Culinary Technique for how to Tunnel Bone & Debone a whole Duck and other Poultry Chef David Jahnke

Culinary Technique for how to Tunnel Bone & Debone a whole Duck and other Poultry; Please allow me to share a few facts and tips, which might help you learn how to tunnel bone and debone a whole poultry like Dug, Goose, Chicken, Faisan, Turkey or others. General info: Deboning a whole poultry means that we take out all bones but without cutting through the meat sections or skin, the idea is to keep the poultry together as one piece Tunnel bone and debone a whole poultry is usually used for stuffing, you add the stuffing, tie it with cooking yarn to bring it in form again and now apply roasting, boiling or baking process to cook it We can tunnel bone and debone any kind of poultry including quail, cornish hen, chicken, faisan, duck, guse, turkey, smaller the animal, more difficulties and delicate gets the process If we cook a whole chicken with the bone structure and bones in general, they will prevent that the heat goes quick into the meat section and the cooking process will take longer then if you cook a whole poultry which is tunnel boned and deboned Tunnel bone and debone a whole stuffed poultry, adds more quality to the presentation, beside you can just slice it down without the need to pull out the bones first How to debone the poultry: Use a middle size thin long knife also called boning knife Cut from the inside in circles around the bones to pull them out, to make them more visible, it helps to flip over the meat and basically cutting it off slowly and carefully Carefully scrape the knife against the bone structure, and start to cut the flesh away from the bones, pulling back the freed flesh with one hand as you cut with the other Somemparts you also can release with your hands instate with a knife You can leave the leg bone but cut out the bone from the thigh and you can leave the last wing bone too, it looks better for presentation Additional advices: Secure you cutting board with a moist towel below it Make sure you knife is sharp Use the bones to make broths or sauces Fry out the skin and fat parts and keep it for other culinary processes like Duck confit for example