Do you folks cut on each side of the spine? I usually just cut one side with a knife.
no, ya cut both sides, removing the back bone completely, which i end up using for stock. The shears work for this, but i've also used a cleaver
DONE IT both ways, but like cooking all the bird. We make stock with the cooked backs. Most often I dismember the bird and grill. The seasoned, cooked backs add flavor, IMO.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
