Techniques » Deboning a Chicken
Buying chicken breasts or wings is ultimately more expensive than buying the whole bird. If you've found breaking down the pieces yourself intimidating, let that be a thing of the past. Chef Anthony Susi walk you thorough the deboning process in a little over 5 minutes. No worries, no fears. Repeat after us: This is easy!
From the North End to the South End of Boston may not seem like a long way to travel but Anthony Susi's culinary career has taken him from the heavily Italian North End to the fine-dining-filled South End where he was the owner and Executive Chef of Sage Restaurant. He started his career at Olives, where he worked under Chef Todd English for more than two years. At his next stop, Restaurant Zinc, and then at Davide, he absorbed refined French cooking styles. His travels took him to Maine where he worked at The Shawmut Inn in Kennebunkport, and then to his parents' hometown of Sulmona in the Abruzzi region of Italy, where he rediscovered his culinary heritage. Susi spent some time on the West Coast working in San Francisco in the kitchens of Campton Place Hotel and the Grand Café. When Sage became available for purchase in 1999, Susi couldn't resist. Accolades rolled in from local and national publications including Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine and Travel & Leisure. In 2007 Susi shuttered the original Sage location in the North End and moved into a larger space across town. In its new home, Sage, with Susi at the helm, continues to evolve. Susi has developed a passion to prepare food that is modern and experimental yet delivering it in an approachable style. Susi currently serves as the Executive Chef at W Hotel Union Square NYC.
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