My wife went to Wisconsin to see my youngest granddaughter graduate. She
has been gone for a little over two weeks. I paid the kid off, so I'm
golden. She will be there for a month. They sent plenty of pictures.
I have no cooking ambition. I did make some beef curry that lasted for
three days. Today, I boned a chicken and am marinating it in oil,
tangerine and lemon juice, rosemary, salt and pepper. I will chuck it on
a cookie sheet tomorrow and roast it hot. We'll see how that tastes.
I'm eating nearly everything out of a can, box or bag and loving it. Oh,
and I bought a SharkIQ vacuum. So far, so good.
Lemme see if I can post a picture of a "nearly" boneless chicken. Only
the very last joints of the wings and legs have bones or they curl up.
I used the bones and spare parts to make broth.

<https://postimg.cc/rdJX7yZz>

I think that worked.

leo

In article >,
says...
>
> My wife went to Wisconsin to see my youngest granddaughter graduate. She
> has been gone for a little over two weeks. I paid the kid off, so I'm
> golden. She will be there for a month. They sent plenty of pictures.
> I have no cooking ambition. I did make some beef curry that lasted for
> three days. Today, I boned a chicken and am marinating it in oil,
> tangerine and lemon juice, rosemary, salt and pepper. I will chuck it on
> a cookie sheet tomorrow and roast it hot. We'll see how that tastes.
> I'm eating nearly everything out of a can, box or bag and loving it. Oh,
> and I bought a SharkIQ vacuum. So far, so good.
> Lemme see if I can post a picture of a "nearly" boneless chicken. Only
> the very last joints of the wings and legs have bones or they curl up.
> I used the bones and spare parts to make broth.

I'm impressed
>
> <https://postimg.cc/rdJX7yZz>
>
> I think that worked.
>
> leo

I shouldn't laugh, but that poor bird looks as if your car ran over
it.
:-)

You can tell I've never boned a chicken

Janet UK

On 2021-06-12, Janet > wrote:

> You can tell I've never boned a chicken

Many years ago, I watched a Jacques Pepin cooking show, and a guy did it
in five minutes. I thought, "Why not?" It takes me twenty minutes, but
the method is easy.
First, spatchcock a chicken. Then get the bones out. Scrape the
upper-arm and thigh bones until you find the joint, and rip 'em out.
Done ;-)

leo

Leonard Blaisdell wrote:

> My wife went to Wisconsin to see my youngest granddaughter graduate. She
> has been gone for a little over two weeks. I paid the kid off, so I'm
> golden. She will be there for a month. They sent plenty of pictures.
> I have no cooking ambition. I did make some beef curry that lasted for
> three days. Today, I boned a chicken and am marinating it in oil,
> tangerine and lemon juice, rosemary, salt and pepper. I will chuck it on
> a cookie sheet tomorrow and roast it hot. We'll see how that tastes.
> I'm eating nearly everything out of a can, box or bag and loving it. Oh,
> and I bought a SharkIQ vacuum. So far, so good.
> Lemme see if I can post a picture of a "nearly" boneless chicken. Only
> the very last joints of the wings and legs have bones or they curl up.
> I used the bones and spare parts to make broth.
>
><https://postimg.cc/rdJX7yZz>
>
> I think that worked.

that's more ambition than i usually have when i'm left to
my own devices, but my biggest thing is to make something
spicy which the person i live with doesn't tolerate or use
when cooking. so a nice stir fry with plenty of spices is
my usual first choice, Thai style beef, onions, coconut milk
and spices will hold me for at least four days. i haven't
had a can of sardines in years, but that can hold me a few
more days, vegetables and fruits, the rest of the week,
beans/nachos/cheese and spinach dip can stretch all of that
to two or three weeks (i rarely have meat two days in a row,
once in three days is more normal)...

grilled chicken is my favorite way i like chicken and for
that it must still have the bones in it and the skin on or i
feel like i might as well be eating something else. i've not
had properly grilled chicken in years. last time we went to
a place that was advertising grilled chicken dinners as a
benefit dinner we got there right after they ran out of food.
since we drove a ways to get there i was disappointed. they
do make excellent burgers so we had those instead.

enjoy the peace and quiet!


songbird

On 12 Jun 2021 06:05:57 GMT, Leonard Blaisdell
> wrote:

>My wife went to Wisconsin to see my youngest granddaughter graduate. She
>has been gone for a little over two weeks. I paid the kid off, so I'm
>golden. She will be there for a month. They sent plenty of pictures.
>I have no cooking ambition. I did make some beef curry that lasted for
>three days. Today, I boned a chicken and am marinating it in oil,
>tangerine and lemon juice, rosemary, salt and pepper. I will chuck it on
>a cookie sheet tomorrow and roast it hot. We'll see how that tastes.
>I'm eating nearly everything out of a can, box or bag and loving it. Oh,
>and I bought a SharkIQ vacuum. So far, so good.
>Lemme see if I can post a picture of a "nearly" boneless chicken. Only
>the very last joints of the wings and legs have bones or they curl up.
>I used the bones and spare parts to make broth.
>
><https://postimg.cc/rdJX7yZz>
>
>I think that worked.
>
>leo

Great job on boning the chicken, looks great. You're ambitious, I'm
on my own and would never consider that!

On 12 Jun 2021 10:28:27 GMT, Leonard Blaisdell
> wrote:

>On 2021-06-12, Janet > wrote:
>
>> You can tell I've never boned a chicken
>
>Many years ago, I watched a Jacques Pepin cooking show, and a guy did it
>in five minutes. I thought, "Why not?" It takes me twenty minutes, but
>the method is easy.
>First, spatchcock a chicken. Then get the bones out. Scrape the
>upper-arm and thigh bones until you find the joint, and rip 'em out.
>Done ;-)
>
>leo
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Bruce

On 12 Jun 2021 06:05:57 GMT, Leonard Blaisdell
> wrote:

>My wife went to Wisconsin to see my youngest granddaughter graduate. She
>has been gone for a little over two weeks. I paid the kid off, so I'm
>golden. She will be there for a month. They sent plenty of pictures.
>I have no cooking ambition. I did make some beef curry that lasted for
>three days. Today, I boned a chicken and am marinating it in oil,
>tangerine and lemon juice, rosemary, salt and pepper. I will chuck it on
>a cookie sheet tomorrow and roast it hot. We'll see how that tastes.
>I'm eating nearly everything out of a can, box or bag and loving it. Oh,
>and I bought a SharkIQ vacuum. So far, so good.
>Lemme see if I can post a picture of a "nearly" boneless chicken. Only
>the very last joints of the wings and legs have bones or they curl up.
>I used the bones and spare parts to make broth.
>
><https://postimg.cc/rdJX7yZz>
>
>I think that worked.
>
>leo
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Bruce