I got ambitious a couple weeks ago and decided I would teach myself how to break down a whole raw chicken. Of course I referenced various youtube videos for guidance. I didn’t do too bad but could certainly use some improvement. For me, it’s much easier just cooking a whole chicken and cutting it after it’s cooked. Well, anyways, I thought the caramelized glaze was pretty tasty, regardless of whether or not I succeeded in cutting up a whole chicken so I thought I would pass on the recipe. I served it with smashed potatoes (boil some mini potatoes, ‘smash’ them to about 1/2″ thick, pan fry them in olive oil, salt and pepper) but I think it would be better with cheesy creamed corn. But
Jason someone, doesn’t like corn (seriously, who doesn’t like corn?) so potatoes it was.