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so i bought a family pack
of split chicken breasts and
this is how they come they have
the bone attached as well as the skin
so what i've done is actually de-boned
the chicken
and here are the bones and here is the
skin
um and this is what you have
after you've de-boned the
and what i'm going to do is i'm going to
use the bones
for soup stock i save all the chicken
skin in a bag and freeze it until i have
enough
and i actually barbecue them and make
crispy chicken skins and my girls
absolutely love it
and here is now your chicken
breast that is a lot easier to use
either a stir-fry grilled chicken breast
or
anything like that but it costs
a lot less to buy it in a
pack that has this and if you just know
how to
use your knife to debone and de-skin
you can save a lot of money so here you
go
first of all you have your skin that's
attached to your chicken breast
all you need to do is pretty much just
rip it apart
sounds savage but that's
what it is so i just take it and
wherever
at parts where it's really hard to get
just use muscle and pull it
and that's all your skin that i'm going
to be saving
okay now for the deboning what you need
really need
is a deboning knife it looks like this
and the tip is pretty sharp so you can
really
wedge your knife into parts where you
want to get to
and it's pretty narrow so you can really
get into the meat so what i'm going to
do is
pretty sickly try to see where the bone
is
now this particular chicken breast
because they're going to be splitting it
there's going to be
sometimes you'll have a
breastbone that goes down the center
of the split and what we want to do
is when we debone the chicken
we don't want this part here so you'll
notice that
there's a little bit of chicken bone
there and a little bit of chicken bone
on the bottom
we're going to get our knife and wedge
it between the bone
and the flesh and get
right close to it we don't want to waste
our
our chicken breast and then
cut down so that we are going to
dislodge
the breast bone from
the actual meat and sometimes there's
actually a bone that runs
up to the top of the
the chicken breast and then what you can
do is take your
knife and we don't want to take the
knife and slice it up here because
that is an accident waiting to happen so
place the bone down on the bottom
and just run it along your cutting board
and you'll feel that
you will get a lot of the bone
dislodging from the
actual chicken breast okay
and you'll do the same this way try to
get
in between until you feel resistance
and you just want to be above the bone
and then slice it all
along the breast okay
and then this is the
i guess what they call the chicken
tenders can always go
and separate the chicken tenders
and there you have your
bone and then here is your big
chunk of chicken breast
and this part would be your chicken
tender
okay once you have your chicken breast
fillet
you can then go ahead and slice it now
the key to
having some tender chicken breasts when
you stir fry is not only
do you not want to overcook it but
it is much tender when you cut it
against the grain
so go ahead and start cutting now
this part has a little bit of fat and
this
fat that's really thick uh
you really want to cut that away and
scarve that
and i like to do it diagonally
it's really up to you but if you can
just cut it
so that's it's a thin slice but you're
cutting against the grain
that's how you will slice your chicken
breasts
