Pro Level Deboned and Pan Roasted Chicken (THE BEST of your life)

[@WorkshopGreg]

The 200/300 level techniques used in restaurants are exactly what I look for in your channel. You do a great job of making this totally accessible to the generation that learned all the 100 level stuff watching Food Network during the 2010's (you know, when it was educational and hadn't yet changed over to insufferable reality TV style competitions). Keep doing what you do, Brian! Every video has been a treat.

[@BrianLagerstrom]

Thanks for watching Greg. So glad you liked this one.

[@Joseph1NJ]

Yeah, I remember way back when the Food Network was about... wait for it... food.

[@thestellarelite]

Totally part of that Food Network gen lol Loved watching that and have switched to youtube over the past few years to get the same experience. Thanks Bri! 😂

[@davidlane8811]

Good Eats taught me how to cook. I think this video fits in well with AB’s style of “Ok… a few days before you want to eat, you’re gonna want to get started”

[@maryantczak]

@@Joseph1NJ , I remember too. I always liked David Rosengarten’s Taste.

[@wesleycolquitt2259]

Love the higher end technique stuff! I also appreciated your POV shot while carving the chicken, there are a lot of great resources in books and other videos on carving chicken but I think your explanation has been my absolute favorite.

[@MrJruhl1]

I think you nailed it. I'm fairly religious about spatchcocking my poultry but I will absolutely try this and it may take front seat. The brine explanation was great as well, and I can adjust depending on the method I'll use to cook it.

[@brinsky809]

You stepped up with this one! Nice to see you dip your toes in pro waters for us. I hope this type of recipies gradually becomes a regular thing! All the best!

[@rasmis]

It's very good! I love learning, and the camerawork was superb. I'll deffo try this.

[@MrJruhl1]

Update - I made this for last night and my wife has hailed it as one of the best meals I have ever made her. She just polished off a second plate tonight as leftovers. Things I need to work on: -The deboning of the thigh was tough for me, as I have never done it before. I very much prefer this method and will have to practice. -The skin was crisp but not c r i s p, I don't think my pans were hot enough (electric stove top). I may go cast iron and grill top next time. Last note - I ended up using the bones and trimmings of two whole chickens with the mirepoix and ended up with a beautiful broth and reduction - came out amazing. Happily freezing the rest and breaking it out when I need a little zaz!

[@chrisalmartin5567]

ditto

[@mijydu18]

That blow dryer joke killed me! Great video as always, thanks Bri!

[@MrTheMilkman]

I busted out laughing it was perfect delivery lol

[@keithsnow]

Also as a filmaker of culinary arts (long form and short) I can tell you this video was no easy task, this takes a TON of choreagrphy to get right, just writing the VO (voice over script) is a serious challenge....so not only is the food bomb, he is providing very high quality video...people this is why subbing, liking and joining is warranted...this was a TON of effort....please know that!

[@BrianLagerstrom]

Thanks Keith! This one was a mountain haha

[@stonerscravings]

You never fail to amaze me. That was a beautiful execution of a heavenly dish. I’m going to have to make this.

[@ludwigziffer6895]

You know, your recipes are so accessible and down to earth that I sometimes forget that you're a professional. And then you go and debone a whole chicken with little to no waste like it was nothing.

[@BrianLagerstrom]

Haha I’ve done this move a few thousand times. Thanks for watching

[@TheBestcommentor]

My immediate reaction was, "Oh he's done this a LOT." Made it look so easy

[@ninianstorm6494]

@@BrianLagerstrom need to force city officials to cut own by half wealth to support daca+ lower taxes permanently by big amount for all those making below 150k per year to prove daca worth it since for ages DC never lower living cost only print dollars to do more refugee crisis Nuland Hillary McCain podesta deeply involved start ukraine crisis strike first blood but use woman that put severed finger in wendy chili 2.0 shameless blame russia, recall putin files podesta when muller charge manafort for things nothing to do with russia hack but let podesta go for same reason =blackmail dc/Britain(thank Blair Iraq france stolen libya gold) to support blame russia to cover up fact 2 party system failed since mccain-hillary all did united fruit company scandal 2.0 but remain rich recall fbi never look at physical evidence just crowdstrike/hillary words, cia break glass 2017 inauguration with media claim russia stolen election left wing media give protest t-shirts to san quan mayor for lying about never receive maria supplies kzbin.info/www/bejne/p4rQdKePgapsoZI george bush 14y ago said add ukraine to nato foreshadow nuland f eu coup 2014 support = 1. kzbin.info/www/bejne/pIW0ZHdnlpKdaJI 2001 pentagon memo kill occupy iraq to syria kzbin.info/www/bejne/lZ7Ve4V-rMeJfZo current ukraine gov is proxy since obama drew red line just like did in syria earlier arming rebels telling russia not to interfere while zelensky ethnic cleanse donbass region 7y= 2. kzbin.info/www/bejne/qpKclYqImKmIhqM 3. kzbin.info/www/bejne/f3PIg3Vtp7yelZo dnc establishment kill 50 in vegas/portland, thugs attack with stand down cops san jose/charlotte, burn loot several months, sabotage afgan withdraw using russia bounty smear to give taliban equip, crash car in to wisconsin parade thanks to nbc follow jury bus smearing ritten house too kzbin.info/www/bejne/i6nSfWuqfbiUbck ray epps-fake sole survivor from ritten house case 2.0/podesta 2.0 when you look at left wing msm collaborate kzbin.info/www/bejne/hZ-5eZukYtuai9k dnc smear looking into treat covid symptoms/travel bans but permit parades/riots, recall snitches get rewards? a. kzbin.info/www/bejne/ZmepqppqosZ_jck b. kzbin.info/www/bejne/hmKphoCafbplb8U

[@amylewis2896]

I love seeing more restaurant / pro style techniques! I would love to watch you work with super super high hydration dough as well.

[@BrianLagerstrom]

That’s a fun idea

[@Bougie92]

Oh yes, please!

[@jerryballstein]

I like seeing these too! My one worry is they start to become too specialized with the needed tools or ingredients that a home cook won't have easy access to. So a sorta hybrid of home cooking with some advanced techniques would be fabulous but I'm sure difficult to come up with.

[@paulasimson4939]

I really, really like seeing this kind of high end technique. And your shots of deboning the chicken were perfection.

[@BrianLagerstrom]

Thanks I was worried they weren’t clear enough to get the point across! I almost re did it. Thanks for watching

[@PotatoMC1]

@@BrianLagerstrom Oh of course he did it first try.

[@amythinks]

Love this guy. He's high end, but not fussy or snobby.

[@rippermcguinn]

I'm a fan of the in-depth content. Regarding your choice of protein - given the cost of beef, I'm turning more toward poultry and then adding value through preparation. While this recipe may take 24 hours end-to-end (with maybe an hour or so of "work") the whole is definitely greater than the sum of the parts.

[@BrianLagerstrom]

Agree! Give it a try. You’ll be so stoked

[@brettmoore6781]

I LOVE seeing the higher end techniques in vids sometimes, thanks!

[@dimilton3166]

Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆

[@arabscamel1034]

Random tip to try out. Whenever you're making stock, use some ice for some of your water content. Starting out the stock at really cold temperatures helps bring out more of the flavor of everything. 1- Shocked vegetables gain more flavor to then be released. 2- The coming to temperature on meats is when most flavor is released deeper within the meats you're using. It's a classic Technique used in many French mother sauces. That's all, great recipe and I always appreciate the videos!

[@brianheuschkel3391]

Love the balance of “weeknighting”and “PRO-Level” recipes. Keep up the great work.

[@tinytelephones]

Same here! Depends on if it's a lazy night or an ambitious day 😅

[@crisc9280]

I used to be a chef myself so I'm really happy to see you share this to everyone out there who doesn't know what it takes to create something like this. The time, appreciation and respect the food deserves. This is why some dishes can be considerably move expensive because this isn't something you just throw together. There is a process.

[@torreyholmes7205]

Loving the high end technique. Also, I've been focusing lately on pan roasting with pan sauces for chicken pork and good steaks. Plus, with cold weather starting, I've gotten back into my Stock game. So, basically, this video has it all for me,

[@crispypancetta681]

Well I made this for the family. That sauce is on another level. Amazing. Came out perfect. Bought myself a pre-deboned chicken but otherwise was identical. Even used my pressure cooker like you did overnight. Thank you I cook a lot of your things!

[@Ambrosius-m87]

lol that little blast of metal music at the blow-dryer reveal

[@kellykang2684]

that was legit the best de-bonding video I have ever seen. and I have watched MANY of those. From Munchies to BA to ATK to any food ytber I can think of. The the joint split and the soft over head shot with movement, not just a bird's eye view really helps to follow your hands. thanks for that! you will have saved lots of fingers and knife slips.

[@krystofkrajnik3907]

I consider myself a “pro home cook”. I like your recipes for the various techniques you present. This kind of chicken butchery was new for me, thank you for that.

[@kristinaandthegerman4554]

I adore the boning of the chicken technique! My brother in law is a master chef and I still love watching him do this at least once every time we are together as a family.

[@corylcreates]

I'd love to see this in a complete meal, maybe even multiple courses. It was a nice lil change to see a high end process instead of the very accessible recipes and techniques. I enjoy them both!

[@russellschaper-kotter7783]

Solid recipe. You are easily the best chef show on KZbin right now.

[@Mastodon6889]

You've got a knack for translating high end techniques and aesthetics into something anyone can understand and enjoy. Really dig all your videos and it makes perfect sense why your channel is blowing up. My vote is to include the pro level tricks. You can also do this over regular precleaned chicken breast anyways and it is entertaining to watch even if it's something most people can't nail on the first try.

[@spicerack4397]

This chicken is a master class in perfecting and elevating the lowly, everyday chicken we eat and love. Definitely like this higher level of technique. Definitely worth the three days this would take me. This chicken dish reminds me of the wonderful food, back in the day, in the '50s and '60s on Pan American Airways, first class...my dad was an executive for Pan Am. It was catered by Maxim's of Paris. It was so inspiring see you debone that chicken and make the stock then to a glace. Gangsta!!! I like your delivery and making it as simple as possible. Bravo, young man.

[@williamfotiou7577]

As a retired chef, I'm happy to see someone demonstrate proper cooking. Thanks for keeping the art alive! In today's messed up world of cooking competition shows, we need new talent to keep passing the torch. You should have made a gallantine.

[@taccosnachos]

Love to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.

[@thomaskendall452]

Excellent demonstation of deboning a whole chicken, Bri! Clearly, practicing a few gazillion times makes perfect. But, for those who blanche at the thought of mastering this art, there is a cheat. Some smaller, independent butcher shops will debone a chicken, albeit for a price. (Be sure to save the bones for stock.) The chicken will likely be of a higher quality than you can get from a supermarket or big-box store. And some of these small shops can get you backs, feet, etc. One-stop shop!

[@hungrydad7537]

"But it is the nice one"!.. And then the guitar riff !😂👏👏👏

[@thegreenroom911]

I found a Pépin video about 10 years ago on making a galantine and I made that as an obsession for a few years then moved on to experimenting with quartering and filleting chickens in different ways with many different finishing methods, stuffings, and marinades. I love seeing your version and absolutely love the techniques on crisping up the skins and making the amazing sauce. I'll definitely be trying this. I always roast up my left over bones from my whole chicken to make a stock or sauce but never thought of throwing them in my slow cooker! I'm way more likely to see through my stock making now. Thank you for all your wonderful little restaurant secrets, they really one up any dishes I thought I'd already mastered. Keep the great content coming

[@BayShore2001]

Yes would love to see more higher end technique! Great video, thank you.

[@erikellis1418]

I recently had the half-chicken entree at Wolfgang Puck's restaurant in Brownwood, FL. This video has answered so many questions I had after eating that dish. Thank you! And yes, I definitely like this kind of high-end restaurant-level instruction! 🤓😃👍

[@jacksonfl]

Greetings from Jacksonville Florida USA. Yes. Yes. Yes. Always eager to elevate my cooking, so I loved this. Like taking a culinary course. Will practice this dish, then make for guests. Thanks for doing it.

[@fleabowitz]

I made this thing....kind of. I made the stock for the au jus (using bone in chicken parts I had on hand and the store gelatin instead of feet), I didn't have time for the deboning whole chicken so used bone in thighs which I also had handy. It was fantastic...easily one of the best chicken dishes I've made. Kids and wifey very impressed. Thx Bri!

[@pauldellasalla]

The best part of these videos is the bad boy style. Not only does Bri kill it in the kitchen with the pro level moves, but he uses his wife's good hair dryer on the chicken and lives to tell the story. Total badass.

[@bonethreeprime9435]

Hey Bri, Thank's for all the Tips and Tricks from the chicken feet to the deboning. It is great to know how to do this stuff at home!

[@kimberlycooper6321]

Love the butchering. Proper stock as well! A+ - looks mouth watering

[@BrianLagerstrom]

and GF!

[@lootcifer460]

@@BrianLagerstrom and KETO!

[@kimberlycooper6321]

@@BrianLagerstrom good for me, good for "Lorn" 😊

[@rickb3288]

More please. Damn that dish looked mighty tasty. Your camera work and explanation of both the how and why really makes this presentation shine.

[@jakeritmiller]

My wife left me so I have a lot Of time on my hands to cook now. Love the videos. Keep it up kid!

[@ktb393]

When you are trying to get the fond off, you can pour the water onto the tray and then return it to the oven for 5-10 minutes and it will be much easier to scrap off and add!

[@eduardothecoolest]

Love the higher level recipes and techniques. I've been a home cook since I was in college and just wanted to save money. Now after years of following KZbin chefs and two years of a pandemic, I prefer the most "bang for the buck" meals. Using everyday ingredients but interesting technique. Brian's channel is leaps and bounds better and actually helpful compared to other KZbin chefs - without the pompous attitude, without arbitrary rules just because it's what other KZbin chefs do. Simple yet elegant.

[@Jean2DaBean]

When reducing the stock i like to use a silicone brush dipped in water to wipe the sides of the pan periodically theres sooo much good flavor on those sides! 😋

[@frann.8879]

Hi Brian….I love this episode….you did a superb job explaining the technique and your camera shots of cutting up the whole chicken was “SPOT ON”…Well done!👌👌👌👌👌 ⭐️⭐️⭐️⭐️ Thank you for taking the time to show us the pro moves-I really enjoyed how it was presented.👏👏👏👏 Be safe, Be well ✌️✌️😁😁

[@SeattleSandro]

This is good, advanced cooking! You cover some really important techniques here and EVERYONE should know how to debone a chicken and make a good homemade chicken stock, if nothing else. Such a good way to use up older veggies and left-over chicken scraps.

[@shillwaffer2105]

USE YOUR WHOLE CHICKEN PEOPLE. Butcher them halves, use the backs/wings for stock, the leftover skin for schmultz. It's cheap AF and leads to way better living.

[@Heymrk]

But throw away the nasty thighs or give them to your pets.

[@snex000]

Ever make mayo with your homemade schmaltz? Delicious!

[@TehEwglet]

@@Heymrk excuse me????? Thighs? How could you dislike thighs

[@Heymrk]

@@TehEwglet I'd rather skip dinner.

[@ChrisPage68]

Bone the chicken, not "debone". That's not a word, Bri. 😉

[@brendonbyrne6003]

Yes, I love the higher end cooking techniques. please show more. also with some of these more time intensive proteins I'd love just to hear your thoughts on potential side dishes to go along (or maybe some additional videos showing some sides). But thanks for all you do. Love watching your cooking!

[@karenfox1671]

Wow, it gives new meaning to mouth=watering. I never thought of putting tomato paste in my stock. Thank you so much for going into the detail that you do. These instructions are invaluable to me!

[@darinbennett3638]

Always feel free to show us upper level techniques! For us week-night guys it's nice to have some skills to pull out when wanted/necessary! I'll leave the dance moves to you though!

[@jonathanzemke4544]

Brian, Love your videos! I'm a butcher at a grocery store. I showed your explanation of how to split a boneless half chicken to my counter associates to teach them some technique. Well done and meat cutter approved.

[@Alex36Quest]

This was very great, love the more pro moves from you. I think your ability to do both week(k)nighting and these more pro, high-workload-high-reward style recipes are a big part of your strength and appeal. I can find any kind of recipe for any kind of work mood I'm in, and it will all be amazing.

[@christophercarlson4543]

I went to culinary school and learned how to debone a chicken. Unfortunately in Dec 2021 I got C19 and can no longer work. I never got the chance to put my new cooking skills to use. I love watching your videos. Learn a lot from you . Thanks you and keep up the great work

[@ZaneKyber]

That was a very good explanation between when a dry brine is better and when a brine is better. I never realized there was a difference but what you said does make sense

[@martijnbuunk]

This remindes me when I had 5 years of culinaire school back in 1990... These are legit videos and explaining every major thing and why it is necessary. Great Job ❤

[@jasonnetherton2878]

I was a professional chef for about 30 years and what I love is people not dumbing down content. Thank you. Like when certain chefs thicken sauces with cornstarch because it's easier at home - NOOOOOOO. Try the same thing with he requisite roux and get back to me... - any way thank you! PS - At home cooks are as good or better than working chefs in many areas. It's not 1965 anymore. All the info is out there. At home cooks don;t have to worry about food cost % and contribution. IE my lone serving of lobster soup/ bisque has 1 whole lobster in it. Thanks man!

[@Saurischian]

I love seeing this technique!

[@peteralessio1585]

Brian: your talents, techniques and cooking skills are impressive. I am a grad of CIA (many years ago) and find your videos and cooking style truly artful and of high quality. Thanks. Wish I could find these recipes on your website.

[@JoelBecker]

Yes to the high-end technique. It's not often out there at all, and you break it down in an incredibly learnable way.

[@tomv7017]

i love how you explain these high end tips and techniques. it makes everything very approachable.

[@emilyr2836]

I specifically watch for your ability to bring the pro level techniques and knowledge to home cooking. So I'm definitely in favor of seeing more difficult techniques!

[@TheSmugglersRoom]

After several weeks I gave it a try. I butchered the deboning of the chicken, it looked a bit like a car accident that ended in a murder scene. However . . . . BOOM!!! That sauce is absolutely LEGIT!! OMG Brian . . . WOW! Thank you for sharing the entire process bro, outstanding!

[@looper451]

LOVE videos like this. Love the easy weeknighting videos, but l adore in depth, technical, fine dining videos

[@NomenNescio99]

Thanks!

[@timfalardeau9753]

love the high end stuff... keep it coming

[@-gina1114]

I definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!

[@evilganome]

Watching you debone the halves reminded me of deboning whole chickens so that you wind up with a little chicken suit that you stuff, truss and roast. When it comes time to carve, you can freak out unsuspecting guests by starting to carve across the chicken and producing beautiful slices of chicken and stuffing.

[@dmays67]

Living in my car currently I can only bank all this sweet cooking goodness until circumstances change. Thank you Bri for keeping my cooking passion alive (I even work in a kitchen as a steward damnit!). Or maybe inspiration will arrive and I will take your sweet knowledge and tips on the road? Love what you do, keep doin it! ❤

[@Anaberhaus]

The higher end techniques are what I am here for! “It is the nice one tho” had me dying 😂

[@LoveStallion]

I respect a video that leads out with, "This is tough and it will push you" instead of the usual, "I'm going to show you how to make the most delicious food, and it's so easy!"

[@jeemoon1626]

This content is fire. So many cool details in this video to mention, but the addition of tomato paste, the gelatin hack and that tiny mixing wands were all so so good. I’ve been watching your videos for a while, but man, this one is the one. Although I got some ptsd when you sauced the jus over the skin. Thank you Bri. 👏👏

[@alanawalker6318]

My favorite videos of yours are the higher end restaurant level recipes and techniques. It’s so nice to be able to learn something that I can use at home.

[@jonkirkwood469]

I appreciate the more advanced preparation techniques. It helps me grow my repertoire. When things go south, I stop; panfry; saute; or, soup it up. Viola! Safe at home.

[@MisplacedAmerican]

Thank you, really appreciate your adding the written recipe to the description - looks like you found me something to make for my wife's birthday dinner and as someone that often spatchcocks or parts my chickens, I liked seeing the method to cleanly debone a chicken half

[@dk.fresh66]

Sensational! Bravo! I love your channel… Always look forward to the next recipe upcoming! Thank you for doing this… Not just for me but for the rest of the KZbin world!

[@krussell9995]

So much great info in this one! Deboning a chicken, making stock, glace, and an expert way to pan roast chicken. I throw a couple bay leaves, about a tablespoon of peppercorns and a splash of apple cider vinegar (I've always heard it helps release the collagen in the chicken peices) in my stock also, but that's just for general use. Great video Bri, no weird ingredients (aside for maybe the chicken backs but you give good resources and honestly you could use the bones you removed from your chicken) and no super complicated technique.

[@johannesschmersahl4035]

I’m following your culinary experience here from Germany! Thank you for the great recepies ( an the metric translation;) )!

[@50sKid]

I love when you do the actual chefy stuff with techniques and all that. IMO (and I think you've said this before) that's what sets you apart from most of the other FoodTubers. You were a chef. Own that shit, yo. PS. I've done this entire video before, soup to nuts, and it's definitely one of life's great pleasures. Great content as always, Bri! What would you serve as a side, when you make this?

[@uniqueflowsnake]

Deffo like seeing higher end techniques. As a seasoned home cook I've got the basics down pretty well so in addition to the nice recipes I love to learn new techniques.

[@danielwise3290]

Your explanation and filming of the high end technique was fantastic! I've watched other videos on deboning chicken, but this has the best view of the whole process by far. I am very excited to try the technique and recipe for the family this holiday season. Thanks for the great video!

[@VideosYesVideos]

I just returned from a 10 day road trip and made some of your recipes. Pre-cooked (sous vide) chicken and pork belly, re-vac sealed the meats and froze them. I assembled the meal ingredients into separate large plastic bags and into the cooler - two nights of pad woon sen, 1 night of ban mi (tacos vs sammies) and 2... nights.... of... buff... chix... salad...!!!! It was extremely convenient, sear off the meats and assemble the meals with little cooking - less expensive and much better than eating out (especially where I was) and than standard camping food.

[@AceHBK972]

I love difficult but highly rewarding technique driven recipes. Thank you! Can’t wait to try this.

[@scoobtoober2975]

I'd suggest putting the sheet tray over a few burners with the added water to deglaze. Looks good

[@giraffesinc.2193]

VERY MUCH like seeing these high-level techniques, Brian, and thank you so very much!

[@laurabaldacchino5744]

Literally salivating by the end of the video. Sure looks like it is worth all the effort. Thank you so much for teaching us how to properly prepare restaurant quality chicken at home! Looking forward to more pro-level cooking techniques.

[@DTD963]

I really appreciate that you write the directions out!

[@nancylockwood40]

Ur wife is 1 lucky woman !!! Especially if u do all the cooking 😂😂🥰🥰

[@priayief]

Wow! Thats a recipe that I like to watch on KZbin but not exactly one that I would try at home. Maybe, if I have a couple of days in the cold of winter and I've got the time, I might try it. Looks delicious. Thanks!

[@rolandsalazar9562]

Love the technique videos. It gets us home cooks making better looking dishes for dinner parties

[@alessiawiens7691]

Thank you a lot for all your tips and tricks. I've tried many of your recipes, and all of them turned soo good. Every recipe is well explained.

[@melaniestallings2621]

Can’t wait to try this. And, yes, keep showing us advanced kitchen techniques.

[@John-nl2kt]

Good to have a high end cooking channel with clear instructions ✌️

[@thatguytom1]

Including these techniques in your videos is really helpful and I find its presented in a way thay we can all pick and choose how advanced we want to go based on time/skill

[@MrDacedric]

I love seeing the high end content. Been watching for a couple weeks but that earned my sub, I feel like I am starved for youtube cooking content that isn't a repeat of the basics.

[@andrewkrahn2629]

I forget if it was Helen Rennie or Adam Ragusea, but one of them pointed out that if you're using powdered gelatine to add body to a meat sauce, cooking it for long enough (like B-man is doing here) is massively important. It dissolves quickly, but the difference between adding it 45 minutes before the end and right at the end is the difference between a thickened sauce and chicken jello. The cook-time keeps the gelatine from turning gloopy when it cools.

[@515aleon]

Two other folks I watch more or less religiously. Maybe Helen, but Adam made a "spin off" on the Beef Burgundy and used gelatin.

[@Panos_79]

I voted for this one in a poll you put out some time ago, so I'm really glad to see it. Great technique, thanks for sharing, it looks so good.

[@shirvy]

I can safely say I have never wanted to try a recipe more in my entire cooking career 💯💯💯💯 thank you sir 👍🏼👍🏼🙏🙏

[@thehumblepundit9790]

Wonderful video! Nice deboning technique. I would recommend that if a newbie is trying this, do it with a knife with a much shorter blade length. It'll make it easier, and will prevent the blade slipping which can cause injury.

[@Victor-kh5rh]

Pro tip on the sauce, save your trimmings and scraps on a ziplock bag and when full make stock. I usually buy whole chickens and spatchcock it, I toss the spine in a bag and when I have 2 or three plus small trimming I make stock with any left over or previously frozen veggies (that half onion I didn’t use for example).

[@larkmacgregor3143]

The demo of deboning is very useful and I would love to see more like this. I've been a good home cook for a long time (I started when I was 10), but I've never had the opportunity to learn things you can only learn at culinary school, or actually working in a restaurant kitchen. Thank you for sharing your expertise! P.S. Take the batteries out of your smoke detector before you start, and if it's tolerable to do so, open a window and set a fan blowing out. That's what I used to do before I got my outside stove vent.

[@AJ-oy5iv]

Super late but I love these type videos. I cook for fun and need novelty to do so. I’ve stalled out on learning new techniques this looks amazing!

[@BenBreeg1138]

Definitely keep including the restaurant techniques! I always though of chicken as something I would never order in a restaurant...until I had the Farm Chicken at The Publican in Chicago. That would be on the short list for my last meal on earth!

[@2Wheels_NYC]

I'm not a chicken guy, and I'm drooling over this! And, yes.... Keep up with those advanced techniques! I believe we're all here to learn!