So I've been Tivo'ing "The Complete Pepin", Jacques Pepin's series from the mid-80's detailing classic cooking techniques. His demonstration of deboning a whole chicken was so impressive and easy-looking that I decided to try it out myself. A good weapon to have in the old arsenal.Here are the results of maybe a twenty minutes of work with only a paring knife and a remote control. Took him maybe three minutes to do the whole thing. Next time, I think I'll be able to get a whole chicken boned, stuffed and tied in about ten minutes. Really not bad for an impressive dish. Also, this was delicious... absolutely delicious.
2 comments:
muy impressive! your remote must be incredibly well sharpened.
for some reason, this reminds me of Hansell removing his underwear in the Walk Off with Zoolander.
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