You did alright for a first time. I find a slightly longer knife helps so that you arnt hacking away rather longer strokes. Which ever knife you use, make sure to always use that so you get used to it and make sure its really sharp. I always debone the legs as well. This is because I keep the breasts and leg meat for the humans and the rest is processed for the dog.
Odd_Yard_8998
Why did you remove the skin? Bästa smaken
Armagedon43
Looks pretty good for a first shot. There is for sure some yield left on the bones but of course there is – you haven’t tried this before so bravo. just make sure to use the bones for stock. Personal quirk – YOU SKINNED THE THIGHS WHY OH GOD DID YOU SKIN THE THIGHS. Professional thought how did you take the breasts off? If you score the skin and then cut down to the breast bone you can basically (not literally) pull the breast meat off with little loss. separate em, grab hold, and then just pry your knife under the meat as it loosens. super easy. Also do you know the trick with the oysters (OG Chicken nuggets under the legs)? you can use your thumb nail (once you have cut the leg joint from inside the thigh) to pry the meat loose and get 100% yield. All in all i think you did great. enjoy the birds 🙂
5 Comments
A boning knife will help you do better
Now do a chicken a day until Reddit approves.
You did alright for a first time. I find a slightly longer knife helps so that you arnt hacking away rather longer strokes. Which ever knife you use, make sure to always use that so you get used to it and make sure its really sharp. I always debone the legs as well. This is because I keep the breasts and leg meat for the humans and the rest is processed for the dog.
Why did you remove the skin? Bästa smaken
Looks pretty good for a first shot. There is for sure some yield left on the bones but of course there is – you haven’t tried this before so bravo. just make sure to use the bones for stock. Personal quirk – YOU SKINNED THE THIGHS WHY OH GOD DID YOU SKIN THE THIGHS. Professional thought how did you take the breasts off? If you score the skin and then cut down to the breast bone you can basically (not literally) pull the breast meat off with little loss. separate em, grab hold, and then just pry your knife under the meat as it loosens. super easy. Also do you know the trick with the oysters (OG Chicken nuggets under the legs)? you can use your thumb nail (once you have cut the leg joint from inside the thigh) to pry the meat loose and get 100% yield. All in all i think you did great. enjoy the birds 🙂