About Boning Fowl Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
It is difficult to bone a dressed fowl due to the way the cavity
opening and neck are cut. To start, if necessary singe any pin
feathers, cut off the feet and the first two joints of the wings. Cut
off the head so that the neck is as long as possible and tie off the
two tubes that come out of the craw to prevent leakage.
To avoid breaking the skin, keep the tip of the knife angled towards
the skeleton and close to the bone at all times. Begin by placing the
bird breast down on a cutting board. Make an incision the entire
length of the spine through both skin and flesh. Using a short, sharp
pointed knife follow the frame as closely as you can, pushing the
skin and flesh back as you go.
Work the skin of the neck down; chop the neck off short being careful
not to sever the craw tubes. Work towards the ball and socket joint
of the shoulders, cutting them free and boning the shoulder blades.
Pull the wing bones through from the inside bringing the skin with
them. Bone the meat from the wings and reserve it. Then cut to the
ball and socket joint of each leg and pull through the bones. Reserve
the meat. Continue to work the meat free from each side of the body
until the centre front of the breast bone is reached. You can now
remove the entire skeleton [and its contents] all out in one piece.
Any tears in the skin can be sewn up.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 09-25-95
Title: Sauce Chaud-Froid [Jellied White Sauce]
Categories: French, Poultry, Cheese/eggs
Yield: 5 cups
3 tb Butter 2 pk Gelatin
1/4 c Flour 1/2 c ;Cold water
1 qt Chicken broth; or turkey 2 Egg yolks
-clarified 1/2 c Cream
Melt the butter in a saucepan and stir in the flour with a whisk.
Bring the broth to a boil and add all at once to the flour mixture,
whisking vigorously. When the sauce has thickened continue cooking 5
min over low heat. Soften the gelatin in cold water and add to the
sauce. Stir until dissolved. Remove from the heat. Beat the yolks
into the cream and stir into the hot sauce. Heat gently without
boiling and then cool but do not chill.
For glazed salmon use a salmon or fish stock. Match the chaud froid
stock to the food being coated.
A simpler version is Mayonnaise Collee. Soak 1 1/2 ts gelatin in 1
1/2 tb water and beat into 1 c mayonnaise. This will spread like cake
frosting with a spatula when chilled.
Jim Weller
Submitted By JIM WELLER On 09-25-95
Source from luhu.jp
opening and neck are cut. To start, if necessary singe any pin
feathers, cut off the feet and the first two joints of the wings. Cut
off the head so that the neck is as long as possible and tie off the
two tubes that come out of the craw to prevent leakage.
To avoid breaking the skin, keep the tip of the knife angled towards
the skeleton and close to the bone at all times. Begin by placing the
bird breast down on a cutting board. Make an incision the entire
length of the spine through both skin and flesh. Using a short, sharp
pointed knife follow the frame as closely as you can, pushing the
skin and flesh back as you go.
Work the skin of the neck down; chop the neck off short being careful
not to sever the craw tubes. Work towards the ball and socket joint
of the shoulders, cutting them free and boning the shoulder blades.
Pull the wing bones through from the inside bringing the skin with
them. Bone the meat from the wings and reserve it. Then cut to the
ball and socket joint of each leg and pull through the bones. Reserve
the meat. Continue to work the meat free from each side of the body
until the centre front of the breast bone is reached. You can now
remove the entire skeleton [and its contents] all out in one piece.
Any tears in the skin can be sewn up.
From the Joy of Cooking. Posted by Jim Weller.
Submitted By JIM WELLER On 09-25-95
Title: Sauce Chaud-Froid [Jellied White Sauce]
Categories: French, Poultry, Cheese/eggs
Yield: 5 cups
3 tb Butter 2 pk Gelatin
1/4 c Flour 1/2 c ;Cold water
1 qt Chicken broth; or turkey 2 Egg yolks
-clarified 1/2 c Cream
Melt the butter in a saucepan and stir in the flour with a whisk.
Bring the broth to a boil and add all at once to the flour mixture,
whisking vigorously. When the sauce has thickened continue cooking 5
min over low heat. Soften the gelatin in cold water and add to the
sauce. Stir until dissolved. Remove from the heat. Beat the yolks
into the cream and stir into the hot sauce. Heat gently without
boiling and then cool but do not chill.
For glazed salmon use a salmon or fish stock. Match the chaud froid
stock to the food being coated.
A simpler version is Mayonnaise Collee. Soak 1 1/2 ts gelatin in 1
1/2 tb water and beat into 1 c mayonnaise. This will spread like cake
frosting with a spatula when chilled.
Jim Weller
Submitted By JIM WELLER On 09-25-95
Source from luhu.jp