How do you cook chicken, the African way?
HOW TO... Get more from a chicken
Buying a whole chicken and jointing it yourself works out cheaper than buying pre-prepared portions, and gives you enough for several different meals. You could do this at the weekend, then refrigerate or freeze for later.
- Put the chicken on a board, breast-side up, and pull the legs away from the body. Using a sharp cook's knife, cut the skin between the breast and the body.
- Push the leg back until the socket pops out. Cut until the leg comes away. Repeat with the other leg. Cut through the joint to get separate thighs and drumsticks.
- Pull one of the wings away from the chicken. Cut through the skin at the joint and remove the wing. Repeat for the other wing.
- Starting from the pointed end of the crown and using the backbone as a guide, carefully carve down each side of the backbone to remove breast fillets. Cut as close as possible to the backbone so you remove most of the breast meat.
Ideas for chicken
• Chopped breast fillets are ideal for adding to stir-fries and fajitas.
• Flavoursome thighs and drumsticks work well in casseroles and curries.
• The leftover bones and giblets can be used to make stock for soups and risottos.
West Africa Cooks