The past few weeks I’ve been digging around for the cleverest, tastiest most sustainable, healthiest and most economical way to eat chicken. You know, I get obsessed…

I made my Cheat’s Crispy Roast Chook with an Inglewood Farm organic chicken (recipes below) for photographer Marija Ivkovic, food stylist Lee Blaylock and assistant Kim the other night after we finished shooting my next cookbook. Photo by Marija Ivkovic

I’m personally fatigued by the competing messages when it comes to weighing up the ethical v eco v health v hip pocket considerations and wanted to find a snaptight solution to buying and eating a damn chook that ticks off everything. You too?

After a little consultation and some Googling and kitchen playing I found The Solution. It lies in this technique, which can be summed up in a menu grab:

Organic crispy skin roast chook. With a side of broth.

There’s a full circle story to eating chicken. And it’s really worth knowing it from beginning to end (and back again). I’ll break it down into points…

And just so you know, this is a sponsored post, but opinions are all my own and I researched the topic and came to these conclusions myself. You’ll find my position on sponsored posts and advertising here.

1. The most ethical, environmental and economical way to eat chicken is to eat different joints.

I’ve written about why it’s important to eat the whole animal before. Meat should be eaten respectfully. Eating all of an animal – not just the fashionable cuts, such as the breast – is the most mindful and conscionable way to go about things. It also saves a lot of cash as some of the unfashionable cuts are cheaper (wings anyone?). I really suggest playing around with drumsticks recipes (for bonus health reasons as I outline below), or recipes that use all different cuts of the chook… to see what you like best. I’ve provided details below of how to roast cuts of chook, too (if you’re not into buying a whole bird). I also like this recipe, which plays about with different cuts. Buy up several at your supermarket and experiment.

2. Eating all your chook is best for your health.

Let’s break it down into some watercooler points:

I was born anxious. I’ve fretted for as long as I remember. I worried for one and all. Some days it cripples me and I have to disappear for a while. Others, I am able to accept it as part of my character. These days, though, I manage it better. I know what works. What to do when things build up. I’m philosophical about it. And I don’t apologise for it anymore. Those around me get some good kickbacks for being a mate with a worrywart. Like, um, never being kept waiting. And not having to navigate, pack, plan or negotiate when travelling with me.

Recipe is below

Yes, so. I manage my anxiety.

And, so. Last week I was at my Chinese doctor getting needled. I’m able to direct her now to the spots that need a-needling. I pointed her to a spot at the top of the shin, just on the outside of the shin, about an inch below the knee joint.

She laughed. “Ah, yes. The chicken soup point.”

She explained: “This point, it does the same thing that chicken soup does when you drink it.” Which is what? “It nourishes your whole body in one go. That’s what chicken soup does.” She makes chicken soup every week and feeds it to her sons to keep them healthy. They get chicken soup for afternoon tea.

The chicken soup point. Feel it on your own leg now, if you can. Press into it. Does it feel sensitive? That kind of “painful” that feels better when activated? I describe this kind of release as “juicy”. And can you see that this kind of almost-orgasmic release is also experienced when you eat something truly nourishing?  OK. Well, I do.

I made this a while back and shared the recipe with my friend Renee. In passing.

It’s the kind of recipe I’m packing my forthcoming I Quit Sugar Cookbook with. Simple, moorish, minimal-ingredients-required “assemblages”, brimful of nutrients and wholesome sweetness. Over the next few weeks I’ll be sharing some sneak peaks…on Instagram, my IQS Facebook page and Twitter. And to be sure:

The I Quit Sugar Cookbook is out next month.

To receive an early-bird discount and a gift, feel free to sign up here.

Meantime, back to the Raspberry Ripe.

During the week I got this text from Renee:

And this….

It’s seductive stuff. But I’ll tell you the interesting thing. If you ever find yourself indulging in this kind of sugar-free