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"Pound My Chicken" Cutting Board

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Project by bvdon posted 02-07-2012 02:14 AM 1929 views 5 times favorited 11 comments Add to Favorites Watch

I make a great Chicken Marsala, but the two ladies in my house complain that although the sauce tastes great, the chicken is like rubber. The problem was that I was not pounding the chicken before I sauteed it… so here is a small but thick cutting board for pounding my chicken (and other meats as the case may be).

Specs:
Cherry and Purpleheart, grain sequence matched, end grain up.
10.5×9.5, 2.5 thick.
Salad bowl finish.

When I made the last cross cut to turn the grain up there was enough bowing to break some of the glued boards. The only solution was to re-cut where the seams came apart. In doing that, my Purpleheart diamonds got a little messed up. All good—it has that homemade look ;)

-- http://woodwork.me





11 comments so far

View a1Jim's profile

a1Jim

112078 posts in 2229 days


#1 posted 02-07-2012 02:30 AM

This looks great ,this is one beefy board even though it’s for chicken. :))

-- http://artisticwoodstudio.com Custom furniture

View groovy_man_6's profile

groovy_man_6

140 posts in 1651 days


#2 posted 02-07-2012 05:25 AM

I hope the “choke my chicken” napkin ring is next. hahahah.. j/k really nice job.

View Philzoel's profile

Philzoel

276 posts in 995 days


#3 posted 02-07-2012 08:30 PM

I am a cook too. The only way to ruin chicken is to over cook it. Pounding is not energy effiecent or necessary.

-- Phil Zoeller louisville, KY

View Bertha's profile

Bertha

12951 posts in 1345 days


#4 posted 02-07-2012 08:32 PM

Huge lol at the title. Really nice board that looks like it can take a pounding.
Phil, I’ve always prefered the texture of chicken that’s been pounded out. I tend to dislike the properly cooked thick portions; although proper, the texture gets to me. To each his own chicken, right?

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog

View chrisstef's profile

chrisstef

10817 posts in 1658 days


#5 posted 02-07-2012 09:04 PM

hey its your chicken and if u wanna beat by all means go right ahead. Nice project and catchy title.

-- "there aren’t many hand tools as awe-inspiring as the #8 jointer. I mean, it just reeks of cast iron heft and hubris" - Smitty

View dell's profile

dell

22 posts in 1478 days


#6 posted 02-07-2012 10:47 PM

If you soak your chicken for a couple of hours in a mixture of 1/4 cup kosher salt, 1/4 cup brown sugar to a quart of water then rinse before cooking, I guarantee you will not eat rubber chicken again. This is also good on pork. Just don’t forget to rinse! DAMHIKT

View bvdon's profile

bvdon

456 posts in 1666 days


#7 posted 02-08-2012 01:13 AM

@dell – that sounds like a good idea though I don’t know that it would work in the context of Chicken Marsala.

-- http://woodwork.me

View andymd's profile

andymd

11 posts in 959 days


#8 posted 02-23-2012 03:15 AM

good thing you dont eat cat

-- Between two evils, I always pick the one I never tried before.

View PurpLev's profile

PurpLev

8476 posts in 2300 days


#9 posted 02-23-2012 03:24 AM

real nice. love cherry.

-- ㊍ When in doubt - There is no doubt - Go the safer route.

View Philzoel's profile

Philzoel

276 posts in 995 days


#10 posted 02-23-2012 03:16 PM

I make chicken with a Marsala sauce too. I do not cook chicken in sauce just pour it over at end. I grill chicken to 150 degree internal temp. It is very tender and juicy, no pounding required.

But if you are going to pound it you have a very nice board to do it on. Wonder why your board warped?

Just looked at your other projects: I like your designs new buddy!

-- Phil Zoeller louisville, KY

View Dusty56's profile

Dusty56

11657 posts in 2339 days


#11 posted 04-30-2013 10:24 PM

I’m sure the chicken doesn’t mind that the diamonds didn’t come out perfectly…..probably the least of its worries ! LOL
Nice board : )

-- I'm absolutely positive that I couldn't be more uncertain!

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