Sentences with phrase «meat bones from»

It's best to keep small meat bones from dogs as well, as they can cause blockage if ingested or splinter and send your pup to the vet.

Not exact matches

When you dive into a bucket of wings, you separate the meat from the bones, just as you do in your business every day.

I will take the word quite literally as «side» and have it refer to a chunk of meat and bone from Adam's side... indicating that Eve is Adam's equal (but different) partner.

Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well.

Cut meat from bone (as close as you can get).

Trim meat from the meaty bones into bite - sized pieces (about 1 inch), leaving some on the bones.

Pull the chicken meat from the bones (discard the bones), shred the meat and return it to the sauce.

I'm here to tell you, today, right now, that thanks to this slow cooker Chicken Cacciatore recipe, the meat LITERALLY falls from the bone.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Once cool, remove meat from the bone, tear and cut chicken into small pieces.

After boiling, to ensure that as much of the goodness from the bones had been leached out, the little bits of meat still adhering to the carcase would be picked off and added to the stock.

Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers.

Just before serving, remove the meat from the crock pot and take it off the bone.

Remove the meat from the bones, cut into bite - size pieces and add to the soup.

when the meat starts to shrink from the end of the bones and you have the right color or caramelization, THEN wrap them in foil, (this is the best time to cut them if you'd like) reduce heat to 275 - 300ff for 2hours.

Smoking Pork Spare Ribs — Find out how to make it tender so the meat falls off from the bone using a simple technique.

Carefully remove the ham hock from the peas, and separate the meat from the bone.

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.

Remove the skin and use two forks to pull the meat from the bones and shred it.

When you want to hit higher protein per meal, add in extra sources like a portion of slow - cooked meat (likely from your bone broth pot), canned fish, or cheese.

Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact.

Different from other methods of fat analysis and CL testing, Eagle FA systems are not limited to boneless, ground meat and are capable of inspecting all forms of meat — whether fresh or frozen, hot - boned, loose bulk or frozen blocks, vacuum - packed or packaged in cartons, or conveyed in plastic crates.

The bones can be found in most freezer meat sections in your local supermarket, or ask for some from behind the meat counter.

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

When the chicken is cool enough to handle, remove the meat from the bones and shred it.

5 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see recipe below) 1 cup whipping cream 4 legs roasted young chicken, meat cut from the bone in strips Salt to taste

The bison (buffalo) section alone has 54 cuts of meat listed, everything from bone - in rib eyes and short ribs to buffalo bull fries.

Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Remove meat from bones; return meat to slow cooker.

Remove the chicken from the bones, remove the skin, and mince the meat.

Be sure to thoroughly look through the vegetable - sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.

When Barbacoa beef is done cooking, remove meat from pressure cooker, shred (discard fat and bone), and return to pressure cooker pot until ready to use.

After you've allowed the meat to cool enough to handle, carefully remove all the chicken from the bones, shredding it as you go (I left mine in fairly large pieces, though).

They are ready when the meat is tender, though far from falling off the bone, and the ribs are glossy with sauce.

However, I do excel at making the perfect from fridge - to - grill in less than ten minutes, crispy perfect skin and fall off the bone meat in 40 minutes by using the beer butt chicken recipe (indirect grill heat by standing up the chicken on a partially full can).

Place on baking sheet and bake for 2 to 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

** Optional ** remove turkey meat from the bone.

Cook the ribs bone side down, with the grill lid closed, for 3.5 to 4.5 hours, or until the meat just starts to shrink back from the ends of the bones.

Remove the ham hock and pull all the meat from the bone.

Shred chuck meat from the bones, if using.

When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers.

Remove chicken from the broth and take the meat from the bone.

Remove the skin from the chicken, shred the chicken meat into bite - sized pieces, and discard the bones.

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods The Art of Fermentation: An In - Depth Exploration of Essential Concepts and Processes from around the World The Nourished Kitchen: Farm - to - Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass - Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

We're talking pork ribs, not those meaty and fatty hunks of rib bone and meat coming from a bovine.

Remove meat from bones; shred meat with 2 forks.

When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go.

You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.