooking. Guess how much 5 big legs like that cost?

    I'll tell you: $10 and I live in Canada where everything is expensive.

    It's this big "Ethnic" market that opened it's like 1/2 price meat and amazing produce I don't know how they do it.

    • 1 month ago
      Anonymous

      I've got 2 big legs right here.

      • 1 month ago
        Anonymous

        I don't get the innuendo

        • 1 month ago
          Anonymous

          i have two legs and they are big

          • 1 month ago
            Anonymous

            I think that's true of most people.

  11. 1 month ago
    Anonymous

    In a wok with yellow rice(curcumed)red pepper,onion,garlic etc

  12. 1 month ago
    Anonymous

    break it down and make Pepin's poulet vin rouge. Easy and very good.

  13. 1 month ago
    Anonymous

    I'm a big fan of breasts.

    • 4 weeks ago
      Anonymous

      i'm a fan of big, juicy breasts. skin on preferably, but skin off is still ok.

  14. 1 month ago
    Anonymous

    in the oven in a cast iron skillet with a bit of oil and 40 cloves of garlic

  15. 1 month ago
    Anonymous

    You should apply some form of heat to it.

    • 1 month ago
      Anonymous

      There are many forms of heat. Which one is the best?

      • 1 month ago
        Anonymous

        vigorously jerking off with it

        • 1 month ago
          Anonymous

          But then I burn my dick. Terrible idea.

          • 1 month ago
            Anonymous

            Wear a condom

  16. 1 month ago
    Anonymous

    β€œWhen in doubt, throw it out.”

  17. 1 month ago
    Anonymous

    remember when ck was actually helpful??? Pepperidge farms does

    • 1 month ago
      Anonymous

      I've achieved satisfaction.

  18. 1 month ago
    Anonymous

    Dry salt brine over night. Remove salt crust. Bake at 350 for 40-50 minutes at 355. Crust will be amazing. You don't need any spices. The chicken flavor will be intense.

  19. 4 weeks ago
    Anonymous

    cook it up

  20. 4 weeks ago
    Anonymous

    use the heat from the rice

  21. 4 weeks ago
    Anonymous

    have sex with it first

  22. 4 weeks ago
    Anonymous

    Separate into thigh and drumstick
    Toss in soup

  23. 4 weeks ago
    Anonymous

    1.) Place chicken in hand

    2.) With a firm grasp, slowly insert chicken up your rear until tender and soft

    3.) Finally, remove chicken from said rear and let cool for five minutes or chicken is lightly browned

    Bon appetite!

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