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My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to you how to make
the traditional French classic dish poule au pot, or chicken in a pot. Okay, so I'm
going to take a nice, Honosuki, nice, really narrow tipped utility knife, boning knife,
and I'm just going to go after this thigh right here. And as soon as we cut inside
you're going to see a little pink, but don't worry, that's not raw chicken, that is just
because it's right near a vein. And you'll, you know, if someone you're cooking this for
is going to freak out about this, then take this into the back of the room. But most
people who are in the know, would recognize that it is fully cooked chicken and that,
it's just that what happens is right around the joint, let me pop this joint real quick
while we're talking about joints, right around the joint is where, that's hot, is where a
lot of the blood supply runs, just like in a person, come on, pop out, and so what happens
is as you cook it, right along the joint is where you're going to see, you know where
the meat looks like it's pink, you know or it looks like it isn't done. In reality
it's fine, it's just it looks like it's not. Okay, so I'm taking one leg off. And I won't
go into great detail how to take chicken apart. It's pretty simple though, slice down the
center to split it, hack him off here for this, for your wing you can hack it right
there, in this little armpit zone, chop the wing off. For your breast meat, take and
do a latteral slice like this and just do slices straight down for your breast meat,
or you can slice down in a way to get the breast off in one piece. So, all pretty simple
stuff. Let's get it on a plate and show you what it looks like.