Method of preparing a bird for grilling and resulting bird...

Details Method of preparing a bird for grilling and resulting bird... Method of preparing a bird for grilling and resulting bird...

2005-09-06

2005-09-06

Price, Thomas (Department: 3643)

Butchering

Carcass subdivision

Reexamination Certificate

active

06939217

ABSTRACT:
A method for preparing a whole bird for grilling comprises removing the tips from each of the wings of the bird and cutting a notch into each of the joints of each of the wings of the bird. The backbone and attached neck are removed from the bird by cutting along both sides of the backbone where the backbone meets the ribs of the bird. Excess skin and fat are removed from the bird proximate the thighs and the skin is removed from the bird around the breasts so that the whole bird is separated into two relatively flat halves. A notch is cut into the knee joint between each of the drumsticks and thighs of the bird and each of the thighs is partially separated from the rest of the body of the bird at the hip joint.

REFERENCES:
patent: 2594189 (1952-04-01), MacFarland
patent: 3644125 (1972-02-01), Lobiondo et al.
patent: 4849245 (1989-07-01), Galbraith
patent: 5368519 (1994-11-01), Curtis et al.
patent: 5667436 (1997-09-01), Gagliardi, Jr.
patent: 5779532 (1998-07-01), Gagliardi, Jr.
patent: 6280311 (2001-08-01), Kuck
patent: 6572467 (2003-06-01), Hirokane

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