Carving Poultry and a Nice Chicken Barbecue Recipe
Article Source: HealthSnare.com
Using a French Cutlery knife, cleaver, or santoku styly knife from your stainless steel cutlery set. First cut the skin between the body and one thigh. Pull the thigh out and down until the bone pops out of the hip joint. Cut through the broken hip joint as close to the backbone as possible. Repeat on the other side. Cut through the skin at the joint between the thigh and drumstick, bend the joint backwards and cut through the joint with your cutlery knife and of course repeat on the other side. The cut through the skin on the inside of each wing at the joint. Pull the wing out and down until the joint breaks and cut through the joint.
Now to divide the body lay the bird on its side and cut with an appropriate kitchen cultery knife between the breast ribs and lower part of the body and you can cut through the back bone with a good cleaver or French cutlery knife or bend the back in half after cutting down from both sides if desired(of course talking about chicken, game hens and maybe duckling, not turkey). Divide the breast by cutting in half lengthwise along the breastbone. I have been carving birds for a long time. Enjoy!
Barbecued Sweet and Sour glazed chicken.
This is a great Sweet and Sour glaze recipe for grilling chicken on your barbecue grill.I adapted it from a Better Homes and Gardens cookbook. For both charcoal and gas barbecues use the direct method over medium heat.
Ingredients:
2 to 2 1/2 pounds cut up chicken pieces (breasts, thighs and drum sticks) for the back and wings cut back on cooking time
1/2 cup pineapple preserves (I might try crushed pineapple/pineapple bits instead-just a thought)
2 TBS red wine vinegar
1 TBS soy sauce
1/2 tsp grated gingerroot
1/8 tsp onion power or fresh grated
1/8 tsp ground red pepper or to taste
4 green onions bias sliced into 1 inch pieces
2 cups hot cooked rice
Rinse chicken and pat dry. Place chicken pieces skin side down on uncovered grill over medium coals or gas heat, for 20 minutes. Turn them over with your long handled thongs from your stainless steel barbecue tool set and grill 15-20 minute more or until tender and no longer pink. Personally the last 10 minutes I would brush the glaze over the chicken every few minutes with your basting brush from the bbq tool set.
In a small stainless steel saucepan from your cookware set, stir together the crushed pineapple pieces or preserve, vinegar, soy sauce, gingerroot, onion powder or grated onion, and red pepper. Heat thoroughly to keep warm. If needed, when you use the crushed pineapple instead of preserves, you might need to add some cornstarch to thicken (a little bit 1/2 tsp or so) usually goes a long way. Heat the mixture through and keep warm. Take some of it to use as the marinade if you wish.
stir the green onions into the rice mixture and place it on a platter. Place the chicken on the rice and spoon glaze over the chicken. It makes 6 servings. Enjoy with a nice salad, french bread and a dry white wine.
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Date: Mon, 20 Sep 2010 Time: 2:15 PM
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