so here's our chicken nicely rested you want to always rest your chicken even if
you had rice already normally you'd spend this time cooking the rice while the chicken cools
but you want to make sure the chicken is cool before you cut it or juices will run and also
you'll burn your hand so I'm gonna show you how I take apart this chicken I'm gonna take off the
breast first but in order to do that see how he's not sitting very well I'm gonna open up
the leg just by cutting that skin there that's holding it together and just open it so he's a
little more stable there and now he will sit there for me you want to run your knife right
up against the keel bone which is right in the middle separating the breasts oh I went on the
wrong side and then you're just gonna run your knife against the ribcage so you always want
to be feeling the ribcage because that's how you know you're taking off as much meat as is
possible and then when you get to the end slice that off slice off the part that's connected to
the wing there and then you've got one nice breast put that there turn it be if you're
right-handed like me turn the chicken the other way so then the breast falls into your hand and
then Asia you see them taking a big cleaver and whack whack
whack everything into seconds but don't need to be aggressive about this okay
okay there's two breaths and now we're gonna take off the thigh see this by joint I'm gonna
turn it so you can now see the joint that popped up because you and you know exactly where to cut
and then you don't need to exert any effort you just cut around the joint and then he comes up
nicely same thing on the other side pop it so the joint is exposed like that and then you
just cut without needing to exert any force okay then you want to look for the oyster if
you want moister is the delicious meat usually stuck in this part here I try to get it all in
one piece but that doesn't usually happen it's like the most delicious piece of the chicken
thigh so now the wings just take off the wings if you cut between joints you should not have
to exert any force whatsoever if you having to exert force that means you're trying to cut in
between bones and that's not necessary so you can save this for a diluted stock if you'd like so I
want to note that if you cook your chicken to 165 degrees and then around the bones of your
thighs and your drumsticks there's redness like a little sort of what looks like bloodiness here
that is normal it is fine to eat its bacteria that gets you sick not blood and at 165 all
the disease-causing bacteria are dead but the blood cooks at a higher temperature so if you
want to cook the blood so that it doesn't look any bloody bloody any more you'll have to cook
your chicken further which is going to render your chicken a little overcooked but if that
makes you feel better you can go ahead and do that I just want to let you know that if
you've test a temperature and it's at 165 you still see blood it's absolutely fine