How To De-Bone a Chicken...My Way

I’m sure there are technical ways to do this but I just do it the way I like.  When I de-bone a chicken, my goal is to get all the meat off.  I don’t go for presentation points because I’m just going to chop it up and use it in a recipe anyway.  Now, if you were going to make fried chicken or something where you need whole pieces of uncooked chicken…then that’s a different story.  Check out this link on how to do that.

So here goes…  I start with a whole chicken that I have boiled. (I freeze the broth for later use.)   

I start by removing the breasts.  I usually just cut these off with a knife.  Then I use two forks to remove the rest of the meat from the bones leaving as little as possible behind.  

Breasts and white meat

 I don’t like dark meat so I separate that for Mr. Right (he likes it) and keep the white meat for me.  Be sure to remove all the skin, also.  It will peel off very easily.

Dark meat

It’s a simple process.  Leave nothing behind...

It's a Girl!

We found out several days ago that we’re having a girl!!!  We are sooo excited.  Her name is Georgiana.  That’s pronounced Georgi-on-uh….not Georgi-anna.  There’s a difference.  Georgiana is an old English name that Mr. Right and I started liking well over a year ago.  We actually have a list of names we plan on using as we have/ adopt children and we’re excited to start with Georgiana!  

Now, the countdown continues to April when we can hold her….  Until then, I’ll continue to snack on my celery and carrots with homemade ranch dip.  Yum-o

Georgiana

Homemade Self-Rising Flour

So, you have a recipe that calls for self-rising flour and you don't have any.  No worries!  Make your own.

Here's a 1 cup recipe:

1c whole wheat flour
1tsp baking powder (we buy aluminum free)
1/2 tsp salt (real salt)
1/4 tsp baking soda

Problem solved.  You're welcome.