In the spirit of making life easier, tastier, healthier, this cookbook author, nutritionist, food network host and mom also wants to make it more affordable! Not to worry, its my job to figure out how and to simplify all things food. And many things food, in most Canadian kitchens, begins with chicken. What an adventure it is to work with the Chicken Farmers of Canada to do just that. I just love that we are clipping coupons again, that numerous friends planted at least an herb garden again and that we are resurrecting some skills that our mothers wish they had taught us. It is like an ancient language, pulled back from the brink of extinction. Since the great crash of ’08 people have retreated to their kitchens. Yippee! I am sad for the restaurants that sales are down but I am happy for the people who will learn (and hopefully teach the next generation) to cook. Going one step further with those new found grocery shopping skills means actually applying some tips. You can enjoy some savings if you buy a whole chicken and cut it up into pieces, rather than buying the individual cuts. All you need is a good, sharp knife and a cutting board secured with a damp paper towel. By holding the drumsticks and slicing through both leg joints, you can remove the legs in no time. Just wiggle around a bit until you feel the separation. I like to take the legs and save them in a freezer bag, adding some spicy rub (recipe included) before I freeze. That way, they get frozen in a ready to use format and are ready to thaw and bake with minimal effort. Repeat the same step with the wings and you are left with the carcass and the breasts. Boneless skinless breasts are the #1 seller of all chicken pieces. Just slide the knife along the breastbone and pull the breast back with your fingers. Along the chest is that coveted tender-great for making chicken fingers. The breasts are great for straight up baking or pan-frying in countless recipes but the real gold is what’s left. Store the carcass in the freezer until you are ready to create broth that will enrich any rice dish or become the foundation of soup.
Spicy Rub for Chicken Recipe By : Theresa Albert Serving Size : 4 Preparation Time 5 minutes 2 tablespoons paprika ½ teaspoon cayenne -- optional 1 tablespoon Five Spice Powder 1 teaspoon garlic powder 2 tablespoons brown sugar 2 teaspoons curry powder 4 chicken legs, cut in pieces In a large zipperlock freezer bag add paprika, cayenne, five spice powder, garlic powder, brown sugar and curry powder. Mix well. Add chicken legs and toss. This mixture freezes well at this stage for up to 3 months. When ready to cook, thaw in fridge and empty into a large casserole dish. Bake, uncovered for 45-50 minutes or until internal temperature reaches 165°F. NOTES : The spice mixture can be doubled and stored for future use, saving even more time and effort!