OK.
So I forgot a couple of things in my haste to post such a dense tutorial on the art and craft of turning a whole chicken into a beautiful boneless thing.
One is why, exactly, would one want to go through all of the trouble of learning (or, actually, teaching yourself) to bone out a whole chicken.
A legitimate thought.
The answer is that, properly done, a brick chicken is the best parts of a roasted chicken (i.e. crispy brown skin) without the worst (i.e. the overdone meat, the carving and the difficult to navigate portioning). If you manage to do it right, which takes a bit of luck and perhaps a bit of practice, it will be the single best chicken of your young life.
A note: Dave, the night cook at Marlow, suggested today that you would deglaze the skillet with lemon juice for a pan sauce to pour over. What a dumbass I was! Fucking-A right. Do that.
The second omission is that you should also remove the thigh bone which requires that you cut along the sides of the bone (two cuts!) and put your fingers through to wrest the bone from it's meaty bondage. Then cut the flesh that holds it at the underside of the joint and also sever the leg joint with two deft flicks of the blade.
The third is that this advanced post may be not only lost on, but bore the fuck out of, my average reader.
Tough shit bishes.
I'm drunk and I could give a fuck about your desire to have more fruit crisp posts.
You're going to seriously up you game if you're going to keep following this food obsessed sociopath as I am planning (among other things) to process a whole pig into bacon, ham and prosciutto in the coming months as well as make air-dried sausage and, if I can swing the money for a small refrigerator, make cheese. So get dedicated or get out.
I guess you can tune in for my flimsier posts about wine or cookbooks or something but seriously, why?
Friendly warning to cook what you love and love what you cook and accept the failures and financial hardships inherit in doing that shit. You are what you eat and, thus, cook. So get down with that sooner rather than later.
Good luck!
Tuesday, September 26, 2006
Brick Chicken! Uber Alles!
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3 comments:
the money's gonna be in the sausage stuff, not the fridge. you can buy a small fridge for like $40. for the air dried sausage you need a KA (lots of people already have those though so lets not count it), grinder ($50), stuffer ($70 for the grizzly one shipped. also something about used sausage stuffers...i don't know), instaread thermom, maybe humidity gauge, a digital scale (should have one of those anyway i guess). idk it's a lot of shit, and that's before you start ordering the bizarro ingredients ($15 for a little thing of bactoferm?)
Whoa! All of a sudden this blog got INTENSE, dude.
It's cool. I'm game (no pun intended). As we all know, I'm not the average reader. so...bring on the pig slaughtering! whatever you say, baby.
Anon, what you don't know is that I used to live in Greepoint or as I like to call it New Poland. The grinder and stuffer ain't shit when you buy Polish. I'm riding bareback on the rest as I believe in quality pork and old recipes. Though I will be using pink salt.
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