- Joined
- Apr 20, 2018
- Messages
- 4,458
Last year I saw a video of a guy deboning a turkey and I decided (I'm sure in a not strictly sober state) that I could do that! Well, I did and (in my much more strictly sober state) it was nerve wracking but everyone loved it and truth be told, it was pretty cool. The bird cooked evenly, was easy to cut up, and easy for everyone to grab a little of whatever meat they wanted. So, I've been tagged to do it again this year.
Well, since it's been a year and the Thanksgiving turkey isn't something you really have a back up for, I decided I'd best practice on a chicken.
So, Wusthof Gourmet 6" utility knife got the call. The same knife I used on the turkey last year. Honed on a soft Arkansas and lightly stropped on hard leather. Had this knife about ten years I reckon and the edge is nearly as scratched as the sides. But it will cut you if you look at it wrong.
Chicken fully deboned:
I probably should've done the wings but on a chicken I didn't feel too bad just cutting them off. Good stock fare at any rate:
I got busy cooking and forgot to take a picture of tonight's bird, but here's last year's turkey, all trussed up with no where to go.
Well, since it's been a year and the Thanksgiving turkey isn't something you really have a back up for, I decided I'd best practice on a chicken.
So, Wusthof Gourmet 6" utility knife got the call. The same knife I used on the turkey last year. Honed on a soft Arkansas and lightly stropped on hard leather. Had this knife about ten years I reckon and the edge is nearly as scratched as the sides. But it will cut you if you look at it wrong.
Chicken fully deboned:
I probably should've done the wings but on a chicken I didn't feel too bad just cutting them off. Good stock fare at any rate:
I got busy cooking and forgot to take a picture of tonight's bird, but here's last year's turkey, all trussed up with no where to go.