You did a good job for that person who needs to learn how to cut that chicken up. I always do 9 cut, taking the cartilage bone out of the breast first then before cutting breast in half I'll try doing an imaginary one third size taking the section at the point out first then split. BTW I really like your table!
Thank you for taking the time to leave a comment. In the meat shop cutting a chicken is kind of minimal work although sometimes you get the odd request like spatchcock. Thanks for the complements on the table. I had to switch the top so now it's a solid piece of cotton wood which wasn't my first choice but it was affordable. I'm probably going to order an oversized plastic cutting board to go over top.
I'm going to have to try it this way. I have always cut each breast off separately (laying on back, cut down each side of breast bone) leaving the breast bone, ribs and back bone all intact which takes up a lot of room in the pressure cooker. I would like to have seen you go back and show taking the bone out of the breast and pointing out the breast tenderlions.
I've cut my chickens for years. But I definitely learned some new tricks! Thanks Very helpful
Thank you. I'm glad I could help.
Gorgeous table 😍 Practical
Thank you! I love it to
thank you, very helpful, I've been buying free range chickens straight from the local farm and they are whole .
Great, I'm glad you found the video useful.
If you didn't already share this to Homesteading Family, you should! Most people don't know this yet. Great information!
I'm not sure I'm a part of that group but I'll take a look. Thank you!
Very informative. Your channel will be big one day.
That's very nice of you to say! It's already doing better then my first channel when I started that several years ago.
You did a good job for that person who needs to learn how to cut that chicken up. I always do 9 cut, taking the cartilage bone out of the breast first then before cutting breast in half I'll try doing an imaginary one third size taking the section at the point out first then split. BTW I really like your table!
Thank you for taking the time to leave a comment. In the meat shop cutting a chicken is kind of minimal work although sometimes you get the odd request like spatchcock. Thanks for the complements on the table. I had to switch the top so now it's a solid piece of cotton wood which wasn't my first choice but it was affordable. I'm probably going to order an oversized plastic cutting board to go over top.
Another good one! I always had a problem with the breast and the back, so I appreciate it!
You make it look so easy….
Thank you. I've cut a ton of these in my 17 years. I think my next video will be on a spatchcock chicken.
I'm going to have to try it this way. I have always cut each breast off separately (laying on back, cut down each side of breast bone) leaving the breast bone, ribs and back bone all intact which takes up a lot of room in the pressure cooker. I would like to have seen you go back and show taking the bone out of the breast and pointing out the breast tenderlions.
I'll do a part 2 on that