I will make a guess you are someone who wants to learn. I will be the first to tell you: Learning is what gets you ahead in life. You will learn plenty of facts that do not matter to you *right now*, but every time later in life you are reminded you already know you feel a satisfaction.
To give a more direct answer: A crockpot is NOT the way to cook a whole chicken. A crockpot is the means to cook parts of a chicken. Thighs are my standby due to a balance of taste and cost. My "bachelor" chow was a mix of chicken thighs and rice.
Thighs are not the only option. You can do all the parts of a bird with guidance. The one thing I would not recommend was to do the whole bird at once.
Robert Barnes
This is a question I ask honestly: No shitposting. How can I improve on this?
I have looked at original sources about this and they all say that the birds you see in the supermarket are not the same as those frozen. The supermarket birds are bred to be sold "fresh" or "hot".
I say this as someone who has been to several regions of the United States. How is it different?
Jaxon Adams
So you're saying if I wanted to stack a bunch of legs in there it would work out alright?
I love dark meat and only tolerate the light, so not being able to do a whole bird doesn't kill me. I love eating the back and the spine though so I'd miss that, but I guess I can do a whole bird in the oven for that shit.
What's motivating me (and this is stupid) is that one supermarket chain in my area sells a fucking awesome BBQ chicken. The other supermarkets are mediocre, but at this one it's really great. The problem is they recently remodeled the store to their lower class brand which doesn't sell the chickens. So if I want this great chicken I have to go out of town which is retarded.
Austin Edwards
A bunch of legs, a bunch of thighs, a bunch of breasts. It all works, because at the core you cooking individual parts.
The tricky thing about cooking a whole *anything* is that the pros know the quirks of all the individual meats. It takes a lot of skill to make sure the breasts are fully cooked while the wings are not raw, or too cooked. If you are dealing with one part it makes things more consistent.
I cannot be sure if you are the original person who asked this: But slow cooked chicken (in its parts) are a great value. Start it before you leave work, add your starch of choice when you get home, and for the end meal you have the best meal ever.
Jack Harris
>It takes a lot of skill to make sure the breasts are fully cooked while the wings are not raw
I figured this was the reasoning.
Makes sense.
Thanks (yes I am OP).
Dylan Phillips
My mom's friend's cousin's former roommate was Ron Popeil. True story.
Cooper Sullivan
Cooking a whole chicken and having it come out great is ridiculously easy. It is probably one of the easiest meals to make; I made two in the last 10 days.
Aaron Price
Damn son
Angel Diaz
shilling so hard
Christopher Jackson
>eat one every few days >price is the same price as a fresh chicken except a $1 more
