Why buy uneven pieces at the store when you can make them yourself?
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The only problem is watching (and pausing) the video while my hands are covered in raw chicken
Excellent
What’s it called when you cut vertical / slightly diagonal lines into the chicken -let’s say on a breast or whole chicken leg so it cooks through or cooks faster?
No pulley bone which is the best part of the chicken. Thumbs down
the part i'm having trouble with is the rib bone in the breast/tenderloin area. the rest is easy but that rib bone on the breast removal is time consuming
What a weird method, you are left with a breast full of bones
Worked like a charm! Dang! Great video!
This is probably the clearest, most concise, least "fluff" video I have found for breaking down a bird. A lot of other videos on youtube make it into a 10+ minute process, so it's hard to find exactly what you're looking for. Usually I remove the breast without the bone, and I couldn't remember whether you are supposed to cut through the center or off to the side of the keel bone. This was exactly the reminder I needed without having to scan around a 10 minute video. Thanks!
Los Pollos Hermanos
using the shears makes this super simple. you can do the same with your knife, but shears are way easier….
Can you guys post the same with Roasted Chicken? 🙂 While it's still hot and you need to carve quickly for service.