- May 20, 2008 at 11:10 pm #257736
Have you considered buying whole chickens and deboning them? It’s
really easy to do to a raw chicken. You buy chickens at the whole
chicken price, then end up with wing sections for buffalo wings,
boneless chicken breasts, chicken tenders, and either bone-in or
deboned thighs and drumsticks, or leg quarters. Plus, you have all
those wonderful bones to cook up and make home made chicken stock to
either freeze or can.
Let’s get started on that chicken. First, you need a sharp
knife. **CAUTION**, a sharp knife will cut, not only chicken, but
fingers that get in the way. If you are not used to working with a
sharp knife, be extra careful. It might even be worth it to invest
in a glove for the non-knife hand that protects against
cuts. Various ones are available.
Have the whole chicken plucked and gutted, remove any giblets that
might be included. Place the chicken neck up in front of you. Take
the knife and run it along the top and the back of the wing
joints If you are unsure of just where to run the knife, turn the
chicken sideways and wiggle the wing where it joins the body. Once
you have both wing joints cut, lay the knife down. Hold the chicken
by the neck opening with one hand and pull the wings down a
little. Once both wings are free of the joint, grasp both wings and
pull them down, close to the chicken. You should now have a chicken
breast butterfly with wings attached. Cut off the wings, and split
the breasts apart if you wish. If you want to use the wings for
grilling, turn the wing tip joint so it goes on the wrong side of the
“drumette” end from normal position. This should give you a wing
triangle that grills quite well. If you don’t want to use them this
way, separate the wing sections at the joint, and set aside the end
piece to go in the stock pot.
Now on both sides of the cartilage ridge on the front of the ribs
there is a piece of chicken meat. Run a finger down between the
cartilage and the meat. This is the breast tenders, and they come
off quite easily.
Now to the dark meat. If you want whole legs, just take a thigh in
each hand, and bring them together to the back of the chicken,
popping the hip joint in the process. Trim off at the back
bone. Bend the leg to find the joint if you want to cut the
drumstick off the thigh, and cut through the middle of where the leg
bends. If you want deboned dark meat, pop the hip joint, but do not
cut off the back bone at this time. Run your knife from the far end
of the drumstick to the top of the thigh along the bone. Once you
get to the hip end of the bones, take a grip on the top of the bone
and run the knife around the bone to
free the meat, letting the weight of the carcass pull down on the
meat. Toss the bone in the stock pot, then debone the other
leg. Once you have the bones out of both legs, cut the meat off at
the back and toss the back and rib bones into the stock pot. Feel
free to cut up the bones in the stock pot so they fit in the pot
easier. You can even freeze the bones if you need to until you have
enough to make stock.
Making the stock: Put the bones in enough water to cover them, add a
bit of onion and garlic, bring to a boil, then simmer for at least an
hour. Cool to remove the fat, then strain the liquid. This can be
frozen or canned.
Ann in Arkansas
- You must be logged in to reply to this topic.