Glove boned, super quick method. Pro Cooking and Baking Tips and Tricks: Glove boned, super quick method.
By Gerard (Gerard) on Sunday, April 16, 2000 - 03:12 pm: Edit

Works with any bird.
Pull the skin forwd to the head and remove.
Insert knife and press down to cut along the spine, open it up and cut the other side of the spine away. Rip the ribcage out by hand, slide fingers under bones and pull them out.
Push wing and leg bones from outside to inside(if removing) and rip out. Very little needs to be done with the knife except cutting tendons that won't let go.
Run fingers alongside breast cartiledge and remove, if stuffing place the stuffing on meat and roll meat around the stuffing, insert back into skin "sleeve" and tie.
A chicken can be done in less time it took to type the description.

By momoreg on Sunday, April 16, 2000 - 07:51 pm: Edit

Sounds barbaric!

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