If i haven’t mentioned it, I am in week 6 at Auguste Escoffier School of Culinary Arts. Needless to say we are in the basic phase. … how to hold a knife, basics in roasting and chicken fabrication. I had a totally different idea what “chicken fabrication” meant and it’s not at all what it sounds like – at least in my head!!
I dont know about you, but I have really never thought about how my chicken in the plastic and cut perfectly happened – I just knew I needed thighs.
I understand that the protien in this case are processed at an astronomical level.. hundreds if not thousands done quickly and efficiently.
I learned so much this past week! Who knew chicken anatomy would be part of the curriculum? What a totally intricate tool under my belt. Can you say Cost Effective!!! Practice definitely makes perfect in this case. I left a bit more breast meat then I probably should have. but over all I think I did pretty good.
The carcass however…. well I couldn’t have mutilated it any more if I tried. Note to self, it’s already dead!