Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on the workhorse (workbird?) protein of the kitchen: the humble chicken.
Chicken isn’t the most exciting animal you can eat. It’s not as rich as duck. It’s not as decadent as steak. It’s nowhere near as sexy as lamb. It is, however, ubiquitous, inexpensive, and—if prepared well—quite delicious. It’s also a crowd-pleaser. Save for vegetarians, I have met exactly one person in my life who doesn’t eat chicken, and that person is my grandmother. (Oddly, her entire kitchen and a good portion of the rest of her house are decorated with chicken paraphernalia. I tried counting once and gave up somewhere around 150 chickens.)
Anyway. In my opinion, chicken’s weaknesses are also its strengths. Sure, it doesn’t have an assertive personality, but that passivity means it gets along with pretty much everybody, and can hang with flavors from all over the globe. It’s cheap, versatile, and pretty easy to cook,…
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