Lessons from a Friend

My friend, Doreen and I have, on several occasions, chatted about cooking and compared notes on how we are both following some of our dreams in this area. Last week she invited me over to her house to show me how to bone a chicken . . . since that is something I was quite interested in observing. I wanted to call it de-boning … doesn’t that make sense? But apparently it’s known as boning … go figure. Now, I had never actually eaten a stuffed chicken without bones, but it just sounded like an amazing way to serve up a roasted chicken.
When I got to her place, she had four raw whole chickens ready to go. I had to take some pictures . . . and I will explain the process.

1. Lay the chicken, breast side down and pull the thighs back so that they snap.
2. Using a small sharp knife (a boning or paring knife) cut lengthwise along the backbone from top to bottom.
3. Using the tip of the knife, cut along each side of the ribcage with short strokes, staying close to the bones and pulling away the meat with the skin on. You will also need to make a cut where the legs and wings attach, all the while keeping the skin intact. Cut around the wishbone to pull it out.
4. Once you’ve cut along both sides of the ribcage, down to the breastbone, pull out the carcass. Use the fillet pieces that come loose to later patch areas where there is no meat.
5. Cut along both sides of the thigh bone, pulling the meat away and taking the bone out.
6. Continue shaving away the meat from the bone on the drumstick too. Once the bones are out, flip the leg (outside in) so that the skin is on the outside again . . . forming a small tube.( Do both legs)
7. Remove the tips of the wings and leave them be, unless you'd love the challenge. (Throw all the bones into a pot to make stock or broth . . . cover with water, add salt, spices, onion, a carrot and a stalk of celery . . . bring to boil and simmer about an hour. Strain once cooled.)
8. The center picture in the collage shows the finished product, folded up, without stuffing.
9. Lightly season unfolded inside of chicken. Using a large needle and strong thread (doubled) sew up part way, starting at the leg opening, to make a pouch.
10. Stuff with your favorite bread stuffing, some into the legs as well, and then continue sewing up, securing flap of skin from the neck area to the body.
11. Rub with oil and season. Cook in roaster, open for ½ hour and closed for 1 ½ hours. Remove onto serving platter, cover and let rest 15 minutes.
12. Make gravy in roasting pan, if desired. To serve chicken, slice thick slices.
    

After massacring of my first chicken, I boldly went on to the second one . . . only to gasp after my first big cut. I had it turned the wrong way, with the breast up. There was nothing I could do but continue the same drill and see if it would work. It did . . . I ended up using my hands to pull away most of the meat. So it’s all about what is comfortable. There really is more than one way to skin a cat . . . I mean, a bird.

Doreen invited me to sit down

and she served some delicious mini pavlovas and coffee.

While we ate I got a chance to browse through her promo album, showing samples of the appetizers she serves for her “elegant tea” catering business. Turkish apricots wrapped in bacon, mini-rouladen, spicy coconut ginger shrimp skewers and pinwheel sandwiches are just a few on the list. I was impressed with what she is promoting in her invitation to experience the tradition of afternoon tea.

Doreen has just opened a web page, that is still in progress, but delightful to check out. Her service is available for showers, weddings, cocktail parties, dessert buffets and almost any kind of elegant party you wish to plan. I wish her all the best in her venture!