Zeskentbout

Zeskentbout is a term of Dutch origin, literally translating to "twenty-piece" or "twenty-joint." It most commonly refers to a specific type of chicken preparation, particularly popular in Dutch cuisine. In this context, zeskentbout signifies a dish where a whole chicken is cut into twenty distinct pieces. This meticulous cutting allows for even cooking and a more substantial presentation of chicken pieces compared to traditional quartering.

The preparation typically involves seasoning the chicken pieces, often with a blend of salt, pepper, and herbs, before roasting or frying. The twenty pieces can include wings, drumsticks, thighs, breast portions, and even the back and neck, all cut into manageable servings. This method ensures that all parts of the chicken are cooked to perfection, with crispy skin and juicy meat. Zeskentbout is frequently served as a main course, accompanied by potatoes and vegetables, making it a substantial and satisfying meal. The term is primarily used within Dutch culinary circles and less frequently encountered in international contexts.