Cooking With Every Part of a Chicken

From Beak to Tail to Claw — Recipes That Use Every Part of the Chicken, from Skin to Fat to Liver to Gizzards When Cooking

Cooking with Chicken

What today’s chefs have added to the conversation is bringing the odd bits or the throwaway parts to the front and center of the table. No longer limited to stocks and soups, the spotlight is shining on chicken skin, liver, gizzards and more.

Article Excerpt

Photos & Story By Janice Cole, Minnesota

“Waste not want not” is the new mantra for today’s trend-setters. Food waste is a hot topic and progressive chefs are leading the public

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