Here in France we usually buy whole chickens to roast (yellow chickens are sold at a premium, although I'm not sure there's a big difference in taste). When se

Here in France we usually buy whole chickens to roast (yellow chickens are sold at a premium, although I'm not sure there's a big difference in taste). When served it's a kind of battle because the thigh go first, then the sticks ("pilon"), and the breasts last. Nobody wants them; sometimes they simply get thrown away as they tend to be dry and flavorless.