"Filleting"

[Salt and Light]

Anyone ever "fillet" your birds? I did 5 Freedom Rangers today by filleting the meat off the carcass. I worked really well and went smooth and easy. I like skinless chicken breast and the rest of the tribe likes dark meat with skin. We don't eat the backs and the only internal organ we eat is the gizzard, which is easy to remove from the carcass.

Anyone else do this?

 

[terri9630]

I fillet the breast and sometimes the thighs but leave the rest on the bone. Our little heathens like their meat on the bone.

 

[Salt and Light]

I'm sorry, I didn't express myself well. I also leave the meat on the bones, except for the ribs. What I was TRYING to say is that I filleted the meat from the carcass. In other words, I did NOT gut the chicken.

 

[terri9630]

Ahh. No we don't do that. Our neighbours love the organs so we clean the bird so they can have them.

 

[stanglover2001]

I had NEVER thought about doing that before...

So what DO you do with the organs and such?

 

[justbugged]

We skin and de-bone. I wouldn't waste the rest of the carcass. I aways save the bones and make stock. And yes the internal organs are edible. Why waste them. If you can't bring your self to eat them then feed to the dog or cat. The bird gave up it's life you, why waste so much.

 

[Wolfwoman]

LMAO! It's called boning, you fillet a fish...heehee. Hubby has done a few that way, some he's quartered, some halves, some whole.

 

[Salt and Light]

It's not really boning because I don't remove the meat from the bone (i.e. thigh, leg, wings). It is more like filleting a fish where the meat is cut away from the underlying carcass.

The carcass that the dogs don't eat are discarded in the back of the property and are eaten by 'coons, feral cats, buzzards, etc.

 

[rhoda_bruce]

I can't imagine myself doing that, unless I'm in a survival type situation and was pressed for time. I'm too frugal for that. I understand though and if my little brother was a chicken raiser, I know he would be all over your idea, because thats sorta what he does with deer. I keep asking me to save the ribs for BBQs, but he says he can't because he doesn't even gut deer anymore and the ribs don't have enough meat for him to consider it worth it.
I wouldn't be able to waste that much meat. I would have to retain the bones and backs to boil down for stock......which btw, has lots of meat. esp if we talking about multiple chickens.

 

[Bossroo]

If you have a 4 1/2 pound chicken carcass, then debone the breast, remove the legs and thighs... then after you boil the meat off the rest of the carcass, you will end up with 1 1/4 pounds of meat to use in all types of dishes, plus lots of nice rich broth.