Aw I'm blushing.
I actually am though going today to butcher my deer. Really. I like to do it myself. The butcher always cuts my steaks the size of stew meat.
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Cooking Forum
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Aw I'm blushing.
I actually am though going today to butcher my deer. Really. I like to do it myself. The butcher always cuts my steaks the size of stew meat.I grew up in Soutwestern VA area where folks do a lot of their own butchering. I have never done it myself, but observed and know I could if I wanted to.
Like others here I purchase whole chickens. I remove the tip and lower portion of the wings. Then I slice across the top of the breast leaving a nice portion of the breast meat attached to the upper wing. It allows for a good-sized serving whereas just using the wing portion, although very tasty, does not produce a sufficient serving. I have had so many comments from dinner guests who have never been served the wing. I use the other two thirds of the breast meat for another portion. This allows for two nice servings from that section of the bird.
I never toss wing tips, bones, etc. That is the base for a wonderful home-made stock. Many times I keep a freezer bag and just keep adding to it until I have enough for a large pot of soup stock. I strain then chill the broth. When cold I just lift the fat off the top and have a healthy broth.
I hope this method might benefit someone else.
Like others here I purchase whole chickens. I remove the tip and lower portion of the wings. Then I slice across the top of the breast leaving a nice portion of the breast meat attached to the upper wing. It allows for a good-sized serving whereas just using the wing portion, although very tasty, does not produce a sufficient serving. I have had so many comments from dinner guests who have never been served the wing. I use the other two thirds of the breast meat for another portion. This allows for two nice servings from that section of the bird.
I never toss wing tips, bones, etc. That is the base for a wonderful home-made stock. Many times I keep a freezer bag and just keep adding to it until I have enough for a large pot of soup stock. I strain then chill the broth. When cold I just lift the fat off the top and have a healthy broth.
I hope this method might benefit someone else.