[Sca-cooks] debonig chicken was Mughal Feast food

[Nazirah Garrison]

I think I will probably need to practice to get the chickens deboned whole,
and they'd have to be deboned before cooking.  Might be time to get a
really really good knife!

On Tue, Sep 20, 2016 at 4:56 PM, Stefan li Rous <stefanlirous at gmail.com>
wrote:

> <<< I do now have a wonderful idea for feast.  And I have folk to shanghai
> into
> doing this assembly line style, we can put the chicken in roasters and pre
> cook, freeze, and re-heat on the day. >>>
>
> But can you debone the chicken without cutting it, after you roast the
> chicken? Or have you given up the idea of deboning the chicken whole? Or
> are you going to try to debone the chicken, then roast it?
>
> Good luck. Hope you can make do with many, er, not so successfully deboned
> whole chickens by amateur but enthusiastic cooks. :-)
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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