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This is the ultimate chicken rice. It's one pan with a semi debone chicken and dirty mushroom rice. But the chicken isn't just sitting on the rice. It's basically becoming part of the rice. Oh, and how's that happening, Sam? Well, it's happening because I'm going to take a chicken and debone it. Semi-deboned. Wait, semi-deboned. Semi. What is it? Is it semi? Semide deboned. That means I'm going to leave the arms and the legs. Why' I say that? I'm going to leave the wings intact and the legs intact, but the
backbone, goodbye. Because we're gonna spatchcock it and the rib cage and all that business. Goodbye. We're getting rid of it. I'm gonna try not to butcher it, but if I do, that's on the inside. You're not really going to see that. Then we're going to make the dirty rice. What makes dirty rice dirty? Well, we're going to cook some mushrooms down really well. Get some good color on them. There's going to be some onions in there. There's going to be a little soy in there, some garlic and oil and stuff like that. Right. Then, oh, broth. Then the chicken sits on top of that. Then the whole thing cooks in the oven. So,
one pan, chicken and rice, except it's semi-deboned and better. semi-deboned. I think it must be the Canadian coming out in me. I'll look it up. Semi h we'll figure it out. Anyway, we'll start by semi or semide deboning our chicken. There's our friend chicken. You would see that front breasts back bone. We start by spatchcocking. That means we're going to take this out. We just did this recently on National Beer Day. We made a beer glazed chicken and then turned it into an incredible flatbread with a beer batter dough that was great. Go watch that episode. So, let's start by just snipping all the way up and take out this backbone.
Okay, now that we've done that, I'm going to take this guy, make a little incision right here for the wishbone. Flip him over, give him a little bit of this business. Right now, let's put him on his back to take out the bones. And I don't want him sliding around, so I'll put down a towel. What are you going to need for this? You're going to need a decent knife and some patience. fairly pointed knife, not a rounded tip, and time. So, here's your rib cage. What I don't want to do is butcher this kid up. So, I'm going to try and go slow and just follow as closely to the rib cage as I can, leaving as much meat as I
can. Oh, this is going to take a little bit, but I think it's going to be fun and worth it. So, no rushing, right? There's a whole lot of business in here. You're gonna really get to know your chicken by the time this is done. So, this is called the What's that thing called? What's this called again? The [__] that called? You look that up. I don't even like what to call that. It's the um point to it. This What is that part of a chicken collar? I should know that. It's not the clavicle. Is that So, right along here, I believe this is the breast bone or keel bone. So, again, we're just going to be very careful.
Yeah, the towel is a good move because it lets you just spin everybody around. Listen, the only thing that you're going to do by rushing is like jack this guy up and you don't want to. You want to preserve the meat. No point in doing this if you end up with way less chicken, right? So, I might not be doing this the right way. I did not go to butcher school, which by the way, absolutely a lost trade. I think more people should be doing that. Quit taking that stupid [__] at college and pick up a trade. I applied but I didn't get in. San Diego Butcher University. They wouldn't let you in.
I wasn't accepted. God, I'm sorry about that. Well, what do you think kept you out? They said they My dad was butchering, pun intended, all of his chickens. I think I've done this once with a turkey. I can't remember how the hell I did it. So, little random bits you need to take out, obviously. So, let's see. Get what you can as you can. If you start clearing the space, the area might be easier. You might have a better idea of what you're doing and looking at. Got a bone here. The other option, if you're watching this and you're not liking any of it, is to just spatchcock it. It's still going to be great, but this is definitely more fun.
Oh, look. A little gross right here. There you go. Okay. So, there's there's some rib bones right here. Right. Goodbye. I'm sure there's Well, I don't know if any butchers watch, but there's somebody out there watching me going, "What a jackass. He clearly does not know what he's doing." The breast bone is kick is kicking my ass a little bit here. Let me Let's see if I can do this. Okay. So, there you go. This is that the keelbone or the breast bone? Right. And some more ribs. So, we're doing pretty good. So, I may have done okay here. See this though? Here's this still bits of this keelbone if I get under it.
Oh, like that. There you go. Okay, so that's good. Look at this. Almost there. Well, the chickens certainly don't make it easy for you, do they? That's pretty good. But now I got some business still left over in here. Now I got just a thigh bone left. Okay, I've taken that piece. That last piece will now just allow me to get just this thigh bone out by itself, you know. And I've deboned thighs before, but it's easier when it's just a thigh and not attach the whole rest of the shooting match. But that's okay. We're now at the top of the leg, ladies and gentlemen. Now I feel like Dexter fully, even though I never watched it. Okay, see what we've got then. We've got just the leg bone left on this side. The thighs been all
deboned. Okay, one more on this side and I'm there. Let's just clean up our business a little bit. Clean up our workspace. Let's see what we've got on this side. Look at that. Thigh, no bone, leg bone, thigh, no bone, no bone. And all this breast, all nothing. The only bones we have are there and here. Wow, this is fantastic. Okay, I really enjoyed that. I don't know if you did. Put this off to the side. we start our rice because from now it's pretty damn easy. Dirty mushroom rice needs mushrooms. We'll make them dirty, but for now we got to just chop
these guys up. Not minuscule, but you know, like this. Okay, do that till you have about a cup. All right, pan time. Warm pan, melt some butter, little squeeze of olive oil, and in go the mushrooms. And these we want to cook till the liquid comes out and they start to brown. Get just a touch crispy. Just a touch. So, you know, it's probably five minutes. See the water coming out? Yeah, you don't want that. Cook until that stops. All right. You can see you're starting to get some color. The It's sizzling, but that's just the butter. The water is mostly gone. Now, we'll add in an onion. And this we want to cook for 3 4 minutes till the onion softens.
Garlic time. Tiny splash oil and a giant clove of garlic. Ah, it was beautiful. Let it get fragrant. Give it a good stir. And it's rice time. That was a cup of rinsed jasmine rice. Let it soak up some of that garlic and butter and onion, mushroom. Looks good so far. It's liquid time. chicken stock, little soy, and a mix. Right, we can kill the heat. There's our chicken. I've seasoned both sides, and now we'll lay this on top of that. And it's crazy because the bones are gone. Wow. There you go, my little friend. Okay, it's oven time. All right, see this guy? My oven's at 425. It's going in for about an hour until it's, you know, 160ish in the breast. At the halfway mark, I'm going to brush it with a little butter
mixed with some soy paste. Yeah, I'll show you that. And then it will finish and then it will be amazing. All right, there's our kid after uh what has it been? About 30 minutes. Looking beautiful. Rice is getting there. Oh, it's going to be lovely. But let's make one improvement, shall we? This is softened butter and that is soy paste. Add a little. Give it a mix. And I've said this before, soy paste is going to mix with softened butter better than soy sauce. Liquids aren't going to I mean, you're going to get there, but it's going to take more work. All right, on we go. Oh, and the smell of it, too.
Holy ass. And when we're all done painting, back into the oven till we're about 165. And we're there. So, just let me tell you first, the smell is really tremendous. You're definitely getting the mushrooms and you can see there's a little bit of crisp on them and the top of the rice. The rice is perfect. But the chicken, for me, it's really all about this chicken. And I think the best part is going to be what this chicken sitting literally on top of the rice has done to help make the rice spectacular. Bump up the flavor, bump up the moistness in the whole thing. It's just really going to be something special. So, the way to serve this would be to
take all the rice out, put it on a platter, cut up the chicken, set it on top, do something beautiful with it. And I'm not going to do that. All I'm going to do because I love the idea of serving right out of this. Just a little green because I can't help myself. Green makes it pop. And a little lemon or lime here. Check this out. You see this? What is lemon? You would think it's a lime. Weird. Yep. This came from Kirk. Lives up the street. Little lemon or lime would be great over the top.
Don't forget the rice. Okay, there you go. Yes, it was a bit of a pain deboning, but it's going to be worth it. You'll see. Well, it's warm. Let's do this. Let's do what you normally can't do, right? You can push this guy back. We'll get him out of the way. Hold on. You go. Thank you. Look, you know when you can just twist this apart that it's super tender and delicious. Here's what you normally couldn't do with a chicken. You normally couldn't cut all the way across it.
There in lies the beauty of the deboning. Wow. Look at what we've got here. Beautiful. So, should we have some rice, too? You see the rice? No work. Everything gets dumped in. It cooked perfectly. Look at Max. I made a bite in one. Here we go. Ultimate chicken and rice. Ultimate semi deboned chicken and dirty rice. Hell yes it is. Wow. What do I say? I want you to make it. Look, if you don't want to debone, don't debone. Just do this parts on top in the thing. Cook it. Bring it out. Be super damn happy. But I think you should debone it because that's really fun. And your guests won't see that coming. You'll go, "Oh, would you like a piece?" And they'll go, "Sure." And you go, "Here,
I'll just make this cut." And they'll go, "You can't cut right there." And you go, "Why not?" And then you go, you'll leave them stunned. And if they're not stunned by that because you've used whole pieces of bones or whatever, they'll be stunned by how good it is. Okay. Thanks. Go away now. Don't eat the same thing all the time. And uh we love the fact that you're here. Hit the subscribe button, please.
