Nides - DEBONING CHICKEN - " WITHOUT " CUTTING THE SKIN - 12/17/09 - Stuffed with meat after.

[jayde1ash]

Great Video .. I will be trying this soon...and put it on the smoker ... looks good !!!

[antoipepper]

You make this look so easy. I will try it out soon.

Thanks for posting

[kneedesk]

@antoipepper  You are welcome..Just make sure that it's fully defrosted and dry it with towel paper. Have fun and happy cooking.

[antoipepper]

@kneedesk I did as you instructed and deboned a whole chicken this weekend. I poked holes in the wings but I was too pleased to care. I couldn't have done it without your video.

Thank you again for uploading

[kneedesk]

@antoipepper Just stitch the hole in the wings like I do. If you will not have holes in the future that's your joy of reward. That's what I feel when I don't poke any holes (once or twice I did it-perfect) and very good feeling....again, welcome ...happy cooking,have a great and safe day....:D

[OctoBox]

what kind of meat do you stuff it with and is there a recipe for that -- I'd love to see what you do after you debone it Nide style, smile. Thanks that looks soooo appetizing debone yet whole and not quatered.

Legs take longer to cook (normally) does that change with this type of deboning?

[josefkcruz]

nice! thanks natutunan ko po...

[enriquesyroxas]

Pwede na po kayo magtinda ng Galantina at Rellenong Manok diyan sa States. hehehe

[ThePaullett]

My phila-pino friend EXCELLENT technique. Thanks for taking the time to post this. Many professional chefs I know can't de-bone a bird without cutting the back bone out.

[ZoahPorre]

that was great! :)

[arkbird007]

spatula po ba yung gamit nyo?

[kneedesk]

@arkbird007 It's not spatula..It's an old sharpened butter knife to avoid making holes on skin when I was cutting the chicken....

[arkbird007]

@kneedesk oh thanks po for sharing your knowledge :)

[rgmina]

thank you po for posting, I've tried it and it was a success!

[kneedesk]

@rgmina You're most welcome and I am happy to hear that it was a success...Happy cooking....:D

[rgmina]

thank you po for posting, i'll try this soon! ung knife po ba ay sharpened?

[kneedesk]

@rgmina The round tip blade is very sharp and the rest of the tools used.

[davidhamann0606]

Come on now!!! That is serious skill.... All under 10 minutes.... Great video, that was done right!

[kneedesk]

@davidhamann0606 This took me 16 minutes and I edited it to less that 10 minute for youtube 10 minutes download.The last I did took me about 10 or 11. Remember it is not the time speed how you debone the chicken. It's the way and art of doing it without cutting the skin..

[davidhamann0606]

@kneedesk I know its not a race, 16 minutes is still fast and the skin is still in place... Very talented, I have to try this.

[lanlex11]

thank you po sa video...marami akong natutunan

[kirorohan]

this is great, just what i needed.

thanks for uploading.

now i know how to debone a chicken.

:)

[parahumanoid]

Hi, I wonder, if you are going to stuff it anyway, don't you want to get as much meat out as possible and leave pretty much only the skin for further stuffing?

Thanks for this video.

[kneedesk]

@parahumanoid There are so many ways of deboning chicken and stuffing it. This is the traditional way how we do it, still with chicken meat and stuffing which looks nice when slice and put on your plate. Not skin and stuffing.This is an art to do it.I do it on fish as well.It's like putting the ship inside the bottle with breaking the glass. Try it and it's fun.It's my annual event.

[parahumanoid]

@kneedesk

I haven't skin-stuffed chicken yet (but I plan on trying that soon), however, I did that with fish. There, the difficulty differs greatly depending on the fish. Pike is easy, carp is pretty much impossible.

[kneedesk]

@parahumanoid Goodluck when you debone & try it without cutting the skin and I want to see it also the fish without cutting the skin...have a great & safe day...& happy cooking..:D

[franchitreno]

Nides,

Hindi pala drums lang ang expertise mo. Pati cooking Pare. Kaiibigan ako ni Niki Domingo ng Bits N Pieces. Classmate kami sa Letran at ngayon dito na ako sa Reno,NV. Hope your band(or PCR) can one day play at one of the Reno Casinos.

Frank Velasco(no relations to Vaughn, classmate lang din sa Letran noon.

[leCaap]

is this legal?

[kneedesk]

@leCaap of course it is. I don't see why not. When you buy chicken in Food Store or Butcher shop to eat.It's dead already. I was just preparing our traditonal food ( RELLENONG MANOK -STUFFED CHICKEN). You can cut,chopped,debone it your way,boil,fry ,bake,grill,stuff it etc...What I did is being done by Master Chefs I saw on TV and I just copied it. Have a great and safe day.

[TheHyouth]

Asians rock!

[aceman928]

Ayos Nides! galing ng banat mo..

[kneedesk]

Thanks Pareng AC...walang ensayo...once a year lang yan...masama loob ko pag nabubutas sa wings part...yun ang pinaka mahirap..dapat dahan dahan...Kamusta lahat dyan sa taga Finland. Happy Holiday !

[tanchofamada]

sarap sigurado nyan!

[kneedesk]

Tama ang lasa ng embotido,parati akong nag piprito,bago ilagay sa loob ng manok at tahiin.....:D