Airline Chicken Breast
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Don't cut around the wishbone. You waste SO much meat that way. Scrape it with the back of your knife to expose it and then pull it out with your fingers. Oh, and have a sharper knife and it'll work much better.
kayleebug2010 2 weeks ago
oh and he also frenched it way too low on the bone
Nahledge21 1 year ago
this method takes much longer than it has to. Also the Airline breast is always with skin on and the drumette does not have to be frenched (cutting the joint off the top of the bone)
Nahledge21 1 year ago
@EnviroGolf I know, I got the DVD with the "On Cooking" book at The Art Institute. Our instructors show them to us mostly so we can see what not to do. :-)
charlesrobinso73 1 year ago
@charlesrobinso73 Thanks for the input. We get these videos courtesy of Pearson Prentice Hall Publishing.
i-COOK Professor
EnviroGolf 1 year ago
This is WRONG on so many levels! If you push the wing meat back it will just expand again during cooking. Score the meat around the joint closest to the breast and remove the meat. Scrape the bone clean. Do **NOT** cut off the end of the bone, but do scrape off the cartilage knuckle. If you cut the bone it will leak out marrow when it cooks and look gross, and there is the potential for bone fragments.
charlesrobinso73 1 year ago
hey not a bad Video but when you were cutting off the joint and you just chopped it of. why didn't you score it with a pairing knife first to get a clean cut?
iceteen2132 1 year ago
chef dave mcgurn. CCI
mvonroemer 1 year ago