[Sca-cooks] RE:capon-neck sausage

[Philippa Alderton]

--- Stefan li Rous <stefan at texas.net> wrote:

> I'm still not sure how you get the skin off the
> chicken neck without
> puncturing the skin with all the tiny, sharp bones.
> But then I've not
> dealt with raw chicken that much.

Stefan, love, removing the shin from a chicken neck is
easier than popping that tails out of lobster shells-
it's very loose, just like the skin on the rest of the
chicken. All you need to do, is just do it. Very
little connective tissue. The bones mind their own
business, tangled up with the meat.

Phlip



=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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