Breaking Down and Boning Poultry

[scubadoo97]

Very nice Dcarch. Love to see a video of the method. Great looking dish!

[jmacnaughtan]

Nice roast chicken.  I do essentially the same thing, but debone it according to Jacques Pépin by slitting it up the back, then tying it up when it's done.  It's also a good way of preparing the chicken for a ballotine.

 

Taking out the wishbone is dead easy though- it just takes two cuts and a pull.  Thread the knife under the top of one of the wishbone "legs" and cut all the way down through the joint.  Repeat, then pull it out.

[dcarch]

Thanks guys! 

 

 

Very nice Dcarch. Love to see a video of the method. Great looking dish!

[daveb]

I like this:

 

 

I've done Pepin's Ballentine and found it to be a lot of work, more than I want to do unless I have an audience that can appreciate it. 

[Norm Matthews]

Here is the video of Pepin boning a whole chicken.  

 

http://www.bing.com/videos/search?q=pepin%20debone%20chicken%20youtube&qs=n&form=QBVR&pq=pepin%20debone%20chicken%20youtube&sc=0-0&sp=-1&sk=#view=detail&mid=C3706587436056076A92C3706587436056076A92

Edited January 31, 2015 by Norm Matthews (log)

[Anna N]

I could watch him for hours. Really like the way he made those chicken Popsicles. Each time I see this video I want to rush out and buy chickens to practice on. He makes everything look so easy. And he truly shows that our most important tool in the kitchen is a pair of hands, usually our own!

[Martin Fisher]

It is quite a bit easier if you cut down the back.

 

This guy does it without cutting down the back....

 

I've done it that way just 3 times.

Edited January 31, 2015 by DiggingDogFarm (log)