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Title : Chicken Thigh Recipes Food Network
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Chicken Thigh Recipes Food Network

please be careful,because this one here is a super sharp fast claw. this one is to crush. do not get yourfingers in there, ok. now, you got to kill it quickly.

Chicken Thigh Recipes Food Network, we'll do this as safe andas humane as possible. there's the cross line there. across there, knife in, anddown through, and that is it. straight into the water,a touch of salt, and that

is in there for two minutes. we're not cooking itall the way through. we're just poachingit to release the meat from the shell. so, i'm taking mentalnotes in my head right now like i'm a studentin one of my classes. i'm memorizingevery step he does because i'm going tode-shell this lobster exactly how gordon's doing it.

now snap off the claws. get down to the knucklesand twist and off. and then from there, straightenout the tail and twist. so you've got all thatmeat left in there. open up the tail and then justpress the shell very gently. don't crush it. now, once you've gone2/3 of the way through, press here and shake, andcarefully pull out the tail. now, claws snap off theknuckles, twist and pull.

you get that blade out there. ok, the blade comes out. and we want these claws intact. just gently pries out that claw,and then open up the knuckles. but some of youstop at that point. there's more meat inhere-- the eight legs that the majority of thepopulation forget about. i am not going to letthese legs go to waste. you start from thin end.

you place that down there, andyou literally push and roll. wow. that's awesome. what? now, how do we present that? let me show. you take your tail andyou just gently slice, and this helps it flatten out. that sits on your board.

your claws go on, and thenyour knuckles, and then very carefully your legs. we're not done. take this beautiful head. pull that off. open it very carefully. and then you takeyour scissors and i'm going to trim the shell. now, that shouldstand up usually.

and then finally take a littletouch of extra virgin olive oil, just very carefully brush. that gives it a nice sheen. oh, my god. that is how you extractevery ounce of lobster from your shell.got it? [applause]

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