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How to debone a chicken!

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greek_ggirl

greek_ggirl

Active member
Deboning a chicken can be super useful for a bunch of different Greek recipes. I personally don't like cooking with the bone in unless im roasting an entire chicken. This is especially my preference if im cooking for my nieces and nephews because they don't like picking out the bones. Once im done deboning the chicken, I set the bones aside and make a chicken stock. Chicken stock can be used for soup or a number of recipes!

 
Deboning a chicken isn't that bad, but the first time can be confusing. This video explains it well.
 
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Getting souvlaki tender?

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Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

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I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

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  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
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  • 2 tablespoons olive oil
  • Salt and pepper to taste
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I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

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Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?
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