Day 6 and we are already in the kitchens trussing (tying up) and fabricating (cutting up) whole chickens. Each student had the opportunity to truss 4 chickens and cut each up in a different way. We quartered the first, cut the second in eighths (video of my chef instructor
demonstrating), cut the third by performing an airline cut, and finally the fourth in the style of supremes. On
Chef Michael Ruhlman's web site there is a great how to video in how to Truss a chicken. The CIA tries to create as little waste as possible, so with all the extra bones and carcasses we made what will be a delicious stock. It was not ready by the time class was over, but it smelled fabulous and brought back the memories of my mom's yummy matzo ball soup.
Day 6 and we are already in the kitchens trussing (tying up) and fabricating (cutting up) whole chickens. Each student had the opportunity to truss 4 chickens and cut each up in a different way. We quartered the first, cut the second in eighths (video of my chef instructor demonstrating), cut the third by performing an airline cut, and finally the fourth in the style of supremes. On Chef Michael Ruhlman's web site there is a great how to video in how to Truss a chicken. The CIA tries to create as little waste as possible, so with all the extra bones and carcasses we made what will be a delicious stock. It was not ready by the time class was over, but it smelled fabulous and brought back the memories of my mom's yummy matzo ball soup.
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