Comments on: Boneless Chickens… http://www.marketmanila.com/archives/boneless-chickens A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 03:00:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Marta http://www.marketmanila.com/archives/boneless-chickens/comment-page-1#comment-21546 Marta Sun, 10 Dec 2006 02:38:10 +0000 http://www.marketmanila.com/archives/boneless-chickens#comment-21546 Hi Marketman! I got some deboned chicken at FTI yesterday, Its the lady who sells the Magnolia chicken. She was quite reasonable too as I got almost four kilos of chicken and it cost less than 600 pesos. i cannot debone a chicken to save my life as I will probably massacre it. I like it in one piece with no cut down the middle. My husband debones it really well, he has the patience. In my family, galantina is boiled, and relleno is roasted. How we love left over galantina stuffed into a warm pan de sal! Happy cooking! Hi Marketman! I got some deboned chicken at FTI yesterday, Its the lady who sells the Magnolia chicken. She was quite reasonable too as I got almost four kilos of chicken and it cost less than 600 pesos. i cannot debone a chicken to save my life as I will probably massacre it. I like it in one piece with no cut down the middle. My husband debones it really well, he has the patience. In my family, galantina is boiled, and relleno is roasted. How we love left over galantina stuffed into a warm pan de sal! Happy cooking!

]]> By: stef http://www.marketmanila.com/archives/boneless-chickens/comment-page-1#comment-21515 stef Sat, 09 Dec 2006 17:45:57 +0000 http://www.marketmanila.com/archives/boneless-chickens#comment-21515 I don't cut the skin lengthwise on the back. Just start at the backbone (or the cartilage at the base of the chicken breast) and work my way through, scraping the flesh away from the bone. I think it's easier than having to sew a chicken back up. Got a post about this, but probably won't be up 'til next week at noodlesandrice.com. I don’t cut the skin lengthwise on the back. Just start at the backbone (or the cartilage at the base of the chicken breast) and work my way through, scraping the flesh away from the bone. I think it’s easier than having to sew a chicken back up. Got a post about this, but probably won’t be up ’til next week at noodlesandrice.com.

]]> By: joey http://www.marketmanila.com/archives/boneless-chickens/comment-page-1#comment-21405 joey Fri, 08 Dec 2006 07:02:04 +0000 http://www.marketmanila.com/archives/boneless-chickens#comment-21405 Katrina, you are more right than you know! A topic for a future discussion ;) Marketman, I bought the yogurt! One huge bucket! I'm having some right now with some jam and it is good! Nice and thick, and plain so I can mess around with it. They also carry, under the same Australian brand, "Greek style" yogurt, but they have fruit topping and no plain one. I bought one too...also very good and super creamy (the yogurt not the fruit topping). You can always just scrape off the fruit topping :) Thank you S&R fairies! :) Katrina, you are more right than you know! A topic for a future discussion ;)

Marketman, I bought the yogurt! One huge bucket! I’m having some right now with some jam and it is good! Nice and thick, and plain so I can mess around with it. They also carry, under the same Australian brand, “Greek style” yogurt, but they have fruit topping and no plain one. I bought one too…also very good and super creamy (the yogurt not the fruit topping). You can always just scrape off the fruit topping :) Thank you S&R fairies! :)

]]> By: Katrina http://www.marketmanila.com/archives/boneless-chickens/comment-page-1#comment-21402 Katrina Fri, 08 Dec 2006 06:31:57 +0000 http://www.marketmanila.com/archives/boneless-chickens#comment-21402 Like Millet, I prefer Relleno to Galantina too. I've only ever enjoyed Galantina when it's heated and served with gravy. Otherwise, I find it bland. And the coldness of it turns me off. Joey, wow, they taught you that in high school?! We never had anything that complex in our Home Ec. classes. Maybe because I didn't go to an all-girls' school (aka housewife school...kidding!!!)? Like Millet, I prefer Relleno to Galantina too. I’ve only ever enjoyed Galantina when it’s heated and served with gravy. Otherwise, I find it bland. And the coldness of it turns me off.

Joey, wow, they taught you that in high school?! We never had anything that complex in our Home Ec. classes. Maybe because I didn’t go to an all-girls’ school (aka housewife school…kidding!!!)?

]]> By: marga http://www.marketmanila.com/archives/boneless-chickens/comment-page-1#comment-21390 marga Fri, 08 Dec 2006 03:14:25 +0000 http://www.marketmanila.com/archives/boneless-chickens#comment-21390 MM, Iam excitedly waiting for your Chix galantina recipe. I enjoy eating both Relleno and Galantina but I don't know how to debone them neither will I even attempt to do so. I know most chix dealers in the market debone for a pittance but you have to let them know 1 day in advance. MM, Iam excitedly waiting for your Chix galantina recipe. I enjoy eating both Relleno and Galantina but I don’t know how to debone them neither will I even attempt to do so. I know most chix dealers in the market debone for a pittance but you have to let them know 1 day in advance.

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