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.
k well at least take the feathers off
Originally Posted by sse
Originally Posted by ironbender
Originally Posted by sse
Originally Posted by ironbender
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.
k well at least take the feathers off
Will do!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
