It's not uncommon for my weekly grocery list to feature a smattering of protein odds and ends. With one ribeye here, one pork chop there, it can resemble a catalogue of butcher's cuts — plus, it makes for an exhausting grocery run. But for the weeks when lazily perusing the meat section isn't an option, there's always chicken.
By using the thighs, wings, breasts, and even the carcass, you can turn one whole chicken into several dinners. This week, break down a chicken into the sum of its parts and help it realize its potential as a variety of satisfying chicken recipes.
Breasts:
Shish Taouk with Toum (Chicken Kebabs with Garlic Sauce) by Oui, Chef
Mexican Chicken Noodle Soup by jessie schupack
Minced Chicken and Cashew with Thai Basil by MummysLittleHelper
Thighs:
Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli by savorthis
Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas by divasparkle
Wings:
Ideas in Food's Korean-Style Chicken Wings by Genius Recipes
Michael Ruhlman's Rosemary-Brined, Buttermilk-Fried Chicken by Genius Recipes
Carcass and giblets:
Chicken Broth by Cara Nicoletti
Chicken Giblet Gravy by Cara Nicoletti
Here's how to properly break down a chicken:
Video shot by Alex Lisowski and edited by Kyle Orosz.
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