And in this Episode I cut some Chicken
I cut nothing I put my hand in a bag and I show you how to use a FoodSaver
And welcome back to Moore Approved I'm James today
I'm going to be showing you how to debone some chicken breasts which I picked up on sale from my local grocery store
I'm also going to vacuum seal them and then freeze them for later use
So let's get right in to this I picked this chicken up from my local grocery store for .77 a pound
It's skin on and bone in with rib meat pull the skin off
this is where the wing bone was so I'm actually going to make an incision right through there and then I'm going to take
and cut down and out so I'm going to just follow the surface of that down and out with the tip
of my knife pointed down towards the board now right here on this seam this is where the rib and the chicken breast meets
So we're going to go head and at a downward motion just sort of come over and then start separating that out
So if we turn this over you can see that we're just trying to free up this section now
I'll do it from this angle
So we're going to come through and push towards this section of the chicken all the way until you hit the cutting board
now at this point it's as simple as taking and freeing this section of silver skin and the bottom of the keel bone
from the chicken breast itself pop all the way through and I'm going to try not to get in the way of this
and then in an upward motion just sort of make your way out now that that's free all you have to do is free this section up
So you're going to go in do the same thing push your knife through and then with a swift cut still pushing upwards
with your knife blade just sort of make your way on out and that's it your chicken breast is now de-skinned and is free of all the bone
another thing I like to do when I have chicken breasts I like to take and split these in half it makes it more consistent
and even to cook and it also doubles what you have available if you have guests so with a firm motion down
insert your knife work it all the way to the tip and then pull it out now you have two chicken breasts
to get started all you need is a vacuum sealer you can use pretty much any brand I have a FoodSaver I've had this for about 8 years and I have
really vacuum packaged a lot of stuff with it pull out a generous length of your sealing material line up the edges of the bag with the sealing strip
close it down lock it and then select seal when it's done the light on your food system will probably go out and you'll hear a little bit of a click as it's turning off
the heating element at that point you'll go head and remove it ensure that you have a firm seal
on it and I usually like to double seal so I'm going to put it in one more time before you vacuum packaging anything
make sure you label and date every single bag if you wait until after you've gone ahead and vacuum packaged everything
your permanent marker may not write on the surface open up the top of your bag the unsealed side
and fold it down a good portion because you don't want the raw juices of the chicken or whatever you're sealing
to get on the outside of the bag and then you want to evenly position your materials on the inside
you'll repeat that stage of the process for whatever you have to do and then you'll wash your hands
and then start sealing then all you have to do is fold the edges of the bag back out put the opening of the bag
into the trough of your vacuum packaging system close the lid secure it make the appropriate settings for what you're vacuum packaging
and hit start
I'm going to take and repeat the same process that I did when I was sealing the bottom of the bag
I'm going to move the bag up I'm going to close the top secure it and then seal it one more time
to make sure that package doesn't come loose and that wraps up this episode of Moore Approved
Thanks for watching everyone I'm James till next time
See you then