You weren’t kidding!! All of 2 minutes! And my knife isn’t very sharp! I’m thrilled, why have I not known this before???
3 Likes
That’s great @toryroo . It’s a bit like me and some other aspects of food preparation - until you try it, you have no idea whether it’s difficult or not. (Although having completely boned and stuffed a chicken so it looked like a whole bird, I can tell you I shall NEVER attempt it again 
)
1 Like
I did s hybrid of your recipe Angela but didn’t have time to fsff with water so did the foil tray as per video 2 and @Mik_Bennett . It’s great! I’ve already cut one end off in the photo for Remy and its juicy and crunchy. I cooked as per video,170c until 80-85 ( I was top end sadly) then blast at 250 for 15mins for the crackling, the poking with tooth picks really works!
4 Likes
I do everything in the kitchen with only two knives - a flash Santoku damascene blade from Laguiole and an old, very thin and unbelievably sharp Sabatier boning knife that my kid brother (chef) gave me over forty years ago (and the name engraved on the blade isn’t his, so God knows how old it is).
S/h boning knives cost next to nothing on vide greniers, but can go places where other knives can’t.
2 Likes
What shape are they, Mark? I have a thin bladed kife but don’t think it classifies as a boning knife. Perhaps I need to look out for one!
I need one of those!!
Another one in the oven, yum!
The knife in the photo above is an old carbon steel Sabatier that I’ve been using for over forty years. Unfortunately, they don’t make them like this anymore, but the one below is possibly the best quality, inexpensive substitute (but if you’re feeling flush, you can pay six times as much for something similar).
OTOH you might find a bargain at a vide grènier….
2 Likes
Very true, but I just by the pork scratchings from my local supermarket. Graton Lyonnais.
1 Like