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Onenote ios page size order ap capstone seminar stimulus material get dissertation hypothesis on religious studies plz ´╗┐what is it I hear you cry as the man with the chicken passes by what we have here then is a whole deboned chicken but we have been doing it the conventional way by putting it on its breast going down the backbone we have tunnel boned into this which leaves us with a whole intact chicken to stuff let me just show you what I mean let's lift this little beauty up there's the front there's the back no tears no cuts basically we have tunnel bones the whole carcass out now I've left the wings on for a recipe I'm doing in the future but if you want to see how to do this and it's a neat trick stay tuned my friends well hello there my dear friends and welcome back to the Scott re project now today we are going to be doing a little chicken set Lynn what I want to show you to do then is how to completely debone a chicken I don't mean in the standard way by cutting down the backbone and then taking it off each side what I want to do is completely leave the chicken whole and we are going to burrow in basically mining take the carcass out hole that will leave us with a completely intact skin intact chicken to stuff easy in it right then get the camera down on the block and we'll get going okay then let's do this obviously I want to unpress it so we've got our chicken now what we need to do then is to basically take the whole carcass out without cutting the skin or splitting the chicken in half so what I'm going to do then just round the drumsticks making sure I take in the thin you a nice sharp knife and then just gently what I'm doing is just scraping as you can see the sinews making sure we split them and then the same with the other side just nice all the way around I'm just gently pushing down on that bone just so I got it nice and loose to that just cut the leg off hey-ho right next what we need to do is going to turn it round in here where the next starts I'm just going to gently very gently just loosen off the neck as you can see just gently with my knife either side now this is one of those jobs where you just gently just using the point of your knife every time just little movements obviously the wings are in there so we're just loosening it off keeping that skin intact going down one side of the bone as you can see in here I have just gone through one wing ball joint and I'm going to do the same with this side so picking up that one bone nice and gentle and then through as you can see there I've now got the wings totally disjointed so I'm just going to continue along the backbone just taking my time this is the important part you know this is where if you're going to get a tear it's going to be here and basically you have just got to take your time and just gently go round these bones one at a time very very gently and we are left now with our wings disjointed and we've started to move down the backbone of the carcass and we're loosen it up a bit more then we will start from the other end beautiful we're coming round the neck as you can see here where the wishbone would be just loosening it off so basically we're going to repeat what we did with the back with the front so we've just taken in that carcass there just feel with your hands you can feel where the bone is and again like I said just gently little Nick's try and keep that part of the nose on just spin it around so I can get it properly and as you can see we will start to just gently join where we were when we went down the backbone so we're going to come to the legs the leg joint in a moment as you can see the one leg joint is there again just in the ball joints snip it round and the leg joint is out so with this side again snip him round and that leg is now free so we will continue down the carcass now this may take some time do not panic do not worry as you can see we're loosening it off now it won't be long till I join where I started from the back ends pretty much as you can see we're through and what I said like we were mining we were tunnel bone in you can see now where we're going with this we're all the way through now we just need to gently get your things in have a feel around okay we'll work on those breasts so basically it reverse bowing in of a breast find the ribcage and then just work your knife up to the breast and again just with the tip of the knife join the backbone and then we can go either side of that blade bone and we're starting to loosen the whole of that carcass so in with our knife being careful with the breast plate as you can see I mean I know it looks nuts but at a time a bit of patience you can start to fold the bird down just like that and before you know it you have got the clock is out in one piece and in fact so we want to be working on those legs so the beauty is now we can fold it inside and out so that side bone just very gently as you can see the way I'm holding the knife it's almost in a dagger motion always just using the tip and the beauty is nice sharp knife just scrape down the bone just like that and it will come to the joints and we can just gently nip through it so there's one side bone out one bust drumstick and again repeat with the other side just gently with a knife expose the bone and then once you've got completely underneath it again scrape that down till you come again to the joint two more bones so okay what we got so far we've got our Chuck no carcass no thigh bones next we are going to remove the drumstick I mean two ways you could do this go in this way scrape it down get up and then repeat some heavy-handed guys around there and there start it off a bit of a ball ache so we've scraped down that drumstick so inside out again and we will just just gently round the tip get underneath it taking in those pin bones and then go to meet the work we did on the outside so we have one drumstick out like this one add some heavy handed bugger broke being me it will just find the tip of that drummer just like up click is a nice sharp knife I am using a 5 inch semi flex absolutely ideal for work like this making sure we catch those sinews there we have drumstick number dirt so there we are now you can repeat the same with the wings obviously fold them out there but what I think I'm going to do because I've got a recipe in mind for this I am going to leave those wings whole so when stuff my chicken which is coming up next time it will look perfect but there we have it one completely deboned whole chickens absolutely immaculate no tears no rips there's the carcass there's a drumstick bones where's the other one gone so there is then the other thigh bone and that is the start of the show now next time I will be doing like I said a beautiful Filipino recipe it will be stuffed with ground meat minced meats and chorizo some veggies and some spices and the finished dish is a absolute beauty but there we have it cool in it hey I mean there's this one we're just stuffing that with some sausage meat sage and onion some breadcrumbs and then we'll stitch up the front you could in the back and it would all plump up and be a beautiful shape and then just imagine cutting through solid beautiful slices of completely boned chicken absolutely wonderful right then if you've enjoyed what you see new today I'm Scott reproject please click Subscribe down here also find me on my social media come and join me on Facebook the Scott Reed project also on my Scott re page there's a follow button click and follow me on there and also on my Twitter at the Scott Reed project so until next time when we turn this beautiful I just love it I'll cause it look boneless I'd call it empty chicken into something a rather special take care see you again do my capstone turbine walmart Bethel Seminary of the East.

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