One Bird, Three Meals

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One Bird, Three Meals

Our moms were raised by depression-era ladies who used a single tea bag for two cups of tea and never met a leftover they didn’t eat. This issue of three delicious chicken recipes is in honor of our grandmothers, who taught us the good old-fashioned art of not wasting a scrap.


P.S. CM and I in deep gratitude for the support of so many.

This week's goop collaboration

One Bird, Three Meals

There's something intensely satisfying about using every last bit of a bird. This week, we're taking one chicken, and turning it into three quick and healthy meals.

Cutting The Chicken Into Three Parts

Cutting the Chicken - How To

Illustration: Sarah Tanat-Jones

1. Wash and dry the chicken and place breast-up on a clean, flat surface. (We rub ours inside and out with Kosher salt, then rinse, then dry.)

2. Slice through the skin connecting the legs to the breast until you reach the bone that connects the leg to the body.

3. Grabbing the leg with your hand and steadying the back of the bird, pull on the leg until the joint pops out of the socket. Cut through and around the joint to remove the leg. Repeat on the other side.

4. To remove the breasts, start by making an incision in the center along the breast plate, making sure to separate the top of the breast from the wishbone.

5. Keeping your knife running against the breast bone, slice down towards the wing, guiding the meat to separate with your hand as you go.

Flash Roasted Legs

Flash Roast Legs

Roasting the legs at a high temperature for half an hour crisps the skin while keeping the meat juicy (letting the legs rest after cooking is key). This is a perfect weekday dinner when served with roasted sweet potatoes and red onions.

Last Minute Gallery Guide

If you're out this weekend in L.A., New York or London, don't miss these soon-to-close shows on the gallery scene.


Matthew Marks Gallery

Peter Fischli David Weiss Polyurethane Objects

Matthew Marks Gallery | through April 12th

Regen Projects

Walead Beshty Selected Bodies of Work

Regen Projects | through April 5th

Taryn Simon

Taryn Simon Birds of the West Indies

Gagosian Gallery | through April 12th

Yoshitomo Nara

Yoshitomo Nara

Blum & Poe | through April 12th

New York

Karla Black

Karla Black

David Zwirner | through April 17th

Friedrich Kunath The Temptation to Exist (May Contain Nuts)

Friedrich Kunath The Temptation to Exist (May Contain Nuts)

Andrea Rosen | through April 26th

Collier Schorr 8 Women

Collier Schorr 8 Women

303 Gallery | through April 12th

Laurie Simmons Kigurumi, Dollers and How We See

Laurie Simmons Kigurumi, Dollers and How We See

Salon 94 | through April 28th


Maria Nepomuceno Trans

Maria Nepomuceno Trans

Victoria Miro | through April 17th

Ellen Gallagher New Work

Ellen Gallagher New Work

Hauser & Wirth | through May 3rd

Detail: Untitled, 2013. Photo: Tom Powel (c) Ellen Gallagher. Courtesy of the artist and Hauser & Wirth

James Turrell Recent Works

James Turrell Recent Works

Pace London | through April 5th

Darren Almond To Leave A Light Impression

Darren Almond To Leave A Light Impression

White Cube | through April 13th

Grilled Jerk Breasts with Slaw

Grilled Jerk Breasts with Winter Slaw

This is our spin on jerk, which makes for a cozy colder-weather BBQ. We slather these breasts with a spicy pimenton rub before grilling and serving with our slaw.

Obsessing: The 621 Side Table


It's not every day that Vitsoe, the only company with an exclusive worldwide license to produce legendary industrial designer Dieter Rams' furniture, launch a new product. We're long-time admirers (and adopters) of the modular shelving system so our ears pricked up when we heard they'd be adding Rams' 1962 design, the 621 Side Table, to their tightly-edited repertoire. Elegantly minimal in black or off-white (and nicely affordable, too), these tables are the perfect gateway drug to the rest of the world of Vitsoe: One can stand alone as a side table, in a group as a coffee table, on its side over the couch, or nested with its smaller version as a set of occasional tables. Rams made a few key updates to the original for the re-issue (should you own an archival pair)—they're now made out of recycled plastics, and he added some always-intended adjustable feet, which keep the tables centered on uneven floors.

Chicken + Beet Green Pilaf

Chicken + Beet Green Pilaf

This is a great way to make a no-fuss meal out of leftovers. Shred whatever chicken is still on the bones after boiling as close to serving time as possible (to avoid drying it out).

Photography by V.K. Rees.

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