This video will demonstrate how to debone a chicken leg and thigh. For more information and related videos, please visit: http://www.stellaculinary.com/cks42
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I cringe every time the chef touches his knife handle with a dirty hand.
Poor form. Maybe I was just trained by an unusually meticulous chef but,
there it is. Always work clean.
Very useful – gonna try this today.
love your videos Jacob, you are a good teacher.
my only criticism…. whats wrong with cartilage?? its chewy and awesome,
and honestly my favorite part of any meat.
Thank you very much for this! I had no idea you could debone legs (I
assumed it would be difficult like trying to remove the pit from a mango).
I have been eating a lot of chicken legs lately but, I keep over / under
cooking them. Using this method I made some of the best dark meat I have
had in years because the resulting “cutlet” is thinner and cooks more
quickly and uniformly.
OMG… Thank you that’s all I need it. This trick looks easier.
Thank you for the upload. I learned how to do this and will try it in
future. Thanks again!
great video
that is a Shun knife very nice
Thanks a lot! Great tut!
like the white bone
Good Job – Good Series
You, sir, are magic. I’m learning how to break down a chicken today in
Lab…and I can only aspire to be as skilled as you are someday. Holy
cow…Will be using this video to practice tonight 🙂 Very helpful. Thank
you!