We are so lucky to be able to get just the parts of chicken that we like most. Growing up, it always seemed to me that everyone wanted the legs and thighs or the wings, with my mother hoping for the neck, my father the gizzard. No one ever seemed to want the breast, which doesn’t really fare well in slow-cooked dishes. Now we can design our own chicken. In our house, it’s all thighs and legs.
The Parsi approach to cooking chicken is similar to the way we handle meat. Both reflect th