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Message
re: Why doesnt Popeyes have the pulley bone
Posted on 6/12/17 at 8:01 am to OTIS2
Posted on 6/12/17 at 8:01 am to OTIS2
quote:
The pulley bone is cut from the front of the chicken, taking part of both breasts, prior to their separation.
It's "old school" butchering. Not done much, if any, now.
My mother and my grandmother always cut it out - and I seldom recall them buying already cut up chicken. The wishbone and she always said a chicken cut like that was "country cut"
If I keep the bone in if I do it myself. Plenty of meat. But if I'm cooking a whole chicken I remove it prior to cooking. Makes carving much easier.
And I guess it's harder or not worth the processors time to do it and no chicken place is buying whole chickens.
0
Posted on 6/12/17 at 8:48 am to SirWinston
quote:
Thighs are the best value and best piece of chicken
Posted on 6/12/17 at 9:49 am to Displaced
quote:
If you have enough meat around the wishbone remaining to make it it's own piece, you aren't breaking down the chicken correctly.
This is exactly right!
Popeye's splits the breasts apart and each gets 1/2 the wishbone/pulley bone. I just finished off a 10 piece last Friday and the breasts each had 1/2 a wishbone. That is a commercial cut that maximizes the meat on a breast.
If Popeye's made the pulley bone a separate piece you'd be on here whining about getting shorted on the breast.
Posted on 6/12/17 at 10:20 am to OTIS2
That's how Mom would cut up a chicken and that's how I cut up mine. Always had a pice of chicken with the "wishbone".
Would always make a wish when two people pulled it apart.
Now people usually buy chicken already cut up .
Would always make a wish when two people pulled it apart.
Now people usually buy chicken already cut up .
Posted on 6/12/17 at 10:21 am to Sidicous
quote:
If you have enough meat around the wishbone remaining to make it it's own piece, you aren't breaking down the chicken correctly.
No, the pulley bone is the T-bone cut of chicken
quote:
If Popeye's made the pulley bone a separate piece you'd be on here whining about getting shorted on the breast.
Most people I know think the breast is too big and dry.
Posted on 6/12/17 at 10:40 am to Sidicous
quote:
This is exactly right!
Popeye's splits the breasts apart and each gets 1/2 the wishbone/pulley bone. I just finished off a 10 piece last Friday and the breasts each had 1/2 a wishbone. That is a commercial cut that maximizes the meat on a breast.
Can anyone explain to me how Church's cuts its white meat? Their wing and breast pieces are pretty much interchangeable.
Posted on 6/12/17 at 1:51 pm to Placebeaux
Did you fry the chicken in the last picture, yourself?
Posted on 6/12/17 at 1:54 pm to Placebeaux
quote:
Most people I know think the breast is too big and dry.
If cooked properly the breast is succulent and juicy. The Popeye's I frequent usually gets it right too.
quote:
Can anyone explain to me how Church's cuts its white meat? Their wing and breast pieces are pretty much interchangeable.
I scratch my head a lot whenever Church's chicken appears.
Never figured out their butchering method. I think one of the outdoor board bunch is some kind of chicken expert including commercial prep and distribution if ya wanna attempt the subject around there.This post was edited on 6/12/17 at 1:59 pm
Posted on 6/12/17 at 1:58 pm to Sidicous
Breast and a leg are my go to pieces.
Mama used to always complain the fast food places bought up all the right-size fryers. The bird can't be too big or it don't fry right.
Mama used to always complain the fast food places bought up all the right-size fryers. The bird can't be too big or it don't fry right.
Posted on 6/12/17 at 2:52 pm to BRgetthenet
Pulley Bone = My Baw
Wishbone = Yankee Bastard
Wishbone = Yankee Bastard
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