METHOD FOR RESTRUCTURING A CHICKEN THIGH

A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming...

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Bibliographic Details
Main Authors Garland, Daniel C, Coulter, Matthew G
Format Patent
LanguageEnglish
Published 19.05.2022
Subjects
BUTCHERING
HUMAN NECESSITIES
MEAT TREATMENT
PROCESSING MEAT, POULTRY, OR FISH
PROCESSING POULTRY OR FISH
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Summary:A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming off a section of thigh meat at the ball joint by a 30-degree offset undercut to leave the ball joint protruding and accessible, frenching the ball joint, and retracting meat remain the ball joint back along the thigh bone to leave approximately a 0.25-1″ length of thigh bone protruding at the ball joint and a ball of bunched meat at the opposing end of the thigh bone. This resembles a chicken wing drumette and provides a wing-like experience when eating Buffalo style.
Bibliography:Application Number: US202117529378