SC - Culinary Heaven

[Karen Evans]

>>>>>>>>
actually, what you do is chop off the head, feets and wings, then take
the
poultry shears, split them along the stomach, strip out the innards ,
peel off
the skin and rinse unter running water. Gives you about the equivalent
to a wing
without the tip segment. If you then get really compulsive, you can
flense the
meat off the tiny set of birdy bones......but it is easier to marinate
and roast
in butterfly mode and treat 4 as an appetizer.
<<<<<<<<

Sounds like that scene in the movie "Gigi" where her aunt is teaching
her to eat lark, by slicing it quickly, and quietly crunching the
bones as you go. (shudder)  I have always sorted the bones out of
canned salmon because I find the texture of them unpleasant.

Tyrca







==
Lady Tyrca Ivarsdottir
- -"Honesty is Everything"
- -->-->-{(@)




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