Video Transcript

Hi, I'm Kari Underly the author of the James Beard nominated book, "The Art of Beef Cutting." Okay, now I'm going to show you how to take this large chicken breast and turn it into slices. You could use these slice for salads or for you know, even for a nice chicken salad. So the first thing I'm going to do is I'm going to go ahead and remove the skin or fat from the top of the breast and this is purely optional. If you want to leave that on you definitely can and then what it's going to expose is this is the whole breast and you're going to see this line. So I'm going to take the line and I'm going to follow it down. We're just going to follow this through and then you can just use your knife and pull it apart. Okay, see I just pushed it with my knife. I'm going to turn it around, go on the other side of this blade, make sure you're on the other side. This is very important because you don't want your knife to slip. Then we're going to go on the other side and then just peel this off, okay? Follow this rib bone all the way down. So now we have our two lobes and you'll see here the muscle fibers. So all we're going to do is we're going to go right across the grain and we're going to make our nice slices, great for a salad topper, sandwiches or you could even cube this up for a nice chicken salad. So one more time, align the fibers and we're going to cut right across the grain. And that's how to turn your cooked chicken breast into a healthy salad or a chicken salad for later. I'm Kari Underly, and I hope you enjoyed the segment.