[Sca-cooks] stuffing birds with...birds....
Heleen Greenwald
heleen at ptdprolog.net
Mon Dec 8 13:24:26 PST 2003
Ok, I admit it, I feel intimidated now!
Phillipa
----- Original Message -----
From: Lorenz Wieland
To: Cooks within the SCA
Sent: Monday, December 08, 2003 1:07 PM
Subject: Re: [Sca-cooks] stuffing birds with...birds....
Heleen Greenwald wrote:
> Anybody want to volunteer to write out *HOW* to debone all these
> birds? Any time I've deboned anything, I've left half the meat
> behind (not on purpose) and I'm quite sure I could not do a good
> enough job to both REMOVE the bones AND leave the skin / meat intact.
> Phillipa
The basic pattern is to remove the wishbone with your fingers, cut away the
backbone with stout kitchen/poultry shears (cutting up each side of the
spine), open the bird up, and pull out the ribcage and breastbone from the
inside.
Check out Jacques Pepin's "Complete Techniques" for a very good photo
walk-through.
-Lorenz
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