No need to thank us🤷🏾‍♀️, we thank u‼️ we just appreciate your tutorial....very precise & straight to da point....btw idk if I would make these especially a whole Lotta them...seems sorta like a waste & hassle but seems like u know what you're doing so....😏

I don't understand. Is that different than what happened in the video?

@@LetsGoFlyers2011 only in the sense that the video is wasting some meat by not cutting more to the foot of the bone and not bringing the meat down.

I do it the same way you do.

Try pork chops. U will love it

@@M_Moh256 💀he's talking about ramadan

You can keep the extra meat though...

A My mom to oooo..... 😁

Agreed. I've seen others do the 360 cutting of skin & tendons right close to the foot, and then push all that meat up. You get a meatier lollipop with less waste.

All the cut off just put in Ziploc & freeze for stock later or even better make a sauce for your lollipop chicken.

Yh just make a chicken stock with it few onions celery carrots ect salt pepper herbs then your good to boil siev and freeze

Thank you!!!

Save it and use it in a soup/stock my man!

He could have cut it a little lower, but there's really not much meat there. That being said, I like skin

When you look at all the trimming it seems excessive, but per serving your not missing much. It’s worth -20 calories for the peace of mind when eating, no more being careful with your bites and picking tendons out of your teeth. Just chicken and bone, it really enhances the eating process.

thank you !!!

Thanks G double G? Lol

One I saw was a tiny capital T it was like a T bone inside the split chicken drumstick

Yes lol absolutely

So sad.... Scalping those drums...

You don’t have to discard the rest of the chicken scraps if you don’t want to. You can use the scraps for multiple recipes. This technique is for presentation purposes and I personally do mine this way for a specific look. I’ll post the full recipe soon , so everyone can see the finished results.

Except most chefs know you can keep those scraps for stock.

@@ravenjade4540 I agree with you! But the reality of it is that me a “ Chef” in my owe home would probably not keep them for stock less making soup right afterwards

Lmao you shouldn’t have to explain yourself like this. You are doing a favor for folks by showing us and they gotta give you shit about it. Thanks bro I’m gonna do this tonight!!

Thanks Brother, Um making These for New Year's Day. Along with some Other chicken dishes. They can take it or leave it! You did an Excellent job explaining how to prepare it! The heck with the internet Police! That Lil bit of scraps ain't gonna hurt if you throw it away! Ughhh Ppl, get a life! Focus on the Technique! Not the scraps! Ghee My Knee

Mute was invented decades ago...

For starters, it’s a curved pairing knife. A ‘’ tourne ’’ knife is paring knife with a curved/bird’s beak blade. A simple google search would’ve cleared this up for you. Second, gloves are not required for preparing foods that are not ‘’ ready to eat’’, meaning cooked and ready to eat. Serve safe class teaches this and I’m well aware of how to maintain safe food practices. This isn’t my first rodeo. I , the person who paid for this chicken, can do as I please with the chicken scraps. I’ll post the full tutorial and let the audience decide how appealing the presentation is or isn’t .

@@PapiCuisine Bird's Beak Tourne Paring Knife 2.75" - use proper complete terms when giving tutorials...or clapbacks...you didn't use gloves throughout video and again presentation was atrocious! Learn better teach better and get better results!!