re: .

I use whole chickens pretty much everytime I make gumbo. However, i use the carcass/bones for my homemade broth. I don’t leave them in the gumbo itself. Feel like that’s the best compromise to still get the best flavor.

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Spatchcocked

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For Life!

I can't remember the last time I did a whole chicken that wasn't. It takes way less time and it's much easier to get more of the skin crisp(which is half of my chicken eating enjoyment). Also, you can save the backbone for stock.

Do kids even know chickens come with bones these days? I don’t believe you could buy boneless chicken in the stores when I was growing up. If I throw out a bunch of smoked, roasted, or fried chicken on the table my daughter won’t eat it. My son will but he prefers boneless. OP to answer your question I think to a degree you are right. Seems like many people prefer to just pay extra to let someone else cut up the bird.

Nothing better than a big old hen, cooked for a long time in seasoned water with celery, onion, and carrot if you are making chicken and dumplings. When cooked for an hour or two with quite a bit of liquid, pull the meat from the bone, throw away the vegetables and use the appropriate amount of hot broth for making the dumplings. Add them back to the hot broth remaining from cooking the hen.

Just like the wife makes and her mom and her granny, who likely learned the recipe from her great grandmother.