Little much for a schoolnight

Little Steven · December 2016

blind99 said:

Little Steven said:

blind99 said:

Those look awesome. Pepin would be proud! I also use The needles to hold them together. Try running the needle parallel instead of perpendicular, catching a bit of skin on each side going back and forth. Only need a few needles that way instead of 472 or however many you used

So now you tell me.

Then I should also tell you don't stick them into your own flesh, hurts. Don't ask me how I know. Who would have thought they'd sell such sharp needles to someone like me???

I thought I wounded the chicken

blind99 · December 2016

in my mind it went down like this. (yes, that's what I wear when I cook.)

Fred19Flintstone · December 2016

GratefulJason · December 2016

I just deboned a chicken using the same video! I planned to make chicken and rice soup tonight, but decided to experiment instead. Did a galantine on a small bird and stuffed it with what I'd usually put in the soup. Sautéed mushrooms, carrots, onions, and celery with a bunch of time and some brown rice. It's dry brining now. I'll take some pics tonight.

byrne092 · December 2016

lousubcap said:

@tikigriller - here is a great video on how to get 'er done. And I can assure you the first go round took me a good 30-40 minutes to finish. But independent of the eats, the presentation is off the charts.
https://www.youtube.com/watch?v=Ku5p1CcGn70

Dude has some skills...

Little Steven · December 2016

That's the method I used. Little Frenchman has some strong hands.

thetrim · December 2016

I think that guy used to work at a CIA black site in Moldova. He always got his subjects to speak up!!!

NPHuskerFL · December 2016

Looks good Steven. You prefer to sew over just trussing? I've always trussed them.

GratefulJason · December 2016

Just came off. Raised indirect 375°, drip pan full of water, chicken parts, veggies, and dry vermouth. Did a lemon herb butter rub after dry brining.

Here it is going on.

Image: https://c2.staticflickr.com/6/5698/31328270606_5738ed7dd6.jpg

It's off.

Image: https://c2.staticflickr.com/6/5759/30995463420_1913c00f36.jpg

Like anything else in this world, it's best with gravy. Drip pan stock is the best stock.

Image: https://c2.staticflickr.com/6/5707/31220528842_5723306d89.jpg

Gratuitous cross-section after I started sawing. Makes it look dry, but it wasn't. Breast temped 152 after resting for 5 minutes.

Image: https://c2.staticflickr.com/6/5495/31220523162_7190046897.jpg

Little Steven · December 2016

NPHuskerFL said:

Looks good Steven. You prefer to sew over just trussing? I've always trussed them.

Yes I like them sewn. I find the trussing takes a lot of skin with it when removed. Suppose you could oil the string. Chicken skin is good for us.

JustineCaseyFeldown · December 2016

i recommend sterling silver trussing needles. IMO they are the only way to go.
the silver is polished so smooth, the needle passes through the skin easily.

anything else is for the uncouth.

Little Steven · December 2016

JustineCaseyFeldown said:

i recommend sterling silver trussing needles. IMO they are the only way to go.
the silver is polished so smooth, the needle passes through the skin easily.

anything else is for the uncouth.

Well you know what they say:
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=linda ronstadt silver threads and golden needles youtube

Zippy's girl eh?

JustineCaseyFeldown · December 2016

Little Steven said:

JustineCaseyFeldown said:

i recommend sterling silver trussing needles. IMO they are the only way to go.
the silver is polished so smooth, the needle passes through the skin easily.

anything else is for the uncouth.

Well you know what they say:
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=linda ronstadt silver threads and golden needles youtube

Zippy's girl eh?

not hairy enough for zippy.

Little much for a schoolnight

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