Chicken Butchery – Notes

Here are the notes made from the chicken butchery workshop.

The Chicken can be cut into the following pieces or combination of the elements below.

A sharp knife is essential as is good knife practice. Hitting a bone can blunt a knife easily so re-sharpen every 10/15 mins.

Bend the chicken to find hidden joints.

Recipes:

Chicken Ramen – Ingridents

1. Stock made from the chicken carcass and root vegetables, make up to 1.5L
2. Shichimi Togarashi Seasoning (instructions to make are below).
3. Chicken breast x2
4. 1 Onion (red or white)
5. 3 Spring Onions
6. Ramen Noodles
7. Parsley

Method

• Cook and drain the ramen noodles and refresh in cold water, add to bowls and put to one side.
• Heat up stock to boiling and add sliced onion and add 1/2 of the spring onions and a pinch of Shichimi Togarashi.
• Meanwhile, grill the chicken that has been marinated in a light coating of shichimi Togarashi until cooked through, rest and slice on the diagonal.
• Assemble in order: Noodles, Stock to cover, chicken, the rest of the spring onions, parsley and a final pinch of Shichimi Togarashi.
• Enjoy 🙂

Shichimi Togarashi 

• 2 tablespoons red chili flakes (note: shichimi togarashi is HOT, use less red chili according to your heat preference)
• 1 tablespoon dried orange peel
• 2 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds
• 1 teaspoon sanshō or sichuan peppercorns
• 1 teaspoon ginger powder
• 1/2 teaspoon poppy seeds
• 1/2 sheet quality toasted nori (seaweed) , crumbled

Method

• In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them.  Transfer to a bowl and let them cool completely.  
• Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it’s coarse and not a fine powder).
• Store in an airtight jar.  For optimal flavor use within a few weeks.

It was great to see you all, Thanks for coming 🙂 Tom