Chef John McClure grew up eating fresh chicken. Really fresh chicken.
McClures mom often helped farmers near their hometown of Tescott, Kan., butcher
chickens and was paid in poultry. Shed bring whole birds home, cut them up and
fill the frying pan.
I never saw a Styrofoam package of chicken until I was grown up, McClure says.
So, he naturally sought locally raised, whole chickens when he took over as chef
and owner of Starkers Restaurant on the Country Club Plaza.
Campo Lindo Farms of Lathrop, Mo., delivers whole chickens each Thursday, and
McClure and his staff quickly joint the birds into familiar portions.
Photo Caption: Chef John McClure shows you how to cut up a whole bird, which
will save you money and improve your cooking.
Photo Credit: TAMMY LJUNGBLAD, The Kansas City Star
To read the rest of this story please go to:
The Kansas City Star