Hi, everybody, I am Danny Boome. Let me show you how to breakdown a chicken. So, let’s get to it. So, we’ve got our chicken here, straight out the pocket and they’re lovely. A chicken has a natural blueprint to it. Breastbone there, you have the legs and then the wings, okay. And that is where you want your—basically where your meat comes from. Around here is the thigh, okay, and then the neck. Okay and this is a thin amount of meat on that, but we are not going too worried about that. Inside is the giblets. Around here, you have got what they called the parson’s nose and basically it’s just some fat, okay. Light trim the fat off. So, then we have the breast bud, use it as an indication. What we are going to do is we are going to cut straight through the chicken and half it. So, you find it—look, see how it is, the meat separates from either way. We push down, push your knife in and then follow through. This isn’t the nicest thing in the world, but that’s what you have to do.
When you’re dealing with chicken bones, they are very, very light. So, all you’ve got to do is to give it a good snap. So, we are going to start looking at the breast, okay. Now, here is the breastbone here we have cut through and then we want the flesh. That is the big part of the chicken. Cut diagonally across, find the bone, take your hand, bang on the knife. So, then what you have there is basically what they call bone breast, all right. So, just turn it that way that you could see the bone, that’s your wishbone there. Turn it back over, looks nice.
We are going to go into cutting off the thigh and the leg. We are going to cut the thigh first, comes into an angle again, all right. Find the point where it sticks, take your hand, bang it through the bone, chop of that parson’s nose and leave that to the stockpot. Now, you have the leg and the thigh. Now, with chickens, okay, everything works in a diagonal motion. You go from the inside now. Find the joints which you can put your knife in, it is a natural look, natural fold—one, two, three, down, push all the way through and then you have got yourself a nice drumstick, all right.
What is left is the thigh. Good for certain fried chicken. So, we will do that once more. We are going to go through the thigh. There is another way of doing it. We found that the soft point sees a natural progression through the chicken. You have got your socket, your ball and socket joint. We are going to put the knife into that, press down and all the way through. Now, let us fillet the chicken wings, okay.
Push your knife into the ball of the socket, put your hand down and crack through. So, we are just going to finish off this chicken breast and we are going to take off the bone. Now, listen, use your knife in full lengths, okay and we want to take it off the bone and peel away, okay. So, you have got breast of the chicken without the bone. You have got two wings. You have got bone’s breast. You have got thigh, you have got leg and then you got thigh and leg. All right, very, very simple.
So, what we are going to do now is store it. Put them on a baking tray. Put them in a dish. Put—plastic wrap over them and put them at the bottom of your fridge.
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