Tuesday, April 10, 2007

How to debone poultry

Our friends at Starchefs.com feature a simple method for deboning chicken, duck and other poultry.

Deboning poultry is a valuable kitchen technique. It promotes even cooking and easy serving. Once deboned, the poultry can be used in a variety of ways, including stuffed and rolled, as shown in this recipe.

STEP 1: Starting on the backside of the duck, slit from neck to tail.

STEP 2: With scissors or boning knife, gently follow along breastbone and separate thighbone from joint. Repeat on the other side.

STEP 3: Remove thighbone from each side.

STEP 4: Cut wings off at the second joint.

STEP 5: Lay ducks out flat, cover with plastic, and pat lightly with meat mallet until meat is even at ¼ inch thick.

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