LAURA BANFORD: Now I'm going to use a fillet knife to fillet a chicken breast that I've baked. This is a bone-in, skin-on chicken breast. I want to get a fillet of it. In other words, take--get the chicken off the bone. This is the main part of the breast. This is the chicken tender, okay? When you fillet something, chicken or a fish for example, you're taking it off the bone. That's what a fillet means. So you want to use this nice, pointy, somewhat flexible knife, and what you want to do is carve around the bone. So you have to identify where the bone is, okay? You're going to take the edge of your knife and you want to go around the bone. Filleting means you're separating, remember, the meat from the bone. And if you do it right, it's going to come off pretty much in one piece. There you go. You have the fillet and the tender. And there's only a little bit of meat left on here. When we come back, we're going to use a chef's knife on some celery for some basic hand positions.
