The Husband Eats Chicken

February 20, 2008

Another video post!! We made this one last week (the brie chicken we made on Saturday came from these breasts) but I’ve been so lazy I keep forgetting to put it up! Hope this helps you all save a few dollars!

The Husband Disassembles a Chicken

Previous post:

Next post:

{ 17 comments… read them below or add one }

1 Tina February 20, 2008 at 9:36 am

Haha! Love the title! :)


2 Scott @ One Food Guy February 20, 2008 at 10:38 am

What a great video. It’s like high school science class!


3 SawSaw February 20, 2008 at 10:48 am


I am not a vegetarian, but I am definitely intimidated by working with any type of meat–usually I buy my poultry already cut because I would have no clue what to do with a whole chicken.. Thank you for the video! It was very instructive and very clear–perhaps I will venture to butcher my own bird.. chicken is delicious.. Thanks again!



4 Tara February 20, 2008 at 1:07 pm

What are considered good buys on chicken and what are average? (Oh, and what are bad?).
Our Super Walmart sells Rotisserie Chicken for 3.99. I buy it, cut off the breast, make sandwiches, and salads, and the throw the rest in a pot and make some stock. So if meat isn’t below 3.99…I figure why go through all of the work with the chicken when I could get it prepared for LESS money. Make sense?

PS Tried Vanilla Hemp Milk today (husband is still grunting and groaning that I bought it! “That’s disgusting”) but it wasn’t too bad. It reminds me of the vanilla instant breakfast (made by Carnation). It was DIVINE in my oatmeal.


5 Tara February 20, 2008 at 1:08 pm

PS Thanks for the great Video!!!!! I am not less grossed out by the whole process!


6 the husband February 20, 2008 at 1:38 pm


I hear ya on buying the Rotisserie Chicken – quite convenient. I guess I love buying raw to have my own flavor choices, and of course, I love taking the cooking into my own hands, but I understand not everyone is willing or has the time commitment. Off the top of my head, here are some general prices I consider the maximum I’m willing to pay for certain meats. When they’re less than this I usually buy (and when they’re WAY below this I buy a lot and freeze):

Poultry – $1.50/lb
Pork – $3/lb
Beef (cheap cuts)- $4/lb
Beef (expn. cuts) – $6/lb
Lamb – $6/lb

Now obviously different cuts will be more or less expensive, and you just have to familiarize yourself with the prices. I think pork is an under-appreciated meat, and you can sometimes get it really cheap. If you’re trying to avoid high-cal, buy a tenderloin or loin. Costco has huge pork loins for $1.99/lb – it usually comes to about $12 for a hunk as wide as your calf and long as your arm. That makes a lot of chops/soup chunks/sandwich slices! And it’s not much higher in cal than turkey.

Costco actually has amazing prices on meat. Chicken is $.79/lb, beef tenderloin (where filet mignon comes from) is only like $9/lb. And they carry lots of all natural stuff (gotta say, though, is this one of those times when they’re doing the bare minimum to be able to put “natural” on the package? Probably)


7 Tara February 20, 2008 at 1:48 pm

WOW! Great advice! Thank you so much!
*sigh* I love this blog!


8 Susan February 20, 2008 at 7:51 pm

Great video husband! Two questions, how did Kath eat a skinless piece though for dinner the other night? Did you skin it before cooking?

Also, I have read so much (am learning to cook) that it kinda all gets mixed up in my head, since you love Alton Brown I am hoping you will know this answer. Is olive oil safe to satee and stir fry with. I swear reading that some type of oil had to low or high something to do with boiling point that it is not safe- maybe canola or vegetable, I can’t remember!??


9 the husband February 20, 2008 at 8:06 pm


I am very under-informed on this issue, so don’t take everything I say as 100% truth here, but this is what I’ve heard:

When you heat any oil to its smoke point, it rapidly breaks down. This means it oxidizes, which has bad effects. What kind? Well I don’t know.

Extra virgin olive oil has a pretty low smoke point compared to other oils (somewhere around 325* but I’m too busy to look it up right now – sorry!). I’ll try to do some research on this.


10 Lisa February 20, 2008 at 8:06 pm

Since Kath says she lets you handle the salmon, I have a question. I bought the TJ ones after seeing how good they looked when you guys had it. I think I cooked it wrong. Mine started oozing white stuff. How do you all cook it? Thanks!

Sorry, can’t comment on the video…..too weak of a stomach to watch!


11 steph February 20, 2008 at 8:41 pm

The video is GREAT! thanks so much for the information. So this may be a dumb question, but how exactly do you make chicken stock with all that extra frozen stuff? Do you just boil it and then drain the stuff out? Also, if you make a lot of broth do you freeze it in smaller containers? I love the instructional videos – I am learning so much!


12 the husband February 20, 2008 at 9:07 pm


Haha, if you can’t take the chicken you’re not going to like this: the white stuff is the fat oozing out. Yum! I don’t know if you’re talking about the TJ salmon burgers or the frozen filets, but they both have fat (the burgers have more).


I think I may have to do a stock video, but I hesitate to because I doubt many people will actually do it themselves. Put simply, you put all that stuff, plus some carrots, celery, garlic (and onion if you’re into that sort of thing) in a stock pot, cover with water, and simmer until you can crush the bones with a pair of tongs (it takes maybe 3-5 hours). Then strain it out. I freeze it in freezer safe containers in 1 cup portions, remove from containers, and save the stock blocks in a bag in the freezer.

I’m contemplating next time reducing them to 1/4 the volume and freezing them in ice cube trays. That way they’d take up less space and take less time to freeze, but you’d have to add water to bulk them back up.

Stay tuned and I’ll probably do a video about this one day.


13 Lisa February 20, 2008 at 10:02 pm

Thanks…….do you and Kath eat the white stuff? I am guessing that’s the omega 3s.

Lastly, how long and how high do you cook them for?


14 Lisa February 20, 2008 at 10:03 pm

Sorry, didn’t see the job post before. so let me just say



15 Kath February 21, 2008 at 6:29 am

We do eat the white stuff, but you could just as easily brush it off.

We usually cook them exactly as the instructions say on the package, but I can’t remember – it’s like 350* for 16 minutes, 8 per side? But just follow the package.



16 Tara February 21, 2008 at 12:59 pm

Ha ha ha! How funny that the very day you posted your video, AB had an episode where he cut a chicken (you beat him to it). He seemed to pop the thigh bone or something (EEEEWE), so THANK YOU for making yours a little less gross!

(Sorry vegetarians!)


17 SARAH February 10, 2010 at 11:03 pm

How about a video on making chicken stock??? Purty Please???


Leave a Comment

Previous post:

Next post: