RAMEN CULTURE: How to DEBONE a Whole Chicken

On this episode of At Home Cooking, we break down how to debone a whole chicken. We use the bones to make Chintan Soup broth on episode 1 but also use the rest of the chicken to make chicken breast chashu, chicken skin aroma oil, chicken wings, chicken thigh karaage and many other recipes that we'll cover in future episodes!
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#RamenCulture #Ramen #Chickenbonebroth
Music used:
Ocean by KV
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[@maciekmiktus]

Great and simple tutorial! Each step is clear, easy to follow and understand - thank You 😄

[@Mate-br7qh]

Are you also going to upload a video for chicken chashu?

[@matteonator]

Thank you! Great content 🙂

[@july_muzik..]

This was hypnotizing, thank you!

[@tashisamdup6144]

Best ramen tutorial man. Great job and thanks.

[@adanalvarez6830]

Good stuff

[@tam4874]

very impressive

[@TexasRanchu]

Use the meat for yakatori and bone for ramen..I'm in heaven

[@shugafakker]

i need chicken chashu recipee pls

[@HaiNguyen408]

you pulling out that thighand leg bone fucking blew my mind

[@galdarienloyalar3148]

So whats the main importance of removing the meat, ive heard from other sorces to do the whole chicken except the breast.