Separating a Chicken Breast From the Bone for Cooking

Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village and today I’m going to show you how to separate a chicken breast from the bone. I’ve showing you how to quarter a chicken and break a chicken down, so I got a chicken breast here with a keel bone still attached. So what we’re going to do today is just separate the meat from the bone so that you have a boneless fillet. Now the knife that I like to use to do this is called a scimitar and a lot of people say it looks like a fish fillet knife and essentially that’s what I use these knifes for for years is just cleaning fish and they’re really good in the sense that they have a sweep on the blade so it’s a little bit easier to get around bones and things like that in that nature. I’m really just going to feel around and shave with the knife and I say shave because we don’t really want to consider this as a cutting kind of procedure, cutting involves you know separating things into pieces, dicing and all that kind of stuff so I always try to use that word for people and say just shave. So I’m using really just the front quarter of the knife and I’m following the bones to be honest with you and this way I get a nice even cut keeping away from my fingertips obviously and they make a lot of good cutting gloves on the market it’s like a chain mail mesh glove that a lot of fish cutters will use out in the industry and you can use these if you have a sharp knife which you should have anyway when you feel a little nervous about cutting around your fingers, I would probably suggest it. So again I’m just following the keel bone and shaving this way and as I’m shaving I’m just pulling back on the chicken breast itself, okay and I’ll just cut there and get that separated. Don’t get in too much of a hurry but you’ll save yourself a lot of money by getting whole chickens and doing this yourself and also you have a really good supply of chicken bones left over so that you can make some really nice stocks and then from stocks we’ll show you how to make some really good homemade soups. So again just follow in the bone structure and just shave it along here, okay and again I’m not really cutting take your time because this is one of render the most amount of meat possible, if you get in a hurry you’ll leave too much on the bone. Okay I got a bunch of excess skin left, so there’s our keel bone this actually was the inside of the chicken and this would have been facing the outside obviously and we’ll use the flesh that’s on there and the fat of bone as well and we’ll boil that all for stock. And there’s our chicken breast and you’ll notice that most of the skin can come off relatively easy I just need to trim around here to remove it. So this is what it would look like before and this is what it’ll look like after, so I’m going to turn this around and just shave this off, careful not to hit any of the flesh there it’s protein, take this off and that is a boneless skinless chicken breast there for you, ready for whatever cooking procedure you cook at.

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