3 Steps to breaking down a bird

1. Place bird breast up with the leg
end closest to you. Pull leg away from the body and cut through the skin and meat until you hit bone. Twist leg away from body until the joint pops, then cut through the joint. Repeat with other leg. Rotate bird
so the wings are closest to you. Use the same method to remove the wings. Slice through the wing joint to create two pieces, then cut off the wing tip (roughly the last
11/2 inches of each wing) and discard.

2. To separate the drumstick from the thigh, set leg skin side down and slice through the joint, using the fat line as your guide.

3. To remove the breast from the bone, make smooth, shallow cuts down each side of the sternum, along the edge of each rib bone.

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Chicken Soup
With Egg Noodles
Two secrets: The skin of the red onion helps color the broth, and the vegetables are kept whole so they don’t overcook.

Active Time 45 minutes
Total Time 48 minutes to 1 hour
Makes 8 servings

Ingredients
1 bunch fresh parsley
1 1-inch piece fresh ginger, peeled
5 garlic cloves, peeled
5 whole cloves
1 tsp. whole black peppercorns
1 31/2- to 4-lb. whole chicken
4 small carrots, peeled and trimmed
2 stalks celery, trimmed
2 large parsnips, peeled and trimmed
1 large red onion (unpeeled), halved
1 tsp. kosher salt
8 oz. dried extra-wide egg noodles
(4 cups)
1/4 cup lemon juice
1/4 cup snipped fresh dill

Make it
1 Cut the stems from the bunch of parsley, reserving the leaves for another use. Place the parsley stems and the next 10 ingredients in a large stockpot, along with 12 cups cold water. Bring to a gentle boil over high heat.
2 Skim the surface with a slotted spoon. Cover, reduce the heat to medium-low and simmer for 40 to 50 minutes, or until the chicken is cooked through.
3 Turn off the heat. Remove the chicken and set aside. Place a strainer over a large bowl and pour the broth through. Remove the carrots, celery, and parsnips to a cutting board and slice into bite-size pieces. Discard what remains in the strainer. When the chicken is cool enough to handle, shred the meat and set aside; discard skin and bones.
4 Carefully pour the broth back into the pot, and bring to a boil over high heat. Add the noodles and cook 8 to 10 minutes, or until tender. Remove pot from heat. Add the chicken, vegetables, lemon juice, and dill.
Nutrition per serving 271 calories; 26g protein; 4g fat (1g sat. fat); 32g carbs; 4g fiber; 62mg calcium; 3mg iron; 354mg sodium

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Butterflied Rosemary Chicken
with Fig Dipping Sauce

Kids will love the fruity sauce with apricot nectar and dried figs.
Active Time 25 minutes Total Time 1 hour 10 minutes Makes 6 servings

Ingredients
2 Tbs. olive oil, divided
1 Tbs. minced fresh garlic
1 Tbs. minced fresh rosemary
1 Tbs. balsamic vinegar
1 Tbs. finely shredded lemon peel
1 tsp. Dijon mustard
1/2 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 31/2- to 4-lb. chicken, butterflied* and
trimmed of excess fat Sauce
1 cup apricot nectar, such as Looza
1 cup (6 oz.) dried black Mission figs,
stems removed and coarsely chopped
2 Tbs. lemon juice
1/2 tsp. snipped fresh rosemary Salt and freshly ground black pepper

Make it
1 Set a rack in the middle position and preheat oven to 400°F. Line a large baking pan with foil and coat with nonstick cooking spray. In a bowl combine 1 Tbs. of the oil, garlic, 1 Tbs. rosemary, vinegar, lemon peel, mustard, and 1/4 tsp. each of the salt and pepper. Gently loosen the skin over the breast and legs of the chicken and rub the mixture underneath. Set bird, breast side up, in prepared pan. Drizzle with remaining oil and sprinkle with remaining salt and pepper.
2 Roast uncovered for 45 minutes, or until an instant-read thermometer inserted into the breast registers 170°F. Cover with foil and let rest 10 minutes.
3 Meanwhile, in a medium saucepan combine all of the sauce ingredients. Bring to a boil and cook for 2 minutes over medium-high heat. Remove from heat; cool 5 minutes. Transfer to a food processor or blender. Cover and puree until smooth. If necessary, add additional nectar to thin to desired consistency.
4 Cut chicken into 8 pieces. Serve fig sauce on the side.
Nutrition per serving 415 calories; 42g protein; 16g fat (4g sat. fat); 26g carbs; 4g fiber; 103mg calcium; 6mg iron; 394mg sodium

*To Butterfly Your Bird Place whole chicken breast side down. Using kitchen shears, cut along both sides of the backbone from front to rear; remove and discard. Flip the chicken and press firmly on the breast with the heels of your hands until the bone cracks and flattens.

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Chicken Breast Satay with Peanut-Coconut Sauce
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Active Time 40 minutes Total Time 55 minutes Makes 5 servings

Ingredients
1 13.5-oz. can light coconut milk, shaken
1/4 cup creamy peanut butter
3 Tbs. lime juice, divided
2 Tbs. packed dark-brown sugar
11/2 to 2 Tbs. red curry paste (such as A Taste of Thai), divided
4 tsp. reduced-sodium soy sauce
2 Tbs. canola oil
4 boneless, skinless chicken-breast
halves (about 11/2 lbs.)

Make it
1 In a medium saucepan, whisk together the coconut milk, peanut butter, 2 Tbs. of the lime juice, the brown sugar, 1 Tbs. of the curry paste, and the soy sauce. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes.
2 Meanwhile, in a large bowl, whisk together the remaining 1 Tbs. of lime juice, ½ to 1 Tbs. curry paste, and the oil. Remove the tenderloins (the narrow
flap of meat on the underside of the breast that is easily separated with
your fingers) from the breasts and set aside. Slice each chicken-breast half lengthwise into 4 pieces. Add chicken strips and tenders to the bowl with the curry mixture and toss to coat. Thread the chicken onto ten 10- to 12-inch wooden skewers, two pieces per skewer.
3 Preheat grill or grill pan over medium-high heat. Grill skewers, in batches
if necessary, for 15 minutes, or until chicken is cooked through and no longer pink inside, turning occasionally to brown evenly. Drizzle each skewer with 2 Tbs. of the sauce. Serve extra sauce on the side.
Nutrition per 2-skewer serving (with 2 Tbs. sauce) 323 calories; 31g protein; 20g fat (9g sat. fat); 6g carbs; 0 fiber; 19mg calcium; 2mg iron; 452mg sodium.

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