[Sca-cooks] debonig chicken was Mughal Feast food

[Susan Lin]

Are you all talking about de boning a raw chicken or cooked?  I would think
turning a raw chicken inside out would cause less skin tearing than a
cooked chicken.

I am intrigued.  I've done a turducken before but you split the poultry and
debone and then just sew the turkey back together before cooking.

Shoshanah

On Tuesday, September 20, 2016, Nazirah Garrison <nazirah.garrison at gmail.com>
wrote:

> 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
> <javascript:;>>
> 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 <javascript:;>
> > http://www.linkedin.com/in/marksharris
> > **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> >
> >
> >
> >
> >
> >
> >
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