Chef Lyde Buchtenkirch demonstrates the fabrication of parts of a chicken and how to render the leg and thigh completely boneless.
Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu
Available on VHS
Running time 8 minutes.
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