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welcome back to the dr matthew hylandamp;#39;s pilot plant iamp;#39;m chef rob dumas and iamp;#39;m joined here today by dr colt knight and we are continuing our video series on poultry breakdown and now weamp;#39;re going to get into how we approach cooking different cuts of poultry based on if theyamp;#39;re lightly used muscles or heavily used muscles and then approaching that with either low and slow or hot and fast cooking techniques weamp;#39;re going to illustrate several different preparations today as kind of foundational cooking techniques not so much you know recipes that you have to follow to a tea to have a good outcome this is about cooking principles so iamp;#39;m excited to do these videos today thanks for so much for joining us and weamp;#39;ll be cooking shortly all right so for our first video today in our cooking poultry series weamp;#39;re going to start out with a very inexpensive but very delicious cut of chicken so weamp;#39;re going to be work