I was bored last night and I had to debone my chicken after finishing the laundry. I was curious to see how long it would take me with my chef's knife after see Yan Can Cook do a complete breakdown in 19 seconds. I didn't want to break it into pieces as I plan to smoke and stuff it whole.
Why I chose my chef's knife and not my deboning knife? Figure I'd try to make it more of a challenge.
Some things that happened during the video:
-My total time was about 4:23 or something.
-How do I feel about my time, not bad, not great, was good, could have been better...
-I'd say I could have cut off a good 30 seconds if the chicken didn't have a rubber upper right joint... so I'm technically shaving some time off and calling it 4 minutes because I can.
-I removed the bone from the thigh and not the leg because I like to keep that intact for shape.
-My camera was at a crappy angle, so you can't really see the cuts inside unfortunately, but you do hear me calling the chicken a bastard at one point.
-I seriously think that with a cooperative dead chicken and using my boning knife, I might have made it in about 3 minutes. We'll just have to wait until I do my next chicken...
-Unlike my audio debut on the linecook podcast, there are no f-bombs.
-From the weird camera angle, someone noted that it does look like I am defiling or "boning" the chicken with a big knife. I didn't say it...
-Yes, I own a pair of ham fists. They're not too dainty, but I guess its okay to have man hands when you are a man.
My camera ran out of memory the very second I finished, but I snapped a pic of the inside to show you the cut inside.
HFP Video Debut:
Post Deboning Pics:
19 minutes ago