This internet tutorial tells (and shows) you how to skillfully butcher a chicken in ten easy steps. Your instructor is Herrick Kimball, inventor of the world famous Whizbang Chicken Plucker.
I'm wondering if I need to. I'm not sure what it taste like so I don't know if I should keep it or ditch it. Could someone offer me insight?
Remove it and toss it in the junkbin.It's pure grease and cholesterol.Personally I also remove the chicken's skin before cooking it in any way.
People are finding that fat is what we should eat.
Yes, of course.*THIS* people:[img]http://www.resthavenfuneralservices.com/images/Caisson_Hearse.jpg[/img]
The pictures are clear enough on this step but when one writes down quick notes and then takes them out to the farm, something gets lost. I read, "get rid of all the yellow," but there is a lot of fat in this area so you'll end up skinning the whole back of the bird. You're going after what feels like a tumor on the butt of the bird.
Thanks, came in handy just now. When I said "whole chicken" I really did get a whole one.
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