De-boning...

"dwacon" <[email hidden]> wrote in message
news:BnJpe.69041$sy6.4986@lakeread04...

Quoted message said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin.
Then, he stuffed it with this sausage mixture, trussed, and roasted.
Sounded delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced
a bird that looked as if Freddy Krueger was my sous chef, and still it was
a major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

A minor point, but when you remove the bones from something it is called
boning and not deboning.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

dwacon said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin. Then,
he stuffed it with this sausage mixture, trussed, and roasted. Sounded
delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced a
bird that looked as if Freddy Krueger was my sous chef, and still it was a
major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

Funny you should ask... I deboned a large roaster today and is roasting
as I type. Actually deboning a chicken is quite easy... PRACTISE...
and perhaps get some instruction.... don't expect perfection the first
few attmpts.

http://www.discusscooking.com/forums/archive/index.php/t-5800.html

Sheldon

Peter Aitken said:

"dwacon" <[email hidden]> wrote in message
news:BnJpe.69041$sy6.4986@lakeread04...

Quoted message said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin.
Then, he stuffed it with this sausage mixture, trussed, and roasted.
Sounded delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced
a bird that looked as if Freddy Krueger was my sous chef, and still it was
a major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

A minor point, but when you remove the bones from something it is called
boning and not deboning.

A minor point but both are equally correct.

M-W

de·bone
transitive verb
Date: 1944
: BONE <debone a roast>
- de·bon·er noun
---

Sheldon

dwacon said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin. Then,
he stuffed it with this sausage mixture, trussed, and roasted. Sounded
delish!

At least for me this works, an whole roaster will be the victim. I
picture in my mind how the chicken would look flat. Then I picture the
skeleton of the chicken, then I go to work on it. I make one cut along
the breast bone and slice along the ribs, until I get to the legs
which I cut at the joint from the inside and basicly push the leg bone
out. The rest is just cutting along the bones from the inside pushing
the meat off as you go.

Peter Aitken said:

"dwacon" <[email hidden]> wrote in message
news:BnJpe.69041$sy6.4986@lakeread04...

Quoted message said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin.
Then, he stuffed it with this sausage mixture, trussed, and roasted.
Sounded delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced
a bird that looked as if Freddy Krueger was my sous chef, and still it was
a major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

A minor point, but when you remove the bones from something it is called
boning and not deboning.

Actually, both are correct. In the same way that "ravel" and "unravel"
mean the same thing, I suppose. Out of curiosity, if you think the
proper verb is "to bone" how do you use the word "to debone"?

--Charlene

--
Signs that you're a Reenactor: No one will attend a historical film
with you. -- http://www.gwerin.org.uk/silly/signs_that_you.htm

email perronnelle at earthlink . net

Charlene Charette said:

Peter Aitken said:

"dwacon" <[email hidden]> wrote in message
news:BnJpe.69041$sy6.4986@lakeread04...

Quoted message said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin.
Then, he stuffed it with this sausage mixture, trussed, and roasted.
Sounded delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced
a bird that looked as if Freddy Krueger was my sous chef, and still it was
a major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

A minor point, but when you remove the bones from something it is called
boning and not deboning.

Actually, both are correct. In the same way that "ravel" and "unravel"
mean the same thing, I suppose. Out of curiosity, if you think the
proper verb is "to bone" how do you use the word "to debone"?

Um, "to bone" or "to debone", that is the question... "to debone" is
NOT a word... it's TWO words... IDIOT!

Sheldon

In article <BnJpe.69041$sy6.4986@lakeread04>,

dwacon said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin. Then,
he stuffed it with this sausage mixture, trussed, and roasted. Sounded
delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine. The close I could manage produced a
bird that looked as if Freddy Krueger was my sous chef, and still it was a
major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

No, just time, patience and a good boning knife.

I use a mini-fillet knife and make sure it's nice and sharp.

I've not had much trouble deboning a chicken.
It just takes me a good 30 minutes to do it
if I don't want it all sliced up! <lol>

I'd probably get faster with practice, but I've not done it much.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

dwacon said:

Jaques Pepin (sp?) did this thing on his show where he removed all of the
bones from a whole roaster chicken without cutting the external skin. Then,
he stuffed it with this sausage mixture, trussed, and roasted. Sounded
delish!

I think I can do it all except getting the bones out while keeping the
external part of the chicken pristine.

It would be hard if you don't have a sharp boning knife.... do you
have one? Other than that, all you need is some idea about how to
disjoint a chicken and an ability to intuit how to apply that
knowledge to getting the bones out w/o mashing up the chicken.

Quoted message said:

The close I could manage produced a
bird that looked as if Freddy Krueger was my sous chef, and still it was a
major task to get all of the bones out. Guess maybe you have to be a
trained chef to do that? Hmm...

I did it perfectly the first time I tried - and nobody ever came close
to showing me how.

IOW: It ain't hard.

sf <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

dwacon said:

Jaques Pepin (sp?) did this thing on his show where he removed all
of the bones from a whole roaster chicken without cutting the
external skin. Then, he stuffed it with this sausage mixture,
trussed, and roasted. Sounded delish!

I just have to re-post this one from my archives:

From: [email hidden] (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: How do you debone a whole chicken?
Message-ID: <[email hidden]>
Date: Sun, 19 Dec 93 18:38:10 PST
Organization: The Portal System (TM)
References: <[email hidden]>
<[email hidden]>
Lines: 12

Fortunately, I'm an expert on deboning whole chicken, so I can tell
you exactly how it's done. The feet of the chicken are strapped onto
a long leather whip specially made for this purpose, called a chicken
whip. Then, with one mighty stroke, the whip is cracked. All of the
meat flies off the bird in one piece, like removing a coat or jacket.
This is widely considered to be the most humane way to slaughter a
chicken, because death is almost instantaneous. The skeletal bird
carcasses continue to stagger around for about 30 seconds, before
realizing they're dead and keel over. Because the meat is harvested
so quickly, it doesn't acquire the toughness of meat which remains
on the bird during death, in which rigor mortis has a chance to set in.
Chicken sushi is made exclusively by this process. That's eating! :-)

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

Mark P. Nelson said:

Fortunately, I'm an expert on deboning whole chicken, so I can tell
you exactly how it's done. The feet of the chicken are strapped onto
a long leather whip specially made for this purpose, called a chicken
whip. Then, with one mighty stroke, the whip is cracked. All of the
meat flies off the bird in one piece, like removing a coat or jacket.
This is widely considered to be the most humane way to slaughter a
chicken, because death is almost instantaneous. The skeletal bird
carcasses continue to stagger around for about 30 seconds, before
realizing they're dead and keel over. Because the meat is harvested
so quickly, it doesn't acquire the toughness of meat which remains
on the bird during death, in which rigor mortis has a chance to set in.
Chicken sushi is made exclusively by this process. That's eating! :-)

That sums it up. Cut the legs off a live chicken: get tender sushi.

MG said:

<snip>

Quoted message said:

Actually, both are correct. In the same way that "ravel" and "unravel"
mean the same thing, I suppose.
--Charlene

actually, they're completely opposite terms
ravel = to tangle, to entangle
unravel = to untangle

however, the term "ravel out" = to tease or draw out (eg fibres of a fabric)
has a similar meaning to unravel

Maria (using Collins English Dictionary as the source)

The OED has numerous definitions under "ravel" including the one you
noted above and:

"6. a. To unwind or unweave; to unravel."

--Charlene

--
Signs that you're a Reenactor: No one will attend a historical film
with you. -- http://www.gwerin.org.uk/silly/signs_that_you.htm

email perronnelle at earthlink . net

Shaun aRe said:

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

A minor point, but when you remove the bones from something it is called
boning and not deboning.

It's called boning when I put my bone into a certain something, I can tell
you that...

Which ossicle you talking... your malleus, incus, or stapes?

Stick it in your ear!

Sheldon

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A minor point, but when you remove the bones from something it is called
boning and not deboning.

I always thought boning was putting a bone into something... <snicker>

--
Give Dad the BEST Father's Day Ever!
http://www.dwacon.com/holidays/fathers_day.html

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dwacon said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A minor point, but when you remove the bones from something it is called
boning and not deboning.

I always thought boning was putting a bone into something... <snicker>

When you peel a banana or an orange are you removing the peel or sticking it
back on the fruit. I guess it is safe to presume you have never skinned an
animal either :-)

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Shaun aRe said:

"Peter Aitken" <[email hidden]> wrote in message

Quoted message said:

A minor point, but when you remove the bones from something it is

called

Quoted message said:

Quoted message said:

Quoted message said:

boning and not deboning.

It's called boning when I put my bone into a certain something, I can

tell

Quoted message said:

Quoted message said:

you that...

Which ossicle you talking... your malleus, incus, or stapes?

Stick it in your ear!

Sheldon

Sheldon - go on, type something even a little witty, just once, please!

Shaun aRe - TIA! ',;~}~