So you got your bird How do I cook it?
03-23-2016, 10:22 AM
#2
Nontypical Buck
Join Date: Jan 2008
Location:
Posts: 2,186
Not for me ... slice the breast in thin strips. Marinate, roll in yellow mustard, then dust with flour seasoned to your taste ... roll in an egg wash and again in the flour ... then fry in bacon drippings.
Wings and legs almost not worth saving. Lots of tendons and very little meat. I do not fool with the wings. I pressure cook the legs in chicken broth and pick out the meat Strain the broth and make a turkey based soup ... noodle soup or dumplings.
Wings and legs almost not worth saving. Lots of tendons and very little meat. I do not fool with the wings. I pressure cook the legs in chicken broth and pick out the meat Strain the broth and make a turkey based soup ... noodle soup or dumplings.
03-23-2016, 10:51 AM
#3
Boone & Crockett
Join Date: Feb 2006
Location: Maine
Posts: 12,515
Funny stuff right there JW.. I got quite a laugh out of it..
I cook the whole bird sometimes after skinning it.. I will have the wife stuff it up and spice it.. Then put strips of bacon on it to keep from drying out to much.. I also will sometimes slice the meat off the breast to fry up later and always keep the legs for a stew later on.. I do not like to throw anything that is usable away..
I cook the whole bird sometimes after skinning it.. I will have the wife stuff it up and spice it.. Then put strips of bacon on it to keep from drying out to much.. I also will sometimes slice the meat off the breast to fry up later and always keep the legs for a stew later on.. I do not like to throw anything that is usable away..
Last edited by Phil from Maine; 03-30-2016 at 10:07 AM.
03-23-2016, 11:48 AM
#5
Giant Nontypical
Join Date: Jan 2011
Location: Allegan, MI
Posts: 8,019
I used to not mess with the legs, but decided that was a waste so I tried putting them in a crockpot with some mushroom soup and slow cooked them for at least 8-12 hours. It worked and all those nasty tendons and ligaments separated from the meat and were easily removed in a minute or two such that what was left was really good eating.
03-23-2016, 12:30 PM
#7
Super Moderator
Thread Starter
Join Date: Jan 2004
Location: Wisconsin
Posts: 7,415
Right you are Top. I slow cook a mess of legs and thighs. I love dark meat. Slow cooking then chilled the stays and bone can easily be extracted. Little Dijon mustard and some Mayo with fresh wheat bread I have my lunch.......And that drum stick bone.....makes a dandy two bone suction call or pot striker....
JW
JW
03-30-2016, 08:23 AM
#10
Fork Horn
Join Date: May 2011
Location: SouthWest Ohio Somewhere
Posts: 255
I debone it all and divide the breast up into meal-sized portions and freeze so it lasts all year long. No meat wasted. Then just cut into chunks and Worcestershire and season, then flour and fry. The legs I usually do the crock pot thing.
