Wow...hats off to you Cousin! I can't imagine even attempting to do something like this. I do know that if I ever tried, we wouldn't be eating turkey that night!

Cousin I would like to try this also. I bet it tasted wonderful. A quick question, did you take the carcus out whole or in pieces?? I have seen chickens at the butcher already deboned but I have never attempted to do it myself. I think I will give it a try. Do kind of a trial run before doing it for a big family funciton.

Oh... just came back to make sure I said thank you, Jessie I get excited sometimes and forget my manners.

Mary Anne

Ha ha Mappy ..... just be careful!

Sydney2 wrote:

Cousin I would like to try this also. I bet it tasted wonderful. A quick question, did you take the carcus out whole or in pieces?? I have seen chickens at the butcher already deboned but I have never attempted to do it myself. I think I will give it a try. Do kind of a trial run before doing it for a big family funciton.

I took it out in two or three pieces - whatever I could get a grip on and remove. (It wasn't very elegantly done, but it worked! - a short, sharp, somewhat flexible paring knife is the key, I think.)

_________________
In combat or competition, where the stress levels are highest, you do not rise to the occasion… you sink to the level of your training.

Yes Sydney, you remove the breast bones, rib cage and backbone leaving the legs and wings intact. I may try it again with a large roasting chicken to see if I can be a bit more efficient before I attempt to debone my Christmas turkey.
I found these instructions on-line this morning and they cut out the backbone first. It looks like it would be a lot easier. I guess I should have looked on-line before I started! Lol.

http://homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm

Thats a great step by step guide. Thanks for the link Cousin.

You may have already seen this, apologies if you have.

The River Cottage Multi-Bird Roast

I am tired of turkey and ham also Inky. I have a Prime Rib Roast in the oven today for something different. With it I will boil some potatoes and turnip. Nice and easy.

I am so exhausted from all the holiday festivities I can hardly keep my eyes open today. I can't wait for a quiet relaxing evening and early to bed LOL.

I made two pans of lasagna; one regular and the other spinach with red peppers and onions with a white sauce. Started the tomato sauce at 9 this morning and browned and added the meat about noon.

They're waiting to bake. I'm tired lol

Prime rib and lasagna both sound pretty darn good to me. I settled for leftover turkey (again!!!) and cranberry/orange relish, tonight. I think the turkey is multiplying in the fridge. The pile doesn't seem to be getting any smaller at all.

We had king salmon and rice pilaf for Xmas eve dinner and then spinach enchiladas for Xmas dinner. We're still eating leftovers from those two...guess we wanted a change from the usual turkey, ham or roast beef.

Hi everyone!! I need some ideas for a stew.

I bought some stewing beef and I would like to make a crock pot stew for Monday nights dinner. (Letting the crock pot do all the work.) Does anyone have one that they would recommend? Thanks.

Thanks Inky, no hurry I am not going to get it ready until Sunday evening and then put it in the crockpot on low early Monday morning. Thought I would get a head start as I may need to pick up a few groceries.

Hey Sydney,
This isn't an official recipe, but it turns out just fine.
I season the beef a bit (salt, pepper, dry mustard), brown it in a tbsp. or two of olive oil then put it in the crock pot. I coarsely chop an onion and sweat the onion in the same pan the beef was in and add the onions to the pot.
I add one carton (2 cups?) of beef stock to the same pan and stir it around to get the brown stuff into the stock and then add that to the crock pot.
Add chunks of carrot and potato.
Cook on low setting all day.
To thicken the gravy, I just put some flour in a container with a tight cover, add cold water, cover and shake the heck out of it, then stir that mixture into the stew.
(You can add peas or beans or anything else you like at this point.)
Let it cook for another half hour or so until the peas or beans are done.

Thanks Cousin! That sounds perfect! I was planning on adding carrots and potatoes.

I will give this a try.

Have you ever added red wine to your stew? I saw a recipe with red wine and was curious.

This is a really nice dry red Italian wine. It's moderately priced and it's become our "house wine". I use it for everything, including cooking.

rocca Ventosa
montepulciano d'abruzzo
cantina tollo