First time trying to bone a chicken (cooked or raw) nicely. Growing up, chicken came on foam trays, wrapped in plastic, already boned and skinned. I know, I had a deprived childhood. Hee hee.
I’ve boned roasted chickens, turkeys, and even a goose before, but the results were less than perfect and the meat usually came off the carcass in bits and pieces (emphasis on bits). Oh and I’ve cut up poultry Chinese style, chop chop chop, bones and all.
Lately, I’ve been watching cooking techniques over the internet, call it on-line education. On the list was boning poultry correctly and in one piece.
Today, one of our supermarkets had a one day sale on roasted chickens, not as cheap as the big box stores, but cheap enough. Good chance to practice.
So I was able to take of the wings and leg portions without a hitch. To be honest, the chicken was so well done, it was almost falling off the bone. Even the breast, I was basically pushing the meat off the bone with the knife, not really carving.
All in all, fairly easy, but given the fact that the chicken was so cooperative, not much of a challenge (there were still some bits).
In a way, it was good that the chicken was so well done. Gave me a bit of confidence to continue. Baby steps. Heh heh.
So far, the chicken has been good for two meals. Looks like it’ll last another two meals. Good deal!
And don’t worry, the carcass is in the freezer waiting for the soup pot.
Have a good weekend!
Enjoy. Eat well.