How To. Debone A Whole Chicken.A Stuffed Chicken Cushion.

[@goddenbi]

As a chef this is a ridiculously useful channel, I wish I'd found it years ago when I left college. 10/10 and bonus points for how sharp the knife is.

[@pegyonaki5019]

It's been years since I've deboned a whole chicken and your method seems easier. I will definitely check out the video on the Butcher's knot. My daughter's been asking me to do this and now I'm confident I can do it. Thank you so much.

[@malkadog]

As a butcher of 35 years. Great hold on the boning knife. The lollipops are brilliant mate. Love it.

[@Luke-wm8cp]

And the award for the sharpest knife in history goes to Scott, ladies and gentlemen!

[@GrowingDownUnder]

and the way he hold that knife give me anxiety

[@spodergibbs5088]

Despite the fact he’s English.

[@wcoyote61]

i've been a meatcutter in the mid-west u.s for 40 years.. had a real good instructor. you sir had the same training.. (VERY WELL-DONE) i have boned-out turkeys(10-16}lbs the exact same way,as well as 4lb chickens. the turkeys required a 6" knife...the chicken i did with a VERY SHARP pocket knife,as i only used the first 2" of the blade tip(finness) on following the bone to get it done.. a very good example on your video.....my respects to a truly master meatcutter(as we call them in the u.s.) thanks mate, watch your fingers!!!

[@pugtronix]

My new year’s resolution was to learn how to debone a chicken, I’ve just finished my first attempt (it took me just under 2hrs lol!) and I’m very pleased with how it turned out! Looking forward to roasting in oven for Sunday lunch tomorrow! Thank you Scott! 😎👍🏻

[@stefanomorandi7150]

I'VE TRIED THE RECIPE TONIGHT..... SIMPLY AMAZING! ive never before completely deboned a chicken (nor one was in the house since my grandmother days) but this video is PERFECT so i managed... then i cooked it 1,30h with stock/potatoes/onion/tyme in the oven, then grilled it to crispy skin for another 15-20 min i sincerily want to thank you Scott, you videos and enthusiasm are teaching me (all of us) a great deal about cooking, cheers from italy sir i will try to never buy pre-portioned chicken for the rest of my life ^_^

[@whatsascrewdriver5572]

... at 300 degrees F, 150 degrees C...?

[@whatsascrewdriver5572]

?

[@yahshuah29]

Absolutely masterful! Whats funny is that when I was young I had all of these skills because I grew up watching chef and cooking shows but lost a lot over the years due to non usage! This guy is a master cook in my opinion.

[@francoisstrauss7342]

I love watching Scott working his magic. This vid shows 3 importants things: Confidence, Experience and a very sharp knife! Thanks for showing the uneducated how it should be done!

[@MrBildo]

American here: I can confirm that most of our supermarket chickens have been either brined or injected prior to packaging. It is what it is, but that's what they are so "wet" as you mentioned. I've butchered quite a few locally sourced chickens and it's pretty much the experience I see on your videos. The only difference is we take off that last leg joint during the initial slaughter.

[@christianjambou8208]

Meat products are total shit in USA.

[@loganwilliamson632]

Here in Japan the chicken lollipops are really popular, you can even buy them frozen in packages like you would buy your regular chicken wings. They're called "tulip chicken" here! Great video, thank you.

[@Mulnader]

Thank you very much for sharing. You inspired me to De-bone your way two chickens. I did one yesterday and just finished another one a few minutes ago. I bow to skills of my Master Sensei. You did it in 7 min and it took me around 1:20-1:40h to repeat the whole process. I have a lot to learn! :D I can't wait to bake my birds tonight

[@FreshfrogmarketingUk]

Just tried this for the first time and it worked out almost perfectly, thanks to your clear instructions. Great video, thanks.

[@a_pet_rock]

Scott, you are spot on about American chickens being wet. Most chickens we get in the supermarket have been treated with a solution to jack up the water content so they can charge us more for less bird.

[@bettyandralph]

The best, most sensible chicken deboning video for mere mortals. Easy to follow. The best!!! thank you.

[@Ivan_Glamdryng]

This cushion technique really intrigues me. I have not seen it before your lamb video. It makes me want to try it but I know my wife and she will scream when she thinks I am "wasting" the carcass. We dont use much stock in my home BUT the carcass can be cut up and floured and fried to make a snack. May sound weird but we like chewing on bones( guess we are too close to our neanderthal ancestors ;-)

[@nicke5056]

Cheers

[@unitedstatesdale]

He makes it look so easy. Ive destroyed the last 3 chickens but after the fifth one, I am now a expert. get a deboning knife and keep it super sharp

[@bcknives4297]

I would really like to see how you cook these! Think that would be a great new video. Thanks a lot, Scott.

[@nicholasbrock5093]

instaBlaster.

[@intractablemaskvpmGy]

I lay a surgical towel over the board and it keeps the chicken from sliding around. Sometimes I wear gloves. It helps if the chicken has air-dried in the fridge. Butchered many a bird but never boned out a chicken. Now I know how! Thanks Scott I'm doing this soon.

[@GPgundude]

You are THE MAN when it comes to boning a chicken ! I learned so much ! Thank You for sharing your skills !!

[@termite122]

ive done all kinds of birds exactly how your video shows..being a hunter ive done duck,grouse, pheasants and turkeys and of course chickens..i learned from your video and i can do it now very quickly with no waste at all..thanku very much for taking the time to post the video..much appreciated.

[@TheBobutica]

I like your method. Simple and raw. especially those that are destructive to the muscles of the legs. I'll definitely will try your way on the grill.

[@matthewguralsky]

Just came across your videos Scott, love the pace and the expertise. Very easy to binge watch!

[@billsticker]

A chicken cushion? I like that. Will try this weekend. Note on the broken wing bones. An old friend who used to farm chickens once told me the broken bones were down to the feed quality given to the chickens. He said cheaper feed does something to the chickens calcium absorption and makes the wing bones brittle so they break easily during catching and processing.

[@MinhNguyen-mo5fp]

Thank you for sharing the excellent technique to debone the chicken 🐔 😊👍🏻🙏🏻

[@SuperFourwinns]

I know that I have already given you a comment but I want to give you another one. I boned and stuffed two chickens into a Chicken cushion for a family dinner and they just raved about it and I let them know where I got the idea. You my friend was a hit of the dinner.........

[@ButterFly-zh8ho]

Perfect, and a stuffed chicken is a good idea with a deboned chicken.

[@jorgelima6216]

I'VE SEEN MANY WAYS TO DEBONE A CHICKEN, BUT THIS IS THE BEST

[@TeAmoCristoJesus]

Awesome technique!! Thank you for sharing. I always wanted to take my chicken to another level. Your video is very easy to understand.

[@elisegallagher9675]

i dont even eat meat but this is fascinating lol. i always hated when my dad made me debone chicken haha but this guy makes it so easy

[@raynmaker]

thanks to your video, i deboned an entire chicken for the first time today in about 20 minutes! sadly i don't actually own a proper deboning knife (plan to get one in the future though) so it took a bit longer with a regular big old chefs knife, but with the simple steps you've shared i was able to do it quickly and safely with minimal meat wastage. i stuffed mine with diced fried veg and mushrooms, we'll see how it comes out when it's done. thanks again dude! love your channel!

[@davyc412]

never tried any sort of butchery before, but I just tried this. took me like half an hour, and its not nearly as pretty as yours, but damn proud i managed to do it at all. thanks for the videos, they're all awesome!

[@barrytipton1179]

I went and bought a flexi victorknox boning knife from nisbitts on Scotswood Road Newcastle after watching your videos I did a leg of lamb was easy peasey I can’t wait to do some chickens will take up less room in freezer

[@karinschroeder1944]

Scott, you commented about US Chickens. Most whole chickens purchased by US home cooks are bought from US Grocery stores and come in vacuum packs. They are either frozen or have been previously frozen and seem like they have 'water added' Demand is going up for fresher product but high priced depending on location.

[@runnerbeanrunnerbean9047]

hi scott i deboned a whole chicken,made a cushion ,now im doing a lot of them for peaple,thanks mate,all the best ju.

[@toms.3977]

I do believe you've turned a sow's ear into a silk purse. Excellent skills. Good show!

[@chopinkiang265]

Whenever I view your presentation, lesson, I already have learned so much from you, especially advanced (which really are fuindamentally common sense) tips and techniques. Thank you from Texas!

[@bladesmark1]

Always wanted to know how to do this cheers Scott, i was going to try it a couple of weeks ago but i chickened out ....... ( i'll get my coat )

[@TheScottReaproject]

haha, dear, dear me stevo, you've missed your vocation dude.cheers, scott

[@shonwalker]

Hey mate, what about the wish bone? Hey I like your vids

[@sukruduman7796]

Stevo 1971 id🏟

[@tonyb3203]

😂👍

[@goonwop592]

Scott Rea thank you for the vid... watched it yesterday, we now have a chicken in the oven as i type this! We made a spinach and artichoke stuffing... mmm can't wait.. outside for a cheech then we eat!! cheers bud.

[@sadonion4378]

wtf... you cant do all that and not show us what it looks like when its cooked! damn it, i need closure :p

[@darrinwashington9556]

deadass

[@johnstrangward1481]

Darrin Washington

[@dedpxl]

yeah I only clicked to see it cooked.

[@TheMrZachHill]

@@dedpxl I wanna make this but I dunno how to cook it.

[@3lightsteps]

@@TheMrZachHill Slow cook it at 325 degrees until the thermometer reads 165 to 170F inside the center of the stuffing. Depends on the size etc. for the cooking time, but 2 and a half to 3 hrs. should do it. Also, the time depends on how cold the stuffing and your bird are. Tent the bird with foil if the skin browns too quickly and cook it on the middle rack.

[@TheTreeGal]

Absolutely fascinating. This man knows how to use a boning knife. Thanks so much for posting this amazing vid.

[@dannysgal8946]

those chicken lollipops are a brilliant idea i might have to try them for my son

[@littletonharestock]

It can not be said enough, "you need a sharp knife", and you make it look easy Scott. You can see you have been doing this trade a bit.

[@vladimirpetrovich2246]

Thanks Chef. That was a great tutorial. I watched it and then did it. I can't wait to put a whole chicken in my sous vide.

[@cookiebretzsmith]

I am so THRILLED! Just got a phone call from a friend; she asked if I was busy; I REPLIED ... why, yes ... I'm learning how to de-bone and roll a chicken! We'll talk later ... this video is SO FABULOUS ... and trust me ... I've been spatchcocking chicken for years ... THIS? ... so much easier! love and hugs, cookie

[@nocte1701]

Truly want to thank you for this series. I started with the how to butcher a lamb video which was invaluable. I also thoroughly enjoyed the ones for venison and Rabbit as well. Heck my Wife likes your omelet. Again Kudos, My freezer thanks you and now I act less the fool when I talk to my butcher, even if he can't get whole venison or Elk. Regards Ian

[@richardandrew44]

Yeah!!! just done my first chix cushion! What an effort though! just making some swede and carrot mash with wholegrain mustard of course. Thanks Scott for the inspiration!

[@sharronwalker24]

Seen so many deboning demos as trainer like yours soo much thanks!

[@rachaelmino8565]

We made one tonight! I wish we could post a photo of our cushion. It was delicious!

[@leslieturner8260]

Hi used your method to portion a couple of chickens with great success, fab chicken breasts with skin for flavour and not pumped with water, decided to try and bone out chicken bought myself a victorinox 5" boning knife best bit of kit I have ever used perfect result 1st time. thank you.

[@itswednesdayscrewironing7576]

Thank you! I did this on a larger bird and it is easier than spatchcock method for those that dont have great strength of hands. 🤗

[@saadiashafeeq131]

Just tried this. Turned out absolutely amazing! And those chicken lollipops were a bonus. Haven't tried to make them yet but have always tried to look for their recipe and couldn't find it!

[@renita1231]

It's so funny you did this one. I showed my wife the turkey you deboned and I did the chicken like that. Then you posted this one and I will have this one for lunch tomorrow. Thanks for sharing. Cheers from newfoundland

[@DaLane4real]

Wow your knife is sharp.Cut like butter.

[@moonbeam8487]

Wow I think I will try this to. Never done that before but I think I will give it a go at it to learn new ways to cook thank you.

[@elliottdebell7783]

First video that is clear and goes slow enough to understand thank you 👍🏻 subbed

[@josephfiumara9065]

I love this video its the bomb , like those chicken lollipops kool . thanks for sharing !

[@captainscrew1252]

Chicken lollipops. Wing drum sticks. I just.. I'm loving this video. Jewelry and chicken is no good.. but I really am just thrilled with the whole shebang. Hehe. Chicken lollipops...

[@ZviFamilyClips]

How would you prepare the stuffed chicken? Time, temp etc.? Thanks in advance!

[@nyingpoplaymaker9903]

Great work Scott. Crispy on the outside, tender inside chicken.

[@robprince6242]

As I have said before, Your skills make it look as though anyone can do this, Thanks so much for educating us! You keep making videos, we will continue watching. Cheers !

[@BenjaminHauer]

Mr Rea, thank you, for sharing your skills!!! And not only in this video, such a great info for urban survival!!!

[@SuperFourwinns]

Great idea. I did this and it turned out great. the only thing I did different is to tie a string around to out side of the bottom of the chicken about 1 inch up from the table. Nice job on the video as usual,

[@CasperLabuschagne]

Cannot wait to do this. Excellent videos where I have learned a lot in each show.

[@dxb1w606]

Very nice techniques you have,excellent video,admitting mistakes while tying the string lolll..but lastly your video is incomplete without cooking. Really appreciate your skills and thanks for sharing.

[@bryancantwell1012]

Great video Scott, fair play. I have been looking for this kind of info/instruction re butchery for a long time. I llok fwd to seeing your other videos, thanks for sharing

[@jimskurchak2911]

this is by far the best video on this topic.

[@ReinventingTheSteve]

thanks Scott, gives me so many excellent cooking tips!

[@Lt-no4sy]

Hey Scott, I cooked this for my ma earlier today, she loved it; even though she slung mild insults about Brits about after hearing your critique of American chickens. Regardless, great tutorial, fun work, definitely a great video. Keep making these please!

[@Brinky121]

Great skills and easy to follow. I used your butchers knot video as well when I did mine . Keep it up

[@ChateauShack]

I would have loved to see them cooked and you tasting them!

[@shonwalker]

Me TOO!

[@wr3ncher]

Irene Veronica you ruined the ending for me. Now I have to go buy chicken...

[@dennisjacobi9792]

Irene Veronica

[@janthompson7875]

@@wr3ncher love k

[@janthompson7875]

@@wr3ncher o

[@gigig2492]

Food Wishes channel does this with a Turkey. He ties it up in a log shape though. This round pumpkin shape looks great! Thank you!

[@anastasiostresinis6899]

Brilliant and disturbing at the same time. Its so much easier to accept a chicken filet than an entire boneless chicken. Trix of the mind i guess! Scott I admire your craftsmanship!

[@ikon8275]

Wow making a the flats (flat chicken wings) into drummets/ lollipops amazing! Awesome video.

[@arenuzzle6282]

havdnt seen this boning for like 6 years . been looking on here only video i have found that keeps the whole thing in tac

[@utubbabe1234]

Well my dear I was successful in the mission and even made the lollipops . I wanted the video three to four times as well as the Turducken one and Bought a chicken today to start my practice. I was freakin' thrilled. Thank you your instruction was great. Next Thanksgiving I will be making a Turducken and will let you know how it came out. I will roast the chicken tomorrow when my stuffing thaws out and I can't wait to see how it comes out. Thanks Again

[@scuzzbecuzz]

This is fun watching you in Birmingham Alabama USA. ROLL TIDE ROLL!!!!!!!

[@cozymysteryVCB]

Love your videos Scott! I am going to try your deboned turkey stuffed with your deboned chicken for Thanksgiving next week! Thanks much!

[@tomdet8566]

Hi Scott and greetings from Panama ... I love your videos... no bs... just straight forward instruction and interesting viewing ... keep the videos coming! So I have a sausage challenge for you -- how about you try making mortadella? Looking forward to the next videos. Take care and all the best!

[@arrow12680]

You're a genius master butcher Scott!.

[@Popeye723]

I thought the video done by the Greek on deboning a chicken was Great, but your way is superior..love your videos..I wish I could remember the knot hehe

[@catalogs6938]

yes, this channel is useful, is lifeskill class, Scott is a badass dude.

[@briansmith534]

Keep the videos coming! Your fantastic. love the rolled and stuffed turkey too. The wild game videos rock too.

[@n8fancy]

this is one ill use this week Scott. .ive just started tuning in this week and you've already given me more ideas than i can cook on this summer

[@gaillevine7461]

Nathan Fancy

[@shrebus]

Wow, i have to do this, with a great glaze, slow cooking, lots of ideas with this. Thx alot for those beautifull videos. I made the Coq au vin last week and it was very delicious. Take care and greetings from Quebec Canada!

[@minkyandbear]

Brilliant and thanks for sharing your skills and great ideas Scott, Cheers, Paul

[@Wotdermatter]

Born in London, Fulham, in 1941, as a long time chef, now retired, may I say that the skilled trades in Canada, where I am currently located, including the butcher's trade, no longer exist except with a few exceptions. There are only "meat cutters" trained (read taught) in colleges and they do not reach the high standards of the British and European butchers. The skills displayed here, and in many of his other videos, remind me of growing up in London, Yorkshire, and Essex and seeing these skills being used on a daily basis. Remember the sawdust strewn on the butcher's floors? Until a couple of years ago that was used here but now banned by City Hall in their great lack of understanding. Sawdust can be put on the floors where customers are but not where the butcher does his work as it is deemed too dangerous and he may fall or slip. Sometimes the GOOD OLD DAYS were much better. Now, ask somebody to separate a chicken and it is virtually impossible to find anybody who can do so. They want everything prepared for them in pristine plastic bags including LEAVE OFF THE SKIN AND MAKE IT BONELESS. There goes all of the flavour and the inability to make stock. I keep all of my bones (even when cooked) and strip them of the meat, store them in my freezer, along with all of my vegetable peels, and egg shells and when I have enough make stock, which only takes a couple of hours. In Canada and especially in the States, in general, most people go to the supermarket and buy salty, processed foods, sugary drinks, frozen crap and wonder why they spend so much money and are obese and unhealthy.

[@michaeltellurian825]

I'm from the U.S., Upstate New York to be specific, and yeah, it's almost impossible to buy chicken that is not injected with a chemical/brine solution. The major grocery chains and supermarkets sell chicken where the labels say "up to to 15% brine solution added". Typical is 6%. We in America don't know what real food tastes like anymore, whether it be chicken, tomatoes or even beef. Even though we produce more beef than anyone else in the world, it is injected with chemicals to "enhance" the flavor, making the meat iridescent to sight and unidentifiable to the palate. Your channel is a beacon of hope to the "first" world where the production of food has become mechanized and human beings are domesticated, dependent on the slop we are given in exchange for compliance. Other than that, this looks pretty good and I'm going to try it.

[@rheniformer]

Beautiful Scott, I would love to see what this would look like slowly done on a nice slow charcoal BBQ with smoke.

[@lawrenceparker695]

Chicken lolly pop deboned stuffed chicken genius.👍

[@rosecolouredglasses]

In case anyone is wondering about the wet American chickens: in the US, the standard is to dunk cool the chicken (technical term there) instead of air chilling them. The former method is beneficial to the factory farms because it's faster, cheaper and adds water weight to the end product. Nothing negative to the consumer but neither positive.

[@traceyosterlind14]

Love this vid. Have come back to watch it again and again.

[@MaZEEZaM]

This is Awesome, thanks for doing it all twice.

[@spookybaba]

Another fine educational video, made to look easy. Cheers, Scott. 👍

[@tonygange9888]

Awesome&Amazing skills..thanks 4 cool share 👍👍✌😀

[@ecoranchusa]

I always get new ideas from your videos, Scott. Thank you for this one as well as all the others!

[@dimesonhiseyes9134]

btw in the US most chickens are brined. thats why they look so wet. it does 2 things raises weight, and makes the meat more tender and juicy.

[@alf9956]

tyson cargill Also preserves them a little .

[@dimesonhiseyes9134]

Alf Brogan I figured as much but had no evidence of such.

[@alf9956]

tyson cargill Salt is a preservative so therefore the meat is preserved. ;-)

[@dimesonhiseyes9134]

Alf Brogan lol yes that's true but when you salt meat it's usually much different. I think the brine injected into chicken is less than 25% saline solution. I don't know how much preservation it does but what the Heck it has to be more than just water I guess

[@htrlee6848]

es black garlic

[@willemp6432]

Thanx Scott....That is very , very coooooool.Have to try that.

[@KBfromSA]

The easiest video on this. Thanks Scott!

[@georgethomas9436]

Thank you for so informative and how to videos on cutting up meat. I have you on my favorites on youtube. I will be trying this chicken dish this weekend. Here in Oklahoma USA chicken is pretty cheep when on sale. Thanks again.

[@gayleklein7243]

Scott, have you ever tried drying out your chicken uncovered in the fridge for 24-48 hours before seasoning and roasting? Makes a lovely, crispy skin with incredibly tender meat beneath.

[@whatsascrewdriver5572]

Cool. I put a hygrometer in my refrigerator. The humidity is 25%. That will dry out anything, maybe remove some of the extra water that the stores pack into the chicken. Your idea sounds interesting.