John Johnson Actually ....Here is how to properly part out chicken - making Ethiopian Doro Wot. ua-cam.com/video/6zM7bSo1Xl0/v-deo.html Doing what we do every time regularly ...Subscribe for more real stuff
All how-to video should be like this ! It contains no silly monlogues or beating around the bushes. It is honest and straightfoward. Great material !! Thank you.
I don’t bone a chicken very often, but when I do - like today. - I always come back here for a refresher course before I do ! This is everything an explanatory video should be ! Thank you.
This is perhaps one of the highest return videos I have watched on cooking on youtube during the past few years. Should go right up there with TED talks. Despite the potential improvements in video quality that could be made, it is evident that the man is a master at his craft. The portion of the tutorial on deboning a chicken is a phenomenal contribution to the world of cooking: I hope more people are able to see this. Thanks for creating and uploading this, Mr. Heaps!
I disagree with your comment on the video. There is a demonstration of two levels of craft here. Firstly the butcher, whom is excellent. Secondly the camera/man/person.
An old fashion experience Butcher, Such as this Gentleman, Who knows what he is doing, Can not be beat, Etc. Thank's for sharing this great " How To" Video etc.
This was a great video thank you very much. Can I request a quick video? Please can you do a demonstration on tying a butcher's knot? It's been years since I've done it and I'm not sure on the technique anymore
I did my first debone chicken today and Im 85 yrs old.I also made the dressing .The question I would like to know is after cooking the chicken and having left overs can you leave the dressing in the chicken and then put it in the fridge when cooled
Wonderful to watch such an expert butcher at his craft. May I suggest that you watch how Master Chef Jaques Pepin debones his chicken as an alternative way.
Excellent Job !!....I Doubt If I Can Do This; But U Make It Look So Easy. I'll Have To Purchase An Extra Chicken For Practice, LOL.....Thanks For The Share...I Wish Myself Luck On Trying This Skill !!!
Incredible job, Mr Heaps, thanks for the demo. I think it would help further if the camera zoomed in on the particular part of the chicken you are cutting so that we exactly where to cut into and how to position the knife. And perhaps you could do these initial cuts a bit more slowly to begin with before you whip out the bones. Thank you!
I think one of the most important things here (besides your skill) is to have a really sharp de-boning knife and to keep this knife for only working with meat.
This was actually one of the most helpful videos on youtube.
John Johnson Actually ....Here is how to properly part out chicken - making Ethiopian Doro Wot.
ua-cam.com/video/6zM7bSo1Xl0/v-deo.html
Doing what we do every time regularly ...Subscribe for more real stuff
I've watched a lot of Japanese style deboning and cooking videos, but you, sir, are a master of your craft! Really inspiring!
All how-to video should be like this ! It contains no silly monlogues or beating around the bushes. It is honest and straightfoward. Great material !! Thank you.
One of the best debone i have seen in my life.Keep up the excellent work Mr Paul. Thank's.
I don’t bone a chicken very often, but when I do - like today. - I always come back here for a refresher course before I do ! This is everything an explanatory video should be ! Thank you.
By far, the simplest explanation I have seen. Thank you, something I can understand and follow, without fuss
This is perhaps one of the highest return videos I have watched on cooking on youtube during the past few years. Should go right up there with TED talks. Despite the potential improvements in video quality that could be made, it is evident that the man is a master at his craft. The portion of the tutorial on deboning a chicken is a phenomenal contribution to the world of cooking: I hope more people are able to see this.
Thanks for creating and uploading this, Mr. Heaps!
j m Its amazing what this gentleman just did. I only wish I could see it once again more detailed like you mention.
I disagree with your comment on the video. There is a demonstration of two levels of craft here. Firstly the butcher, whom is excellent. Secondly the camera/man/person.
Excellent. He’s an expert at this and makes it look so easy.
This guide is very nicely done by a proper gentleman, thank you for sharing.
Incredible. What ease and how fast he deboned that chicken! Pleasure seeing you work, sir!
Thank you for your video on deboning a whole chicken. It is most helpful.
The definition of utility. Excellent.
Beautifully done, befitting a true Englishman. Thank you.
Wow! I have never seen such a technique before. Simply fabulous! I have since subscribed to Your channel. Ty.
An old fashion experience Butcher, Such as this Gentleman, Who knows what he is doing, Can not be beat, Etc. Thank's for sharing this great " How To" Video etc.
Wow, this guy is an absolute machine! Master of his craft for sure
Nicely done. Thanks for the excellent demonstration!
I watched 3 videos on boning chicken so far and this is the most coherent. Thanks.
The next time a whole chicken is on sale I will be sure to purchase and give this a try...
Excellent work, Paul Heaps..!
The best, excellent demo, thank you.
I’ve watched you before. Really professional. Thank you.
Excellent vid. I'm guessing you've deboned one or two off them before, maybe? 😉
Excellent practical demo.I liked it very much.
this is one of the best methods i have seen. now to try it
Awesome video that Paul. Have done this a number of time and will get the hand of it eventually!!
The truth - this guy is a master. This fried skin side down flat has got to be marvelous .....
Oh my! that knife must be SHARP! it is cutting through the chicken as it would do butter!
My thoughts exactly, less of a knife and more of a razor!
2 comments that knife is so sharp the way it went thro the bone and that man is incredibly skill full brillient
Less than 4 minutes. Amazing.
The best tutorial - really helpful.
I get the impression you have done that a time or 2 before. That is great. Thanks.
That was quite impressive. I do not have and never have owned a knife that sharp. Also I believe positioning is very important.
Excellent video, an expert whose not only interested in UA-cam glory.
wow, I'm impressed I've never seen this done before & he made it so easy, I know it isn't but a sharp knife is a definite plus
You make it look so easy! Very helpful video! :-)
Wow you are very talented. Thank you so much for the video
why was this so satisfying to watch
I’ve never seen a fully boned bird. Great. Thanks.
This was a great video thank you very much. Can I request a quick video? Please can you do a demonstration on tying a butcher's knot? It's been years since I've done it and I'm not sure on the technique anymore
I did my first debone chicken today and Im 85 yrs old.I also made the dressing .The question I would like to know is after cooking the chicken and having left overs can you leave the dressing in the chicken and then put it in the fridge when cooled
Best video on UA-cam because everyone will use it starting with me! 💂
Thanks for sharing your technique. I'm going to start practicing. That recipe looks amazing.
What a total boss! Love this guy!
Thanks. I literally just did it to 2 chickens. Mine isn't as pretty as yours but itll be lovely on the grill tonight. Cheers!
Amazing video... I have my chicken ready... I have my suspicions that his talent made that look easier than it realyl will be though!
Great job! Wonderful video.
I used to do this when I had two thumbs. And, I was fast.
where are your thumbs now?
He said he was fast. Haste makes waste sometimes, maybe he wasted a thumb ? 👍
Coffee through my nose when I read that Jeff! That was funny!!!
Evidently not fast enough.
Wonderful to watch such an expert butcher at his craft. May I suggest that you watch how Master Chef Jaques Pepin debones his chicken as an alternative way.
This is a fantastic video, thank you so much! :)
Thank you from Canada.
It is interesting, how separated those patches of meat look like without the endoskeleton ofa liffing tissue.
You are the cleverest on UA-cam
Awesome video short and to the point God bless you
Thank you for the upload. Now, going to try this.
That was a fabulous video. Really helpful.
very elegant deboning
this is the best way I have seen so far
Top skills, Thank you - now to do it myself for Xmas!
Great demo!
Is that a fillet knife being used? Any recommendations on what knife to get?
Also what is the knot being used to tie the string?
That’s the butchers onot
Yum!!!!! I bet that tastes awesome. I like to do it using a Japanese knife made for butchering poultry called a Honesuki. But whatever works for you.
You make it look so effortless, lol
Excellent Job !!....I Doubt If I Can Do This; But U Make It Look So Easy. I'll Have To Purchase An Extra Chicken For Practice, LOL.....Thanks For The Share...I Wish Myself Luck On Trying This Skill !!!
masterful. looks to be a great quality chicken too. thanks for the great video.
Great video. Im going to try this myself. I guess the key thing is a really sharp knife.
Great video, easy to follow
Awesome video instruction, thank you !
wow
he makes it looks so easy
Very helpful. Thank you!
Incredible job, Mr Heaps, thanks for the demo. I think it would help further if the camera zoomed in on the particular part of the chicken you are cutting so that we exactly where to cut into and how to position the knife. And perhaps you could do these initial cuts a bit more slowly to begin with before you whip out the bones. Thank you!
Good video Jacques Pepin does a video a must see
That looks really good. I'll have to try that with one change. I'm going to smoke it over some good old Texas post oak.
Mark Bahr Me and my dad did the same! came out fantastic! and stuffed with boudain!
I like that! Had never thought of boudain.
Mr.Perfectionist. Appreciated
Nice work!
Thanks chef. Very nice and succinct.
Excellent mate
I'm still confused about the cooking temperature he said at the end. 180 degrees for 1:15 to 1:30 minutes. Is that right.
Demetrice Henderson Im wondering that as well. that seems like an really low temp to cook it at.
Celcius.. Which outdated colonials might call something close to 350 in the old-fashioned wrong-headed scale they still use.
180 C, not F.
I think one of the most important things here (besides your skill) is to have a really sharp de-boning knife and to keep this knife for only working with meat.
nice knot work
I am doing this today. I am going to stuff and roll with seasoned collard greens and then serve it with black eyed peas on the side.
Awesomely useful! Thanks!
Damn that looks good... would putting the herbs under the bacon, ontop of the chicken before it's been wrapped make it taste any better?
I agree, I would have seasoned the chicken on the inside also before wrapping it up...
really good job! I'll definitely try this
That was excellent.
wow I'm going to try this!
Wow ppl will complain about anything. experience & skill respect.
Nice instructional video
Made it look easy
A Master at work....Nice....
Love this going to try this for sure 👍
Well that looks easy...when you do it.
great video.
he makes it look so easy DAMN!
How did you tie those knots, sir?
Brilliant!!
What type of knot is he using? It looks very efficient.
I would like to know too!
Schneefernerkopf its called Bakers Twine
The knot he is using is Bakers Twine
Benie Mansueto Vison Thanks, Bernie.
welcome bro. benie is my name not bernie. hahaha! so you love to cook also ha?
Hi from where can i buy a knife exactly like that please?
That was awesome, you made it look soo easy :)
Skills.
Is it possible to do while keeping the wings attached ( ie, just remove wing bones)