I’m at the office today. No audio. I’ll check it out when I get home.
The audio portion is only background music.
Yeah, I like these kind of recipes where there’s little or no amounts, just a depiction of the technique. Gordon Ramsay’s little overview recipes on Youtube are especially good because you get the jist of what he is doing without the blather.
Salt, black pepper, cayenne pepper, sage, paprika, onion powder, and some ground coriander.
::stealing lissener’s secret bouillon idea for next time::
Nice video. I’m going to do whole pieces though.
Huh. The store doesn’t sell single cut-up chickens. Only large packages of homogenous parts, or whole chickens. The good news is that I have a very nice Henckels cleaver. The bad news is that I’ve no clue how to butcher the ol’ corpus delectable. The legs and wings were easy to figure out. The thighs… Well, I think I got most of the pieces normally called ‘chicken thighs’. There was a big bony quadrant that I don’t know what it is. (It would be the bird’s back, but I don’t know the culinary name.) Once that was off, I split the breast. The chicken had been in the fresh meat case, but it was still frozen a bit. I put the eight parts into a zip-lock bag and put them in the fridge. The back quadrant, neck, and a couple of unidentified bony bits went into another bag and hence to the freezer for stock at some future time. The filtration units, circulatory pump, and internal mastication unit went into another bag for use in the dirty rice. I also bought extra filtration units for the rice, and perhaps for thermo-olio treatment on their own.
The thing of it is, I didn’t have breakfast until noon; so I’m not inclined to cook right now.
Sounds like your technique is a bit shaky. Try one of these instructional videos.
Thanks! I’ll use it next time. 
(‘Shaky’? I’d never done it before!)
You eat the lungs? Yuck!
I use the liver and heart if I’m making giblet gravy.
I don’t know your specific store of course, but most supermarket butchers will cut stuff up for you when they’re on duty.
Oxygen/CO[sub]2[/sub] exchangers? I don’t think I mentioned those.
Well, I’m managing to burn the coating a little bit. Hard to modulate the heat on an electric stove. But it should be OK. The breasts are done and are sitting on a rack in a pan in a 200º oven. Thighs and legs are cooking now. Wings are ready and holding short of the runway.
I will not ask what “filtration units” are…
One of the functions of the liver is detoxification, so I call it a filtration unit.
OK, the proof is in the eating. I’m nibbling a breast. As expected, the slightly burned bit is no problem. The flesh is tender and juicy. The dirty rice could have used a little more cayenne, but that’s easily remedied with some Tabasco sauce.
Thanks to everyone for their suggestions.
The best demo I’ve ever seen was, of course, Alton Brown, but danged if know which episode it was. If I get a chance to search it out, I’ll point you in that direction.
Someone may have done a better one - if I come across it I’ll post.
I didn’t like the method he used, simply because he removed the breast from the bone. That does not make for great fried chicken, in my opinion.
Johnny, I’m frying up some bird for the family tonight. I’ve got it soaking in buttermilk now, and I’ll shake the pieces in a bag with Weaver D’s flour & seasoning recipe. I’ll report back later.
I bought a portable gas burner form a restaurant supply store a few years ago, so I like to do most of my deep frying on the back patio. It’s supposed to be in the mid-70s here today and I’m looking forward to it.
Old Bay. No soaking. I put the Old Bay in the flour. Dip the chicken in egg/water mix, then into the flour/Old Bay mix, then fry in vegetable oil. I’ve had too many experiences with raw boned chicken, so I slice chicken breasts in strips and do “chicken fingers” with it. Cooks all the way through in a fraction of the time.