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

Cold Cut Platter

Make Your Own and SAVE MONEY

Why would you go to a catering place and pay upwards of $80 when you can do it all for under $40 with a couple of tricks and creativity. I know this has nothing to do with cooking but I will teach you how to make things instead of having to buy them all the time. Plus this lets your inner artist also come out.

PLATTER

The vessel where your creation will be has to be take into consideration when prepping your items. You need to make sure your items are enough to cover the whole base. For our preparation today this plate is 16in diameter. In your mind separate the plate into 8 different sections like a pizza. Treating each slice different for each cold cut.

Each section will handle a cold cut.

CHOICE OF INGREDIENTS

Whenever I choose to make a platter I take into consideration of what the people I am making one for like. Not everyone is going to like ham or salami or roast beef so you want to make sure you make it appealing for everyone.
  

CHEESE
Clockwise Yellow American, White American, Meunster, Mozzarella

MEATS
Clockwise Ham, Mortadella, Roast Beef, Genoa Salami

OLIVES/BREAD
Clockwise Black Kalamata, Green Casteveltrano, Baguette 

INGREDIENTS

All these are full slices of each. I ordered 1/2 Lb of each and ate the rest as they never go to waste here.

6 Slices of Roast Beef

10 Slices of Genoa Salami

8 Slices of Ham

10 Slices of Mortadella

8 thicker Slices of Meunster Cheese

8 thicker Slices of Yellow American

8 thicker Slices of White American

10 Oz Mozzarella Cheese Ciliegine(Cherry) Size

10 Oz Green Casteveltrano Olives

7 Oz Kalama Olives

1 Baguette

START TO PLATE

Don't forget the pizza

**NOTE---Keep all the cheese in the refrigerator as it is easier to handle a cold piece of cheese**

Lay your slice of Roast Beef away from you

Fold in half towards you

Roll loosely from left to right

Place 3 rolls on your "slice"

In descending order stack the rest making a pyramid shape












Fold the Genoa Salami in half

Fold it again to form a fan

If you want a fancier look, roll by holding the middle and it forms a flower shape

 Turn your platter 180 degrees and place the Genoa Salami directly across from the other meat

In the picture I started with 4 quarter fold on the outside and "flowered" the rest until I got to the center.

Make sure you keep a space in the middle

Use this to coordinate the colors of your meat Beef and Salami match, Ham and Mortadella match

Place slice of ham towards you

Fold towards you

Roll loosely from left to right

Turn the platter 90 degrees and place Ham in the slice closest to you

Set three rolls on the outside of your "slice"

Place another three on top and to the front of those

End with two more on top and to the front like pictured on right

**Detailed version of the flower fold**

Fold Mortadella in half

Start to roll loosely from right to left using the center as an axis until you get to the other side

This forms the flower

 Turn your platter 180 degrees

Place your flower as shown starting with four and in descending order until you reach the middle

Always keep in mind to leave a set space in the middle

Take the cheese out of the refrigerator

Using only the Yellow and White American cheese

Place a slice of Yellow forming a square in front of you

Take a slice of White and place it on top of the Yellow forming a diamond

Repeat this until you have stacked all the American Cheese

Take attention to detail in making sure they line up perfectly and that you end up with a White slice of cheese on top this will make a difference in a minute

 Using the Yellow cheese as your guide cut from tip to tip

Repeat and cut to have four equal stacks of cheese

Placing your thumb in the tip of the stack(where the center would be in the cheese) gently push back to fan out the cheese.

Alternate colors by fanning with a different cheese color on top

Place fans on vacant spaces

Stack the Meunster cheese and slice like shown

Use the same technique of fanning on the Meunster

Place the Meunster under the American fan

Place the Mozzarella Cheese in space left in the middle of the platter

Using the Green and Black Olives garnish the voids between the meats and cheeses making a pattern if you like.

(Notice the ball of mozzarella at the end of each Black Olive line)

BE CREATIVE!!!

OH WAIT DID HE FORGET THE BREAD!!!!!

 No I did not just take your sharpest knife much better if it is serrated.
Slice in an angle your loaf in 1/4 in thick pieces.

Place them in a decorative pattern

Plate your bread next to your

 CATERED COLD CUT PLATTER

Serve 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

Chicken Cordon Bleu

This is a good food to have by itself or with a sauce to cover it. Either way it's enjoyable.

2 Chicken Breasts
3 Eggs
2 Cups of Flour
4 Slices of Ham
4 Slices of Mozzarella Cheese
Salt & Pepper to taste
(COOKING TIME 20-25 MINUTES INCLUDING SEARING)

With the sharpest knife in your drawer 

Place your palm pressing on the top of the breast and slice towards the center of it like if you were cutting a bagel. Make sure you don't go thru the whole breast.

Turn breast over and slice the same way now slicing the thicker part of the breast. 

This will make your one thick piece of chicken breast into a long thing piece of chicken. Almost perfect to roll you ham and cheese.

Place a Zip-Lock bag over the chicken and pound all to a desired thickness. Make sure you feel with your hand to see how thick it is.  For this time I made them about 1/4 of an inch thick.

Salt and Pepper the breast and place the Ham and Cheese making sure that the flattened chicken overlaps the cold cuts. 

Roll the chicken making sure the cold cuts do not come out at the flap or sides(pictured left). Use excess chicken from side to close out sodes of the roll. Once both breasts are rolled up get your egg wash and flour ready for covering. 3 Eggs in a bowl like bellow with teaspoon of Salt and same of Pepper. On a separate bowl mix 3 cups of flour with a teaspoon of Salt and also the same of Pepper.

Take each roll and dredge in Flour all around (above left) and the place in Egg wash (above right). 

After covering roll with egg wash (above right) take over to the flour once again and cover all making sure you cover very well the ends (above left).

 Pre heat your oven to 350 Degrees. Turn on frying pan to high. Once the oil is ready(Trick: Dip you finger in the egg wash and then drip the little bit of egg into the Oil. If you see bubbles coming from the egg that means your Oil is ready. MAKE YOUR YOU USE A PAIR OF EXTRA LONG TONGS. Take the first roll and sear the ends and the flap.

Turn quarter of the way so you don;t burn the outside. Once all sides are brown place into cooking sheet lined with aluminum. 

Place roll flap side up (above right) or flap to the side (above left) and cook in for 20 minutes in your 350 degree pre heated oven. If you place it with flap side down all the cheese will ooze out.

Take one roll out after 20 minutes and slice it down the middle. All the chicken has to be a white color. This means your chicken is done.  If not place the pieces cut side up (once again so the cheese will not ooze out) and cook for an aditional 5 minutes. After the cooking is done let your rolls sit for about 5 minutes.

Slice thin and place in plate 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