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  <video>
    <id>105</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="392">Cooking Basics</category>
    </category-hierarchy>
    <easy-steps>true</easy-steps>
    <created-at>Mon, 03 Dec 2007 22:21:53 -0800</created-at>
    <filename>/system/videos/0/05/01/105.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, debone, de-bone, chicken, take out, remove, bone, cook, chef, prepare, preparing, preparation, cooking technique</tags>
    <title>How To Debone a Chicken</title>
    <description>
      <![CDATA[If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task for you.]]>
    </description>
    <permalink>http://www.howcast.com/videos/105-How-To-Debone-a-Chicken</permalink>
    <edit-url>http://www.howcast.com/videos/105-How-To-Debone-a-Chicken/edit</edit-url>
    <state>approved</state>
    <duration>167</duration>
    <width>640</width>
    <height>480</height>
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    <rating>35</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/105/Food.How_to_Debone_a_Chicken_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>25499</views>
    <overlay>
      <titlecard>false</titlecard>
      <steps>false</steps>
      <overlays>false</overlays>
    </overlay>
    <ingredients>
      <ingredient>
        <![CDATA[A whole chicken]]>
      </ingredient>
      <ingredient>
        <![CDATA[A cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a very sharp boning or paring knife]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>1044</id>
        <position>0</position>
        <timemarker>20</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/20.jpg</thumbnail-url>
        <title>Place chicken</title>
        <textile-text>
          <![CDATA[Place the chicken squarely on its back on the cutting board with its legs spread outward.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the chicken squarely on its back on the cutting board with its legs spread outward.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1045</id>
        <position>1</position>
        <timemarker>26</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/26.jpg</thumbnail-url>
        <title>Grasp knife</title>
        <textile-text>
          <![CDATA[Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1046</id>
        <position>2</position>
        <timemarker>39</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/39.jpg</thumbnail-url>
        <title>Cut joints</title>
        <textile-text>
          <![CDATA[Pull the wings out on both sides of the bird, and cut the tips off at the joint.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Pull the wings out on both sides of the bird, and cut the tips off at the joint.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1047</id>
        <position>3</position>
        <timemarker>45</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/45.jpg</thumbnail-url>
        <title>Make first cut</title>
        <textile-text>
          <![CDATA[Grab the end of the drumstick and cut between the top of the leg and the breast.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Grab the end of the drumstick and cut between the top of the leg and the breast.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1048</id>
        <position>4</position>
        <timemarker>51</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/51.jpg</thumbnail-url>
        <title>Expose joint</title>
        <textile-text>
          <![CDATA[Applying downward pressure, continue to score along the skin and meat of the leg—which contains the thigh and drumstick—until the joint is exposed.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Applying downward pressure, continue to score along the skin and meat of the leg—which contains the thigh and drumstick—until the joint is exposed.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1049</id>
        <position>5</position>
        <timemarker>60</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[When trimming a chicken, do not attempt to finish the job in one slice—using a series of shallow cuts will maximize your control.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When trimming a chicken, do not attempt to finish the job in one slice—using a series of shallow cuts will maximize your control.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1050</id>
        <position>6</position>
        <timemarker>67</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/67.jpg</thumbnail-url>
        <title>Pop joint loose</title>
        <textile-text>
          <![CDATA[With your free hand, twist the thigh back until the joint pops loose.]]>
        </textile-text>
        <text>
          <![CDATA[<p>With your free hand, twist the thigh back until the joint pops loose.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1051</id>
        <position>7</position>
        <timemarker>73</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/73.jpg</thumbnail-url>
        <title>Free leg</title>
        <textile-text>
          <![CDATA[Free the leg by following with your knife the line of the breast from the tail to beneath the wingtip.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Free the leg by following with your knife the line of the breast from the tail to beneath the wingtip.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1052</id>
        <position>8</position>
        <timemarker>80</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/80.jpg</thumbnail-url>
        <title>Cut length of leg</title>
        <textile-text>
          <![CDATA[Cut down the length of leg from the top of the thighbone down.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut down the length of leg from the top of the thighbone down.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1053</id>
        <position>9</position>
        <timemarker>86</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/86.jpg</thumbnail-url>
        <title>Cut meat away</title>
        <textile-text>
          <![CDATA[Stand the leg on end and begin cutting the meat away from the bone. Make a small series of cuts, turning the bone often and pulling the flesh as you go.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Stand the leg on end and begin cutting the meat away from the bone. Make a small series of cuts, turning the bone often and pulling the flesh as you go.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1054</id>
        <position>10</position>
        <timemarker>97</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/97.jpg</thumbnail-url>
        <title>Continue cutting</title>
        <textile-text>
          <![CDATA[Trim around the knee joint and continue cutting along the bone to loosen and free the meat all the way to the end of the drumstick. Set the bone to one side and the meat to another.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Trim around the knee joint and continue cutting along the bone to loosen and free the meat all the way to the end of the drumstick. Set the bone to one side and the meat to another.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1055</id>
        <position>11</position>
        <timemarker>109</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/109.jpg</thumbnail-url>
        <title>Turn bird</title>
        <textile-text>
          <![CDATA[Turn the bird on its side so the wing is nearest to you.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Turn the bird on its side so the wing is nearest to you.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1056</id>
        <position>12</position>
        <timemarker>114</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/114.jpg</thumbnail-url>
        <title>Separate wing</title>
        <textile-text>
          <![CDATA[Insert your knife behind the wing joint and cut forward, separating the wing from the body.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Insert your knife behind the wing joint and cut forward, separating the wing from the body.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1057</id>
        <position>13</position>
        <timemarker>121</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/121.jpg</thumbnail-url>
        <title>Free breast</title>
        <textile-text>
          <![CDATA[Continue to score forward on a diagonal, freeing the breast from the bone underneath until the entire portion is released.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Continue to score forward on a diagonal, freeing the breast from the bone underneath until the entire portion is released.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1058</id>
        <position>14</position>
        <timemarker>130</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/130.jpg</thumbnail-url>
        <title>Separate wing</title>
        <textile-text>
          <![CDATA[Following the edge of the wing joint, slice through the meat and tendons attaching the wing to the breast and separate the two pieces. Set the wing to one side, with the leg bones, and set the breast meat to the other.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Following the edge of the wing joint, slice through the meat and tendons attaching the wing to the breast and separate the two pieces. Set the wing to one side, with the leg bones, and set the breast meat to the other.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1059</id>
        <position>15</position>
        <timemarker>143</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Use the chicken carcass to make chicken soup stock.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Use the chicken carcass to make chicken soup stock.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1060</id>
        <position>16</position>
        <timemarker>148</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/105/148.jpg</thumbnail-url>
        <title>Cut as desired</title>
        <textile-text>
          <![CDATA[The boneless thighs and breasts are now ready to be sliced, diced, chopped, or stuffed—because this goose is cooked.]]>
        </textile-text>
        <text>
          <![CDATA[<p>The boneless thighs and breasts are now ready to be sliced, diced, chopped, or stuffed—because this goose is cooked.</p>]]>
        </text>
      </marker>
      <marker>
        <id>1061</id>
        <position>17</position>
        <timemarker>156</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[The small bundle of meat between the upper thighs and back is nicknamed the 'oyster'—some chefs consider it the tastiest part of the chicken.]]>
        </textile-text>
        <text>
          <![CDATA[<p>The small bundle of meat between the upper thighs and back is nicknamed the &#8217;oyster&#8217;—some chefs consider it the tastiest part of the chicken.</p>]]>
        </text>
      </marker>
    </markers>
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          <category parent_id="355" id="392">Cooking Basics</category>
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        <comment-count>1</comment-count>
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        <permalink>http://www.howcast.com/videos/101-How-To-Cut-a-Chile-Pepper</permalink>
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      <video>
        <category-id>392</category-id>
        <id>103</id>
        <title>How To Julienne</title>
        <type>HowcastGuide</type>
        <views>3648</views>
        <created-at>Mon, 03 Dec 2007 22:21:39 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.]]>
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      <video>
        <category-id>392</category-id>
        <id>107</id>
        <title>How To Cut a Bell Pepper</title>
        <type>HowcastGuide</type>
        <views>3803</views>
        <created-at>Mon, 03 Dec 2007 22:22:06 -0800</created-at>
        <rating>6</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.]]>
        </description>
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        <duration>118</duration>
        <filename>http://media.howcast.com/system/videos/2/07/01/107.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cut, slice, cutting, slicing, bell, pepper, vegetable, cook, chef, preparation, prepare, cooking techniques</tags>
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        <comment-count>3</comment-count>
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      <video>
        <category-id>392</category-id>
        <id>109</id>
        <title>How To Chiffonade</title>
        <type>HowcastGuide</type>
        <views>2529</views>
        <created-at>Mon, 03 Dec 2007 22:22:15 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[No, it's not some old-timey dance step. Or something draped over the lights in a brothel.  Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.]]>
        </description>
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        <duration>102</duration>
        <filename>http://media.howcast.com/system/videos/4/09/01/109.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cut, slice, chiffonade, vegetable, preparing, prepare, cooking techniques</tags>
        <category-hierarchy>
          <category id="355">Food &amp; Drink</category>
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        <comment-count>1</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>119</id>
        <title>How To Supr&#234;me a Citrus</title>
        <type>HowcastGuide</type>
        <views>781</views>
        <created-at>Mon, 03 Dec 2007 22:23:26 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.]]>
        </description>
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        <duration>124</duration>
        <filename>http://media.howcast.com/system/videos/0/19/01/119.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, supr&#234;me, citrus, fruit, skin, cut, peel, preparation, prepare, preparing, cooking techniques</tags>
        <category-hierarchy>
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        <comment-count>0</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>123</id>
        <title>How To Mince Cut Parsley</title>
        <type>HowcastGuide</type>
        <views>1132</views>
        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[You could mince your words, take mincing steps, or make mince-meat out of an opponent.  But none of that will work on parsley—better use a mince cut.]]>
        </description>
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        <duration>134</duration>
        <filename>http://media.howcast.com/system/videos/4/23/01/123.flv</filename>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>125</id>
        <title>How To Chop Garlic</title>
        <type>HowcastGuide</type>
        <views>2280</views>
        <created-at>Mon, 03 Dec 2007 22:24:37 -0800</created-at>
        <rating>4</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.]]>
        </description>
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        <duration>103</duration>
        <filename>http://media.howcast.com/system/videos/6/25/01/125.flv</filename>
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        <comment-count>1</comment-count>
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      </video>
      <video>
        <category-id>392</category-id>
        <id>127</id>
        <title>How To Small Dice</title>
        <type>HowcastGuide</type>
        <views>603</views>
        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
        <rating>3</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Cubing isn’t just for math geeks anymore.  Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.]]>
        </description>
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        </embed>
        <duration>109</duration>
        <filename>http://media.howcast.com/system/videos/1/27/01/127.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, cut, slice, chop, dicing, cutting, slicing, chopping, vegetables, small, little, food, chef, prepare, preparing, preparation, cooking techniques</tags>
        <category-hierarchy>
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        <thumbnail-url>http://img.howcast.com/system/thumbnails/127/Food.How_to_Small_Dice_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
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      <video>
        <category-id>392</category-id>
        <id>130</id>
        <title>How To Zest</title>
        <type>HowcastGuide</type>
        <views>572</views>
        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
        </description>
        <embed>
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        </embed>
        <duration>96</duration>
        <filename>http://media.howcast.com/system/videos/4/30/01/130.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, citrus, zest, fruit, marinade, salad, dressing, baked, oil, cooking techniques</tags>
        <category-hierarchy>
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        <comment-count>1</comment-count>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/130/Food.How_to_Zest_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
        <permalink>http://www.howcast.com/videos/130-How-To-Zest</permalink>
      </video>
      <video>
        <category-id>392</category-id>
        <id>131</id>
        <title>How To Chop an Onion</title>
        <type>HowcastGuide</type>
        <views>47566</views>
        <created-at>Mon, 03 Dec 2007 22:25:25 -0800</created-at>
        <rating>18</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping it fulfill its destiny.]]>
        </description>
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        </embed>
        <duration>182</duration>
        <filename>http://media.howcast.com/system/videos/5/31/01/131.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, chop, slice, cut, onion, vegetable, chopping, slicing, cutting, cooking technique</tags>
        <category-hierarchy>
          <category id="355">Food &amp; Drink</category>
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        <comment-count>2</comment-count>
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      </video>
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    <comments count="4"/>
  </video>
</howcast>
