Cooking a Good Everything Else
04-19-2014
, 12:36 PM
http://www.recipesource.com/ethnic/a...mb-spicy1.html
It turns out looking something like this - the marinade is very thick and gets slightly blackened on the outside:
I made a bit of a mess of carving, but you get the idea:
04-19-2014
, 02:49 PM
04-20-2014
, 07:03 PM
Thanks for the feedback from everyone, sorry for the slow response, I got busy with taxes and I wanted to take pics of breaking down the brick chicken before I posted again and it took longer than I thought to get around to it
Thanks, here ya go:
Start with a whole chicken:
Cut down the middle of the breast where the bone (cartilage actually) is and let the knife slide along the bone while pulling the breast away with your fingers using the opposite hand from the one holding the knife:
When you're done with the breast side, it will lay down revealing the bones of the carcass where the breast was formally attached:
Flip over the bird and cut a seam down the middle so you can remove the skin and cut away the leg and thigh from the rib cage and back:
As your knife slides along the edge of the back rib bones, the dark meat (with skin) should start to fold away from the main carcass:
Continue cutting and cut the joints where the leg and wings attach to the main carcass and half of the chicken will be removed with the leg, thigh and wing bones still in tact with the breast, tenderloin and dark meat:
Lay the pieces skin side down and begin to remove the leg bone. Slide your knife under the skin of the leg bone and create a slit all the way to the tip of the leg bone:
run your knife along and around the leg bone cutting the dark meat away from the bone until its removed. You'll have to cut wider around the end of the leg bone that is inside the chicken in order to avoid getting the cartilage:
Bend the wing bone at the joint until you hear it crack and then cut the tip off as shown:
Begin to remove the thigh bone by cutting into the meat toward the bone (there is usually a trail of fat that follows the length of the bone you can use as a guide--as well as feeling your knife hit the bone). Cut around the bone like you did with the leg bone until it can be completely removed:
When you're down removing the bones, lay it out flat, skin side down and it should look like this (by the way that container is my meat glue and has the consistency of powdered sugar, I use the shaker to sprinkle the meat glue on the chicken and keep it in the freezer when not being used--NOTE: there will be part of the wing bone still attached when you're finished, it will be the only remaining bone):
Get a large piece of plastic wrap and lay the chicken skin side down in the middle of the plastic and sprinkle the meat side with salt and pepper:
Sprinkle meat glue over the meat (not on the skin side):
Fold and roll the meat so that the skin remains on the outside and the dark meat meets the breast and tenders:
Fold the plastic over the top (you should have started by putting the chicken in the middle of the plastic wrap leaving several inches of plastic below and above the chicken):
Begin rolling the chicken so that remaining plastic wrap completely covers the chicken:
It should create two "handles of twisted plastic on either end. Continue twisting in opposite directions while holding those "handles" of plastic wrap and it will tighten the plastic around the chicken and cause it to take the shape of a tube:
fold the handles underneath the wrapped chicken and you are finished:
Repeat with the other half and place both pieces in a sheet pan or plate or whatever you have:
place another pan on top and weight them down and leave in the fridge for 24+ hours to set:
Save the bones and wing tips and make chicken stock
They call it Activa RM or transglutaminase. Its basically a chemical that causes meat proteins to bind together. If you ever get a huge, thick short rib, its probably some cut of meat that's been glued together. We had these huge ones at the restaurant I work at and I could never find them in any stores so I asked the chef and he told me it was a cut of meat (can't remember which one) that had been glued together.
you can read all about it in detail here
I bought this small package from Amazon:
TY sir!
I may not be using the correct vernacular, all I mean is that I roasted it in a cast iron pan with a high heat oil to brown the skin and then threw the whole pan in the oven.
Super easy to work with, I just sprinkle it on with a shaker like you would powdered sugar. You may want to use gloves for sanitary reasons and keep your meat cold so you don't sandwich contamination between the pieces of meat your glueing together.
Let me know if anyone has more questions, I'll try to respond quicker this time
Thanks, here ya go:
Start with a whole chicken:
Cut down the middle of the breast where the bone (cartilage actually) is and let the knife slide along the bone while pulling the breast away with your fingers using the opposite hand from the one holding the knife:
When you're done with the breast side, it will lay down revealing the bones of the carcass where the breast was formally attached:
Flip over the bird and cut a seam down the middle so you can remove the skin and cut away the leg and thigh from the rib cage and back:
As your knife slides along the edge of the back rib bones, the dark meat (with skin) should start to fold away from the main carcass:
Continue cutting and cut the joints where the leg and wings attach to the main carcass and half of the chicken will be removed with the leg, thigh and wing bones still in tact with the breast, tenderloin and dark meat:
Lay the pieces skin side down and begin to remove the leg bone. Slide your knife under the skin of the leg bone and create a slit all the way to the tip of the leg bone:
run your knife along and around the leg bone cutting the dark meat away from the bone until its removed. You'll have to cut wider around the end of the leg bone that is inside the chicken in order to avoid getting the cartilage:
Bend the wing bone at the joint until you hear it crack and then cut the tip off as shown:
Begin to remove the thigh bone by cutting into the meat toward the bone (there is usually a trail of fat that follows the length of the bone you can use as a guide--as well as feeling your knife hit the bone). Cut around the bone like you did with the leg bone until it can be completely removed:
When you're down removing the bones, lay it out flat, skin side down and it should look like this (by the way that container is my meat glue and has the consistency of powdered sugar, I use the shaker to sprinkle the meat glue on the chicken and keep it in the freezer when not being used--NOTE: there will be part of the wing bone still attached when you're finished, it will be the only remaining bone):
Get a large piece of plastic wrap and lay the chicken skin side down in the middle of the plastic and sprinkle the meat side with salt and pepper:
Sprinkle meat glue over the meat (not on the skin side):
Fold and roll the meat so that the skin remains on the outside and the dark meat meets the breast and tenders:
Fold the plastic over the top (you should have started by putting the chicken in the middle of the plastic wrap leaving several inches of plastic below and above the chicken):
Begin rolling the chicken so that remaining plastic wrap completely covers the chicken:
It should create two "handles of twisted plastic on either end. Continue twisting in opposite directions while holding those "handles" of plastic wrap and it will tighten the plastic around the chicken and cause it to take the shape of a tube:
fold the handles underneath the wrapped chicken and you are finished:
Repeat with the other half and place both pieces in a sheet pan or plate or whatever you have:
place another pan on top and weight them down and leave in the fridge for 24+ hours to set:
Save the bones and wing tips and make chicken stock
They call it Activa RM or transglutaminase. Its basically a chemical that causes meat proteins to bind together. If you ever get a huge, thick short rib, its probably some cut of meat that's been glued together. We had these huge ones at the restaurant I work at and I could never find them in any stores so I asked the chef and he told me it was a cut of meat (can't remember which one) that had been glued together.
you can read all about it in detail here
I bought this small package from Amazon:
TY sir!
Let me know if anyone has more questions, I'll try to respond quicker this time
04-21-2014
, 01:22 AM
04-21-2014
, 05:16 AM
04-21-2014
, 06:22 PM
