Debone A whole Bird

tomthebaker

tomthebaker

Joined
Dec 9, 2005
Messages
2,405
Since the Trout deboning video seemed popular, we did a couple of chickens. I do turkeys the same way, and put stuffing under the breast. Aside from being "mostly boneless," the breasts reach 150 deg. (done) at the same time the thighs reach 175-180 (done for dark meat). I *hate* overcooking and drying out the breasts because the thighs aren't done yet.

I first learned this technique on Cornish game hens, but I like it so much that I use it all the time. I also posted the general guidelines for the recipe I used.

Busse and Swamprat content.

3 vids, because I can't be bothered with editing after shooting on my tablet :rolleyes:

[video]https://www.dropbox.com/s/cuwt5f4t2z22jtb/2013-08-16%2021.09.35.mp4[/video]

[video]https://www.dropbox.com/s/jm28hp7xcm0sjds/2013-08-16%2021.20.03.mp4[/video]

[video]https://www.dropbox.com/s/7pyaipbi8k2cpwr/2013-08-16%2022.24.00.mp4[/video]
 
Hey................I am ringing up some major credits on the home front.
Utilizing my Busse and kin ....... the whole time my wife is nodding her head ...... buy more as long as it gives her a break in the kitchen.

004_zps3eba7052.jpg


After the mini slaughter...................

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Fire up the grill........have a few (more) drinks..........life is good.

Thanks Tom :thumbup: (what are we hacking up next?)
 
tomthebaker said:
How did it turn out after grilling?
Click to expand...

It turned out great:thumbup: Sorry no photos of the finished product.....we ate it!
My wife is so impressed with me :D
The marinade was really good and as you said really flavored the meat.

I hope you'll continue with these instructive videos!
 
Great vid thanks Tomthebaker. I've always wanted to know how to do that and now I do thanks to you :). Now, if only I can convince my wife to let me get a smaller busse to do some of the trimming :D. It's going to be a lil hard to do with a .32 FBM :)!

I'm going to have to try the marinade as well... great vid :thumbup: :thumbup: :thumbup:!
 
Just wanted to say thanks to Tom. I'm not a regular in the Busse forum but saw this post on the front page a week or so ago, picked up a whole chicken yesterday to try it, watched the video again, and gotta say, it was sooooo much easier than I thought it would be.
Awesome...it's on the grill now.
Thanks,
Russ
 
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