[Sca-cooks] Boning Poultry

[Christine Seelye-King]

(Yes, I went ahead and called it like it is...)

Stepping into the way back machine...

As a young apprentice chef, my final exam was an apprentice dinner cooked
for a panel of Chefs.  They observed us in the kitchen as well as sitting
down to judge the final dinner.  One of my tasks was to bone a chicken.  My
problem was, I had never boned a chicken up to that point.  I had boned
ducks, turkeys and even quails, but never a chicken.  I didn't let on at
all, however, I figured a bird is a bird.  I got through it just fine, it
wasn't the prettiest boned bird I've ever done, but it was a passable job
and garnered no comments from the supervising chef.  I think about that from
time to time when asked to do something I've never done before.  Take a deep
breath, act like you know what you're doing, and plunge in!
Christianna
who is happy to demonstrate the technique to anyone that wants to see, but
it is easier to show than to describe