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Old 09-18-2014, 11:42 AM   #51
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In the US, it's illegal to use hormones and steroids in chicken and turkey.
That's good. The article I read didn't specify poultry just 4 legged animals and I put two and two together and made five.

There must be another reason for the Chesty Morgan chickens then.
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Old 09-18-2014, 11:51 AM   #52
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I deboned thighs once. Not worth the effort to me.

I was a member of a computer club that had potluck Xmas parties. One of the members, a chef, brought a deboned turkey. He hadn't cut it into pieces! It was still one piece. I'm boggled.
It's not really all that difficult to bone out a whole turkey. You just need a sharp boning knife and a lot of determination. Boning a chicken and leaving it whole is more difficult and a duck is a nightmare.

I've boned out turkeys and stuffed them with a pork based stuffing which included all the odd bits of turkey that came away with the bones. Great for big parties as it makes the carving easy and the bird goes farther. I've never done the 3 or 4 bird roast though, as it seems a bit too far to go.
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Old 09-18-2014, 12:38 PM   #53
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It's not really all that difficult to bone out a whole turkey. You just need a sharp boning knife and a lot of determination. Boning a chicken and leaving it whole is more difficult and a duck is a nightmare.

I've boned out turkeys and stuffed them with a pork based stuffing which included all the odd bits of turkey that came away with the bones. Great for big parties as it makes the carving easy and the bird goes farther. I've never done the 3 or 4 bird roast though, as it seems a bit too far to go.
My Daddy would do boneless turkeys for his meat market during the holidays, and Mama would make the sausage stuffing. He could make a big profit on all the special orders that would come in from all over town.

I have to hand it to you MC, as it takes a great deal of skill to do it right. He left the legs intact.
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Old 09-18-2014, 12:53 PM   #54
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What is chicken or turkey without the the bones? Lump meat.

I bought one of those big turkey boneless thingys one Thanksgiving.

I never will again. Parts are parts, this thing cooked up weird.

Give me bones for flavor and skin for flavor...what do I care if I die a year earlier because of the fat.
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Old 09-18-2014, 02:19 PM   #55
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Caslon, just cut those big bone in breasts in half..it's no big deal with a good knife.

I hardly ever use breasts when thighs are so much more flavorful, less expensive and can take longer cooking time, as this recipe requires.
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Old 09-18-2014, 02:20 PM   #56
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Bone-in chicken breasts are easy to cut in half with kitchen shears.
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Old 09-18-2014, 03:55 PM   #57
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I suppose so...lol

Would that be like small bone in chicken breasts you get at KFC and El Pollo Loco and Church's fried chicken?

Doesn't the size of the chicken from the get go factor in?
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Old 09-18-2014, 04:05 PM   #58
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I suppose so...lol

Would that be like small bone in chicken breasts you get at KFC and El Pollo Loco and Church's fried chicken?

Doesn't the size of the chicken from the get go factor in?
I don't quite understand these questions. A large bone-in chicken breast cut in half is not like a small bone-in chicken breast; it's just a large one cut in half.

Factor in to what?
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Old 09-18-2014, 05:54 PM   #59
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Originally Posted by taxlady View Post
I deboned thighs once. Not worth the effort to me.

I was a member of a computer club that had potluck Xmas parties. One of the members, a chef, brought a deboned turkey. He hadn't cut it into pieces! It was still one piece. I'm boggled.
When chicken thighs are on sale, I will stock up on them. Half will go into the freezer as is and the other half deboned for frying. I have done it several times just this past year. Thighs are my favorite part of the leg.
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Old 09-18-2014, 08:24 PM   #60
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My wife would not eat dark meat or skin if you pay her. So I try to buy whole chicken and take the breast out for her. Takes couple of minutes.

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