Cooking For Engineers

[Richard P]

Happenrd last nite lovely large roast chichen- started carving- inner meat very green along the breastbone- as we had guests for supper I just carved arround that.
kidding!! Threw it all out!
I have seen it before- cornish cross - large birds.
From now on when the bird is thawed I will be cutting along the breast bone to inspect before roasting.
Sometimes the large birds have few feathers on the breast as they lay down a lot. they can have a scab there - Possible entry point for bacteria?
Supper was mashed potatoes, salad, fresh biscuits, stuffing- the extra that was not inside the bird, gravey- wine- was all good

[Dilbert]

>>entry point for bacteria?

unfortunately, worse.

overly large breast development leads to tissue necrosis / myopathy.

more here:
ps.fass.org/content/85/10/1843.full
open the link for pdf full text version.

the bird cannot supply enough blood to the huge breast sections and the tissue dies.

some articles cite it is safe for human consumption.
quite frankly, I'm not going to eat chicken meat that the chicken has been carrying around dead and decaying within its body.
ymmv.

[chilliworker]

i have a MUCH easier way of cutting of the chicken breasts.
once you come to picture 9 (splitting the bone), don't split the bone, just remove the skin and make a neat slice with the knife all the way down the middle, and stick your finger underneath the slit, you'll find that the breast comes off the bone very easily - one on the right side, and one on the left - just use your knife to ease it off from the sides.

(i bang the breasts with a 'schnitzel hammer', i dip into bread crumbs, then into beaten egg and again into bread crumbs and fry! yum the children [and grown ups] love it)

[civic2012]

Hi, I would just like to say thank you for this really helpful information. After all I am a civil engineer and well I honestly don't known ho to cut up a chicken. So thanks for your help.