Besides from being an excellent how to video, the other main point, while subtle, is the use of a very, very sharp knife. As we all know most accidents occur in the kitchen not because of sharp knives but because of dull ones. Never force a dull knife, a sharp one should be near effortless while its doing its work. This process can be accomplished with most knife styles however with that said the use of a stiff or semi flexible boning knife will also aid in the removal of meat from the carcass.
After watching this you'll become an old pro at breaking down a chicken into its various components and will save a boat load of cash and feed your family, friends, and yourself. Not to mention have bones for stock, strips for stir-fry or nuggets for the kiddies, as well as legs and wings for various other dishes such as "Coq au Vin"
Hope you enjoyed this post and thanks for stopping by!
