cutting help?

[aoxa]

When I cut up a chicken, I remove the meat from the breast. I don't cut the leg bones, I cut them apart at the joints, cutting the meat and tendons. (Much easier on the knife!) That's how I remove the wings and the thighs from the body, too. Pop 'em out of joint, again cutting the meat and tendons. I like to boil the carcass for stock and whatever meat might be left on them. When I leave a chicken whole, my favorite meat is in the back. There are two little pieces, toward the rear that when you scoop them out they leave just a little dip in the backbone.

I'm hoping to have some meat birds to process next fall, Things didn't quite work out for that to work out this year...

I have a hard time finding that joint! That's what I aim for as well.

 

[irmad]

Lol... backstrap. Mmm cockral curry. Tandoori roasted cockral....YUM.

 

[Coralietg]

When I cut up a chicken, I remove the meat from the breast. I don't cut the leg bones, I cut them apart at the joints, cutting the meat and tendons. (Much easier on the knife!) That's how I remove the wings and the thighs from the body, too. Pop 'em out of joint, again cutting the meat and tendons. I like to boil the carcass for stock and whatever meat might be left on them. When I leave a chicken whole, my favorite meat is in the back. There are two little pieces, toward the rear that when you scoop them out they leave just a little dip in the backbone.

I'm hoping to have some meat birds to process next fall, Things didn't quite work out for that to work out this year...

Those two little scoops of meat on the back are my favourite part of a roasted chicken, haha. First time I've seen someone else mention them

 

[acsteele]

Those two little scoops of meat from the back, are actually called "oysters"

 

[irmad]

Im glad they dont taste like Oysters.