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In this attempt I removed the wingtips from each chicken wing.
Then I splayed open the middle segment by cutting through half the thickness down the middle of one side, detaching the meat from one side of the bones and opening it up to place the skin on one side, the meat and bone on the other.
Then I removed the bone from the drummette and butterflied it open as well. All of this was laid out as flat as possible onto a bamboo skewer.
The end result kept the meat very thin, and all of the skin was on one side of the finished skewer. This allows one to separately control the cooking of the meat vs. the rendering of the skin.
I believe this is quite crucial to obtaining the desired texture.
Prepped Teba
Sunday, May 20, 2007
Paul Qui and Christopher Haatuft
Friends of Lysverket 5: Qui
Lysverket
Bergen, Norway
(June 1, 2015)
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Todd and Anna's Wedding (faves)
Prep
full wedding to follow
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With preparations complete and consist ready, Steamrail's K190 sits outside Newport Workshops ready for the Maldon Weekender.
This would be K190's first visit back to VGR in the LMS Maroon Livery.