you we are going to leave all this chicken we wouldn't use this big knife in this case I'm going to go on a knife like this we are going to start right in the middle the breasts and make an incision right that she's a bit like surgery basically what do you want to do they might look intimidating in part but it's not it's more about having patient and the easiest thing is full of the bones by following the wants me to go to sharp plain you should be able to go and undress this chicken we start by taking the rhythm the chest point out we do the same on the other side here we go when you get to the point of the big points you can just get a cupful you find the joint and wood right around the journey I cook have you set and a half at this point but I am using it as a handle to let me out through the process now this is a small free-range chicken but you can do this with any part of course to get the patient you can do it with the hummingbird if you want though but I like to do especially like to do this around town screaming I do for my turkey then it's so much easier to cook wait nice and tasty juicy at this point we can break this off I like to keep some paper towels next to me so I don't forget this place now as you can see the legs are still attached and we give it a snap in the joint of the tie and the middle of the bird you see exactly then we're gonna go in the middle following the ball all the way the tip of the blade rather on the bone do the same from the other side this point we insert the blade under the bone and detach do the same here you know a lot of you are waiting for the blood to flow to my fingers but it's not going to happen today now don't go and discard these bones there is a little bit some of meat and as well of taste in the tablets and the bones of all these parts which we're gonna use into making a stock you can say this side when you talk about the way there's so much to the bone on the end part so I like to just chop the part off and again keep it there this is the first turn the moment which one put it back in later keep us watches of the meat you can go one side you can also go ahead and look and make sure you didn't leave anything with a sharp little bones big deal we go now we're gonna do the same thing on the other side move this up a little bit if you get little pieces left be armed don't worry we can go back later and look through them and just remove them like that same thing with the wing on this side you find the joint that's easier part to cut through the shadows this side this is again this is a small part so there's not a lot of meat on top put this one fit in the turkey and will be meat bones we now have a beautiful deep old chicken to work with you