De-Boning a Whole Chicken

*********PREPPING*******

WATCH VIDEO HERE FOR ALL KNIFE WORK

Separate breast meat from carcase down to joint for wings and thighs
Pop off joints from sockets and cut down to bottom of carcase making sure not to cut the skin

Lift the carcass and using your knife on the bone side separate the Skin/meat from the bones

Discard the carcase

fold over the chicken and prep the winglets(2) and legs (2) like above

Using the knife closest to the bone separate the
meat from the bones on leg and thigh combo (2)

Do the same with remaining winglets (2)

after all bones have been taken off make sure to return
and separate the tendons from the leg

Flip over the chicken to make sure you did not poke any holes in the skin

THE DISCARDED CARCASE WILL LOOK LIKE THIS

Salt and pepper meat side and layer ham/cheese/Hard boiled eggs

Roll from bottom to top

Cover with bacon and hold everything together with cooking twine

Now you can have dinner with dark meat and white meat in one bite

I will cook this up on Saturday and post up the pics of the slices

Anyway Try it and ENJOY IT

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Chicken,Kielbasa & Potato Stew



****************PREPPING****************

Prepare two medium onions

Using the downward cut on the onion cut into little square pieces
Place in bowl
WATCH VIDEO HERE

Take four links of Kielbasa (32 Oz)
And slice them into medallions
Place in bowl

Take 3 Large Potatoes
Using the downward cut slice into medium pieces
Place in bowl
WATCH VIDEO HERE

Once three of your four main ingredients are prepped
we can start the cooking

COOKING

2 Medium Onions

3 Large Potatoes

4 Links of Kielbasa (32oz)

2 Large Chicken Breast (10oz ea)

3 Packets of Sazon (As seen in Pork Ribs Blog)

2 Chicken Buillons

1 Teaspoon of Oregano

2 Cups of Water

Slice the chicken breast long ways and then cut sideways to make small pieces

Turn on large pan to medium high heat
Pour in olive oil to cover the bottom of the pan

Once the oil starts to get hot pour in the onions from the bowl

Making sure to stir so none get stuck to the bottom of pan
and none of the burn. Once they start to become translucent

Pour in Chicken making sure to stir constantly

You will see the chicken start to turn white. As soon as they turn mostly white

Pour in potatoes

Before stirring in the potatoes sprinkle the Salt, Pepper, Oregano and Sazon

Stir

Pour in two cups of Water and Stir

Add Kielbasa, Stir

Cover for about 10 minutes

The whole cooking once you cover will take at least 10 minutes
The consistency has to be soft potatoes and the liquid has to be thick
due to the potatoes.

Plate and if you enjoy cheese sprinkle your favorite cheese while hot


Try it and ENJOY



Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Smothered Steak




 
Medium as described by Wikipedia is between 140 and 150 degrees. Always keep in mind that any beef has to rest for at least two or three minutes to be able to have that destinct flavor and look.


2 Medium Onions
1 Rib Eye Steak (17oz)
2 Tablespoons Butter
2 Tablespoons of Chopped Garlic
1 Teaspoon of Grilling Sea Salt
1 Pinch Black Pepper
1 Teaspoon of Oil

(Cooking Time 20 Minutes)

COOKING

Pre-Heat your oven to 400 Degrees

Using our downward cut we learned from Drunken Baked Chicken

Cut onions into long slices. Place pieces in bowl

Prepare the Steak with Cooking Sea Salt and Black pepper

Apply an ample amount of salt on both sides don't worry as this will not
oversalt the steak. The way sea salt works is that the beef will only take as
much salt as it would need. Apply Black pepper to both sides.

Turn on an all metal skillet into medium/high heat.
Drop one tablespoon of butter and two tablespoons of chopped garlic.

Mix in the Garlic and Butter and wait for the butter to stop bubbling.
This will tell you that the butter has reached the perfect temperature
to sear the steak

Place steak in one side for about 4 minutes

Flip over steak making sure to scrape the bottom of the skillet
so no garlic is stuck to it.

Place your prepper Onions over the steak

Cover the skillet for 5 minutes

Place other table spoon throughout the top of the skillet and
place in your 400 degree pre-heated oven

Placing it in the middle will help you control the heat. Keep in oven for 6 minutes

Flip steak and take temperature for desired doneness. If almost done like
above place over the onions and bake for another 6 minutes.

Place steak in plate and let rest.
USING A PAIR OF OVEN MITTS.
Place skilett in stovetop and cook down the liquid in the onions.
about 4 minutes it has reduced by half 

Place on top of steak and enjoy



Rule of thumb as long as the color is not Purplish like at the begining the steak is
 rare and higher.with beef you need to make sure you eat it at the most medium done.
As the less liquid there is in the steak the less tender it will be.



Try it and ENJOY



Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo