[Sca-cooks] waiting...

[Olwen the Odd]

Chirhart has massive hands and does real well deboning birds.
If you want to learn to debone birds, I suggest starting with a turkey.  The 
bigger the bird the easier it is to deal with.  I am pretty adept at boning 
most animals, but I will always vote for not serving the flattened chickens 
at events we cook for as I always end up in the kitchen boning birds by 
myself, except for the time Genreys came to one of our events and ended up 
helping me!
Olwen

>Why I said small hands help is that mine are small enough to work in and 
>around
>the inside of the bird once you start on the process of turning the bird 
>inside out and
>taking the bones out. You can actually do this and not break the skin. Took 
>45 minutes
>and a lot of swearing the first time I did it, but I managed to get the 
>bones out and the
>bird stuffed and looking like it it was a normal roasted chicken. It wasn't 
>the neatest of jobs,
>but the final result was good tasting and an award winner.  I'd advise keep 
>trying
>every once in awhile on the Sunday roaster at home with no SCA feast 
>pressure
>and perhaps one of these days it will just work!   I don't advise ever
>deboning chickens and then stuffing that are going to be grilled, however. 
>We discovered that those
>tend to disintegrate and there's nothing to grab onto when turning thirty 
>of them on
>the big propane grills. One doesn't have the time, they stick to the 
>grills, they fall apart,
>the flames are burning the ones that haven't been turned. One of those 
>memorable never
>again moments. One cooks and learns.
>
>Johnnae
>
>>>It takes a certain amount of practice. The Good Cook volume on Poultry
>>>also has color pictures in it that detail the process. A sharp knife and
>>>small
>>>hands also help.
>>>
>>>Johnnae llyn lewis
>>>
>>>
>>>
>>Alas, a sharp knife I have, but there's nothing I can do to make my hands
>>smaller.
>>Liadan - I really AM big boned.
>>
>>
>>
>
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