In order not to "waste anything", she cans the wings and legs and gizzards. We save the hearts back for some fried heart suppers too. As for the breast filets: She makes up a marinade (She's one of those "a litlte of this and some of of that" cooks) -- so there are no specific amounts. The ingredients for the marinade are some olive oil, rice vinegar, brown sugar, soy sauce, ginger, sesame oil, crushed garlic and some spices/herbs like what you would put in a Caesar salad dressing. She will soak the fillets in this marinade for 24-48 hours in the 'frige. When she's ready to cook, she will bring the filletrs out (leave the marinade on that sticks to them) -- dip them in beaten egg, dipp them into a mixture of cracker crumbs/bread crumbs and pan fry them in a little olive oil with a few drops of sesame oil. She cooks them at a pretty high temperature till they are medium-rare. Some folks like to drizzle some gravy on them -- I like mine plain.