The look on Glen's face when he discovered the effectiveness of the "drum-side of the fat line" and his profound gratefulness! Excellent instructional vid, too!
Seriously! I just saw this video a couple of weeks ago. Yesterday I went to the market and got a jumbo pack of leg quarters. I just went 4 for 4 separating the legs from the thighs. This is probably the single most important cooking tip I've ever learned. #gamechanger
@@bublik11 If you look at the joint area between a thigh and drumstick, you will see a white-ish fat line crossing over the joint. Cutting alongside of this line on the "drum side" guides the knife easily through the joint to separate the thigh from the drumstick :-) .
@@bublik11 look for the fat line, which runs in between the thigh and drumstick. Cut on the side of the fat line that is closest to the drumstick, not the thigh. Worked great for me😀
It looks a lot like the Victorianox boning knife. It was rated #1 by America’s test kitchen. It’s about 20 dollars and I have one and it’s very very sharp from the factory. Excellent non slip handle made of fibrox.
My husband and I raise meat birds for our family. We've always struggled with breaking them down. After tons of videos we've finally found THE BEST one! This video made all the difference. We just had our harvest and didn't struggle. Thank you!
This vid may be years old...but as a novice, I find very relatable. Saved to watch every time I break-down a chicken. Appreciate these key sections: 8:01 Jaime's "drum side of the fat line" mentioned below. Brilliant revelation! 9:40-9:50 - capturing "the oyster" w/ the thigh 10:23-11:03 - cleanly clearing skin-on breasts Thank you!
This is amazing! The supermarket just made a mistake and sent me 4 chickens instead of 2. They told me to keep the other 2 so bonus! But I have no room in my freezer for 4 whole chickens! This will help me to make a heap of chicken stock and get the rest cut up to fit better. Very grateful 🙂
Really, is all you really ever needed to do was use your thumb nail to feel where the middle of the joint is and push the blade through, like butter, every time. After a short time you automatically know where the joint is 👍
Wow!! I'm in New Brunswick and can't believe Jamie popped on my screen! I used to get meat from him when he delivered to pubs! Fantastic to know how well he's doing with his bricks n mortar now. I just got a half dozen meat kings from a farm and no clue what I'm doing. Thank you for this!!
This was the best tutorial I have seen on how to do this. You see close up where Jamie is cutting but he also describes really clearly what he is looking for and feeling for. It always seemed to me that a lot of this process is tactile rather than visual, so it really helps that he describes that part of it.
This is definitely the most effective, informative, and simple way I've seen someone do this! You don't over complicate it for us beginners while also showing how to be quick and effective. Love how you added a close up at the end too, a very nice touch!
I am, apparently, now a farmer, and I just want to say THANK YOU, for creating the best, easiest to follow, instructional video on parting out chickens, that I have ever seen! I come back HERE, every time we butcher chickens, for a refresher... Again, MUCH THANKS!! 👍
Thanks to you and Jaime for this video! Using it as a guide, I was able to cut up a chicken for the very first time and didn’t massacre it too badly. Now wish me luck cooking the first dinner on my brand new oven!
I cleaned my first roosters today. Has not done that or been a part if it in over 50 years. Wish I had seen this first. First bird in 4 parts second in more parts left third one whole because I was buthering birds that I just butchered. Lol. This was an incredible tutorial. Saved and to be rewatched as well as watched when whole bird comes out freezer. Simply fantastic instruction.
A fantastic video with fantastic close-up views on the cutting process. I learnt quite a lot (and I have removed my other comment, apologies I had a bad day and was an idiot).
Thanks for watching everyone! I'll be making Chicken stock with these bones this week, and Jamie will be back next week with a Whole hog that we'll be butchering. So keep a lookout for those videos. Here's our Chicken Stock Recipe: ruclips.net/video/VjuetadNtBo/видео.html *Close ups of cutting up the chicken at **9:07** to the end of the video*
Yes! Making any kind of stock from bones has been something I've wanted to learn to do for the better part of a year! I'd love to know things like how to prep and store bones (do you keep those excess meat scraps or separate them?), how long they last (assuming you can toss them in a plastic bag in the freezer), and what quantities to use (weight per volume of water). I'm particularly interested because I've been dabbling in Keto on and off and learning to make broth is not only advantageous because I can save money, but broth itself is a pretty important thing for Keto (great source of electrolytes).
I am thankful that my mom showed me how to do this at a young age. I prefer to cut up chickens myself. Thanks for having him on your show, Glen. I always pop the joint between leg and thigh and then cut around. Cutting around the fat line looks easier. I will try that.
I've now watched more than a half-dozen videos, some from celebrity chefs, on how to cut up a whole chicken, and this one is by far the best instruction I've found so far. Very clear instruction (be sure to check the closeups at the end of the video) on how to cut the "oysters" to be included with the thighs, and great tip on separating the thigh from the drumstick. THANK YOU.
wonderful very informative to the point amazing presentation thank you for not talking for 10 minutes about nothing important you guys are great. we have 22 meat birds to process and our meat cutter seems to have backed out and i have never cut up an entire chicken before and really didn't want to make a mess of them thank you thank you so much for taking the time to make this video!!!
I really appreciate Glen's questions throughout. They come from the point of view of someone who wants to learn to do this himself, so he's asking the questions that we in the kitchen would want to ask but wouldn't have anyone there to answer.
Wow! Great video! I taught myself how to butcher a chicken and until now have never seen a better way. This video shows is the best way I've ever seen of butchering a chicken for the pan! I deliberately leave a big chunk of breast meat on the wing so that the person choosing the wing to eat also gets some breast meat. I'm getting a fresh chicken tomorrow just to practice this method! What a great way to save freezer space too. Maybe I'll buy 2 chickens tomorrow.
This video came in handy this week with full chickens on sale I bought 5 and cut into pieces and froze them in groups according to parts. SWEET! I saved a bundle. Thanks guys for the fat line clue for cuts.
Wow! I just followed along and kept pace with it. First time butchering anything and I can’t believe how easy it was! Growing up, I always heard adults complaining about having to butcher and automatically assumed it was so hard to do. Thank you Glen and friend!!
Fat line, drum side: Love it when you show you're not a 'know it all personality chef' that look down to your viewers! I learned also - will try with my next bird.
I have struggled so much to properly butcher a chicken, and this is the first video I found that I could easily follow and it worked amazingly! Drum side of the fat line
The tip about how to separate the leg from the thigh is worth the video. I always followed the advice of a certain food-related channel that told me to bend the joint and feel for the two bumps.
8:26 - I empathize with Glen on the chicken leg/thigh separation. It was always a crap shoot for me when I break down those bulk club size packages of legs and thighs. "Drum side of the fat line" will forever be etched in my brain.
One thing this video shows is that there's always more to learn and the value of seeing how other people do things to help you with your own cooking. Even Glen who has a huge amount of experience in the kitchen had something to learn from this pro demonstrating what is a fairly popular and important technique.
Thank-You so so much great video. Will be buying whole from now on. I always roast my chicken parts that I’m using for soup just like if I was roasting the whole chicken. It brings out so much flavour I know people that just stick raw chicken parts into a pot an boil it but roasting the chicken parts is just so much better. But enough of me babbling on. Great great vid.
Glen thank you for publishing this video, and, great job explaining things Jamie..!! I particularly liked the idea of putting two hands under the thighs after the skin has been cut to pop both joints at the same time. That was an efficient and effective move. Thanks again for the very helpful video. Now... I’m going to watch it again! Oops! I just realized I didn’t watch the closeups! Excellent job!!! Now... I’m going to watch again. 😄
Thank you for this. I have been doing this for years, but I definitely learned some tricks. I'd love to see more butchering demonstrations. Especially breaking down some of the bulk buy beef and pork from Costco that's not fully butchered. Thanks,
I appreciate your channel you are inspiring so many people specially during this lockdown, The statement you are throwing money in the garbage is gold, I feed anything thats not used ir bones i just feed it to my dog, Nothing in my home is wasted anything organic is just composted uf not consumed.
I'm a huge fan of Gordon Ramsay, but I gotta say, this vid to break down a chicken is WAY better than his. Concise and clear. I plan on buying whole chickens from now on. Wish you guys showed where we could locate the oyster and remove it as well, but I can always do another search for that. Thank you for this vid. 😁
OMG I just butchered my first chicken thanks to this video! I can't believe how easy it was, I will definitely be doing that again and again!! I really love your channel, thanks and keep up the awesome work!
Thank you so much for the confidence you gave me !!! I will always buy whole chicken from now on. I tested my skills 3 times . Tonight I made from 2 chickens, chicken picatta from the breasts with skin on. Stock. Curry chicken from the thighs and legs. Saved the wings to bbq. Put it all in freezer for future meals. ❤
I have to say, I appreciate all your videos. Always simple instructions, simple ingredients, no fluff or fanfare. Quick, honest and pleasant. Great recipes, easy to follow, with just enough pleasantries. Thank-you
8:26 That look on Glen's face when he comes to the realization that the cut he has been frustrated by for so many years should actually be pretty easy.
My favorite video for learning to properly butcher a chicken. I agree with other commenters that it would have been nice to get the longer closeups with the verbal instruction... but it is a great video and the one I keep coming back to for a refresher
All right , Glenn!! It's great to hear someone admit to actually liking the wing tip instead of (usually snootily) saying it's only good for the stock, or there's no meat on it. It's super crispy and on of my favorite parts to eat!
This video will be saved in my "How to video". Thanks so much Glen for providing us with this type of video. As always, you provide your viewers with the best videos. Cannot wait for the next.
wow, just wow. i’ve struggled my years too. i would love to see a whole episode/series on what you would do with a whole chicken, from Chicken stock, to grill to whatever but taking a whole chicken and utilizing every part
The close up shots of him cutting into the chicken were the most helpful. Was hoping for a top, down view of the entire demonstration.[edit] just watched the last few minutes of him breaking down a chicken in silence. Thank you.
Thanks for a great tutorial! Separating the drum from the thigh was new to me as well. Be sure to watch the close-ups after the last commercial for a clear review of the process.
Besides for learning about eggs, and cooking the chicken, this is one of the more important things to understand for an omnivore. Don’t forget to use the best knife for the task at hand. That being said, I’m going out for some General Tso’s chicken, the general out ranks the Colonel in my world.
I’ve used this video several times (pausing with my knuckle as I go through each step, so I don’t get chicken germs on my phone), and just used it on our Christmas Turkey as well. Making a turkey Roulade. Thank you for making this so easy - one day I’ll have the steps memorized!
I got this knife I wished I could send you a photo of. It's strange. But the way it's designed I can disassemble a chicken in less than 2 minutes perfectly. It's amazing. I went to a gun and knife show in Alabama. This show had alot of knife makers. My eyes saw this one knife and I knew right from the start this was going to be my chicken knife.
I might be overreacting a bit but I feel so empowered now. I struggled for years cutting up chicken. It was so intimidating that I'd spend the extra money to for the butcher to work their elusive magic. Thanks so much for this very informative video :)
The look on Glen's face when he discovered the effectiveness of the "drum-side of the fat line" and his profound gratefulness! Excellent instructional vid, too!
Seriously! I just saw this video a couple of weeks ago. Yesterday I went to the market and got a jumbo pack of leg quarters. I just went 4 for 4 separating the legs from the thighs. This is probably the single most important cooking tip I've ever learned. #gamechanger
What does he mean drum side?
@@bublik11 If you look at the joint area between a thigh and drumstick, you will see a white-ish fat line crossing over the joint. Cutting alongside of this line on the "drum side" guides the knife easily through the joint to separate the thigh from the drumstick :-) .
@@bublik11 Away from the thigh.
@@bublik11 look for the fat line, which runs in between the thigh and drumstick. Cut on the side of the fat line that is closest to the drumstick, not the thigh. Worked great for me😀
Can we just take a minute to appreciate how sharp that knife is?
@@DovidM The bones and cartilage are soft, not harsh on the knife at all, one good steel of the knife at the start is all you really need
It looks a lot like the Victorianox boning knife. It was rated #1 by America’s test kitchen. It’s about 20 dollars and I have one and it’s very very sharp from the factory. Excellent non slip handle made of fibrox.
i'm wondering if I can use my chefs knife
@@d.s7741 Yes you can! I've even used a Chinese cleaver once.
I cut my finger just watching this video
Great video! I just wish there were longer close up shots while he is describing, pointing a cutting.
Right at the end - close up of the whole process
@@GlenAndFriendsCooking I had the same concern, but caught the review at the end. Much appreciated, Glen.
@@GlenAndFriendsCooking woah thanks!
Drum side of the line..... holy shit!!
My husband and I raise meat birds for our family. We've always struggled with breaking them down. After tons of videos we've finally found THE BEST one! This video made all the difference. We just had our harvest and didn't struggle. Thank you!
Wow, that drum side of the fat line is a life changer. Loved your face
This vid may be years old...but as a novice, I find very relatable. Saved to watch every time I break-down a chicken.
Appreciate these key sections:
8:01 Jaime's "drum side of the fat line" mentioned below. Brilliant revelation!
9:40-9:50 - capturing "the oyster" w/ the thigh
10:23-11:03 - cleanly clearing skin-on breasts
Thank you!
seen this done by dozens of butchers, but learned more from watching him. very good. thanks
The best person to watch is definitely Gordon Ramsay. He does it effortlessly.
"drum side of the fat line"
snip
silence
silence
silence
"That didn't… Why am I fighting with that?"
I am still chuckling.
This is amazing! The supermarket just made a mistake and sent me 4 chickens instead of 2. They told me to keep the other 2 so bonus! But I have no room in my freezer for 4 whole chickens! This will help me to make a heap of chicken stock and get the rest cut up to fit better. Very grateful 🙂
That leg/thigh cut is something I've been fighting my whole life, and I used to be a butcher (was very poorly trained).
Really, is all you really ever needed to do was use your thumb nail to feel where the middle of the joint is and push the blade through, like butter, every time. After a short time you automatically know where the joint is 👍
WOW. He made that look so easy. I've been struggling with that for years. Can you have him back to do a whole turkey?
Vincent Pellegrino yes please turkey for sure and maybe small game ? Rabbit ?
A turkey is pretty much the same, just bigger.
Yes, turkey please!!! Preferably sometime in the next 8 months.
@@0x80O0oOverfl0w did he do a turkey yet?
Turkey nuggets I have mastered the ingredients of chik fil a now I know what I’m making
Wow!! I'm in New Brunswick and can't believe Jamie popped on my screen! I used to get meat from him when he delivered to pubs! Fantastic to know how well he's doing with his bricks n mortar now. I just got a half dozen meat kings from a farm and no clue what I'm doing. Thank you for this!!
This was the best tutorial I have seen on how to do this. You see close up where Jamie is cutting but he also describes really clearly what he is looking for and feeling for. It always seemed to me that a lot of this process is tactile rather than visual, so it really helps that he describes that part of it.
I've watched 7 different videos on how to butcher a chicken and this one by far covers the most information!
This is definitely the most effective, informative, and simple way I've seen someone do this! You don't over complicate it for us beginners while also showing how to be quick and effective. Love how you added a close up at the end too, a very nice touch!
I am, apparently, now a farmer, and I just want to say THANK YOU, for creating the best, easiest to follow, instructional video on parting out chickens, that I have ever seen!
I come back HERE, every time we butcher chickens, for a refresher...
Again, MUCH THANKS!! 👍
Awesome - it’s great having guest appearances like James who have a ton of knowledge!
Thanks to you and Jaime for this video! Using it as a guide, I was able to cut up a chicken for the very first time and didn’t massacre it too badly.
Now wish me luck cooking the first dinner on my brand new oven!
this will be saved short list of videos that i refer to time and again
this is a skill i've yet to master...
Thanks, Glen
I cleaned my first roosters today. Has not done that or been a part if it in over 50 years. Wish I had seen this first. First bird in 4 parts second in more parts left third one whole because I was buthering birds that I just butchered. Lol.
This was an incredible tutorial. Saved and to be rewatched as well as watched when whole bird comes out freezer. Simply fantastic instruction.
A fantastic video with fantastic close-up views on the cutting process. I learnt quite a lot (and I have removed my other comment, apologies I had a bad day and was an idiot).
Thanks for watching everyone! I'll be making Chicken stock with these bones this week, and Jamie will be back next week with a Whole hog that we'll be butchering. So keep a lookout for those videos. Here's our Chicken Stock Recipe: ruclips.net/video/VjuetadNtBo/видео.html *Close ups of cutting up the chicken at **9:07** to the end of the video*
What does a chicken cost in your market?
Yes! Making any kind of stock from bones has been something I've wanted to learn to do for the better part of a year! I'd love to know things like how to prep and store bones (do you keep those excess meat scraps or separate them?), how long they last (assuming you can toss them in a plastic bag in the freezer), and what quantities to use (weight per volume of water). I'm particularly interested because I've been dabbling in Keto on and off and learning to make broth is not only advantageous because I can save money, but broth itself is a pretty important thing for Keto (great source of electrolytes).
👍🏻
The explanation was just spot on and was done with legitimated expertisation!! Cheers😎 You earned a subscriber!!!
Most people buy chickens. You’re on another level buying a whole hog. Lol
I am thankful that my mom showed me how to do this at a young age. I prefer to cut up chickens myself. Thanks for having him on your show, Glen. I always pop the joint between leg and thigh and then cut around. Cutting around the fat line looks easier. I will try that.
Jamie is a great teacher! Hopefully we'll see more content of this kind with him showing up :D
This is, without a doubt, the best video on the subject EVER. THANK YOU 😊
I've now watched more than a half-dozen videos, some from celebrity chefs, on how to cut up a whole chicken, and this one is by far the best instruction I've found so far. Very clear instruction (be sure to check the closeups at the end of the video) on how to cut the "oysters" to be included with the thighs, and great tip on separating the thigh from the drumstick. THANK YOU.
wonderful very informative to the point amazing presentation thank you for not talking for 10 minutes about nothing important you guys are great. we have 22 meat birds to process and our meat cutter seems to have backed out and i have never cut up an entire chicken before and really didn't want to make a mess of them thank you thank you so much for taking the time to make this video!!!
I've watched a lot of these videos of breaking down a chicken...this is by far the best of them.
I struggled with that same cut with the drumstick and thigh!!! He made it look so easy!!
I really appreciate Glen's questions throughout. They come from the point of view of someone who wants to learn to do this himself, so he's asking the questions that we in the kitchen would want to ask but wouldn't have anyone there to answer.
Wow! Great video! I taught myself how to butcher a chicken and until now have never seen a better way. This video shows is the best way I've ever seen of butchering a chicken for the pan! I deliberately leave a big chunk of breast meat on the wing so that the person choosing the wing to eat also gets some breast meat. I'm getting a fresh chicken tomorrow just to practice this method! What a great way to save freezer space too. Maybe I'll buy 2 chickens tomorrow.
This video came in handy this week with full chickens on sale I bought 5 and cut into pieces and froze them in groups according to parts. SWEET! I saved a bundle. Thanks guys for the fat line clue for cuts.
Wow! I just followed along and kept pace with it. First time butchering anything and I can’t believe how easy it was! Growing up, I always heard adults complaining about having to butcher and automatically assumed it was so hard to do. Thank you Glen and friend!!
I loved the silent replay at the end, rehashing everything at once. Very helpful video, Thank you!
That’s the best demonstration of cutting up a chicken I’ve ever seen thanks for this video!
You can’t make a better video than that. Thank you
Dude the drum/thigh cut literally blew my mind. "we go from the drum side of the line, we're gonna hit that joint every single time."
Fat line, drum side: Love it when you show you're not a 'know it all personality chef' that look down to your viewers! I learned also - will try with my next bird.
Just cut up my first two whole chickens and because of your GREAT video, it was pretty simple! Thanks so much!!
I have struggled so much to properly butcher a chicken, and this is the first video I found that I could easily follow and it worked amazingly! Drum side of the fat line
I agree with Glen, I love the crunchy tip of wing in fried chicken.
The tip about how to separate the leg from the thigh is worth the video. I always followed the advice of a certain food-related channel that told me to bend the joint and feel for the two bumps.
8:26 - I empathize with Glen on the chicken leg/thigh separation. It was always a crap shoot for me when I break down those bulk club size packages of legs and thighs. "Drum side of the fat line" will forever be etched in my brain.
One thing this video shows is that there's always more to learn and the value of seeing how other people do things to help you with your own cooking. Even Glen who has a huge amount of experience in the kitchen had something to learn from this pro demonstrating what is a fairly popular and important technique.
Glen's face after that cut was hilarious!
8.26. one of the best moments in this channels history :D
this video is a gem 4 years later! buying a full bird soon and trying these new tips , that drum side tip is pure wisdom .
Thank-You so so much great video. Will be buying whole from now on. I always roast my chicken parts that I’m using for soup just like if I was roasting the whole chicken. It brings out so much flavour I know people that just stick raw chicken parts into a pot an boil it but roasting the chicken parts is just so much better. But enough of me babbling on. Great great vid.
In french the oysters are called "Sot l'y laisse" which literally means "the moron leaves it behind".
The last 2:30 are quite mesmerising to watch!
Glen thank you for publishing this video, and, great job explaining things Jamie..!! I particularly liked the idea of putting two hands under the thighs after the skin has been cut to pop both joints at the same time. That was an efficient and effective move.
Thanks again for the very helpful video.
Now... I’m going to watch it again! Oops! I just realized I didn’t watch the closeups! Excellent job!!!
Now... I’m going to watch again. 😄
Drum stick cut wow. I learnt somen new too.✌
Thank you! The cut separating breast from carcass and the leg and thigh cut are genius. Thank you.
Thank you for this. I have been doing this for years, but I definitely learned some tricks. I'd love to see more butchering demonstrations. Especially breaking down some of the bulk buy beef and pork from Costco that's not fully butchered. Thanks,
Thanks….I was here trying to cut the thigh from the drumstick and couldn’t so I found your video. I need practice but I’ll get it !
one of the best instructions out there. cause I've watched many videos about this. ❤
The best video on cutting a chicken. Definitely learnt something new.
I appreciate your channel you are inspiring so many people specially during this lockdown, The statement you are throwing money in the garbage is gold, I feed anything thats not used ir bones i just feed it to my dog, Nothing in my home is wasted anything organic is just composted uf not consumed.
I'm a huge fan of Gordon Ramsay, but I gotta say, this vid to break down a chicken is WAY better than his. Concise and clear. I plan on buying whole chickens from now on. Wish you guys showed where we could locate the oyster and remove it as well, but I can always do another search for that. Thank you for this vid. 😁
OMG I just butchered my first chicken thanks to this video! I can't believe how easy it was, I will definitely be doing that again and again!!
I really love your channel, thanks and keep up the awesome work!
This is the most effective cutting chicken skill ever seen.... many thanks....
I really like the butcher's voice for some reason
A-W-E-S-O-M-E!!! I learned lots too! Thank you both for the wonderful tutorial!😎💣💥
This is the best video, on how to cut a whole chicken, that I have seen!
Really appreciate the close up at the end of the video.
Thank you so much for the confidence you gave me !!! I will always buy whole chicken from now on. I tested my skills 3 times . Tonight I made from 2 chickens, chicken picatta from the breasts with skin on. Stock. Curry chicken from the thighs and legs. Saved the wings to bbq. Put it all in freezer for future meals. ❤
I have to say, I appreciate all your videos. Always simple instructions, simple ingredients, no fluff or fanfare. Quick, honest and pleasant. Great recipes, easy to follow, with just enough pleasantries. Thank-you
You should do more collabs with professionals and local businesses!
Just cut up my first chicken. Watch this video 5 times, and it took me less than 5 minutes. Easy!
Excellent explanation.
Really Really Really like the visual lesson with no commentary at the end!!
Folks I just tried this and it's as easy as it looks! Give it a go
Very informative. I love how one guy cuts and the other guy points things out and asks questions. Great combo, great video. Thank you
8:26 That look on Glen's face when he comes to the realization that the cut he has been frustrated by for so many years should actually be pretty easy.
same here though, although i wasn’t frustrated, just thought you needed a butcher knife and some stremgth lol
That was brilliant. Absolutely brilliant. Thank you, Glen. Thank you, Jamie.
Thank you! I literally just cut my whole chicken 🐓 as I am watching this video! 🔥🔥🔥
One of my favorite videos
Awesome to have a skilled friend on hand to make an appearance on the show. Cheers both!
Close up at the end is helpful. Thanks for the lesson.
My favorite video for learning to properly butcher a chicken. I agree with other commenters that it would have been nice to get the longer closeups with the verbal instruction... but it is a great video and the one I keep coming back to for a refresher
Just tried it on my first chicken. Went alot better than expected! Definitely worth it 😊
All right , Glenn!! It's great to hear someone admit to actually liking the wing tip instead of (usually snootily) saying it's only good for the stock, or there's no meat on it. It's super crispy and on of my favorite parts to eat!
This video will be saved in my "How to video". Thanks so much Glen for providing us with this type of video. As always, you provide your viewers with the best videos. Cannot wait for the next.
wow, just wow. i’ve struggled my years too. i would love to see a whole episode/series on what you would do with a whole chicken, from Chicken stock, to grill to whatever but taking a whole chicken and utilizing every part
Thighs tomorrow, stock on Wednesday.
The close up shots of him cutting into the chicken were the most helpful. Was hoping for a top, down view of the entire demonstration.[edit] just watched the last few minutes of him breaking down a chicken in silence. Thank you.
Thanks for a great tutorial! Separating the drum from the thigh was new to me as well. Be sure to watch the close-ups after the last commercial for a clear review of the process.
I share Glen's shock with that drumstick cut. Mind blowing.
Besides for learning about eggs, and cooking the chicken, this is one of the more important things to understand for an omnivore. Don’t forget to use the best knife for the task at hand. That being said, I’m going out for some General Tso’s chicken, the general out ranks the Colonel in my world.
Absolutely the most informative video about jointing a chicken. Well done Glen
I’ve used this video several times (pausing with my knuckle as I go through each step, so I don’t get chicken germs on my phone), and just used it on our Christmas Turkey as well. Making a turkey Roulade. Thank you for making this so easy - one day I’ll have the steps memorized!
“Drum Side Fat Line”
Good T-shirt.
my thoughts exactly!
Loved the first segment of the q&a while he’s cutting it, and second segment showing the close up of the cuts. Great informational video 👍
Awesome, thank you!
Best video I've seen so far on breaking down a chicken. Thanks!!!
I got this knife I wished I could send you a photo of. It's strange. But the way it's designed I can disassemble a chicken in less than 2 minutes perfectly. It's amazing.
I went to a gun and knife show in Alabama. This show had alot of knife makers. My eyes saw this one knife and I knew right from the start this was going to be my chicken knife.
THIS is THE BEST instruction video, bar none!
Crucial, when on a budget!
1 adult can stretch this 7 days by doing legs/ wings potatoe brocolli, then fettaccini alfredo w/ mushrooms & lastly, stew!
Awesome!!!! Talk about a humble pro!!!!! Thank you for sharing your knowledge. 😘
That was the best. I will start cutting up my own chicken from now on….. thanks!
Just pieced out our first chickens. Very helpful video.
Best video on the topic , cant wait to go home and get cooking
I might be overreacting a bit but I feel so empowered now. I struggled for years cutting up chicken. It was so intimidating that I'd spend the extra money to for the butcher to work their elusive magic. Thanks so much for this very informative video :)
Excellent tutorial, Jamie. Thank you for this video (and all your vids of course), Glen.