I first learned how to “break down a bird” from my father. That man had more “frugal food” ideas than anyone I have ever cooked with. Even today I still make “Saturday Soup” also know as Ice-Box Cleaning.
Nothing fowl about deboning – if it flies – the technique is the same.
Turkey – Chicken – Duck – Patridge – Guinea Hen
and is a necessary skill for Ballantine/Gallentine or just an evenly roasted bird.
Learning how to debone allows you can take advantage of “seasonal sales” or less expensive “cuts” like the “bone in half breast” offered in many stupid markets. Deboning means less space used in your freezer.
Don’t forget to save the parts you cut aware for basis on a rich poultry stock.
Freeze a cup or two of “flat” with the meal sized portion and you have the basis of a flavorful sauce or gravy.
Tiplet: I keep two “chicken parts” container in the freezer.
one for the tenders and the other for wing sections (tips go in the soup)
When these “meal sized” are full, defrost for dinner for your family.
Tiplet: As with many proteins I break down from larger packages, it never hurts to do a bit of basic seasoning (just not salt)
Tiplet: If you are not ready to prepare the stock – flatten the bones as much as possible.
in a container larger than needed. Add fresh vegetable past their peak but not spoiled.
when Dark Vader (aka 8qt Ninja Foodi) is not otherwise occupied, remove from freezer and and make the stock, adding additional seasoning or “what ever” is needed.
