Eviscerating by splitting down the back.

[halo]

I bought several pairs of these:

http://www.amazon.com/Kuhn-Rikon-27...4CSI/ref=sr_1_1?ie=UTF8&qid=1318685212&sr=8-1

and have been working good so far. I even use them to snip their throats to bleed them out.

They are sharp; I snipped myself so I have first hand experience.

 

[Bossroo]

Quote:
That hooked linoleum knife is a very wrong tool for the job at hand!!! Not meant to cut a rib bone or any bone for that matter. Just an accident waiting to happen.

 

[KenK]

Quote:
Thanks, just ordered a pair.

 

[Erica]

After reading this thread, I processed my young cockerels using this method. It worked fine just using chicken scissors, but these were only 12 week olds (and not meaties). It was very easy to miss the entrails, as by nature they fall away from the backbone (when the bird is held upright during cutting).

I like it and would use it again on non-roasters. It was also good because the whole spine/neck/parson's nose became dog dinner, and I didn't overcrowd the freezer with useless parts.

Thanks for putting it up!
Erica

 

[halo]

Thats good to hear. Ill try it with meaties too, since they will be 8 weeks and the bones should be softer than even the ones you did at 12 weeks.

Yes, the backbone makes a great dog treat.

 

[KenK]

Here is the neck and backbone, you can see how close I cut. My dogs have to eat dry food, chicken necks and backs are for me. I'm going to roast this with some onion and garlic to make brown chicken stock which I'm going to cook collards in for my supper.

 

[halo]

Now thats what I call frugal cooking. My puppies give that a big thumbs down, tho. They lay claim to those.