Cutting chicken for comp?

[atcNick]

Im assuming you cut the backbone out. What about the front, do you remove that cartledge under the breast then split it? Do you trim the cavity at all? Remove ribs? Anything else?

Thanks

[3 star redneck]

Just cut breast in half and cut backbone out.....nothin else....

[atcNick]

Gracias


-Nick

[Zilla]

I trim the skin that hangs over the cavities.

[Fullofbull]

My order, wash out cavity, cut tail off, flip bird over and cut up spine then cut the back bone out. Flip bird over and pop breast and remove keel bone. Trim any part of rib cage that overhangs. And finally loosen skin away from meat.

[atcNick]

What does loosening skin do? Help add rub under?


-Nick

[Fullofbull]

That is correct. Do it carefully as you don't want to tear it.

[3 star redneck]

Too many steps....lololol....

[Woody Wood]

Just cut breast in half and cut backbone out.....nothin else....

With a hatchet!!!

[Snow Bunny]

A small chain saw works great and its fast Woody!

[3 star redneck]

A small chain saw works great and its fast Woody!

Electric not gas......no smell...

[RangerJ]

Too many steps....lololol....

I did all those steps cooking next to Jeff, he lololo'ed at me then.

He won chicken, I did not get a call. Your mileage of course may vary.

[Fullofbull]

All I can say what works for one may not work for all. Besides I've been doing this way long enough and five minutes is about all it takes me. I do all trimming on Wednesday before the comp and vac seal everything. Monday is Brine day as I like it to sit and let the favors meld and Thursday is sauce day. So far so good it all seems to work fine for me.

[Bigoar]

So let me get this right you trim wednesday,brine monday, and sauce thursday???
Is this for a comp?

[Speed]

I think he was meaning he makes the brine on monday and lets it sit to let the flavors develop.....idk, just the way I read it.