Quote:
Originally Posted by DAVES
Sadly, people seem to argue about anything. Truth I'm not sure I understand what the original poster has in mind. However, I am certain you can find a video on the internet on how to do it. All the toys people buy and wonder where to store them. A few good sharp knives is all professional cooks use. How to properly sharpen a knife, you do not need a bunch of gadgets for that either. A cheap knife will not be easy to sharpen and it will not hold a good edge. You are far more likely to cut yourself forcing a dull knife or the wrong knife to do what it was not designed to do.
|
Lots of chicken here is skinless, without bones. Split has skin, rib meat, and bones. Give a more flavorful dish, if cooked properly, moist, tender. Probably the OP doesn’t want a whole chicken, to throw away most of it. Plus whole chickens seem to be not easily accessed, at times, and if they are, very tiny, thus, getting a reasonable size split, might be futile. I am guessing most don’t cook enough to need one. I can bone a chicken in minutes, but won’t use most of it. Our chicken came from the coop, until we moved here.
We pick up our splits from the base. Always in abundance and if you need something special, butcher is happy to take care of it.