00:05This, my friends, is a chicken. The humble chicken. I like to call a chook. It has two legs, two
00:12wings, two breasts, and it's a delicious little thing.
00:15Take the string off the chicken when you guess it, a whole chicken, and we're going to put that away
00:21somewhere.
00:22Between the legs and the breast, there is a small piece of skin, and we're just going to make a
00:26scission in there so that we can ease these away.
00:31Using your hands, pick him up and push his legs forward, and then at the same time, break his back.
00:39I like that bit.
00:41Using a knife, the weight of the chicken, if I can get through it, the chicken now will come apart.
00:50What we're left with, two legs, two thighs, and a breast, joined together as it is.
01:00This is what we like to call a crown. Rub that with butter, salt and pepper. Roast it for about
01:06an hour. Absolutely delicious.
01:08This bit, however, we need to do a little bit more work on. Two legs, two thighs attached to the
01:13backbone.
01:13We've already taken out the sockets of the legs. Run a knife along the back through the skin to give
01:22you an incision so we can see where we need to cut the chicken.
01:25And then run a knife along the meat, using the weight of the chicken again, so you can cut through
01:31the flesh.
01:34One leg and thigh off. The next leg and thigh off. Leaving this with a small backbone and not very
01:43much meat. Take that away.
01:45To take the thigh and the leg off from each other, there is just a natural joint. Don't chop through
01:52a chicken bone or break your knife.
01:53Instead, you'll find the joint of the chicken itself by filling with your thumb and you'll get a little tiny
02:00nobsal.
02:00And there's a little running of fat that rays through. Using a knife, slice through. Simply easy enough. There you
02:07go. Thigh, leg. Do the other one.
02:12Thigh and leg. Drumsticks. Now, thighs, roasted, tied up like this. Absolutely delicious.
02:23But some people, of course, like me, using a bone thigh fillet in a curry is a very, very good
02:29thing.
02:30Take a knife. Slit down on the top of the bone. Separate the meat from the bone.
02:35And as if you're darning a sock, slide the knife underneath the bone itself and pull the knife out.
02:42Do exactly the same. On the other side. And you have yourself a bone and a thigh.
02:49Take the skin off. No need to use a knife. The skin comes straight off with your fingers. And we're
02:59done.
03:00You have now a boneless thigh. Boneless thigh. Thigh with a bone in it. Two drumsticks. Pretty simple.
03:11To take the breast off a chicken, there is a little wishbone in here if we want to take that
03:15out.
03:15We're not going to do that right now. It's a lot easier not to. Turn the chicken crown so the
03:22point faces away from you.
03:23Using a sharp knife, identify where the line of the breastplate is. There's a little nobgel here.
03:29Stretch the skin. And on the one side, with a very, very quick continuous cut, you cut through to the
03:39bone, which you can hear.
03:41Once you've done that, you're going to use the point of your knife, this bit, to be able to run
03:46and flick through until the breast itself comes away.
03:53Now what's happening, as you can see, is you're just flicking with your knife. And we cut through, again, the
04:03natural joint.
04:07We now have ourselves a suprem to take the wing off. Again, the same thing. Through there, naturally. Pull back.
04:19It'll pop out of its socket.
04:20And again, you slice through. You don't need to cut through any bone. So we've got ourselves a breast.
04:28Now, a fillet itself is quite different. A fillet is actually just the skin off breast. Two ways of doing
04:36it, but we're going to do this very, very simply.
04:38Because we want to see where that fillet is, we're going to take the skin off the chicken itself whilst
04:45it's sitting here.
04:49That will give us an ability to be able to see where all that meat sits underneath.
04:56Not difficult. And take your little knobs off.
05:05You'll see now you've got this huge amount of meat which sits on the actual carcass.
05:09We've taken one side off, the other side off. You can see where the bone is. You can feel the
05:13bone.
05:14Then, again using your knife, a thin slice, quick slice, and down, off there.
05:27Let the weight of the actual breast itself come away from the bone, and you have yourself the perfect little
05:33chicken fillet.
05:36Left over is our carcass with a little bit of meat for stock.
05:46And then we have one chicken completely boned.
05:53A boned chicken. A chicken taken apart rather than boning a chicken.
05:58Boning a chicken.
05:59A boned chicken.
06:01Awesome-up.
06:01There we go too.
06:01The ghosts are full of the crops.
06:01So, there we go ke 드릴 grains.
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