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Unread 06-10-2013, 01:31 PM   #22
Hi Cheese
Knows what a fatty is.
 
Join Date: 05-28-13
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It's hard to tell from your pics, but besides removing the backbone, I make cuts between the thigh and body (as if you were removing the thigh) and at the first wing joint (as if you were removing the wing. I also give a quick whack in the center of the sternum, then flip an push down on the breast to flatten out. The two other cuts make the bird cook faster. You can even make partial cuts between the leg and thigh.
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