Chef Woody Mowrer Teaches Turkey & Chicken De-Boning

Plus seasoning, stuffing, roasting and gravy making. The trend of the 90's is toward boneless meats, poultry and fish. But you pay a premium price for simple cuts of de-boned poultry meats in the markets, and yet they do not bone any birds "Rellenong Style" which Chef Mowrer teaches you to do. This style means removing all the internal bones so you can apply spices and herbs to the inner meat, then stuff with a firm dressing and shape so your bird will appear as though the bones were never removed, yet leaving the wings and 2 drumsticks for identification. Carving becomes a dream with no bones to hinder. The bones become priceless when oven roasted brown with a Mirepoix and then simmered into a rich stock for the best Turkey and gravy you ever ate.