Timeline for Why do instructions for carving a chicken disregard the back?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
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| Sep 22, 2019 at 3:45 | comment | added | Athanasius | @Snow - Agreed about the oysters. They are about the only part worth carving off the back (and they are definitely worth carving). Other chunks of back meat can sometimes be picked off, but they're not generally "carvable." | |
| Mar 1, 2019 at 15:57 | comment | added | user51717 | Retain the oysters before throwing anything into a casserole or stock - they're the most succulent, tasty part of the bird and are traditionally reserved for the cook to eat. Easily removed with a swipe of the thumb and placed to one side... | |
| Mar 1, 2019 at 15:40 | history | edited | Sobachatina | CC BY-SA 4.0 |
Grammar.
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| May 2, 2012 at 12:37 | vote | accept | Michael Hoffman | ||
| May 1, 2012 at 20:25 | comment | added | Martha F. | And it's a wonderful way to make broth easily -- just save the unused bits from any roasted or baked chicken and put them in a pot with water to make chicken broth. Many butchers and grocery stores even sell chicken backs as "soup bones." | |
| Apr 30, 2012 at 2:09 | history | answered | Sobachatina | CC BY-SA 3.0 |