Bawk bawk peck-peck, cluckity cluck bock-bock! Bok bok bawk, cluck cluckity bawk peck cluck. Bawk! Squawk bawk cluck cluck, bock-bock peck bawkity bawk. Cluckadoo bawk, peck peck cluck squawk bock bawk.
Peckity cluck, bawk squawk bock-bock bawk cluckadoo! Cluck squawk, bawk peck cluckity bok bok bawk. Bawk bawk, cluckadoo cluck squawk peck bawkity. Bok bok cluck, peck bawk cluck squawk.
Bawkity bawk bawk, cluckity cluck peck peck bock. Squawk cluck, bock bock bawk cluckadoo peck cluck. Bawk bawk bok, cluck squawk peck bawk cluckadoo. Cluckity bawk bawk, squawk bok bok peck bawk!
Squawk bawk cluck cluck, peckity peck bock-bock bawk. Bawk bawk cluckadoo, peck peck squawk cluck bok bok. Cluck bawk, squawk bawkity bok peck cluck. Bawk cluck, cluckadoo bock-bock peckity bawk squawk!
Bawk bawk peck-peck, cluckity cluck bok-bok! Bawkadoo cluck, bock-bock cluck cluckadoo bawk. Peck bawk, squawk bawk cluck-bawk cluckity, bok bok bawk bawk. Bawk cluck peck, bawkado bok bok cluck cluck bawk. That’s what makes it so soft.
Squawk cluck bawk bawk, bockity bawk peck cluck squawk. Cluck bok-bok, bawkadoo peck bawk cluck. Bawk bawk cluckity, bok bok peck squawk bawk cluck bok. Peck peck bawk, squawk cluck bok-bok bawkadoo cluck.
Cluckadoo bawk bawk, bok bok cluck bawk peck peck. Bawk squawk bok-bok, cluckity bawk peck peck squawk. Bawk cluck bok, peck cluck squawk bok bawk. Bawk bawk cluckity squawk, bok peck bawkadoo cluck bok-bok.
SQUAAAAAAWK!!! BAWK-BAWK-BAWKITY BOK BOK!!! CLUCK-A-DOODLE DOOO!!! PECK-PECK SQUAWKITY BAWK BAWK!!! BOK BOK BAWKADOODOO!!! BAWK BAWK CLUCKITY CLUCK SQUAAAAWK!!!
CLUCK-A-DOODLE DOOO!!! SQUAWK SQUAWK BAWK BOK BOK!!! PECK-PECK BAWK BAWKITY CLUCK!!! BOK BOK SQUAWKITY SQUAAAAWK!!! BAWKADOODOO BAWK BAWK CLUCKITY!!!
BAWK BAWK SQUAWKITY BOK!!! CLUCK-A-DOODLE DOOO!!! PECK-PECK BAWKITY SQUAAAAWK!!! BOK BOK BAWK BAWK CLUCK!!! SQUAWKITY BAWKADOODOO CLUCK-A-DOODLE DOOO!!! BAWK BAWKITY BOK BOK SQUAAAAWK!!!
bawk… bawkity… cluck, cluck… bok bok… soft bawk, gentle cluck… peck, peck… quiet bawk… cluck, cluck…
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bawk… gently cluck… bok bok… soft whisper bawk… hush-hush cluck… peck peck… quiet bok… soft bawk… murmuring cluck… peaceful bok bok…
serene bawk… hushed cluckity… bok bok… whispering bawk… softly cluck… gentle peck… bok bok… quiet bawk… cluck… soft, soft bawk… tranquil cluck…
bok bok… whispered bawk… cluck, so gentle… bok bok… hushed peck… serene bawk… cluckity… whisper, whisper bok… soft bawk… peaceful cluck… bok bok… gentle, quiet bawk…
Chicken
Ingredients
Bone-In Chicken Thighs
- 4 bone-in chicken thighs
- 2 tbsp avocado oil (or other high-heat cooking oil)
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp cumin
- 1 1/2 tsp paprika or smoked paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp fresh black pepper
- 1/4 tsp cayenne pepper (optional)
Whole Chicken
- 1 whole chicken (roughly 3 pounds)
- 1 stick butter
- 2 stalks celery
- 1 tbsp onion powder
- salt and fresh black pepper
Instructions
Bone-In Chicken Thighs
- Preheat oven to 400°F.
- Remove chicken from refrigerator and let it sit at room temperature for 15 to 30 minutes.
- Whisk together the oil, vinegar, and spices in a medium bowl.
- Remove the chicken from its package, pat it dry, and toss it in the oil mixture until evenly covered.
- Let chicken sit in the marinade for up to 15 minutes.
- Place marinaded chicken evenly spaced on a baking sheet, skin side up.
- Bake for 35-45 minutes until the skin is golden-to-medium brown and crispy.
Boneless Chicken Thighs
- This is how to do that
Chicken Breast Strips
- This is the breast way to do that
Whole Chicken
- Preheat oven to 350°F. Let chicken sit at room temperature for roughly 30 minutes.
- Cut butter into 1/2 tablespoon-sized chunks. Chop each celery stalk into 3 pieces of equal length.
- Thoroughly drain chicken and remove giblets, discarding (or separately cooking) the livers. Place the chicken in a roasting pan alongside the giblets.
- Place celery in the chicken cavity, followed by 3 tablespoons of the butter. Distribute the remaining butter evenly around the chicken in the bottom of the pan.
- Generously season the outside and inside of the chicken with salt, pepper, and onion powder.
- Bake chicken uncovered for about 1 hour and 15 minutes, or until a thermometer reads 165 degrees when inserted at the thickest part of the thigh.
- Remove from oven and baste with drippings. Cover with foil and rest for 30 minutes before carving and serving.
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