[tptacek]

That's a much more subjective judgement than "spam". Meanwhile: I took a note to go cook a spatchcocked chicken under a weighted plate this week, so it didn't set my "fluff" detector off at all. And I cook 5 nights a week.

Here, though: if you though that piece was fluffy, I'll give you an antidote. The single best cooking video on the Internet:

https://www.youtube.com/watch?v=kAekQ5fzfGM

[selmnoo]

I'm not sure about the 'best' qualification. That's way too complicated, not many people have the patience to learn and the time to do all of that. Just buy the chicken from the store cut up (and, I don't know about you guys, but where I shop, I can get the meat guy to cut anything up for me for free...). A lot of times machines are doing this stuff anyway, so cut up meat is pretty affordable. I particularly don't like cutting up my own meat because my hands up smelling weird, I have to clean up and wash the cutting boards, knives, etc. quickly (or else they start stinking up very soon), etc.

[tptacek]

This video isn't "how to cut up a chicken".

[selmnoo]

Here's a video on how to cup up a chicken: http://www.nytimes.com/video/dining/100000002155362/cutting-...

The great thing is you can make chicken stock with it. Add the chicken stock to the pilaf rice you're making, which goes great with the chicken!

[ghaff]

Oh my. Didn't watch the whole thing right now but from the title I know where it was going. One of Ruhlman's books describes a week-ish long cooking test at the Culinary Institute of America that gets into making all sorts of things like this. I cook a lot but this type of cooking is at least as far beyond me as I'm beyond someone who can barely boil an egg.

[tptacek]

I don't ever make galantines, but I do bone out a couple chickens every week, and he's right: when you get the knack, you can bone out a chicken in a little under a minute without trying.