Ok, the chicken went well. Brining really enhanced the flavour, and I butterflied it to make it roast faster (45 minutes, versus 1.5 hours), the meat was awesome and extremely moist
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It was a whole chicken, you butterfly it by cutting the spine out with kitchen shears (regular scissors probably aren't strong enough), opening the bird up like a book, then carefully removing the keel bone that has now been presented to you (you'll need to slice the membrane on either side and lever you fingers into the bird a bit). The plus side to this is that it's ridiculously easy to carve it up. Cut off each leg, then one cut down the middle to separate the breasts. Since the keel bone is out of the way, there's nothing but meat to stop the knife.
How did you learn so much about chicken anatomy? I think I would need to see it done. I could just kinda give it a shot, but I have no idea what a keel bone is. haha
This lady does the first part, which was cutting out the spine. I do an additional step. The way she has the chicken right after the finished taking out the spine, you just open it up and take out the fin-shaped piece of cartilage in the flesh in front of you.
I learned so much by being a cooking geek. I like the science of the kitchen, since that brand of science is delicious.
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Were they breasts?
good luck with your beers!
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I think I would need to see it done. I could just kinda give it a shot, but I have no idea what a keel bone is. haha
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I learned so much by being a cooking geek. I like the science of the kitchen, since that brand of science is delicious.
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