I Am Just Wondering If There Is Alot Of Wasted Meat In The Boning Process?
Cccathy
Cccathy
Not really.
The first time or two you might leave a bit more behind than you wish. But you'll be using the carcass to make stock, and that flesh adds to the flavor.
Plus, of course, you can strip the cooked meat off the bones and use it in soups, and in dishes calling for cooked chicken, such as pot pie and a la king.
The first time or two you might leave a bit more behind than you wish. But you'll be using the carcass to make stock, and that flesh adds to the flavor.
Plus, of course, you can strip the cooked meat off the bones and use it in soups, and in dishes calling for cooked chicken, such as pot pie and a la king.
Cook Chatty Cathy wrote:I Am Just Wondering If There Is Alot Of Wasted Meat In The Boning Process?
Cccathy
Cccathy
When you bone the entire chicken like I described in the first post, the boneless meat still looks like a regular uncut chicken, you just roll and fold it back into shape.
There was a couple pieces here and there, and all I did was cut them off the bone or carcass and put them back into the boned chicken before I rolled it back up.