Fast Food

[jimmyj]

Moss, how do you debone the breast without a knife? Bone in is much more economical so if it's not hard I'd like to try it.

Bird, we've tryed to find boneless chicken day old chicks so we could grow our own but no luck so far!

 

[MossRoad]

...
Did you ever try boning a whole raw chicken yourself? I had to try it once just to see how much work it would be, and now I know. So I haven't done it anymore.

No. I've seen it done on several cooking shows. I never had a need to do it, though. What recipe calls for a de-boned chicken anyway?

I do occasionally purchase whole chickens and cut them up into pieces, but not very often. We can usually get pre-packaged pieces cheaper than the whole bird. Our grocery store almost always has quarters(thigh/leg) for way under a buck a pound. Wings are hard to find cheap now that wing restaurants are popular. And breasts with bones are on sale pretty often, too.

 

[Bird]

I like both white and dark meat chicken, and my wife wants only boneless meats, except for an occasionaly drumstick, so I just tried boning a chicken, then cooked it on the grill. Too much trouble. I don't know whether they still have them or not, but awhile back Sam's Club had boneless skinless thigh meat. But like most folks, I guess, we mostly buy the boneless, skinless chicken breats and occasionally the leg quarters.

 

[MossRoad]

Moss, how do you debone the breast without a knife? Bone in is much more economical so if it's not hard I'd like to try it.

Take the breast and find where they chopped off the wing. There is always a hole next to that joint. Shove your thumb in there and feel around to loosen up the cavity. Then you can slide your thumb in and down and open it up like an envelope along the long, thin cartilage side. Then its just a matter of peeling the large section of breast meat off the side away from the cartilage and the skin just sort of falls off on its own. After the big piece of meat is removed there is a thin strip along the cartilage. Again, I use my thumb to pop under it and slide along the back side of it to separate it from the cartilage. There is a stringy tendon at the base of the strip. I leave it on. Some folks trim it off the strip with a knife. Just buy a few breasts and dissect them. Once you see how a chicken is built inside and you have that mental image of where things are going to be located under the skin and meat it gets pretty easy. They are all pretty much the same except for size.

 

[MossRoad]

I like both white and dark meat chicken, and my wife wants only boneless meats, except for an occasionaly drumstick, so I just tried boning a chicken, then cooked it on the grill. Too much trouble. I don't know whether they still have them or not, but awhile back Sam's Club had boneless skinless thigh meat. But like most folks, I guess, we mostly buy the boneless, skinless chicken breats and occasionally the leg quarters.

When I bone out any chicken I save the bones and skins and such and boil them down for stock. Then I strain it out and pick out any meat that is left over and either throw the meat back in for soup or make it in to chicken salad. A little mayo and some pickle relish is all it takes.

 

[jinman]

When I bone out any chicken I save the bones and skins and such and boil them down for stock. Then I strain it out and pick out any meat that is left over and either throw the meat back in for soup or make it in to chicken salad. A little mayo and some pickle relish is all it takes.

Wow Moss! When your momma gave you the lecture about not wasting anything, you must have really taken that to heart. Good job!

 

[J_J]

You guys want boneless chicken, just throw it in a pressure cooker with the proper seasoning, and when it is done, the bones are on the bottom, almost. Yum Yum.

 

[MossRoad]

Wow Moss! When your momma gave you the lecture about not wasting anything, you must have really taken that to heart. Good job!

Nah! I just like chicken salad made with dark meat and my wife doesn't. So if I want it, I get to make it!!!

I bet I have at least three plastic ice cream containers full of chicken parts or chicken stock in the freezer right now.

 

[MossRoad]

You guys want boneless chicken, just throw it in a pressure cooker with the proper seasoning, and when it is done, the bones are on the bottom, almost. Yum Yum.

MMmmmm!

I love our pressure cooker. I use it for chicken, beef roasts and corned beef several times a year. But it is a small one that can barely hold one corned beef, or one small chicken. I just purchased a new 23qt Presto pressure canner last weekend. I plan to do some vegetable canning that cannot be done in a water bath for the first time this year. The pressure canner works as a pressure cooker as well, so I plan on pressure cooking some larger cuts of meat and maybe a couple chickens at a time. Can't wait.

 

[Bird]

I, too, like to cook a whole chicken in the pressure cooker. Then it's easy to remove and discard the bones and skin. From that point on, lots of possibilities. You've got the broth, if you need it for recipes. I like chicken salad sandwiches. I also like chicken and dumplings, chicken/vegetable soup, etc.

The first time I saw canned broth for sale, I could hardly believe they actually sold that stuff instead of people making their own.