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Hi this is Richard Buccola here in New York City and today on behalf of Expert Village,
I’m gonna show you how to make a Rotisserie Chicken. The wings, cut your wings off very
simple, go for the bone where it cuts off and look it how nice. But no wing like that
your other wing, right in there, look where the join is on the bone you will feel it when
you cut into it. Can you feel it? See it comes right off then. Boom! Put that one like that.
Now your breast to get the most out of your breast think cutting it like an L. So look
for the bone or feel for the bone as close to the bone as you can get and you are gonna
go straight down, right straight down. There is the bone. See the bone. I'm gonna go long
side the bone go straight down and then I gonna cut it like an L right there you will
get the most for your money right there that's one piece and then we just start cutting this
in pieces like so. We are gone do that one side see the bone right there get your blade
right there go straight down on that bone so you can get the whole breast and then cutting
it in L starting it when you get to the bottom hold your bone. If you have to and you will
see it comes out beautiful hold it and you will get the whole breast so there you go
you got your both breast out. There is one and there is two now a good way to get a lot
of meat out of this is then to take your breast put it onto your cutting board and just cut
nice thin slices.