There was a rattlesnake outside my cabin, so i followed my primal instincts and bashed its head in with a homemade mace, I have already skinned it and gutted it and its now in my fridge, the one thing im trying to figure out is how to debone it, any help is appreciated, thanks.
I've been looking for videos and tutorials but none of them are satisfactory to me (maybe I need to search more).
My butcher has a pretty good offer where he'll sell like 6 chicken drums for quite cheap. I am in it for the meat alone (tho I use the bones in stock) so I end up deboning all this meat and freezing it. It's a laborious task and I want to make it quicker, Is there a technique you know of that would save me some time in deboning all these legs? The thigh isn't so hard, but the leg is a nightmare to me.
If you wish to debone baby back ribs without any problems, try gathering the elements I mentioned below before starting the process.
Ribs come in a curvy shape. One of the sides is hollow; that’s the bone-side. Another one curves outwards, the meat side. There is also a membrane over the rib.
That was the basics. So, how do you take the bones out of baby back ribs?
but boning a chicken gets you arrested.
Looking to go from whole frozen chicken to pile is meat only. Something you'd make chicken salad from.
I'm thinking this:
Is this the best way or at least a good way?
I like to give my dogs some rabbit meat that I get from time to time but my question is do I need to debone it? The past couple times I’ve only given my dogs the liver and kidneys of the rabbit and not the meat as I eat it. But I want to try and see if they like the plain meat.
Credit: superlou on #writerchat IRC.
So im a chef. Recently a new KP started. I know she is vegan as i prepare all her staff meals.
Her main duties are washing up, peeling potatoes, chopping vegetables etc. Basicly any pre service food prep within reason.
So we are a chef down due to coronavirus and i asked her to help with meat prep. Needed thighs deboned and skinned. She said she was fine doing it.
When one of the front of house (also vegan) saw what i had her doing she called me an Arsehole because that is a horrible thing for a vegan to have to do. I think im fine because i asked her to do it i didn't tell her. And well if you feel that strongly i guess work in a vegan restaurant?
I deboned a whole chicken for roulade and it took me at least 30 minutes. Will Publix butcher do this for me?
If I'm going to save chicken bits for making broth (wing tips, spine, back), can I cook the whole chicken and freeze those bits later? Or should I split them off now and freeze them?