Hi. Just a little background. I am in the process of trying to open a little southern style restaurant here in Orlando. Its going to be very casual. In an effort to maximize cross usage of ingredients and keep my price point low, Ive decided to use Chicken 1/4s, and Sirloin as the focus of my menu.
Both of these are inexpensive, and profitable.
I have , as of now, have decided on the following entrees:
*B.B.Q the 1/4s (I'm doing spares, so it makes sense)
* Chicken Pot Pie
* Chicken and Dumplings.
My question's are:
# Is Boiling the chicken the best way to get the meat off the bone?
# Any hints on easiest way to get it off the bone after boiling?
# Can I cook off the chickens and hold it? This is to keep me from hqaving to boil and "pull" the chicken daily.
Also, I would welcome any recipe ideas you may have (simple is better
I plan to do a rotating menu, so the more ideas the better.