Scott, you're probably the most underrated cooking channels I've ever seen. I've watched quite a few of your videos off and on the last few months and this channel is a priceless masterpiece.
thanks Scott , just deboned my first chicken, just followed this vid , took about 45 mins but got there in the end , skin all in tact as well , thanks again
I made one years ago using an old school French method. It took a long time, and I have not done one. But you have a faster way and I might try this again! Thanks Scott for your kind instructions!
As most your users probably, im working my way through the videos and im learning soo much this is next on my list to master. I allways wanted to know how to fully debone and stuff a chicken i never did get chance to learn when i was a chef. Thankyou
Your videos helped me cook just as good as my mom. I learned so many new techniques from you that she gets jealous and doesn't want me in the kitchen because I'm a guy lol. I'm forever greatful for that and will never unsubscribe from your channel
G'day Scott, Just subscribed. This is the first video of yours I've seen. You, sir, are an artist! I'm a retired cook. Your passion and energy has inspired me to bang the apron back on and get stuck in to your 'masterclasses'. I wish I'd had a teacher like you at trade school. Stupidly, they didn't teach us much butchery at all. Can't wait to see your other vids. Well, done, sir. Outstanding!
Ive been subscribed for a few years now, I really love your channel. Ive been inspired to do many of the recipes you put up. I really just wanted to say thanks for sharing, you are a prince among men.
Scott! This recipe Really made my day. Many years ago I worked at a restaurant in Half Moon Bay California. For Sunday brunch we did this with a turkey. A real show stopper it was. Sourdough and sausage stuffing is what our recipe called for I believe. Thank you again for sharing these delicious video's. Blessings ChefMike
You are funny. the 13:13 sigh was too much -- in a great way. I think you even realized it at 13:18 with the laugh. I love this channel, for it humor, its content and above all its quality.
As always a top not project. The camera work and lighting is on the spot. Love what you doing. Follow you for years. Thanks for all the work you do for us!
I like the method for the thigh and leg - looks quick and fairly easy! I may try cutting around the leg knuckle first and pull through once separated from the meat. Good video and thanks!
It has been a long time since I have done one of these but you have sparked my interest and I plan on putting one together this week end. Thanks for Chile. Jim
As ever, you make it look so easy. But actually, I reckon those of us that haven't served an apprenticeship in butchery could make a decent fist of this one with a bit of care. It looks utterly delicious, I'm certainly going to give it a go. Thanks for the fantastic video Scott, please keep them coming, I love 'em all !
Could you please stop telling everyone how nice, moist, and tender that chicken is..... It's nearly midnight and i'm getting hungry for chicken ;-) I'm out here in WA state (USA) and enjoy watching your vids
I like leaving the (uncut) skin on Cornish game hens , deboning, stuffing, and throwing them on the BBQ with my frozen leftover herb stems on the coals for smoke. Never done a chicken before. Really enjoyed watching this. Could you say more about the stuff, please? I'm in US so what you said was new to me. Thank you!
Looks fab Scott. I think I'm going to have to watch a few more times to get the technique right before I give it a crack but will be definitely giving it a go. Funnily enough I did chicken cushion tonight !!
As always my friend, great. Work, I will have to go over this a few times before it sinks in. It looks good stuffed and tied for oven. Can't wait to give this a go.😎
This video is really AWESOME. I enjoy trying new ways to cook. I cook my Chicken on the Grill out side and everyone really thinks its cool. The Chicken Cushions were really a hit. This will be just as big a hit. Explain to me how you made the stuffing please. I really like all of the kind of dishes you have that we don't usually do in the states. Keep the videos coming. Great Job..................
I used the first chicken deboning technique. Haven't tried this one yet, but I don't think I'll ever roast a bone-in chicken again! Added bonus, you can use the bones to brew up a nice batch of chicken stock! My family does't care for bread stuffing (I know, crazy, right? I love it) so I stuff mine with fresh herbs, garlic and the flesh of a few lemons (Peel and pips removed). A little of water in the bottom of the roasting pan and you have a nice juice that you can reduce while your bird rests after the roasting. My only question is ... Aren't you afraid of salmonella? You popped that bit of stuffing into your mouth with contaminated hands!! Maybe it's not a problem in the UK? I almost jumped out of my seat when you did this!!!
I thought that I was going to be a chef so I deboned some chicken quarters and stuffed them with some concoction and cooked them. The concoction was the thigh and leg meat mixed with some stuffing product. You see, when you debone the thigh and leg you strip the skin back and remove the meat. It is more difficult than it sounds! The thigh is not difficult but to remove the leg bone and still have the skin intact is something else. You talk about being way more trouble than it is worth?! I almost certainly will never do that again and I see this being the same result. Great video nonetheless.
NEW, just subbed. Your a highly skilled cook/chef....... (actually, i see the cooking shows on commercial t.v, and you put them to absolute Shame!!!) Brilliant! and thanx for sharing.
He's not a highly skilled cook, he is a highly skilled butcher. Big difference. For a really good chef check out John Sawyer, Rene Redzepi, Magnus Ek and the like :)
i tried already the chicken cushion (but forgot to take picture eheh too hungry!) and it was AMAZING so i will surely give this one some love as well ! no chicken were deboned and stuffed in the house for decades (at least not in my lifetime, im 25)... then scott rea project happened! keep up the good work mate, im sure you will reach 100000 (and more) very soon!
This is a really great one; can't wait to try it out after doing all of your other cushions and turkey rolls. I'd love to see your take on beer can chicken on the grill one day!
Hey Scott. i hope it dosent mind you but would you take off the rings from your hands when cocking? it disturbes me since is not very higienic Great videos i love them! keep them coming!
Think I might try this with some Harissa rubbed inside, then rubbed on the outside and roasted in a hot oven, skipping the fry stage. Think peri-peri would be good too?
Was hoping for a new approach but it's nearly identical to Jacques Pepin's famous approach, down to the breaking of the leg tips. Will have to try the sage stuffing though.
"For those lonely nights by the fire " ahahah thanks for the laugh mate and as always thanks for the best vids on the tube. Looks absolutely bloody fantastic and will definitely be giving this 1 a try cheers mate from down under.
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Scott, you're probably the most underrated cooking channels I've ever seen. I've watched quite a few of your videos off and on the last few months and this channel is a priceless masterpiece.
thanks Scott , just deboned my first chicken, just followed this vid , took about 45 mins but got there in the end , skin all in tact as well , thanks again
Another great meal from someone that knows what his doing. Thanks Scott.,
Boy! I’m all about time! Get the rain rolling,?im all about it!
Stumbled upon this fantastic vid . The kids and I will have a go at it for Sunday lunch...cheers
I made one years ago using an old school French method. It took a long time, and I have not done one. But you have a faster way and I might try this again! Thanks Scott for your kind instructions!
As most your users probably, im working my way through the videos and im learning soo much this is next on my list to master. I allways wanted to know how to fully debone and stuff a chicken i never did get chance to learn when i was a chef. Thankyou
This is the best de-boning method...I first saw Jacques Pépin do it this way...I stuffed mine with Boudine...
Scott, you make me want to be a butcher. Fantastic!
I showed my mother once and now that's all she does. Puts a different taste on food. Thanks for sharing Cheers RH
+Rabbit Hunter same here, now deboned stuffed chicken is a must every 1-2 weeks
Your videos helped me cook just as good as my mom. I learned so many new techniques from you that she gets jealous and doesn't want me in the kitchen because I'm a guy lol. I'm forever greatful for that and will never unsubscribe from your channel
G'day Scott, Just subscribed. This is the first video of yours I've seen. You, sir, are an artist! I'm a retired cook. Your passion and energy has inspired me to bang the apron back on and get stuck in to your 'masterclasses'. I wish I'd had a teacher like you at trade school. Stupidly, they didn't teach us much butchery at all. Can't wait to see your other vids. Well, done, sir. Outstanding!
Ive been subscribed for a few years now, I really love your channel. Ive been inspired to do many of the recipes you put up. I really just wanted to say thanks for sharing, you are a prince among men.
Worked well. Chicken fought back but looked good in the end.
another brilliant video,cannot wait to try this one
Scott! This recipe Really made my day. Many years ago I worked at a restaurant in Half Moon Bay California. For Sunday brunch we did this with a turkey. A real show stopper it was. Sourdough and sausage stuffing is what our recipe called for I believe. Thank you again for sharing these delicious video's. Blessings ChefMike
Thanks for the technique. I like it. Fantastic!
You are amazing Chef 🙏💐..... love from India 🙏
brilliant!!!! great video...must try it myself. thank you!!!
I just made this! it came out perfect! Very surprised how easy it was to debone and tie. Used the the remaining carcass for soup stock. No waste.
O wow!! Brilliant!
Looks so tender!!! Mmmm
I just did this it was the first time I deboned anything, it looked a little rough. thank you very much Scot
Best channel on TH-cam!
Great video, thank you, I should not watch your videos late at night.......... I am now going to raid the fridge!
super useful, thanks scott!
How can you not like that? Once again perfect. Cheers Scott.
You are funny. the 13:13 sigh was too much -- in a great way. I think you even realized it at 13:18 with the laugh. I love this channel, for it humor, its content and above all its quality.
Beautiful job - This is inspiring. Aside from removing the sinews from the filets, this is the same method used by Pepin. Very nice.
Love the video, great job and presentation. FYI the knots are clove hitches, not slip knots
Scott, You are Fantastic
i would love to see you do this to a turkey for a holiday dinner
As always a top not project. The camera work and lighting is on the spot. Love what you doing. Follow you for years. Thanks for all the work you do for us!
I like the method for the thigh and leg - looks quick and fairly easy! I may try cutting around the leg knuckle first and pull through once separated from the meat. Good video and thanks!
It has been a long time since I have done one of these but you have sparked my interest and I plan on putting one together this week end. Thanks for Chile. Jim
as usual Scott. spot on, you make cooking look effortless.
Awesome video Scott. Might have to give this a go on the smoker.
As ever, you make it look so easy. But actually, I reckon those of us that haven't served an apprenticeship in butchery could make a decent fist of this one with a bit of care. It looks utterly delicious, I'm certainly going to give it a go. Thanks for the fantastic video Scott, please keep them coming, I love 'em all !
Could you please stop telling everyone how nice, moist, and tender that chicken is..... It's nearly midnight and i'm getting hungry for chicken ;-) I'm out here in WA state (USA) and enjoy watching your vids
Chicken Lollipop??? Absolutely amazing!!!
thankssss perfect performance man go on you are the best
ahhhh, yeah baby!
Scott is the Jacques Pépin, of deboned chicken.
Lovely, lovely video, mate.
awesome way to dress up a chicken !
Another fine work my friend
Another brilliant video
krásná práce
Just finished putting together a double. That' right, TWO Chicken Gallantines. For my family, two is necessary.
I like leaving the (uncut) skin on Cornish game hens , deboning, stuffing, and throwing them on the BBQ with my frozen leftover herb stems on the coals for smoke. Never done a chicken before. Really enjoyed watching this. Could you say more about the stuff, please? I'm in US so what you said was new to me. Thank you!
nice!! ,nice way. but here in Greece we debone with a complete other way,we remove and the wings and we startit from the chest not from the back
superb scott
Definitely going to have to try this
thank you once again, MARVELOUS
WOW !
This but with a turkey. Ive got a big project ahead of me this year. First time making Thanksgiving dinner
Ah ! Jacques Pépin !
Great channel thank you 👍
Good video. Thank you.
For some reason your videos help me when I feel sad?? !
Hi Scott third time I've changed over this chicken, with sausage, bread crumbs, kale nero toscano, onion, sage, white wine, and other herbs
Don't know how to share the photo
Looks fab Scott. I think I'm going to have to watch a few more times to get the technique right before I give it a crack but will be definitely giving it a go. Funnily enough I did chicken cushion tonight !!
As always my friend, great. Work, I will have to go over this a few times before it sinks in. It looks good stuffed and tied for oven. Can't wait to give this a go.😎
This video is really AWESOME. I enjoy trying new ways to cook. I cook my Chicken on the Grill out side and everyone really thinks its cool. The Chicken Cushions were really a hit. This will be just as big a hit. Explain to me how you made the stuffing please. I really like all of the kind of dishes you have that we don't usually do in the states. Keep the videos coming. Great Job..................
Wonderful video, and such a nice Fred Perry you're wearing.
Nice Fred Perry.
NICE WELL DONE
I used the first chicken deboning technique. Haven't tried this one yet, but I don't think I'll ever roast a bone-in chicken again! Added bonus, you can use the bones to brew up a nice batch of chicken stock! My family does't care for bread stuffing (I know, crazy, right? I love it) so I stuff mine with fresh herbs, garlic and the flesh of a few lemons (Peel and pips removed). A little of water in the bottom of the roasting pan and you have a nice juice that you can reduce while your bird rests after the roasting.
My only question is ... Aren't you afraid of salmonella? You popped that bit of stuffing into your mouth with contaminated hands!! Maybe it's not a problem in the UK? I almost jumped out of my seat when you did this!!!
You make it look so easy. Awesome skills
You are making me so hungry I am going to make this!
Another great video, Scott you make awesome looking food and very informative info as well !!!
great vid Scott!
That is quite something Scott, I too like sage 'n onion stuffing
that little watermark looks really nice.
Great as usual rechtub 👍
Great video, Scott ... learn something new each time you put a new one out. Cheers :-)
Amazing presentation! The tie on that is fantastic Scott. I will try this one. Not sure if I can pull it off or not, but I will give it a go.
very good
I thought that I was going to be a chef so I deboned some chicken quarters and stuffed them with some concoction and cooked them. The concoction was the thigh and leg meat mixed with some stuffing product. You see, when you debone the thigh and leg you strip the skin back and remove the meat. It is more difficult than it sounds! The thigh is not difficult but to remove the leg bone and still have the skin intact is something else. You talk about being way more trouble than it is worth?! I almost certainly will never do that again and I see this being the same result. Great video nonetheless.
awesome tips!
could I marinate the chicken prior to de-boning it? with what would you suggest?
NEW, just subbed.
Your a highly skilled cook/chef.......
(actually, i see the cooking shows on commercial t.v, and you put them to absolute Shame!!!)
Brilliant!
and thanx for sharing.
He's not a highly skilled cook, he is a highly skilled butcher. Big difference.
For a really good chef check out John Sawyer, Rene Redzepi, Magnus Ek and the like :)
MusikAlltid Yes, you are correct.
My aplogies for the incorrect statement., :)
cheers!
This is Jacques Pepin's recipe. You don't match his grace in making this, but well done :-D
I'd have all that with a feed of roast spuds on the side, looks lovely, great job as always👍
you have been so much help. you have no idea.
I love the noisy mouthgasm lol
i tried already the chicken cushion (but forgot to take picture eheh too hungry!) and it was AMAZING so i will surely give this one some love as well !
no chicken were deboned and stuffed in the house for decades (at least not in my lifetime, im 25)... then scott rea project happened!
keep up the good work mate, im sure you will reach 100000 (and more) very soon!
This is a really great one; can't wait to try it out after doing all of your other cushions and turkey rolls. I'd love to see your take on beer can chicken on the grill one day!
Hey Scott. i hope it dosent mind you but would you take off the rings from your hands when cocking? it disturbes me since is not very higienic
Great videos i love them! keep them coming!
Great job mate! Fantastic skills.
Think I might try this with some Harissa rubbed inside, then rubbed on the outside and roasted in a hot oven, skipping the fry stage. Think peri-peri would be good too?
Looks VERY COOL!
What would you recommend for sides with this dish?
Was hoping for a new approach but it's nearly identical to Jacques Pepin's famous approach, down to the breaking of the leg tips.
Will have to try the sage stuffing though.
+Phillip Jackson I don't think pepins can be beaten Phil. .it's just perfect
Now I'm hungry :)
amazing great vid
Scott, can we have a whole chicken without skin? Or it fall apart? Thank you for your videos, thanks to them I became a butcher aficionado.
you are genius...great job dude.
As usual excellent video, am gonna try this today.
"For those lonely nights by the fire " ahahah thanks for the laugh mate and as always thanks for the best vids on the tube. Looks absolutely bloody fantastic and will definitely be giving this 1 a try cheers mate from down under.
Love your work and your passion!
omg I'm drooling, licking my fingers I can taste it threw my phone I'm just waiting for a taste it app...