July 27, 2013 by Joanne T Ferguson
1) THE ONLY previous experience I had with deboning a chook (Aussie lingo for chicken) was a challenge I accepted from The Daring Kitchen back in April of this year!
My Make No Bones About It experience was “quite animated“!
Don’t let your previous knowledge or experience put you off from “having a go” (Aussie lingo for trying) with this Feast! Fine Foods Game & Butchery Class!
You might have remembered my Feast! Fine Foods Sausage Making Class experience!
Courtesy of Feast! Fine Foods, I thought I would “properly learn” how to debone a chicken, debone a quail (which I had never done) and portion a rabbit. (which also previously escaped me doing to date!)
Do you know the best way to lubricate the stone is “with clean oil before sharpening?”
Do you know the best way to “maintain the edge” once the straight edge has been created by the sharpening stone?
Then a “quick click” might be in order for you to view if you don’t know the answer like I previously didn’t know too!
I have warned you in previous posts what a fun-filled food tease I am!
Knife safety is also discussed and I personally cannot more highly recommend a Stahlnetz Cut Resistant Glove!
I think ALL I have to do is remind you of my Activated Nuts Coconut Milk Tahini Spirooli Salad incident, eh?
Since purchasing the Stahlnetz Cut Resistant Glove, I CAN say I have not cut myself, true!
All equipment used is available for purchase on the night too!
I can almost kick myself for NOT getting a Giesser 13 cm Boning Knife the other night!
I know, for people reading this post who don’t know WHAT to get me for that next special occasion…wink, wink, nod, nod! lol
When he asked the class had anyone deboned a chook before, I said I had butterflied one.
It was only then that it dawned on me (based on his demonstration) that I had not learned the “easy” way to do, but chose the more difficult way to do the first time round!
Each person in the class gets to decide what and how they want to do!
I can “honestly” say it was NOT difficult to do, TRUE!
Robbie and Rohan (Robbie’s friendly and knowledgeable side-kick on the night) stay with you “each and every” step of the way and they are only “more than familiar” with that um, well, “What do I do next?” look too!
I also know what a Boston Butterflied Chicken is! YOU?
I DID have a “quail” of a time!
Please forgive my chook humor today as the class had me quackers too! lol
Food-wise, I LOVE learning all things new!
Based on Robbie’s guidance (once again!), I deboned my first quail!
I have now “successfully” done it thanks to the confidence the Feast! Fine Foods Poultry & Game Butchery Class gave me!
Did I mention at the end of the class the group is “entertained” with dinner?
This stuffed spinach and cheese deboned chicken wrapped in prosciutto was SO moist and tender too!
I LOVED this recipe and have asked that it be uploaded to the Recipe Section of Feast! Fine Foods as I would LOVE to re-create this dish at home!
Hopping to it, the group also learned how to portion a rabbit!
Have YOU deboned a chook, quail or rabbit to date?
I HOPE I have now “inspired” you to “have a go” at deboning a chook, quail and rabbit too!
This is a fun-filled food adventure that I would HIGHLY recommend both blokes (Aussie lingo for men) and sheila’s (Aussie lingo for females) BOTH experience.
Feast! Fine Foods are at the Adelaide Central Markets, The Parade in South Australia, Unley in South Australia, Victor Harbour in South Australia, West Lakes in South Australia, and they “do have arrangements with butchers in NSW and Qld to be able to order in our produce and we can fly produce direct to the airport for customer pick up in other major centres.”
The words and E-X-C-I-T-E-M-E-N-T are my own, true! And have not been “influenced” that this course was courtesy of Feast! Fine Foods too!