I used to know a master butcher who once prepared a boneless five variety bird-in-a-bird Christmas roast for me. Now I know how he did it and am even more impressed than I was back then. Mind you, the family was pretty sick of cold poultry come mid-summer day, it was MASSIVE! Great vid Scott, looking forward to part 2.

scott i do this for my family all the time and they're always amazed. you're the best!

So well done. I have a few doubts about how many people who will actually try it, but you did a masterful job of showing how to.

Scott Rea is so nice! Great humor - and very well explained. I am inspired now and will try it right away with my chicken!

Once again a masterpiece! I really enjoy watching your work.

@bobcasteel7811

6 жыл бұрын

Great job!

Hi Scott, thank you so much for your video, which enabled me to bone out 2 partridges, as my first ever tunnel-boned poultry. I then stuffed them with a home-made thyme, pork and smoked bacon stuffing.

Just did it for my first time - awesome!! Thank you for your expertise!!

I enjoy all your video's - you are a very talented and knowledgeable person - I have learned a lot from you - Thank You.

Very informative. Thank you, Scott.

Great job, Scott. Thank you very much for sharing.

Can't wait to try this!!! Favorited. Well done sir.

Had enough trouble doing the butcher's knot, this has just tipped me over the edge hahahaha. Tonight, I'm going to try rubbing my tummy and patting my head at the same time. Brilliant video, thanks. Will definitely try this soon.

Just tried it; itcame out fairly tidy, quite pleased for a first attempt. It helped having deboned umpteen birds the usual way though... Thanks!

Yet another instructive lesson. Thanks Scott!

This is the method I learnt when I was a young housewife (haven't done it for 2 or 3 decades and have lost confidence) Thanks for refreshing my memory!

thank you so much for the videos, I... and many others appreciate it

I haven't even begun watching the video and I'm already blown away.

your are a master of the knife . I will give it a try. keep it up my friend 👍

So GREAT to see you!!! Again I am just amazed by you're talent! My wife and I made your classic sausage, SMASSHING!

these videos are the reason you are my favourite youtube channel!!

Nice! I caught it literally minutes after it was uploaded!

I have no desire to do this for cooking purposes but I'm still doing it tomorrow because it looks cool!

My son and I used your method on a 3 kilo chicken today with success! Only took 1/2 an hour. Stuffed bird with a pork sausage mixture. Can't wait to roast it tonight! Thanks!!

Just did this after watching your video i’d say it was a bit hard but well worth it thank you for posting

I love watching your videos. You have a way of making the complex look simple. Cant wait to see what you come up with next.

Great video, as always. Keep up the good work.

Great work Scott. Thanks for sharing. Looking forward to the recipe :0

Я использую способ разделки вынимая кости со стороны спинки. Теперь непременно попробую так, сохраняя тушку целой! Хорошее видео, Скотт, спасибо

nice im glad to see you are not fading out the audio every cut

Beautiful work! Thanks!

hey Scott, could you give a tour with what basic equipment u got to do all this crazy wonderfull things u do ? love ur videos !

Really enjoy your work. Going to try this and stuff with boudin sausage! They do this in meat markets in Louisiana.

cor! the Rellen looked DANK! ty for sharing the wisdom!

Amazing work!

Brilliant! Now try this method with a steer! (I say this half-jokingly, because if anyone could do that, it would be you Scott.)

@TheScottReaproject

7 жыл бұрын

Dont tempt me suzz....

@SuzanneBaruch

7 жыл бұрын

Do it!!! That would be epic!

@karolip

7 жыл бұрын

Suzanne Baruch i second that :)

@k3lzZz

7 жыл бұрын

That would indeed be epic, but only for the show since that wouldn't be of any use to any viewer. But yeah, that should be a first on youtube, would love to see that 3 hours long video. XD

@EJRhees

5 жыл бұрын

DO IT!!!

Good Job mate. I did it 20 years ago. Turkeys are not available in the shops this year where we live in Spain so I gonna stuff a chicken instead. Your video gave me the confidence to try it again. Thanks and Happy Holidays

Proper job, I am anxious to see the final product.

That was cool, can't wait for the next video. You are the best!!!!

What a bloody good show, love it. this will be this weekends roast Regards Stephen

Great value in your videos!

Hats off 2 u Scott rea!!!! My great aunt done it several times and here mother too.It was our prestigious family secret.In our place,southern place of india ours is the only family that which knows this wonderful craft.But ur method is unique and simple.Thank u for the wonderful posting

Fascinating! Can't wait to see the stuffing phase. The bird you started with was also very nice quality. Thank you for teaching me something new which I never would have thought of doing on my own. In my lifetime, in the US, we've gone from regularly stuffing chickens and turkeys to being taught to not stuff them and cook the "stuffing" separately for health safety reasons. So, I'm particularly interested in your stuffing mixture and how you will cook the stuffed bird in order to make sure it is completely cooked.

@SomeGuys31415

2 жыл бұрын

I’ve done this before and stuffed the deboned chicken with already cooked (rice to al dente) jambalaya (with sausage chopped shrimp) and seasoned the chicken with Cajun seasonings. I used fishing hooks and cooking twine to sew the holes closed by the next and end of the legs, left the bottom open to give the rice room to expand without bursting the chicken open. One of the juiciest, most evenly cooked chickens I’ve ever prepared.

Looking forward to next step!!

damn I only subscribe to this channel because I love all his kitchen knives and I will keep watching this channel until I have mastered deboning of a chicken LOL

I tunnel boned a chicken and turkey for thanksgiving giving this year and stuffed the chicken inside the turkey it was awesome

Thank you for the video!

Great Video. So many things you could stuff in there that would be delicious.

Thank you for this i am planning on doing a filled chicken with no bones this weekend

WOW!! I never thought of doing that but I'm pretty sure I can. Did you do a video of stuffing the chicken, I couldn't find one?

Man, I don't know if I'd have the patience to do it this way, but I watched the stuffed Filipino dish first and that looked delicious.

This is full-on poultry insanity. Well done!

Incredible, had to see it to believe it.

Amazing thank you. I will try it as most butchers tell you is impossible

😎👍🏽 Best method I've seen! Great job!

Thank you so much 😊

I made this today for Thanksgiving. I'm making a turkey-stuffed chicken. I only had to watch it 4 times! Lol

All I can say is AWESOME....................Great video...................can't wait to watch the next video on cooking it.........this would be another good use for the meat glue....................

love all ur video

Great technique, patience and sharp tools. I use the same technique and then cook sous vide and finish in the oven to give it a nice colour. Stuff it if you like, cook for 12 to 24 hours at 125 to 130F.

Awesome video Scott.

Guess we will have to change your name to Hercules. What a great concept. The places this could take you with something like this! Hazza to the Master!

can't wait for next recipe!

Great Work!!!

Hi Scott love your videos very informative and I'm enjoying all aspects of feild to plate . you mentioned on one of your videos the brand of knife that you use . could you please tell me the brand again ! best wishes

New intro music is floating my boat Scott!

Hi Scott. Can you tell me how long the honing/sharpening steel is in your video entitled ‘How To Use A Knife Sharpening Steel. TheScottReaProject’, please? By the way, the videos are excellent! I like the other chicken deboning ones that you have uploaded as well. They were very useful. Thanks.

Thanks a lot !

You're the man!

Love the butchering videos!

wow........ cool Scott!

'Kin awesome dude!

Enjoyed watching

What a master!

haha! he did it!!! :D it even looks great!

Thanks for sharing

That would be great for stuffing. I wish I had the patience to actually go through that.

Perfect chicken deboning. I watch all the food networks. Yours is the only one I started commenting. Your a down to earth genius. xoxoxo. Your the only man I send kisses to. I LOVE WOMEN. MAY GOD BLESS YOU AND YOU’RE FAMILY.

So cool.

Awesome job brother

tnx u 4 sharing my freind

i would think he would be at least 500k subs by now

So are we supposed to cut gently? :) Seriously though, this was fascinating. I usually buy whole chickens and butcher & debone the parts myself, so I'm definitely going to try this method.

Skill.

Perfect for a small Thanksgiving with friends.

Very Interesting. Thinking outside of the box

thank you I like this as someone thay is new to this your video is vary helpful try ed to do its be for I felt this helpful and oh most doing it as I'm seeing it it takes time and as sayed slow don't panic

I remember doing this in cooking school when we made a galantine. Needless to say my chicken had more holes in it than Swiss cheese lol

Really nice

That was great

Awesome! Guessing this would also work the same with a duck? That'd make for something yummy.

@TheScottReaproject

7 жыл бұрын

Most definitely dude,,go for it

love you advise. where do you get your knives? any online?thank you

You made it look deceptively easy.

So beautiful butcher

I find playing your videos at double speed just as informative as at normal speed, of course in half the time. Life is short!

you are "craftsman" we say in my country

Супер мастер😊😊❤

Is there much meat left on the skeleton, between vertebrae and in ribs and such?

Superb

80% of this is the right tools......A really good and sharp knife is the key....

Hannibal Lecter would be proud Scott. Nice one. ATB MOOSE.