How to butcher a chicken for bone-in breasts?

Scam · 5 May 2018 at 15:10

Wanted to sous vide a couple of bone-in breasts tonight, to sit on a chorizo and butter bean stew. Couldn't find any bone-in breasts so bought our usual m&s whole chicken. I've broken down a chicken maybe twice in my life, but how do I do it and keep a nice French style bone-in breast?

YouTube-fu is failing me right now..

Scam · 5 May 2018 at 17:27

I don't think thats the same. I'm looking at the Serious Eats Anova recipe and once cooked he seems to take the whole rib cage/bone off the back of the breast?

See the pic halfway down (on the right): https://www.cooksillustrated.com/articles/177-how-to-cook-bone-in-chicken-breasts

Scam · 8 May 2018 at 13:18

https://recipes.anovaculinary.com/recipe/chicken-breast - step 7 of finishing. I'm still intrigued how you would butcher a fillet off to leave that whole bit of bone? :confused:

In the end I left the wing-bone in french style and it was lovely.

Scam · 8 May 2018 at 15:04

Ah ok. So you get the crown out first then split it. Fair enough. Not convinced by her though, she kept calling the whole crown a "breast" (as in, singular). Surely it's two?

But thanks for the vid. I think a french trimmed breast probably looks better and is fine for sous vide.