Scott, you're probably the most underrated cooking channels I've ever seen. I've watched quite a few of your videos off and on the last few months and this channel is a priceless masterpiece.
Your videos helped me cook just as good as my mom. I learned so many new techniques from you that she gets jealous and doesn't want me in the kitchen because I'm a guy lol. I'm forever greatful for that and will never unsubscribe from your channel
thanks Scott , just deboned my first chicken, just followed this vid , took about 45 mins but got there in the end , skin all in tact as well , thanks again
I made one years ago using an old school French method. It took a long time, and I have not done one. But you have a faster way and I might try this again! Thanks Scott for your kind instructions!
As most your users probably, im working my way through the videos and im learning soo much this is next on my list to master. I allways wanted to know how to fully debone and stuff a chicken i never did get chance to learn when i was a chef. Thankyou
Ive been subscribed for a few years now, I really love your channel. Ive been inspired to do many of the recipes you put up. I really just wanted to say thanks for sharing, you are a prince among men.
G'day Scott, Just subscribed. This is the first video of yours I've seen. You, sir, are an artist! I'm a retired cook. Your passion and energy has inspired me to bang the apron back on and get stuck in to your 'masterclasses'. I wish I'd had a teacher like you at trade school. Stupidly, they didn't teach us much butchery at all. Can't wait to see your other vids. Well, done, sir. Outstanding!
As always a top not project. The camera work and lighting is on the spot. Love what you doing. Follow you for years. Thanks for all the work you do for us!
It has been a long time since I have done one of these but you have sparked my interest and I plan on putting one together this week end. Thanks for Chile. Jim
Scott! This recipe Really made my day. Many years ago I worked at a restaurant in Half Moon Bay California. For Sunday brunch we did this with a turkey. A real show stopper it was. Sourdough and sausage stuffing is what our recipe called for I believe. Thank you again for sharing these delicious video's. Blessings ChefMike
As ever, you make it look so easy. But actually, I reckon those of us that haven't served an apprenticeship in butchery could make a decent fist of this one with a bit of care. It looks utterly delicious, I'm certainly going to give it a go. Thanks for the fantastic video Scott, please keep them coming, I love 'em all !
You are funny. the 13:13 sigh was too much -- in a great way. I think you even realized it at 13:18 with the laugh. I love this channel, for it humor, its content and above all its quality.
Looks fab Scott. I think I'm going to have to watch a few more times to get the technique right before I give it a crack but will be definitely giving it a go. Funnily enough I did chicken cushion tonight !!
NEW, just subbed. Your a highly skilled cook/chef....... (actually, i see the cooking shows on commercial t.v, and you put them to absolute Shame!!!) Brilliant! and thanx for sharing.
He's not a highly skilled cook, he is a highly skilled butcher. Big difference. For a really good chef check out John Sawyer, Rene Redzepi, Magnus Ek and the like :)
Could you please stop telling everyone how nice, moist, and tender that chicken is..... It's nearly midnight and i'm getting hungry for chicken ;-) I'm out here in WA state (USA) and enjoy watching your vids
I like the method for the thigh and leg - looks quick and fairly easy! I may try cutting around the leg knuckle first and pull through once separated from the meat. Good video and thanks!
As always my friend, great. Work, I will have to go over this a few times before it sinks in. It looks good stuffed and tied for oven. Can't wait to give this a go.😎
i tried already the chicken cushion (but forgot to take picture eheh too hungry!) and it was AMAZING so i will surely give this one some love as well ! no chicken were deboned and stuffed in the house for decades (at least not in my lifetime, im 25)... then scott rea project happened! keep up the good work mate, im sure you will reach 100000 (and more) very soon!
This video is really AWESOME. I enjoy trying new ways to cook. I cook my Chicken on the Grill out side and everyone really thinks its cool. The Chicken Cushions were really a hit. This will be just as big a hit. Explain to me how you made the stuffing please. I really like all of the kind of dishes you have that we don't usually do in the states. Keep the videos coming. Great Job..................
Ha! This recipe is how I found your channel, Scott. (Brought up the cushion not this though) Totally hooked to your channel. Keep up the good work, cheers
This is a really great one; can't wait to try it out after doing all of your other cushions and turkey rolls. I'd love to see your take on beer can chicken on the grill one day!
"For those lonely nights by the fire " ahahah thanks for the laugh mate and as always thanks for the best vids on the tube. Looks absolutely bloody fantastic and will definitely be giving this 1 a try cheers mate from down under.
I like leaving the (uncut) skin on Cornish game hens , deboning, stuffing, and throwing them on the BBQ with my frozen leftover herb stems on the coals for smoke. Never done a chicken before. Really enjoyed watching this. Could you say more about the stuff, please? I'm in US so what you said was new to me. Thank you!
Greetings from Canada! It is a shame you do not enjoy what you do ;-) Great videos! I appreciate you sharing your skills and experience! Looking forward to the next one! Had you done a Turducken? I did not see in a search of your vids...
Hi Scott, Any issue with doing this job the day before with sausage stuffing then popping it in the fridge to roast the next day? Thanks for the videos!
Scott, you're probably the most underrated cooking channels I've ever seen. I've watched quite a few of your videos off and on the last few months and this channel is a priceless masterpiece.
Another great meal from someone that knows what his doing. Thanks Scott.,
Stumbled upon this fantastic vid . The kids and I will have a go at it for Sunday lunch...cheers
Your videos helped me cook just as good as my mom. I learned so many new techniques from you that she gets jealous and doesn't want me in the kitchen because I'm a guy lol. I'm forever greatful for that and will never unsubscribe from your channel
Thanks for the technique. I like it. Fantastic!
brilliant!!!! great video...must try it myself. thank you!!!
Scott, you make me want to be a butcher. Fantastic!
another brilliant video,cannot wait to try this one
You make it look so easy. Awesome skills
How can you not like that? Once again perfect. Cheers Scott.
thanks Scott , just deboned my first chicken, just followed this vid , took about 45 mins but got there in the end , skin all in tact as well , thanks again
I made one years ago using an old school French method. It took a long time, and I have not done one. But you have a faster way and I might try this again! Thanks Scott for your kind instructions!
Looks so tender!!! Mmmm
Boy! I’m all about time! Get the rain rolling,?im all about it!
O wow!! Brilliant!
Best channel on UA-cam!
Scott, You are Fantastic
thankssss perfect performance man go on you are the best
I showed my mother once and now that's all she does. Puts a different taste on food. Thanks for sharing Cheers RH
+Rabbit Hunter same here, now deboned stuffed chicken is a must every 1-2 weeks
super useful, thanks scott!
Wonderful video, and such a nice Fred Perry you're wearing.
This is the best de-boning method...I first saw Jacques Pépin do it this way...I stuffed mine with Boudine...
Another great video, Scott you make awesome looking food and very informative info as well !!!
Lovely, lovely video, mate.
As most your users probably, im working my way through the videos and im learning soo much this is next on my list to master. I allways wanted to know how to fully debone and stuff a chicken i never did get chance to learn when i was a chef. Thankyou
Awesome video Scott. Might have to give this a go on the smoker.
Ive been subscribed for a few years now, I really love your channel. Ive been inspired to do many of the recipes you put up. I really just wanted to say thanks for sharing, you are a prince among men.
G'day Scott, Just subscribed. This is the first video of yours I've seen. You, sir, are an artist! I'm a retired cook. Your passion and energy has inspired me to bang the apron back on and get stuck in to your 'masterclasses'. I wish I'd had a teacher like you at trade school. Stupidly, they didn't teach us much butchery at all. Can't wait to see your other vids. Well, done, sir. Outstanding!
Chicken Lollipop??? Absolutely amazing!!!
You are amazing Chef 🙏💐..... love from India 🙏
Another fine work my friend
Another brilliant video
superb scott
Beautiful job - This is inspiring. Aside from removing the sinews from the filets, this is the same method used by Pepin. Very nice.
Definitely going to have to try this
As always a top not project. The camera work and lighting is on the spot. Love what you doing. Follow you for years. Thanks for all the work you do for us!
It has been a long time since I have done one of these but you have sparked my interest and I plan on putting one together this week end. Thanks for Chile. Jim
Scott! This recipe Really made my day. Many years ago I worked at a restaurant in Half Moon Bay California. For Sunday brunch we did this with a turkey. A real show stopper it was. Sourdough and sausage stuffing is what our recipe called for I believe. Thank you again for sharing these delicious video's. Blessings ChefMike
You are making me so hungry I am going to make this!
as usual Scott. spot on, you make cooking look effortless.
Love your work and your passion!
very good
As ever, you make it look so easy. But actually, I reckon those of us that haven't served an apprenticeship in butchery could make a decent fist of this one with a bit of care. It looks utterly delicious, I'm certainly going to give it a go. Thanks for the fantastic video Scott, please keep them coming, I love 'em all !
Great video, Scott ... learn something new each time you put a new one out. Cheers :-)
Good video. Thank you.
As usual excellent video, am gonna try this today.
thank you once again, MARVELOUS
You are funny. the 13:13 sigh was too much -- in a great way. I think you even realized it at 13:18 with the laugh. I love this channel, for it humor, its content and above all its quality.
Great channel thank you 👍
NICE WELL DONE
Great job mate! Fantastic skills.
Love the videos,great knife work! Will have to try this
Looks fab Scott. I think I'm going to have to watch a few more times to get the technique right before I give it a crack but will be definitely giving it a go. Funnily enough I did chicken cushion tonight !!
That is quite something Scott, I too like sage 'n onion stuffing
Love the video, great job and presentation. FYI the knots are clove hitches, not slip knots
krásná práce
you are genius...great job dude.
NEW, just subbed.
Your a highly skilled cook/chef.......
(actually, i see the cooking shows on commercial t.v, and you put them to absolute Shame!!!)
Brilliant!
and thanx for sharing.
He's not a highly skilled cook, he is a highly skilled butcher. Big difference.
For a really good chef check out John Sawyer, Rene Redzepi, Magnus Ek and the like :)
MusikAlltid Yes, you are correct.
My aplogies for the incorrect statement., :)
cheers!
Awesome video Scott.
Hey Scott, definitely giving this a go - thanks pal!
Nice Fred Perry.
Could you please stop telling everyone how nice, moist, and tender that chicken is..... It's nearly midnight and i'm getting hungry for chicken ;-) I'm out here in WA state (USA) and enjoy watching your vids
I just did this it was the first time I deboned anything, it looked a little rough. thank you very much Scot
Great as usual rechtub 👍
Worked well. Chicken fought back but looked good in the end.
Loving this channel,
Keep up the great work!
I like the method for the thigh and leg - looks quick and fairly easy! I may try cutting around the leg knuckle first and pull through once separated from the meat. Good video and thanks!
i would love to see you do this to a turkey for a holiday dinner
Amazing presentation! The tie on that is fantastic Scott. I will try this one. Not sure if I can pull it off or not, but I will give it a go.
amazing great vid
Great video, thank you, I should not watch your videos late at night.......... I am now going to raid the fridge!
As always my friend, great. Work, I will have to go over this a few times before it sinks in. It looks good stuffed and tied for oven. Can't wait to give this a go.😎
I love your videos, keep it coming :)
i tried already the chicken cushion (but forgot to take picture eheh too hungry!) and it was AMAZING so i will surely give this one some love as well !
no chicken were deboned and stuffed in the house for decades (at least not in my lifetime, im 25)... then scott rea project happened!
keep up the good work mate, im sure you will reach 100000 (and more) very soon!
This video is really AWESOME. I enjoy trying new ways to cook. I cook my Chicken on the Grill out side and everyone really thinks its cool. The Chicken Cushions were really a hit. This will be just as big a hit. Explain to me how you made the stuffing please. I really like all of the kind of dishes you have that we don't usually do in the states. Keep the videos coming. Great Job..................
Ha! This recipe is how I found your channel, Scott. (Brought up the cushion not this though) Totally hooked to your channel. Keep up the good work, cheers
I just found this channel, it's great. Keep up the good work Scott!
This is a really great one; can't wait to try it out after doing all of your other cushions and turkey rolls. I'd love to see your take on beer can chicken on the grill one day!
WOW !
Looks VERY COOL!
What would you recommend for sides with this dish?
"For those lonely nights by the fire " ahahah thanks for the laugh mate and as always thanks for the best vids on the tube. Looks absolutely bloody fantastic and will definitely be giving this 1 a try cheers mate from down under.
great vid Scott!
I should try this...
+Martin Ahlman yup please do... ive tried a fews of scott's recipes, and they all were 10/10... simple, with few ingredients and DELICIOUS!
I like leaving the (uncut) skin on Cornish game hens , deboning, stuffing, and throwing them on the BBQ with my frozen leftover herb stems on the coals for smoke. Never done a chicken before. Really enjoyed watching this. Could you say more about the stuff, please? I'm in US so what you said was new to me. Thank you!
you have been so much help. you have no idea.
I'd have all that with a feed of roast spuds on the side, looks lovely, great job as always👍
awesome tips!
could I marinate the chicken prior to de-boning it? with what would you suggest?
For some reason your videos help me when I feel sad?? !
The very scene of you enjoying your creation wins my heart mate! Happy cooking! #thescottreaprojectfandomrocks
I just made this! it came out perfect! Very surprised how easy it was to debone and tie. Used the the remaining carcass for soup stock. No waste.
awesome way to dress up a chicken !
Hey Scott. If you don't mind my asking, how much did it cost you to build your butcher shed?
+Matthew Hoag All in, about £2000 so far mate and climbing...
ahhhh, yeah baby!
13:10 - 13:17 LMAO Brilliant video. I think I can DO this! Thanks, Scott!
nice, very nice. I'll keep checking in, my first view. New subscriber. Have you done one covering your knives?
+MaddenManification thank you. I'll sort you out the knife link...
Awesome video!! Totally trying this. BTW, did you have your image stabilization on your lens turned on? You should only use it for handheld. Cheers!
Also could just be your auto focus!
anyway you could do a video on making some stuffing?
Greetings from Canada!
It is a shame you do not enjoy what you do ;-)
Great videos! I appreciate you sharing your skills and experience!
Looking forward to the next one!
Had you done a Turducken? I did not see in a search of your vids...
+William Hau oops! I see youhave. :-)
Off to watch it!
Cheers, Mate!
Hi Scott,
Any issue with doing this job the day before with sausage stuffing then popping it in the fridge to roast the next day?
Thanks for the videos!
that little watermark looks really nice.