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Okay, now that you've seen how we break down half the chicken with the thigh and leg bone
in tact, and the breast meat off the bone, here's another idea that people will like,
taking the chicken completely off the bone. Now if your chicken is completely cooked,
if you cook it for the full hour, what you can do is you can almost release it with your
fingers. If that's too hot, use the boning knife, and just be very careful. We're going
to work it all the way down to where the wing is. And you just go little by little, like
so, we're going to work that down. Now, turning it around, we're going to make a cut right
by the back side, like so. What I'm trying to achieve here, I want to release the breast,
the leg, and the thigh, all at the same time. And then I will remove all the bones, and
what you'll have, you'll have the half chicken on the plate with no bones. So when the person
is served, they can cut right into it. Okay, now I have the chicken released from the main
part of the carcass. So we'll move from the plate, carefully, to the cutting board. We'll
get rid of the carcass here. Now what I'm going to do, first I'm going to remove the
leg bone. How you do this, just give it a twist back and forth like so. It comes right
out. Now we search for the other part of the leg bone right here, here it goes. What we
want to do is also get rid of the socket that's in here. It's hard cartilage, if someone is
not expecting bones, you might clamp down on this and break a tooth. We don't want that.
So we have everything released here. We'll carefully flip it back over. We have the wing.
What you can do with the wing, we're just going to trim it up like so. Now we have the
half chicken, it's totally deboned on the plate, like so. It's very nice. Looking at
it you would think the bones are there, but they're not. Now if you want to see me, or
some of my other shows, feel free to go to stand up and grill dot com. And for Expert
Village dot com, I'm Chef Donno. We'll see you next time.