Decades before the Food Network and Cooking Channel, there was "Yan Can Cook." Much like Iron Chef later, I found it hysterically funny and enjoyed his shtick very much. I'm glad to see him still in form. Thanks for sharing this.
Finally... I've been watching this guy since I was what 6? I've deboned 50 chickens this year, and knew I was finally ready to try Yan's method. It took me a week to find a video with decent fidelity so I could really see what was up. Well 35 years later I finally tried it, first try, 50 seconds... There is no better way to do this. God bless you Mr. Martin Yan!
@@HaventHerd307 The key element is the cut to the shoulder and being willing to tear the breasts out, nothing will rip, but it seems like it will. 36 is RESPECT bro! 👊🏻
@@topfeedcoco i french all of my birds, except for turkey, but more than that, i mostly enjoy running into you over this vast internet, im pretty sure you are a fan of dangerous freedom after dark.
@@HaventHerd307 I'd like to say I do, but at least I can say I do now. I mean, I'm already a giant fan of Dangerous Freedom, I'm sure it only gets better after dark!
Wow! The first ever TV chef I watched way back in the 90s on Yan Can Cook on our first color TV! There was something about the way he chopped that got me interested all hose years ago. Great seeing Chef Martin Yan again - still simple and funny as ever.
If you watched it all, you saw how to easily debone it from the type of cut he did, the rest was entertainment, which is another thing he is famous for. He was playing to his guest, of which no one out here was invited but someone saw fit to share it with you. You just got the benefit of his knowledge and spent all your time being "lingo correct" that you missed the whole point. Nice going. lol
Applepiebetty Eh, Betty, I happen to be a meat cutter, and I know how to quarter a chicken, I do it several times a day... It doesn't take long, really. De-boning on the other hand, takes a little longer, because you have to curve the bone out of the legs and separate the ribcage without wasting meat. It is not linguistics...
1SOFISINTOWN I too am a meat cutter in as so much as I have been a rancher 48 years and we have always eaten what we raise, and I know what deboning is, yet wonder why so many chiefs refer cutting up a chicken as deboning. In any case his show is for entertainment, and until he was actually deboning at the end (untimed), no one was being fooled, which makes you also wonder why so many thought they had to clarify the obvious. Fears of being made a fool of of someone else I guess. There really is no other purpose. You'll see where he also has a video on here where it is called carving.
Applepiebetty I didn't think of the fool part... I just like to watch work related videos, one can always learn something. The older butchers who taught me, did not massage the chickens. But they showed me how to cut the joints through the cartilage part which is soft, you just need to be able to locate it - through markings on the flesh.. We can not use a cleaver, only knives. I understand this video in more entertainment, than teaching a skill. Maybe I'll do a relevant video, next time I'll cook chicken... There is a really good video that I saw here from someone who does a regular de-bonning.
Yan can cook! I have learned so many Chinese recipes and made Chinese cuisine from this gentleman he is awesome and he knows what he's doing! Thank you so much for sharing, Yan!
Chief Spirit Cherokee Nation I agree he’s great and fun I used to watch him 20 years ago on PBS if I remember good Also Jacque Pepin /Frugal food/the French lady great chef and more and more
Martin Yan has been my favorite chef since I was a child in the 80's. Always wash hands! Hoping to be able to contact him for a culinary arts related startup.
deboning is the removal of all useable muscle tissue from the carcass, he left plenty of useable meat on the carcass = Back hip and rib meat / "tenderloin" its a good video but he quartered the chicken, to Debone that animal he would have to spend time cutting thru Tendons, Cartilage and ligaments to remove the bones, it wouldnt take him long tho, prolly 45 sec to 1.20 min
I wish I could show the "chef" in the video what I could do when I worked in poultry processing back in the mid 80s. Back then I could debone a chicken in 27 seconds. And I don't mean cut it up into pieces like the chef in the video did - I mean I actually deboned the whole chicken (except for the wings). I would put an eviscerated, tenderized whole chicken on an inverted cone on a stand secured to a table, and 27 seconds later on the table there would be a pile of skin, a carcass, two leg bones, two wings, a pile of leg meat, two boneless breast fillets, and two tenderloins (chicken fingers). I think with a little practice I could still do it. I suppose I was able to perform such a feat because of the dexterity in my hands that accounts for my touch on the piano and my ability to type rather fast for a male. My co-workers nicknamed me "Doctor Debone". Some of them whom I still regard as friends still call me "Doc".
Jeffrey Harris just so you know Martin Yan used to have a cooking show in the US called Yan can cook. On there he actually did bone a chicken properly and it was definitely faster than 27 seconds. All you people on here obviously don't know who he is.
It is all terminology though, some people think de-boning is just taking the bird apart and into sections rather than taking the bones out completely. I think the guy above who worked in processing de-boned properly.
Wouldn't like to eat at your restaurant after seeing you wipe down the raw chicken then wiping the worktop with the same cloth and it's not deboned it's just split up
Those towels are usually reserved for handling raw meat. They are specially useful for removing bones. Good to know you're well aware of bacteria as well as this guy probably is.
I always watched Martin Yan years ago and always enjoyed him, he was always funny. 👍👍 BUT i'm sure he didnt write the headline because he didn't debone all of it.
Larry M thats considered deboning a chicken in culinary. drumsticks require a deboning if you want to use the drumstick meat as a wrap. you cant debone a wing. and breasts dont have a bone unless you are cutting up an airline breast where you leave a bone sticking out
I thought that was Martin Yan from Yan can cook! I love his humor :) (no I didn't read the blurb, it was pointed out to me after I watched the video and asked a friend if she thought the guy was Martin Yan)
Amanda Ninow Yes Amanda, that title was a bit misleading. I watched expecting to see something amazing, wondering how anyone could "debone" a chicken in 18 seconds. I agree with your point entirely. Still, he was entertaining.
So he is handling raw chicken, can you say salmonella, then handles a roll of paper towels without washing, then handles a cloth towel again without washing, leans on the counter and still hasn't washed his hands yet and I am only 1 minute and 18 seconds into the video. If it was an American Express commercial it would read, 'sending your family and friends to the hospital and killing the old folks and the small kids, PRICELESS'. The chicken will probably be cooked and be fine but everything else he touched is cross contaminated.
that moment when you don't understand how salmonella works... Nothing he touched is dangerous. I'd mix a salad with that knife on that counter after cleaning out my bowl with those paper towels and STILL not get sick.
Damnatis Sum Salmonella is a gram negative bacterium that is part of the same family as Ecoli bacteria and can be transferred by raw or under cooked chicken usually via cross contamination (see video above as example of cross contamination). According to the CDC working surfaces, hands, knives, cutting boards and kitchen utensil must be washed and kept separate to prevent cross contamination. So maybe I am not a biologist but I did get a B+ in Micro biology in college and I run a kitchen so have cooked for thousands of people so I literally have hundreds of hours of hand on experience. You may be more informed than me but I do understand about cross contamination from salmonella and everything he touched was contaminated and dangerous. You can kill people doing what he was doing and that is no exaggeration. Bite me jerk.
I didn't use wikipedia. You might want to check your information at the CDC web site before you open your trap again and look even more ignorant than you already do. According to the CDC salmonella causes over 19,000 people to be hospitalized and of those an estimated 380 people die. So I guess I am never going to eat anything you ever prepared. Maybe you should change your name to Doctor Kevorkian.
John Miranda WHAT IS THE CONCENTRATION REQUIRED TO BE INFRECTED DUMBASS? WHICH AGE RANGES ARE INFECTED MOST? THE AMOUNT OF CONTAMINATION HERE IS NOT DANGEROUS TO HEALTHY PEOPLE!
I would appreciate the chef focusing on his promise of deboning the chicken and leaving the "stand up" to the commenidians and the personal history lesson to the historians.
The title of the video is misleading. He didn't de-bone the chicken, he broke it down into various pieces. Still very impressive though.
Total waste of time
@@stephenogunkunle1600Yup
Yes, you're right he did not de-bone the chicken
Decades before the Food Network and Cooking Channel, there was "Yan Can Cook." Much like Iron Chef later, I found it hysterically funny and enjoyed his shtick very much. I'm glad to see him still in form. Thanks for sharing this.
Mooore garlic!
Correction: How to cut up a chicken in 18 seconds
But I have seen Martin do the whole chicken with knife in less than a min.
Thank you!!!!
but talk 18min, haha
Finally... I've been watching this guy since I was what 6? I've deboned 50 chickens this year, and knew I was finally ready to try Yan's method. It took me a week to find a video with decent fidelity so I could really see what was up. Well 35 years later I finally tried it, first try, 50 seconds... There is no better way to do this. God bless you Mr. Martin Yan!
How did you figure out what he was doing, i have the same knife and it takes my 36 seconds.
@@HaventHerd307 The key element is the cut to the shoulder and being willing to tear the breasts out, nothing will rip, but it seems like it will. 36 is RESPECT bro! 👊🏻
@@topfeedcoco i french all of my birds, except for turkey, but more than that, i mostly enjoy running into you over this vast internet, im pretty sure you are a fan of dangerous freedom after dark.
@@HaventHerd307 I'd like to say I do, but at least I can say I do now. I mean, I'm already a giant fan of Dangerous Freedom, I'm sure it only gets better after dark!
How to "Break down" a chicken in 18 seconds. Still, the man is a very accomplished chef, a great entertainer and a very good food culture ambassador.
Deboning a chicken in 18 seconds produces a video of 8:44....... and the bones are still in!!!
My thoughts exactly.
Debone chicken means taking apart the legs, wings, breast, back bone and thighs apart. Debone (taking the bones apart)
WouldUMind4321 No it doesn't.
Squash No, that's not true.... but you're probably a chef.
I know you're not.
Title should have been: "How to Debone a chicken while leaving the bones in"
Ecxacry
egzackerie
Correct,
Time waster. Nonsense speaker.
eggsakori
TRUE!... WRONG TITLE..
At the very start he says, I'm gonna show you how to 'bone' a chicken in 18 seconds. I was starting to get worried.
Lmao!!😂😂😂
Mick G Neva think about boning or choking a chicken . It's so wrong !
I don’t think my western manhood would be able to bone a chicken....may be if I were Asian 🤔
LOLOLOL Brilliant thanks for the laugh made up for the waste of time thanks.
Oh that cracked me up! Especially since he began by spreading the chicken's legs 😂
How to "BREAK DOWN" a "chicken" & not Debone a chicken.
Bingo! That's not deboning, just butchering the chicken. 😕
Its because he spent all of his time "relaxing the chicken" that he forgot to debone it.
Is that Yan from Yan can cook!? It sounds like him! He's amazing! Love that guy!
Martin Yan It is!! I recognized him just from the video thumbnail & that's why I clicked on it ~ Loved watching Yan Can Cook!! :)
I'm still waiting for him to debone that chicken.
Thank you for successfully wasting my time.
I agree What a bunch of BS He should work for Trump
@@rovolet6822 Trump derangement syndrome right here lol has absolutely nothing to do with the video lol
To much blah blah
@@rovolet6822 trump really does live in people's heads rent free🙄
Amen
He actually took the bones out and PUT THEM BACK IN in 18 seconds. Amazeballs.
Yan Can STILL Cook! I always used to enjoy his show back in the day!
Wow! The first ever TV chef I watched way back in the 90s on Yan Can Cook on our first color TV! There was something about the way he chopped that got me interested all hose years ago. Great seeing Chef Martin Yan again - still simple and funny as ever.
Wrong…. In the late 60’s and 70’s there was Julia Childs and the Galloping Gourmet ……
@@craigblock138 "first ever TV chef I WATCHED" where is the wrong here? Your reading comprehension leaves much to be desired...
I can undress myself in 18 seconds...I can do it faster if I drink Tequilla!
***** HHHmmm. Yes I believe you are right. Well played sir, very well played indeed!
LMAO!
why the video is not 18sec?
Oh k!
My grandmother loved Yan Can Cook.. she was a great chef and this man is a national treasure
When does the deboning happen?
"How to magically turn 18 seconds into 9 minutes"
It's an ancient Chinese secret how he does it.
Well, he did cut it into several pieces in just 18 seconds.
So will a chainsaw...
That's not deboned, that's just sectioning it.
Yeah where is the bone bucket?
True. However, in 18 seconds. As a 9 year+ Chef, that's impressive.
As a 15 year chef in 5 star hotels i can assure you there is Nothing impressive here.
The title is a scam to get 1M viewer. IMPOSSIBLE to debone, but cut it to sections in 18 second, I can do it too.
that's what I was going to say
Yan Can Cook.... I used to watch this guy when i was a kid all the time. Im 37 now and he looks younger than i do....
Great video, be blessed🌹💖🙏
00:23 Did you say "I have taken a shower with a chicken this morning"?
He’s a great chef, but totally cross contaminated the paper towel and shelve after touching the chicken🤦♂️...
He accidentally touched the chicken before taking the paper towel
he quartered the chicken and cut the wings. That's NOT DE-BONING.
Get your butchering lingo straight.
yea!!get it correct would ya!
If you watched it all, you saw how to easily debone it from the type of cut he did, the rest was entertainment, which is another thing he is famous for. He was playing to his guest, of which no one out here was invited but someone saw fit to share it with you. You just got the benefit of his knowledge and spent all your time being "lingo correct" that you missed the whole point. Nice going. lol
Applepiebetty
Eh, Betty, I happen to be a meat cutter, and I know how to quarter a chicken, I do it several times a day... It doesn't take long, really. De-boning on the other hand, takes a little longer, because you have to curve the bone out of the legs and separate the ribcage without wasting meat. It is not linguistics...
1SOFISINTOWN
I too am a meat cutter in as so much as I have been a rancher 48 years and we have always eaten what we raise, and I know what deboning is, yet wonder why so many chiefs refer cutting up a chicken as deboning. In any case his show is for entertainment, and until he was actually deboning at the end (untimed), no one was being fooled, which makes you also wonder why so many thought they had to clarify the obvious. Fears of being made a fool of of someone else I guess. There really is no other purpose. You'll see where he also has a video on here where it is called carving.
Applepiebetty
I didn't think of the fool part... I just like to watch work related videos, one can always learn something.
The older butchers who taught me, did not massage the chickens. But they showed me how to cut the joints through the cartilage part which is soft, you just need to be able to locate it - through markings on the flesh.. We can not use a cleaver, only knives. I understand this video in more entertainment, than teaching a skill. Maybe I'll do a relevant video, next time I'll cook chicken... There is a really good video that I saw here from someone who does a regular de-bonning.
Yan can cook! I have learned so many Chinese recipes and made Chinese cuisine from this gentleman he is awesome and he knows what he's doing! Thank you so much for sharing, Yan!
That is choping not deboning. Wrong title
Always have and always will love this guy. So entertaining and his dishes are awesome!
Oh man...I do missed him...Great Chef and good mentor too
Chief Spirit Cherokee Nation
I agree he’s great and fun I used to watch him 20 years ago on PBS if I remember good
Also Jacque Pepin /Frugal food/the French lady great chef and more and more
Martin Yan has been my favorite chef since I was a child in the 80's. Always wash hands! Hoping to be able to contact him for a culinary arts related startup.
Yan Can Cook was my favorite show.
Did u?
skip to 4:42 to start the deboning! thank me later!
Thanks..... Geesh I almost had two birthdays b4 it started
Vanessa Shantae hahaha lol yw! :)
Thanks for the timesaver tip!
deboning is the removal of all useable muscle tissue from the carcass, he left plenty of useable meat on the carcass = Back hip and rib meat / "tenderloin"
its a good video but he quartered the chicken, to Debone that animal he would have to spend time cutting thru Tendons, Cartilage and ligaments to remove the bones, it wouldnt take him long tho, prolly 45 sec to 1.20 min
Chef Yan is the best. He's still doing it too with his own youtube channel.
Excelent I love velocity and fast action.
I wish I could show the "chef" in the video what I could do when I worked in poultry processing back in the mid 80s. Back then I could debone a chicken in 27 seconds. And I don't mean cut it up into pieces like the chef in the video did - I mean I actually deboned the whole chicken (except for the wings). I would put an eviscerated, tenderized whole chicken on an inverted cone on a stand secured to a table, and 27 seconds later on the table there would be a pile of skin, a carcass, two leg bones, two wings, a pile of leg meat, two boneless breast fillets, and two tenderloins (chicken fingers). I think with a little practice I could still do it. I suppose I was able to perform such a feat because of the dexterity in my hands that accounts for my touch on the piano and my ability to type rather fast for a male. My co-workers nicknamed me "Doctor Debone". Some of them whom I still regard as friends still call me "Doc".
Jeffery i was thinking the same thing that's not debone that's cut up.
that comment was pretty fun to read
Jeffrey Harris lol where did he hide the wish bone
Jeffrey Harris still waiting for your vid.
Jeffrey Harris just so you know Martin Yan used to have a cooking show in the US called Yan can cook. On there he actually did bone a chicken properly and it was definitely faster than 27 seconds. All you people on here obviously don't know who he is.
Title should have been: How to cut a chicken into pieces in 18 sec. This chicken was not deboned at all!
It is all terminology though, some people think de-boning is just taking the bird apart and into sections rather than taking the bones out completely. I think the guy above who worked in processing de-boned properly.
Seeing him entertain the audience like old times was worth the "Break Down" mislabeled as a debone
I learned so much from this man in the 90s. Thank you.
This is not deboning a chicken. This is cutting up a chicken in pieces.
Great work Thank you
If was done in “18 seconds” why is the video 9 minutes long?!
West Eal exactly
Because he wouldn't shut the hell up.
Wouldn't like to eat at your restaurant after seeing you wipe down the raw chicken then wiping the worktop with the same cloth and it's not deboned it's just split up
I am wondering how much bacteria from the raw chicken is on that roll of kitchen towel which was handled twice.
all of them
Lmao, get a better immune system white people 😂😂
Exactly what I was thinking 😜
Those towels are usually reserved for handling raw meat. They are specially useful for removing bones. Good to know you're well aware of bacteria as well as this guy probably is.
He was up late practising on 12 chickens. He usually goes to bed at 1100 but yesterday went to bed at 1103 and 36 seconds
Yan Can Cook was his amazing show from the 1980's awesome entertainer and teacher
Ty Lanway u see u don’t hv no 👍🏼 right TL😂😂😂... jusKIDg 💜✌🏽
this is not deboning
+Princess R He quarterd it, but still impressive.
+Andrew Olmsted it's really not that impressive your average but her could easily do this.
I always watched Martin Yan years ago and always enjoyed him, he was always funny. 👍👍 BUT i'm sure he didnt write the headline because he didn't debone all of it.
It takes me about 18 seconds just to debone a single chicken thigh.
Btw, don’t throw away those bones, they make great chicken stock.
Chicken bone broth is excellent for combating a cold. I always have some in the freezer.
Chicken stock is good for a lot of things😄
I watched your cooking show! It was good
I luv Martin, grew watching him... never seen him funnier....
Wish the sound was a bit better...
✌️❤️😁
how to debone a chicken in 18 seconds. 8:45 mim video. That sounds about right.
he talks too much
Chinyere Abengowe hes one of the top chefs in the world
WOW!
4:43
You talk too much
18 seconds very clever... but how many hours to talk the chicken to death..lol.
It didn't take long for the chicken to ask to be killed ASAP.
Debone?
18 seconds, why the clip is 8:44?
Clickbait. Shame on you!
That little gem of making the wing into 2 drumsticks was magical. Mind blown!
You didn't say that it was Martin Yang. Martin Yang Rocks!!!
He didn't debone jackshit he just cut up a chicken into it's individual parts.
Rusty Shackleford Hey...yeah, there was definitely a bone in attendance when he did whatever with the leg he was showing them........
Larry M thats considered deboning a chicken in culinary. drumsticks require a deboning if you want to use the drumstick meat as a wrap. you cant debone a wing. and breasts dont have a bone unless you are cutting up an airline breast where you leave a bone sticking out
+Matthew Nakhla Thank you. I'm a chef as well, and these comments... Heh. XD
+Matthew Nakhla you are so wrong
Cosmiques nope, 4 people agree with me. and i am currently in the culinary program at my college.
He didn't debone that chicken... You should have titled it.. "How to Break Down a Chicken in 18 seconds"
swish1onu
Rellenong manok
IT'S FUCKING RAW!!!
Oh, wrong video 😕
lmao hahahahha
I came here because I was watching gordon ramsay cook hehhe
I thought that was Martin Yan from Yan can cook! I love his humor :) (no I didn't read the blurb, it was pointed out to me after I watched the video and asked a friend if she thought the guy was Martin Yan)
Very impressive!👏🏻👏🏻👏🏻
Should change the name to : How many people can I trick with this click bait title....
this video should be 18 seconds long
so maybe someone needs a dictionary.
Hello ! This is a link for my video in wich I made deboned chicken thighs stuffed with vegetables ! Hope that you like it ! Happy Holidays !
debone? or to cut?
Chan, I have studied your classes since 1984.
Should be titled 'how to JOINT a chicken in 18 seconds. '
That is cutting the chicken into PORTIONS, NOT DEBONING it!! Huge difference :(
Amanda Ninow
Yes Amanda, that title was a bit misleading. I watched expecting to see something amazing, wondering how anyone could "debone" a chicken in 18 seconds. I agree with your point entirely. Still, he was entertaining.
English is not my mother tongue, but i think he portioned the chicken in 18 seconds, NOT deboned it. I maybe wrong.
I don’t care if he didn’t debone a whole chicken in 18 seconds. Mr. Martin Yen is still a national treasure.
I thought I was about to see a Mortal Kombat finishing move.
Still thoroughly enjoyed this video though. Compliments to the Chef!!
Cross contamination to the silliest level, he didn’t debone a dam thing either 🤯
Outside Mayor he fucking touches that damn thing then puts paper roll under the table without washing his hands
BEATEN AGAIN - By Froopie I WAS about to say "But the bones are still in."
I don't think I'll bother now.
;¬ )
Should be renamed “How to cut a whole chicken up in 18 seconds”.
It’s like watching my windows computer updating and the progress bar saying finish in 18 seconds and I am waiting 5 minutes.
Three minutes in, and he's still working on it.
4:44 the moment we've been waiting
Just Remember:
If Yan Can Cook, YOU can cook too!
If Yan can cook, so can you.
not deboned, it's sectioned but still impressive
Where are you now a day, which TV you are coming live
4:45 is where he starts cutting. I just saved you from some painfully stupid jokes
only a true master can talk for 500 seconds about how to debone in 18
I almost lost two fingers in 18 seconds
Nice video. But this is jointing, not boning.
+Edward Lindon in a north american(canada) term its called Quartering but other countries you are correct jointing
one of the greatest tv chefs
What a fun man looking man? He was very great, I love him and the way he does his work.
Cutting up the chicken, 18 seconds...video was 9 mins...but the chef's lame jokes felt like days.
FAIL title. thnx for wasting my time
why am i watching this
Martin Yan remains my favorite tv food ambassadors, honorable mention Tony, RIP.
After deboning, shouldn't it be only boneless chicken left? First time ever seeing all part of bones on boneless chicken
So he is handling raw chicken, can you say salmonella, then handles a roll of paper towels without washing, then handles a cloth towel again without washing, leans on the counter and still hasn't washed his hands yet and I am only 1 minute and 18 seconds into the video. If it was an American Express commercial it would read, 'sending your family and friends to the hospital and killing the old folks and the small kids, PRICELESS'. The chicken will probably be cooked and be fine but everything else he touched is cross contaminated.
that moment when you don't understand how salmonella works... Nothing he touched is dangerous. I'd mix a salad with that knife on that counter after cleaning out my bowl with those paper towels and STILL not get sick.
Damnatis Sum Salmonella is a gram negative bacterium that is part of the same family as Ecoli bacteria and can be transferred by raw or under cooked chicken usually via cross contamination (see video above as example of cross contamination). According to the CDC working surfaces, hands, knives, cutting boards and kitchen utensil must be washed and kept separate to prevent cross contamination. So maybe I am not a biologist but I did get a B+ in Micro biology in college and I run a kitchen so have cooked for thousands of people so I literally have hundreds of hours of hand on experience. You may be more informed than me but I do understand about cross contamination from salmonella and everything he touched was contaminated and dangerous. You can kill people doing what he was doing and that is no exaggeration. Bite me jerk.
John Miranda contaminated, yes. dangerous, no. Brush up on your wikipedia knowledge kiddo.
I didn't use wikipedia. You might want to check your information at the CDC web site before you open your trap again and look even more ignorant than you already do. According to the CDC salmonella causes over 19,000 people to be hospitalized and of those an estimated 380 people die. So I guess I am never going to eat anything you ever prepared. Maybe you should change your name to Doctor Kevorkian.
John Miranda WHAT IS THE CONCENTRATION REQUIRED TO BE INFRECTED DUMBASS? WHICH AGE RANGES ARE INFECTED MOST? THE AMOUNT OF CONTAMINATION HERE IS NOT DANGEROUS TO HEALTHY PEOPLE!
To show 18 sec to debone watch 8 minute video. Hahahahahhaha
5:14 “Galing ah” HAHAHAHAHAHA
pinoy spotted. 😂
I remember him from PBS Yan Can Cook . He looks great !
Gotta love a twelve minute video on deboning a chicken in 18 seconds.
it is not how to debone the chicken, it is cutting the chicken.
thaaank you, was thinking the same thing
"How to Debone a Chicken in 18seconds"
Video = 8 mintes 44 seconds
That's what I was thinking.
Are you gonna cut up the Damn thing or not?
I would appreciate the chef focusing on his promise of deboning the chicken and leaving the "stand up" to the commenidians and the personal history lesson to the historians.
David Wilcoxson 😂😂😂
Well done