Sentences with phrase «pull meat off bones»

My family prefers me to pull the meat off the bone before serving it (fussy!)

Remove the pork roast and slice or pull the meat off the bone into large pieces.

I recommend keeping a plain rotisserie chicken (you can get one pre-shredded if the thought of pulling meat off the bone makes you queasy), Primal Kitchen mayos and dressings, and a variety of fruits and veggies in your refrigerator at all times.

Cook on low for probably 8 - 10 hours, remove chicken, pull meat off bone and add back into the soup, reserve bones to make stock another time??? Does anybody think that would work?

Not exact matches

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

When cooking a whole brisket, the flat is done before the point usually is, so a lot of people pull the brisket when the flat is done and cube the point and put it back into the smoker until the meat is fall off the bone tender.

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.

You want to cook the pernil in the oven for hours upon hours at low heat, until it is tender and nearly falling off the bone, but not so long that the meat itself is falling apart, a la pulled pork.

In the end, you'll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.

When duck is finished pull the leg out of fat; the meat should fall off the bone.

There are centrifuges, sorry, spinny things, that literally pull all the meat off and discard the bone, sinew, cartiledge, and fat.

When it's warm it doesn't seem to add much thickness or texture to the broth the way fat kind of does and I don't include the fat from chicken for instance when pulling the meat off and adding all the bones and cartilage to the pot to make broth.

I'm thinking bone - in, skin on, and then I'll just pull the meat off near the end and keep going for a bit.

I don't know about you but I love myself a slab of ribs, there is something really primal about pulling meat off of a bone, not to mention when you use the slow cooker setting on the instant pot to cook your Ribs, the gelatinous bone broth that is made — makes this a sure winner!

While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.