Who knows why, but, last night, I felt like practicing deboning a chicken for my upcoming “Western cuisine” practical.
A whole chicken, check. An empty plate for the bones, check. A sharp knife, check. (Not shown to keep my blog PG rated.) Target time, 15:00.
Bam. My time, 13:42.
FYI, there are many other ways to do it. But I wanted to practice filleting the entire half a chicken without cutting off the thighs first. Here’s a great video I happened to find on Twitter, right after I decided to debone one. He does it in 5 minutes, of course, while pausing and talking too.
I knew that you were good at food things, but reading this blog shows me just what an understatement that is! Awesome reads, every time. Also, props on the blog about the noodle dish. It looked delicious!
[…] half an onion. Also a plastic container of leftover zucchini and shitake mushroom. Score. Oh, and the chicken I worked on last night. […]
wow! I’m impressed.. I usually just hack at large pieces of meat aimlessly until someone says “give me that!”
It took me a while to get it. I’m still nowhere close to mastering it though. 🙂