Carving / Boning Kitchen Knife

Rada Carving and Boning Knife R108 W208 (Skip to Recipe)

This Rada carving knife has a flexible blade that bends to carve around bones.  Used to fillet fish, skin chicken, and carve turkeys or chickens.

The Rada Carver/Boning Knife includes the option of the NEW black resin handle!  It looks great even after many runs through the dishwasher.

APPROXIMATE MEASUREMENTS:  Blade 6 5/8", Total 11 1/2"

CARVER/BONER KNIFE FEATURES:

• Satin finished solid aluminum ("silver") handles or black resin handles.
• High carbon, surgical quality, stainless steel blades.
• Hollow ground blades are hand-sharpened to a razor edge.
• Finger guard on the handle protects you when cutting.
• Made in America for over sixty years!

Chili Chicken
Contributed by Charlotte Proctor

My beloved step-sister, Marie Ozburn, gave me this recipe many years ago. Back in the day we had to boil and cool our chicken before we skinned and boned it for chopping. Now that we have access to the grocery store?s rotisserie chicken, we can all make 30 Minute Meals! Thanks to Rachel Ray for the idea and the phrase that has made its way into our everyday shopping and cooking language.

• 3 or 4 lb. chicken, cooked, skinned and diced.
• ? C. fat or oil
• 1/3 C chopped onion (1 small)
• 1 #2 can tomatoes (28 oz.)
• ? C. flour
• 1 t. salt
• Dash red pepper
• 2 t. chili powder
• 1 ? t. sugar
• Hot, cooked rice

Skin, debone and dice chicken with the Carver/Boner Knife.

Melt fat, saut? onion, add tomatoes. Mix flour, salt, chili power and sugar ? moisten with water to make paste; add with chicken. Simmer until heated through. Serve on rice.

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