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Method 2) Dave Meli head butcher for the Healthy Butcher in Toronto shows us a magic method for de-boning a chicken leg and ...
thigh/ This one leaves you with a great presentation for your table/
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Tags:How to De-Bone Chicken Legs - Part 2,Dave Meli,De-Boning,de-boning a chicken leg and thigh,Healthy Butcher,How to De-Bone Chicken Legs,Bone,butcher,chicken,fowl,meat,poultry
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So next time, we’re going to take, once again we’re going to make that cut along the top of the drumstick all the way around. This is something that one of my friends at the head butcher at the other store had shown me. This is an amazing technique to remove this back part of the leg. Basically, once I’ve exposed my bone, all I have to do is push back and this bone now becomes removed. So that was quite easy. I’m a magician. It’s crazy. Alright so now we have to expose, once again we have to expose this bone again. There isn’t any frizzy magic to do here to expose this part of the bone but as you can tell it can be a lot of fun. And we can see how that can also be advantageous for plate presentation if you wish. So once again, I’m going to make the cut to expose this bone, on the other side, continue exposing the bone, and then underneath it. Ok so now I’m bringing it down to where the joint is. Now I know that the rest of this joint is still in this middle region here. And so this is where this becomes a little bit more tricky because it’s a matter of removing the rest of that joint region. I also know that there is that one little prickly bone still stuck in here. I can feel it with my finger. So what I’m going to do is I’m going to take my knife around the outside of this joint here. Because of the method of pulling it out, what I’ve done is I’ve actually snapped this bone off a bit because it’s like collagen based which would also help to hold the two bones together because these bones happen to work sort of like so. And so what I’ve done is I’ve left that collagen in there. If you could feel it, it feels a little bit more rubbery. What I’m going to do is I’m just going to pull it out. In this way, you could see what it looks like. So it’s kind of valuable to see. Just one thing for me who’s done this a number of times, but if you’ve never done this at home, you’d probably look at me like Davey crazy. Looks like a pile of bones. Ok so here is that one sharp bone and I’ve pulled it out with it. This is that collagen base that was on the edge of this bone here. And so what I’ve done is when I’ve snapped it out, I’ve snapped it out of this base, because there is connective tissue or tendons that were holding these two joints together. Because these birds are only 42 days old, this collagen base is actually extremely soft to the point that if you were to cook it enough, it will probably completely disintegrate. That collagen is what eventually like what thickens our stocks and things of that nature. And in just understanding where those things are, is principally what being a butcher is all about. Understanding where the connective tissue is and what kind of connective tissue it is and how to deal with that connective tissue out of that particular point. And the age of the animal will help you determine it. You couldn’t debone something that’s extremely young, the same way as you can’t debone something that’s very old. So they would just have different methods because of the way the connective tissue is formed. So now, once again, I’m just going to go through this particular bird and make sure I haven’t left any little pieces. And so now what I have here. This can be a little bit fun too. Once again another presentation piece. You could pound this out a little, put your stuffing in there. You can have like asparagus coming out of where the drumstick was. And then you can roast this like so. You can find ways to stuff it interestingly.