Quote: Good girl!!!
Never underestimate a mother.
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Quote: Good girl!!!
Never underestimate a mother.
I was butchering this week and the knife broke-- Joseph, I see you use a cleaver. Any other knife that is high quality and holds an edge. Or do all need reg sharpening-- total dunce on that score. THe knives I have now don't use the sharpener I have. ANd the shears seem dull after a few birds-- how does one sharpen those? Or better question-- what is a good brand name and type of tool to buy just for this job??
Spatchcocking is the whole process. On this thread somewhere is a description of the slaughter aspect. What you're seeing above is the culinary starting point with the birds' spines and all viscera removed. Then you're here:
I start from the front with the clever and cut through the breast bone, I don't remove it. One certainly could filet it out, and after time one would become efficient. I just work my way up it splitting it with the clever. It creates a rough edge, but that doesn't bother us. It might be easier then to remover the breast bone halves if one wanted to.
Quote: THank you--- having the right equipment makes it a whole lot easier!!
I use a fish fillet knife. It does not get sharper than that. Hold the edge too. Inexpensive and found locally. Happy eating..THank you--- having the right equipment makes it a whole lot easier!!
Quote: Thank you. Nothing like skinning and filleting flounder!! GOod knife required.