hello there my friends and welcome back to the Scott re project and today I am going to show you how to debone a whole chicken this is skill level a little bit up from my video how to butcher a chicken where I showed you how to get chickens and break it down into breasts drumsticks and thighs you know a great way to save money but if you want to do something really fancy with that little bit more skill boning the chicken stuff on it and roll in you know it's a fantastic and product and that is what we're going to do today so I've got two chickens so I can show you twice let's go and do this now these are fantastic chickens and now I've watched a lot of video especially the American videos they all seem to be a bit wet the chicken there I don't know if they're brines I mean I don't know but these are grade-a north of Norfolk British chickens first thing I'm going to do then if you have a look that natural Bend I am just going to take the wing off I've got a trick up my sleeve for those they'll come in a bit so the same with the other side then I'm just going to take them off just because unlike that anyway so what we need to do is tune our chicken upside down and obviously you've got the backbone there so I'm just going to one side of the backbone and the other side and none of this skin or carcass will be wasted it will all go into stock so what you need to do is with a sharp knife just gently work your way along the carcass just down to what should we say the arse end there's no good way of putting it and if you look in there that ball joints where the wing joins the carcass and then the second joint we're looking for is there I'm just exposing the ball joints of the leg so just gently loosen it off and the trick with obviously boning the chicken is you want to keep that skin intact for when you roll it up outside let's just show you again this side so just gently skimming taking that oyster again through that leg joint and then along I mean I say skill level difficulty but if you just take your time it's pretty much simple just keeping that knife is the trick right up against the ribs as you're going down to the breast bone so believe it or not this is pretty much the chicken done so if I can just show you on the camera that there's that breast bone and the same with this side and the meats coming away really easy just pull that carcass there's the wishbone now a good trick when you get to this stage it's just pull your chicken out and there you have the main carcass taken out of your chicken and your left as you can see no holes in the skin I'm going to square that off next I'm going to show you how to bone the wings so there's your win just go down one side this bit a little bit fiddly but there's only two little ones so do not worry I mean you can cut them completely off if you want to nothing to worry about they could go in stock or give them to your dog but just gently with the bone holding it turning it just getting that meat off watch your fingers now you have give it a wing bone so lets bone out that side so you can see the bone in there just go down the one side just basically with the point of your knife it just comes out perfect same with the other side so just put knife in and just gently follow that bone always turn the meat and not yourself you know you don't want to be dancing around it turn the meat you know and get comfortable with it and then just through and you have another thigh bone right a couple of ways you can do these drumsticks you can tunnel bone them so that's what I'm going to do but you can go all the way down I'm just exposing the bone by going round the top taking your time and then pull the bone you can pull it through cut it off there's your drumstick bone outs you can just fold that back same with the other side on the other one I will show you the easier way by just going through going straight through the flesh I want to try and keep this one whole so I can give you options which way to do it so again pull the bone through cut it off and we just push that back through and pretty much there we have all boned out chicken ready for stuffing so there's our first burned out chicken and at that stage it doesn't look anything special but it is completely bonus as you can see you will you be able to roll that up and stuff it if you're making a ballantine or a galantine but we are going to stuff it I'm going to do it nice tie it up there's number 1 so I'll show you that again just take those drum tips off now this sort of method I'm going to show you the wing you can see the bend this time I'm going to take it completely off and then again each side of the backbone and none of this will be wasted it makes a fantastic chicken stock so now we've got rid of that wind joint we haven't got to worry about it so just gently trace it until you find again that leg joint just nip it out as you can see just follow him that rib cage down again to the breastbone peak with this side so through that leg to it again those ribs just keep your knife right up close start going down the breastbone now you can see it's just hanging on to the breastbone so take it right up to the edge and like before ease that carcass away into stock again square up our skin and then I'm going to show you how to bone those drumsticks out an easier way so still get rid of that thigh bone I just following it around there's one I always feed my dog the raw chicken bones like I said in my other video they you know cook chicken bones aren't good for dogs - they're too brittle once they're cooked butthole they are fine so there's other thigh bone so last time if you remember we tunnel bone the drumstick but this time I am just going to go all the way along which is a way easier method moving the meat to you not you to the meat getting your knife in there you have your drumstick bone do the same with this side so just open it up until you expose it you can see it coming there look take out that end and then just cut him round the meat there you are boned out chicken number two which should be perfect condition right number one now yes it doesn't look the best just boned out but what we're going to do we're going to stuff it and roll it I mean you can put whatever you want in here I am just going to use sage and onion stuffing it's just a classic over here with chicken but go for it guys and make whatever you want to do so I'm just going to go and prepare my stuff in so I said we're going to do something with the wings so I'm just going to take that off again in stock and your left as long as these wings are in good condition and they're not broken I'm just going to put a nick in that joint I'm going to get minecraft I'm going to snap just like at the joints and I'm going to push and they will expose the two bones so we'll take that tip off completely and that bone take the little one out do your cloth to get some purchase just pull it straight out and push that down you are left with some little chicken lollipops or wing drumsticks so we take that off but obviously some of these chickens it's like they've been in a fight some of these bones can be quite battered but again just slide it down and two bones pull the little one out here we have another fantastic wing drumstick as one of the others I did I shall show you the other one to show you what I meant these bones as you can see in there were broken so when you go to snap it it just won't work so that goes into stock but look at those like a chicken lollipop fantastic right let's stuff these birds so just some shop bought sage and onion stuffing you get our chicken nicely boned out we'll put this you know about decent hand size mold it I'm just going to put it straight down the middle straight down the middle decent sized lump and then just going to fold in all the sides and I think I'm going to tie this like a cushion make sure it's sealed underneath so there's a lovely shape just wash my hands case the Health and Safety putting to watch in oh yeah so when making a cushion you might have seen before on my land cushion simple they'll go across by keeping that string flat make our nut and I'm going to tie off my locking nut as well just gently bring it in because obviously we don't want to push any of that stuffing out I'm going to turn it round put one over the top again looking not tie it off then round again gently bring it together tie it off and I'll final one which will bring it all into shape so that show that beauty off now you have completely boned and rolled and stuffed chicken how good does that look so doesn't that look fantastic eh all nicely sealed or nicely stuffed who wouldn't want that brought to the table fantastic sure I'll show you that again there's our other boned out Chuck so a handful of the stuffing mold it and you know you want your stuffing cold you know it's a lesson I've learned over years stuffing breasts of lamb chicken shoulders and lamb you know you put it in warm you start tying it up and it's a nightmare so just get that all shaped you can always square up the raggy ends give it some wear shape make sure underneath it's all sealed I'll just start settling to give it that basic shape and we will tie that one again over the top it's that first notch you do not want to tights as you can see a little bit of pressure on because when we add the others obviously it's going to rush up and we don't want it snap in on us so one across its length turn around to face this tie that one off and if you want to know how to do the butcher's not please check in the comments down there I'll put the link on for the notch you know a lot of people are using it fantastic simple way it's the knot I was taught and my apprenticeship and it stood me well also checking the comments you'll see the link for how to cut up a chicken save yourself some money go and buy some whole chickens these chickens believe it or not I bought these these were reduced these were 250 each I've just messed that not up talking see even as professionals sometimes sometimes don't get it right all the time must concentrate Scott must try I'll go there we go that's better lucky not tire off there we have our boneless whole chicken cushion part 2 so out of those two chickens we got those and our lovely chicken lollipops not bad eh well there you go my friends and don't they look fantastic you know like I said I bought these two chickens for five pounds for the whole lot and just look what I've got you know these fantastic cushions of chicken which are completely bound all meats that fantastics Asian onion stuffing these lovely cute little chicken lollipops obviously I got one missing like I showed you the bones was snapped in that wing you know you won't get them out if they are but that's just the way it goes but that's the finished article not bad it on and you can do this guys just take your time you know watch the video pause it cut a bit pause it and you too can have this to put on your table and if you like what you've seen here today this Khatri project please subscribe by clicking down there somewhere and like it and share it with your friends you know the channels building I couldn't be happier but share it with anybody who's got a love of meat or cooking also find me on Facebook and follow me on Twitter at the Scott Murray project if you look up there you'll see at the Scott Reed project so until next time I know you guys would like to see me cut one of these I know you would maybe next time my friends but until then take care anybody want a lollipop you