[Sca-cooks] debonig chicken was Mughal Feast food

[Nazirah Garrison]

Deboning a raw chicken, and then cooking it.

On Tue, Sep 20, 2016 at 5:37 PM, Susan Lin <susanrlin at gmail.com> wrote:

> 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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