what's the most efficient way to debone chicken thighs?

Right now I am trying to emulate this guy, although I never get it as clean as he does taking much more time... I wish his video was much more detailed



How do you guys do it?

 

I've never been able to replicate this technique that well but it is the most impressive I've seen. Gotta love Pepin.

 

I'm so making a gallatine on Thursday...

Both videos are really good. Pepin's may be easier to replicate. Both gentlemen have had years of practice and do it for a living. They will make it look easy. Just practice, practice, practice.

 

Classic video! Last time I tried to emulate that I wasted quite a bit of the chicken.

 

Same here, I've only done it once but there was quite a bit of waste although the end result was for sure edible.

 

Takes a lot of practice to make it look that easy.

 

I have got to try the gallatine!

 

My most efficient way is to have someone else do it, and buy it that way lol. Afraid im no help here, but man, me messing up what seems to be a very simple task as in the videos above looks to be fun

 

Definitely worth trying it. You'll be having 'why is my chicken behaving differently than his' and 'why doesn't it go off as easily as in the video' moments

 

Chinese way! use Chinese cleaver or western deba, if you use gyuto you'll end up chipping the edge.........

 

Thanks for this posting this, will try it with my next batch of chickens. I'll try it first with my cheap Chinese cleaver. Although it should work well enough with a garasuki, shouldn't it?

 

Tested this out during the weekend. Didn't manage to tear the chicken breast as cleanly as he does, but still got decent results. Will be practising

 

All it takes is a little practice! now, I can debone a whole chicken just aboue 5 mins. take little be longer to debone chicken leg/thighs.

 

5 min...Martin Yan does it in 18 seconds.

Really though, nice work

 

LOL, that is why I'm just a home cook not celebrity chef....
thanks for the kind words!

 

That looks very neat!

 

We have a cornfed chicken in our menu that we get whole, Debone the legs to make ballotine and we cook the breast bone in and carve after it's cooked . It takes me 2 minutes using similar to Pepins technique