Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My only problem is finding a good way to ...
Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and ...
While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb. Fortunately ...
What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone. When I go to Chinese restaurants, they often serve chicken neatly cut with a ...
I realize it may depend on what you're doing, but as a general rule, which is preferred and why?