Skin And Bones

dcarch7 d c f l a s h 7 @ y a h o o . c o m

14 years ago

All the talk about fried chicken with or without bones.

I like chicken with bones, however, I do a fried chicken completely boneless from the inside out, including all leg bones and wing bones. It is not at all that difficult. It takes a little time.

When you are having company and you want to serve chicken, you don't want your guests to struggle with bones or use their fingers.

When the chicken is boneless, frying becomes easy. The flat chicken allows most of the skin to be in contact with the frying pan, both sides. You can get a very nice evenly crispy skin on most of the chicken without using a lot of oil to fry. The chicken also can be cooked quicker without overcooking.

A boneless chicken also is great for recipes for stuff .

Of course you will end up with all the bones for making stock.

dcarch

Sort by:Oldest

Comments (11)

foodonastump
14 years ago
dcarch that looks delicious! What's the stuff on top? I think the recent discussion was about "fried chicken" as opposed to "chicken that's fried," if that makes any sense. Regardless, I agree that boning a chicken is a skill worth learning, and not as hard as it looks. Ann_T posted a pictoral a few years back which first inspired me to try it.

As your pictures show, a whole boned chicken makes for a beautiful presentation, and it's certainly a "neat" way to serve for guests. Nicely done!
User
14 years ago
Very nice Dcarch.

You only have to bone out a chicken once to see how easy it really is.

The first time will take some time, but the next time will be quicker.

A small three pound boned and stuffed chicken can be sliced to feed six to eight guests. So very economical to serve at a dinner party.

You can also bone out just the body but leave the legs and wings intact. When stuffed and roasted the chicken will look like a typical roast chicken but will be much easier to slice.

Here is a link that might be useful: How to Bone a Whole Chicken
Related Discussions
Hoisin Sin
Q
Comments (7)
Your dinner looks delicious - and a little bit sinful. I could not follow that recipe if someone paid me. I was laughing too hard. The jimster and I must have the same sense of humor. I finally got around to cooking the corned beef eye round I got a couple weeks ago. That particular cut is getting harder and harder to find as the brisket cuts are so much more popular. The eye round is very lean which is why I like it. All of the briskets I looked at this year were too heavily marbled with fat for my taste. Nothing fancy or convoluted about my cooking. I put the 3.5 lb eye round in the Nesco for a couple hours. While the roast was resting I took 1 Tbsp of the pan drippings, 1 Tbsp of butter, a splash of water, caraway seeds and 1/2" ribbons of savoy cabbage. I braised the cabbage for about 2 minutes until it was bright green and slightly limp. Tricia had mentioned savoy cabbage in another thread. I've only seen it in the fall here in Minnesota. So I was thrilled when I found it in a market this past Saturday. You can see in the pic that this cut of meat is very easy to slice thin.
...See More
What do you think of this crockpot turkey thigh recipe?
Q
Comments (11)
Oy vey, braised chicken breast shanks anyone?! A classic example of how my "eye for details" NOT gets me in big trouble. I pulled out of the freezer what I thought was a big ol' hunk of frozen turkey thighs, and put it in a bowl of water to thaw while I made some cookies. Now I see that I have thawed three chicken breasts, which I had bought for a totally different purpose! Now I have to make them for dinner either tonight or tomorrow night, and tomorrow (Thanksgiving) BF and I had planned on dining on roast chicken! So that means I either have to make the turkey tomorrow and BF will have to have a less than favored meal for Thanksgiving, or serve chicken for dinner two nights in a row. LUCKILY, BF is a paragon of patience and tolerance, and a man who, in his own words, "knows what he likes and sticks with it" so I think it may be chicken both days. Just yesterday he told me that he could eat chicken for dinner every night of the week. I don't know if he was being sarcastic or not, be careful what you wish for! M-rivergirl you got that right! I don't know what I would do anymore without BF to help me keep track of my keys, shoes, mail and other necessities of life. On the plus side, I bring excitement into his life! :) And I may not have an eye for details, but I can remember the name of that movie, you know the one, with that actor, you know the one who is on that TV show, you know the one with that blonde actress that he likes . . . C'mon, you must know what I am talking about!! If I ever do manage to make the turkey thighs, I think I will use the Julia Child approved recipe linked below, with maybe some dried mushrooms thrown in that I have in the pantry. Then I can serve it with this apple-mustard braised kale recipe in my "to try" folder. Here is a link that might be useful: Braised lamb shanks
...See More
Favorite Chicken Recipes Redux
Q
Comments (40)
Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.
...See More
Bones, bones where's the bones??
Q
Comments (7)
Welcome to the Cooking Forum, imscattered. I know what you mean, I have a couple of stepchildren who are adults but will not eat meat with bones in it. It confuses me. Even KFC now has boneless chicken, customers "demanded" it. People don't want bones, and they want easily portable food that they can eat in the car. I, however, raise grassfed beef, heritage turkeys, chickens for meat, my own pigs. We cure and smoke bacon, render lard, all that good stuff. I cook from scratch, not from a box or a can. I even roast my own coffee and occasionally grind wheat for flour. Many of us here cook fresh vegetables, bake our own bread, and yes, eat meat with bones in it. Annie
...See More
lyndaluu2
14 years ago
Ann,
Very informative and lovely. Thanks, I may try it the next time I have a dinner party.

Linda
lindac
14 years ago
Ann posted how to bone out a chicken a few years back on this forum. I think a tied boneless "chicken roast" makes a beautiful presentation....and is much easier than most people think.
Linda C
John Liu
14 years ago
This is a great thread, thank you dcarch and ann_t. I'm going to try this tonight!
Teresa_MN
14 years ago
"Ann posted how to bone out a chicken a few years back on this forum."

Reposting good techniques or advice is always a good thing for those new to this forum.

Thanks dcarch and Ann for showing us just how easy it is. For those that try this for the first time, your guests will think you deserve your own cooking show!

Teresa
User
14 years ago
Lyndaluu2, you are very welcome. You too John. Give yourself a little time, but you will be surprised just how easy it is to debone a whole chicken.

Ann
lindac
14 years ago
And as good as a boneless chicken is stuffed and rolled and tied....it's really yummy on the grill too.
Bone it out, flatten it as you would a spatchcocked bird, use skewers to keep the legs and wings close to the body, rub with EVOO and some fresh garlic and perhaps lemon ( or seasonings of your choice) and grill....skin side down first.
Good and easy serving!
I do that with a leg of lamb....bone it, flatten and rub with EVOO, garlic, lemon, salt, pepper and rosemary! Heaven on the grill!!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
14 years ago
Thank you everyone. Your compliments are appreciated.

FOAS, the stuff on top is preserved bamboo shoots from a Chinese store. The bamoo shoots are preserved in oil, and the oil has a very interesting and nice spicy flavor. By using that oil and mix it with regular oil to fry the chicken, it creates a very unique flavor that no one can identify and duplicate. That's my secret recipe I will never tell anyone. :-)

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
14 years ago
OK, I fess up. I admit, I confess, I am coming clean!

It is easy to de-bone a chicken in an unorganized way, (nothing wrong doing it that way), but it is not that easy to de-bone a chicken with surgical precision, clean meat and clean bones, unless you have Ann_t's skills.

I cheated. I used a full complement of surgical tools, yes surgical tools, not skills, to help me to do the job.

It is not as crazy as you think, (OK, may be it is). Stainless steel surgical tools are so cheap on eBay and so useful in the kitchen for many preparations, from de-boning to remove skin from salmon. They are handier than many gadgets you find from BB&B

In the photo above you can see every part of the chicken is de-boned, only the wing tips have not been de-boned. I also frequently remove the wingtip bones, using my special tools. As a matter of fact, I often remove all the bones totally from the chicken's top and bottom openings without cutting open the chicken.

Why do it? Because it can be done, and just for the fun of it.

I often tell my dinner guests that the chicken is a new breed of genetically modified chicken, totally boneless. They wouldn't argue with me because they couldn't tell how the bones can be removed without opening up the chicken.

Many interesting recipes can be made with totally boneless chicken. Smoked boneless chicken is very nice. Chicken skin stops seasoning from getting into the meat, but a boneless chicken can be seasoned very well from the inside out.

I also use the tools to remove skin from chickens and ducks, in one single piece.

dcarch
Jasdip
14 years ago
DCarch......the evil scientist!!! LOL
Your bird looks very pretty!

Skin And Bones

Comments (11)

foodonastump

User

Related Discussions

lyndaluu2

lindac

John Liu

Teresa_MN

User

lindac

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

Jasdip

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Skin And Bones

Comments (11)

Related Discussions

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author