De-Bone Chicken

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@gmail.com and FB Facebook.com/Cookingmybrain 

See you later

Leo

1 of 2 Sicilian Riceballs

Riceballs are very time consuming but worth every minute put into them.

Step 1 

Cook the Meat

1lb of meat

1-2 lb of onions minced

1cup of frozen peas

1small can of tomatoe paste

Salt and pepper to taste

 

Frying pan oil the bottom. Turn on medium then drop in the minced onions. Stir until translucent. Add meat and stir(you can use a potatoe masher to make sure the meat is not clumpy) salt and pepper to taste and cook for about 7 to 10 minutes or until meat is almost done. Add can of tomatoe paste and simmer for 5 minutes add peas and cook for 3 minutes shut off and let sit.

Step two

Prep the Filling. Make sure the cheeses are grated because these are going to be small about a ping pong sized ball and if any of these ingredients are too big they wont mix well.

Meat mix cooled

3/4 lb ricotta salata grated

3/4 lb locatelli romano grated

1/2 lb deli mozzarella grated

 

In a bowl Mix all ingredienta and using a measuring scoop or something to make them all even scoop into ping pong sized ball (two teaspoons sized) and place in cooking sheet and freeze overnight or until ready to use. If place in airtight container it may be kept for 4-6 months.

Stay tuned for part 2 and pictures

Made from scratch Pancakes

 

MADE FROM SCRATCH PANCAKES

 

Made from ordinary items found in most pantries.

 

All you need is these 8 items

INGREDIENTS

1 1/2 Cups of All purpose Flour

3 1/2 Teaspoons of baking Powder

1 3/4 Cups of Milk

1 Teaspoon of Salt

1 1/2 Tablespoons of sugar

1 Egg

3 Tablespoons of Melted Butter

2 Packets of Powdered Vanilla (sub 1 teaspoon of liquid vanilla)

COOK!! 

In a bowl mix 1 1/2 cups of All purpose Flour

3 1/2 teaspoons of Baking Powder

1 1/2 Teaspoons of Sugar

1 Teaspoon of Salt

2 Packets of Powdered Vanilla
You are able to substitute with a teaspoon of Liquid Vanilla

On Medium mix the dry goods

Until finely mixed

Add 1 3/4 Cup of Milk

One Egg

In a separate microwave safe container put 3 Tablespoons of butter

and in 10 second intervals melt the butter. usually 30 seconds

Add melted butter to mixture

Mix all well until blended

Mix well until desired consistency
I use the 2 Tablespoon spoon and ladle 4 tablespoons per pancakes

preheat your pancake pan or regular pan

 

The trick to golden brown pancakes is to not do it on High heat but medium to medium low heat

Ladle in 4 Tablespoons or as thick as you like your pancakes
DO NOT FLIP
wait until the pancake does not glisten. you will see bubbles form on the top of the pancake once you have very little movement

Then Flip

After 1 minute then take off heat and repeat

 

This mixture yields about 18 pancakes as shown above
Add butter and your favorite syrup and enjoy

 

Try it and ENJOY IT

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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

Seeded Twist Garlic Bread with Baconatta Spread

 

 

The recipe can be done with any Italian bread, I chose the Italian Seeded Twist because of it's complex texture when toasted. It is crunchy on the outside with sesame seeds and doughty on the inside perfect for garlic bread. The Baconatta is something I came up, with I took it from caponatta, which is a mixture with capers and eggplant. I substituted the eggplant with Bacon and to add another layer of flavor I used pancetta which is an Italian version of bacon. Cured goodness. The olives are the substitute of the capers.

 

 

 

SEEDED TWIST GARLIC BREAD

INGREDIENTS

1 Loaf Italian Seeded Twist

1 Cup Minced Garlic

1 Cup of Grated Cheese

1 Stick of Butter

1/4 Cup of Olive Oil

Oregano

Black Pepper

One loaf of Italian Seeded Twist sliced to desired thickness

Preheat oven to 400 degrees. Place on a cooking sheet (R) and butter generously (L)

 

1/2 a teaspoon of garlic (R) spread on slices (L)

Sprinkle grated cheese (L) drizzle olive Oil (R)

Sprinkle black Pepper (L) Oregano (R)
Place in oven for 20 minutes

Take out and set aside let cool

BACONATA!!!!

 

INGREDIENTS

1 Tablespoon of Garlic

1 Teaspoon of Olive Oil

1 lb Bacon

1/4 lb Slice of Pancetta

1 1/2 to 2 Roasted Peppers

1 Can of Fire Roasted Tomatoes

1 Can of Green Olives(2 Teaspoons of Olive Brine)

At medium high heat put Garlic

and Olive Oil

to brown and stir consistently

 

Take bacon and slice thinly into small strips

 

 

Place sliced bacon over garlic

Mix throughout

 

Take pancetta (R) slice into strips (M) and cube small (R)

Drop into the skillet and mix

keep mixing and you will see the bacon and pancetta release a lot of it's oils.
About 7 to 10 minutes
CAREFULLY spoon out into bowl bacon pancetta garlic mix and discard of hot oil

Put skillet back into the fire

and return mixture to cooktop

Let mixture brown and start to crisp up.
About 5 minutes

 

Slice whole pepper (R) into strips (M) and cube small (L)

Drop pepper into mixture

Mix throughout and cook for About 7 minutes until peppers are tender

Add Fire Roasted Tomatoes



Mix and add Olive Brine
and reduce heat to medium for 15 minutes

Keep mixing to make sure the mixture does not stick to pan
The liquid will start to evaporate

Once the mixture is to your desired consistency (I like liquid as it soaks up the garlic bread)
Add the olives let cook for 2-3 minutes and shut off and take off heat
let it rest for 5 minutes then....
 

PLATE AND ENJOY

Serve either individual or as sandwiches

 

Serve as garlic bread (L) or sandwiches (R)

Spread mixture throughtout

Slices sandwiches in half and serve as bite sized finger sandwiches (R)

Serve as a spread to the garlic bread (R)

 

 

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