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/ck/ - Food & Cooking

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File: 640 KB, 900x600, cooked-chicken-carcass.jpg [View same] [iqdb] [saucenao] [google]
15697742 No.15697742 [Reply] [Original]

>Now don't throw away that chicken carcass. Save it to use in your next chicken stock

>> No.15697851

Jesus christ what retard carved this

>> No.15697872

What carcass? My chicken carcasses are little two-ounce piles of bones.

What this guy said: >>15697851

>> No.15698040

does anyone know a good text guide (non-video) guide to carving birds? I usually just hack at it except for the easy parts like breasts and limbs.

>> No.15698214

You're better off using your hands for most of it, you only really need the knife for the breasts and cutting the skin cleanly so you don't end up pulling it off other pieces. Buy a rotisserie chicken or just roast a whole chicken every few days for practise. When you use your hands you get a better feel for where the meat is and where the bones are, you can feel if you've got cartilage in pieces or not. If it's cooked properly it should slide off the bones easily enough. Once you've done it with cooked birds things like deboning become really simple because you get a physical idea of the anatomy.

>> No.15698385
File: 2.80 MB, 640x640, doggo vs puddle.webm [View same] [iqdb] [saucenao] [google]

I instinctively tried the hands method, then instinctively stopped because I was burning my fingers on hot chickin.
What do? Wait, I guess?

>> No.15698400

work in the dish pit until your fingers no longer sense temperature

>> No.15698411
File: 741 KB, 640x480, pork processing.webm [View same] [iqdb] [saucenao] [google]

It's surreal to me that dish washers burn their sense of burning away.
Like, I would have post pol-teir burning african webms to convey how I feel about that.
I wonder how many recreational home cooks reach that achievement?

>> No.15698429

Yeah, don't try to do it immediately upon pulling it out of the oven obviously. I find once I've eaten and smoked a joint the rest is usually cool enough to work with. You want it still warm, it stiffens up when you let it cool all the way down and becomes harder to strip completely with your hands.

your hands pussy out way before they're actually being burned, when you constantly deal with it you realise they acclimatise fairly quickly and it doesn't feel like burning for long

>> No.15698478

Man, that really makes me miss old school moshpits.

>> No.15698536

Well this is how I do it: Grab the knee joint (fattest part of the drumstick) with tongs, lift it up away from the breast slightly, then slide a sharp knife underneath to cut the skin between the leg quarter and the breast. Then I just pull the leg quarters away. They usually slide right off. Occasionally you have to knife some skin on the back. Then I split the top of the breast right down the sternum with the knife. As you spread the split breast open, usually one side will just break off the spine, and the other will retain the spine. If it's cool enough, you can hold the breast with the spine and just break it away with your fingers. Or chop down just to the side of the spine. There's a little cartilage gap between the ribs and the spine. Now that you're quartered, you can just serve that, or slice and break the legs from the thighs, or cut the breast into medallions. Whatever floats your boat. I usually just serve quarters.

>> No.15698603
File: 59 KB, 723x396, knife.jpg [View same] [iqdb] [saucenao] [google]

Ya I guess right after the meal works, although that's also when I'm at my most lazy lol

Thanks for the description, tongs would help a lot. Do you flip it over and carve up what I guess is the back of it? Or just leave those parts for the soup.
Also, do you cleave up the core part of the carcass, and/or break the limb bones?

>> No.15698644

I don't know why I find that webm funny. I normally don't like (to watch) animal cruelty.

>> No.15698679
File: 925 KB, 288x360, Taiwanese Spinning.webm [View same] [iqdb] [saucenao] [google]

The spinning and bouncing are so comical.
And it's not that cruel, as they're already dead.

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