This week I had a friend offer me some roosters for processing.  The only thing that he asked for in return when I butchered them were the feet...... and the combs.  Now, I was familiar with using chicken feet in cooking.  In fact, a few weeks ago, I tried making some stock with the chicken feet.  (As you may recall, I botched the attempt.)  However, I had never heard of using cockscombs in cooking.  Well, it's a thing.  Now, we often talk about nose to tail cooking; trying to use as much of pigs and cows as possible.  But, sometimes we overlook applying that same approach to chickens.  So, I've called today's episode, "From Beak To Butt: Using the WHOLE Chicken".   We talk about using everything from the necks to the testicles and pretty much everything in between.  Hopefully you find this episode interesting; maybe even inspiring.  And hopefully, less of your chicken will go to waste as a result.

 Enjoy!
Brian
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