I stuff the breast with an Italian sausage stuffing. The legs become staff meal any old way we want them and the wings are for Scooby Snacks.Cool. Sharp knife. As a novice home cook, what do you use the cuts of chicken for?
Nitrile.Nice idea of the glove for grip, what is the material?
Cool. Sharp knife. As a novice home cook, what do you use the cuts of chicken for?
Thanks! I just slice behind it and pull it the rest of the way.Nice work, especially going around the oysters at that speed! What knife is that? Don't laugh, but I usually use a Shun petty for chicken and it is... less than ideal. Not that I'd be that quick, anyway.
Agreed. Videos like this are part of my continuing education. I do a lot of whole rotisserie chicken on my weber, so breaking down a whole raw chicken is relatively new to me. Especially when the wife doesn't care for chicken thighs/legs/wings. Easier for me to roast it whole and tear it apart by hand. But I like the idea of stuffing with sausage.
There's something disturbing about a man with a very sharp knife and black nitrile gloves.
Disturbingly good!
Agreed, but I'm still waiting for pics of some dirty birds :groucho:
You just need endless cases of chicken to play with and you're good to go!
For some reason that watch he's wearing seems out of place. Aren't there some food safety laws about wearing jewelry while doing prep?
For some reason that watch he's wearing seems out of place. Aren't there some food safety laws about wearing jewelry while doing prep?
get a cheap commercial stainless 8 to 10 in chef. $20 in restaurant supply stores here.Softer , tougher steel.Concerning the second video - the cook cuts the leg bones - how to accomplish that without chopping your boning knife or buying a meat leaver (which one normally does not need at home)?
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