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I have got to start deboning chicken thighs....

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  • IowaGirl
    commented on 's reply
    Can't say I've watched it 12 million times, but a lot -- I finally downloaded it so I could watch it whenever I want without burning my limited internet bandwidth.

  • Old Glory
    commented on 's reply
    I do the same thing. I use a Japanese boning knife made for chicken. Works great. Once I have a bag o' bones I make soup.

  • Jerod Broussard
    commented on 's reply
    gcdmd bone in thighs "should" have it. May vary per customer. Skin goes down the drain to rendering. Pretty sure the bones go to rendering as well.

  • gcdmd
    commented on 's reply
    Jerod Broussard
    Do you include the oyster with bone-in thighs or would we have to buy hindquarters to get that?

    Also, do the bones and skin get used for stock or broth either by your company or another?

  • gcdmd
    commented on 's reply
    For those of you who haven't read his autobiography, "The Apprentice," it's well worth your while. He is a very impressive guy. Some friends of mine had the good fortune to spend some time with him and his wife, Gloria, and found them to be delightful down to Earth people.

  • rickgregory
    commented on 's reply
    The other advantage, if you have freezer space, is that you get bones for stock. Toss bones in a big freezer bag, pull out when full and roast (or not) and boom, stock.
    Last edited by rickgregory; September 8, 2020, 03:10 PM.

  • HouseHomey
    replied
    RobertC He’s a phenomenal teacher for sure. I love this man. IowaGirl I think I’ve seen this video 12,396,407 times and I just watched it again.

    Its been a while since I Boned a whole one out for that purpose.

    I do not like the chefs step tutorial and their hands are way, way too dirty for me. In their step there is no need to handle the chicken that way. It comes with a handle already.

    Knife hand clean always. Or
    change gloves but a clean dry knife handle is a necessity for me.

    Geeze man those machines are mesmerizing. Both right and left legs too.


    Leave a comment:


  • jfmorris
    commented on 's reply
    Yep - this is the way to get the lowest cost per pound, and why I tend towards grilling whole or split chickens.

  • TripleB
    replied
    I always debone thighs and then make chicken broth with the bones. 2 for 1 winner chicken dinner

    Leave a comment:


  • RobertC
    commented on 's reply
    A little bit faster than the way we did things in my stepdad's butcher shop.

  • IowaGirl
    commented on 's reply
    I agree. Lots of practice certainly, but he's also he's paid close attention to the mechanics of the process. On top of that, he's a really good teacher -- it's one thing to be able to do something well and another thing to be able to explain the process to another.

  • Michael_in_TX
    commented on 's reply
    That Youtube video was fascinating and slightly hypnotic.

  • RobertC
    commented on 's reply
    https://www.youtube.com/watch?v=rzS__2v-_5Y

  • RobertC
    commented on 's reply
    He's a great teacher. I happened to do a chicken ballotine yesterday, using techniques I learned from that video. Pay attention to exactly how he places his hands to get the greatest amount of leverage. If you try it almost any other way, it takes more effort.

  • Jerod Broussard
    commented on 's reply
    At our plant workers do it by hand. There is an automated skinner (finally) that takes the skin off most the thighs so all the workers have to do is cut out the femur. It is in the best interest of the plant to GET ALL THE MEAT THEY CAN. Whatever meat is left on the bone pretty much goes in the trash, so to speak.

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