this morning the cruiser to do a guarantee you could do the same technique on a deck and you can do the same technique on a chicken any put tree you can use the same technique we're going to remove the way the tip here at the first one do the same on the other side right here so now we're going to take this up and we turn it over so we can cut on the backbone the really incision like that will unite and then you know you're gonna have to feel good go with your finger here and see where you need to kill just starting the ball here that leader oyster remove it with the trunk right here and we need to cut you were in that one and then we can accrue that skill away and we need she's just covered and you cool and you care with your knife just using the tip of a knife it's very important not to use too much of a brain the tip is usually good on a little girl like that now at that point we're just going to pull the meat away this is what we call the Kilbourne so I did one side of my chicken here when I do the other side same way I'm gonna feel get that moisture that's right here coming up again you use the cheaper goodnight you look at the oyster you can put it apart a little bit be very gentle we're going to cut that on which one here right here and then you cannot go to pull the meat of the bow in this way derek utley you want to be very dedicated that point I'm not using my knife using my finger and I run it through a slit this way now at that point I should be able to just pull we meet delicately here is my deucey in which i remove or Bekasi now those are the pretty feet any unit underlined on your cheek and on top we can remove them from now and we'll use them or show you hard at all so now what we want to do is finish our deboning by removing the fiber it's right here I'm going to cut along the fiber book side shut up be careful not to leave your finger into it now your release being a little bit you can scrub the meat of the day delicately here you have which one you put your knife in between those touch one we kind of snap it to release it that's your fiber now we do the same thing on the other side my five bodies right here you can see that we don't hang here a fact that show you when Phi 1 is located the audit could against it very slow burn grab the ball with your light recorded I thought and release we meet from it drop it into the joint can it and you remove it now you're gonna remove the bones from the drumstick is right here that bone ensign needs to go to do that take it on sick you expose to see which one here you're going to take your knife and you're gonna click around it around that one is this way then you grab the joint then you're going to scrap them it up that way so you're ready so born now what we're going to do is I'm going to remove a book to do so you hold it by step here placed on the board using the back of your knife you're going to crack it like that and then you just able to remove that bone what is good is that I'm going to put the stopping later on so if I don't want to keep that piece so my stuffing doesn't come out of a barrel as it could and also when Roberta ink to get a better presentation same on the other one you get the wrong one we are vigilant now you're not going proper meat out that go this way same thing getting back to that team with it down back of your night bracket Cubano it is a real piece of meat like that you put that little side if we will date you keep it aside for later use so now we have a to cervix almost cooked Aditi ball the last two ball we're going to remove our doors right here by the wing you scrub you get to rich one and Eukarya this way something on the other side hey what up oh I forgot this here is the wishbone and we could have removed before those here we kept around which one again and then get around this way and now I'm going to good ol scrubber meter now I could also catch right here to remove the gun and here it's remove we have our chicken that's ready to be stopped I keep those little bone here they look nice after I cook it now I'm gonna take greater extract pieces out here no turn it on and if you look here there is no meat there's no meat so I'm gonna put that meat here so I even out the meat see here is no meat this part I'm going to remove a little bit of that part here and I'm going to replace it with a meat to my chicken but Mike I'm gonna replace it and I'm going to replace it with the meat here now you have made everywhere