SC - Partially carven fowl

[Philip & Susan Troy]

Seton1355 at aol.com wrote:
> 
> Please... What kind of poultry sheers do you use?  and do you just cut the
> bird up the cartiledge?
> Thanks1
> Phillipa

Poultry shears seem to have become incorporated into ordinary kitchen
utility shears nowadays. Fiskar makes several pairs that look pretty
much like their ordinary tailors' or haircutters' shears, but with a
notch toward the pivot joint used to hold bones tightly and shear
through them without letting them slide out. Old-style poultry shears
generally have fairly short, curved blades, with a slight serration on
the edges, with the occasional doodad sticking out of the handles, more
or less in line with Ralph Kramden's Handy Dandy Happy Housewife's
Helper ("Oooooh, it can core a apple...but can it open a can???").
Standard additions might be a little screwdriver blade and a bottle
opener on the rear of the handles...

For "zipping the modern way", the recent Fiskar shears and clones have
the little attachments too, just the blades as described above.

What Margali is describing, unless I'm mistaken, is a split bird, split
up one side or both sides of the sternum, also split up either side of
the spine, with the legs and thighs removed and separated from each
other, and the breasts cut laterally under the "armpits", leaving each
wing with a nugget of breast meat, making each a more viable portion.
So, what you're left with is eight medium-sized pieces: two drumsticks,
two thighs, two breast pieces, and two wings with a bit of extra white
meat attached. And, as Margali says, it does become a very quick process
in experienced hands.     

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com