"Brooklyn1" > wrote in message
news
> On Sun, 17 Jan 2016 21:28:57 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Sunday, January 17, 2016 at 3:23:58 AM UTC-10, Gary wrote:
>>>> dsi1 wrote:
>>>> >
>>>> > KFC has changed in a most fundamental and awful way - The way they
>>>> > cut
>>>> > up the chicken, while fast, and cost-effective, tends to make eating
>>>> > franchise fried chicken an unpleasant experience.
>>>>
>>>> Explain please? :-o
>>>
>>> These days the chicken is cut up to include the backbone in the thigh
>>> and
>>> breast portions. It's not how anybody would cut up a chicken at home -
>>> unless you were some kind of demented, sadistic, cook. The backbone on a
>>> cut up chicken is usually used to make stock. It is not presented to the
>>> eater to mull over.
>>
>>I cut up 3 chickens yesterday and the backbones are in a stock that is
>>smelling wonderful Why on earth would anybody serve them up in such a
>>way
>>that they would be wasted
>
> The very first thing I do when disjointing a chicken is to trim out
> the backbone and toss it in my backyard for the crows... I don't want
> any bitter spinal fluid in my chicken stock. Even when roasting a
> whole chicken I trim out the backbone for the crows... and then truss
> the bird for roasting. Poultry back bones should be tossed the same
> as beef/pork backbones. That spinal fluid could be diseased but at
> the least it's bitter. Butchers trim out the red meat back bones but
> they trust the consumers will have the sense to trim out poultry back
> bones. I always trim out a holiday turkey back bone and then truss it
> for roasting... makes for easier carving anyway.

Depends what I need, and I will sometimes use a whole chicken to get stock,
but I will not waste a good meaty backbone (although I don't use them alone)
One thing I agree with, don't cut the backbone or the stock will be bitter.



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