How to Butcher a Whole Chicken.


Welcome to FudeHouse. Let’s break a chicken. Once you understand the basic physiology of
one bird, you can pretty much break down any bird. They’re all the same. Let’s cut this bird into 9 pieces. 2 breasts,
2 wings, 2 thighs, 2 legs, and a back. First, we’re going to attack the wings. Here
it’s all about tension. Extend the wing out and make a half circular cut around this nub
here. Pull as you cut and you should feel the joint pop. Perfect. That’s where your
knife wants to go. Cut through. I’d rather have more meat on the breast than on a wing,
so be careful not to cut too far into this. For fun, let’s do this side a little differently.
We’re going to leave the drummette portion of the wing on the breast. It’s called an
airline breast. It looks really cool when it cooks, especially if you French the tip
of the bone a little. Again, it’s all about tension. Pull the wing, make a slice, pull
a little more, and find the joint. Next we attack the legs. The trick here is
to pinch the skin around the tip of the breast. And make our knife cut flat against the drumstick.
This way, we maximize the skin coverage on the breast. If you don’t do this you run the
risk of inadvertently making a half skinless breast. So we sacrifice the skin on the underside
of the legs, nobody cares about that anyway. In one stroke cut down to the hip joint, it
wants to come apart really, you’re just breaking the skin and riding the knife along the outside
of the back like this. Then, with the one leg in each hand, boom,
pop the joints. Lay the bird on it’s side and attack the oyster. That’s that awesomely
juicy, tender, and flavorful piece of meat right here (in the hollow on the dorsal side
of the ilium bone). Where the tramp stamp would be (if chickens had tramp stamps). Use
the tip of the knife to scoop the oyster and ride down the bone to release the leg. This
is probably the trickiest part of our vid today. You know you’re getting the hang of
it when you can fully scoop the oyster. Use clean swipes of the knife and no sawing motions. How do you know where to separate the leg
from the thigh? Look for this line of fat, that’s your cut, through the joint. Bang.
Remember, you can’t cut through bone, so don’t try. Breaking a chicken is all about finding
the joints and letting the bird come apart where it wants to. Next separate the back from the breast by
cutting down like this. All the way down. Through the cartilage-y parts of the ribs.
And pry the back from the breast. Ok, ok, here you can use some poultry shears to finish
the cut through some bones if you need to. To split the breasts, score this cartilage.
Pop out this piece of bone in the middle (the keel bone). Expose the large end. Pop the
small end of the keel bone out, and pull up with a little twist. Make the skin all nicey
nice so it’s evenly dispersed, and cut the breast down the middle. Frenchies will tell
you to remove the wishbone, but why make unnecessary cuts into the delicate breast meat. You can
do a lot of damage if you’re not totally precise. Leave the wishbone in, no big deal. Use the
poultry shears to cut through the wishbone if your knife can’t handle it. There it is. 2 breasts, 2 wings, 2 thighs,
2 legs, and a back — save that for stock or just throw it in a soup. So be brave, you can do it, and be that chicken’s
Ivan Drago: “I must break you”

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