- topicChickentagged by System, 7/14/10
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Awesome video of how to debone a chickenpost #1 of 246/21/10 at 10:01amThread Starter
SmokingMeatForums.com Top Pickspost #2 of 246/21/10 at 10:43ampost #3 of 246/21/10 at 11:27ampost #4 of 246/21/10 at 12:47pmpost #5 of 246/21/10 at 1:07pmpost #6 of 246/21/10 at 1:13pm
Man that looks easy and all. But he is a professional chef for a hundred years but he sure makes it look easy. I also thing the this should be a wiki or I atleast save this one. I have check youtube for this same video and I have never been able to find one that is this easy and shows the chef so clearly too. Thanks for posting this video. HEY RICHO DO THE WIKI THINGpost #7 of 246/21/10 at 1:44pm
Looks easy but I bet if I give it a try it won't look anything like he made it look. haha. Man I would love to throw that boneless stuffed chicken on my UDS. HMMMMM I might just have to give this a try.post #8 of 246/21/10 at 2:06pmpost #9 of 246/21/10 at 2:59pmpost #10 of 246/21/10 at 3:12pmpost #11 of 246/21/10 at 4:53pmThread Starterpost #12 of 246/21/10 at 9:24pm
Great video! Somehow I can't get that delicate with a yard bird. I haven't even spatchcocked one yet and use to split two cases a day years ago for a living. I guess I'm just getting old and lazy.post #13 of 246/22/10 at 3:29am
Now that is a useful video!
Got a chicken I'm going to try it on later in the week, lets see how much of a mess I can make! if it took him 10 minutes I reckon 30 is a good yardstick.
Alexpost #14 of 246/22/10 at 8:22pm
Well I couldn't wait! I have a freezer full of hens and I'm on a budget. I have quartered, separated, and spatchcocked ckickens a few hundred times but I have never deboned one.
The process went well. I had the video going as I followed along but the results were a tad different. My chicken seemed a bit fattier and the meat didn't separate as easily as his appeared to. Bottom line, I got the job done and even used what I had on hand to sorta follow the recipe. I saute'd some onion, tossed in some defrosted frozen spinach, mixed in about a half a can of mushroom soup and then a few shakes of parmesean cheese as it cooled. I have tied a half million loins but never a slimy chicken. This thing looked like a compund double fracture when I got done but it cooked just as well as any other chicken.
Talk about juicy and full of flavor..
I might roll one one of these up and make a giant fattie with it..post #15 of 246/23/10 at 1:32ampost #16 of 246/23/10 at 9:12am
BOY, is that great looking.......great job....I can't wait myself to try it....How long did you smoke it ...temp. ? and where did you probe it .....? in the breast meat like a whole chicken....can't see doing it like a rolled roast or a fattie....RICK THANKS !post #17 of 246/23/10 at 9:21ampost #18 of 246/23/10 at 4:13pmQuote:NICE job there mate! Can I ask how long it took for you to debone? is it a 10-15 minute job like the video shows?
It took me a little while, I was trying to pause and play the video without getting chicken stuff all over my mouse. I also found out that both of my paring knives are duller than letter openers, which is what I think they were used for..Quote:....How long did you smoke it ...temp. ? and where did you probe it .....?
I put it directly on a medium hot grill for a few minutes, turned, then moved to indirect and used one burner to maintain 325 or so in the grill. I probed in the breast meat as you can see by the holes but I moved around a few times to check for eveness. I pulled at the first two indications of 170.Quote:Wonder if you could debone a couple of cornish hens and wrap them inside ???
I think it would work well, but I would practice the debone on a few chickens before I tried to do a corn-hen. I want to get proficient before quail season for sure... Maybe make a quornicken or quornikenuckey...
Quornikenuckey = quail inside a corn hen inside a chicken inside a turkey just incase you couldn't figure it out..post #19 of 246/23/10 at 4:51pm
- Awesome video of how to debone a chicken
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