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Discussion in 'Meat Birds ETC' started by wild chick, Sep 24, 2018.
Glad it worked. I use poultry shears when cutting the ribs and avoid dulling the knife.
I didn't even go so far as cutting the ribs, I just sliced up the side flesh to them, and it was easier than normal. It was 35 degrees, I was in a BIG hurry! Hahaha
You know, I think cutting the meat off as you go would be great if you want the carcass for broth and aren't worried about getting all the meat or getting nice pieces. I'd probably roast the bare carcass before making the broth, but that would make it all so easy. I'm all about easy.