A video that actually debones the chicken. I've seen way too many that say they will then simply dismember it. Not the same thing. Thank you for doing it right and explaining it so well.
Awesome video, clear explanation on the differences. It is also interesting how dark meat is priced higher in Asia but is it the exact opposite here in the U.S.
Yeah everybody wants chicken breast here in Denmark too. So silly considering how little taste it has compared to the rest of the chicken. In particular the little bits on the carcass.
Thanks Adam! I watched you break down a chicken on The Cook Up, the way you did it made me think I could too. Just finished my first go, success! Stock simmering away. Stoked I can prep my own marylands.
Thank you! This is my first time trying myself (17 homegrown chickens to go!) but I love the idea of deboning the legs, which are my least favourite part of chicken mostly because of the bone.
This was one of my favorite things to learn from your book Asian Cookery School, I do it every week now as well! Loved the video, I was worried I might not be doing it wrong (deboning the maryland especially I've always found a bit tricky) but I'm pleased to say it seems like I got the gist of it from your book!
This is great but he should probably have pointed out that he’s using a cleaver out of personal preference and a boning knife is going to make this a hell of a lot easier. The only time you would use a cleaver here is to cut through the bone, but this is chicken and it’s not really necessary.
Interesting video. Coming from a western cooking background the choices here are a bit odd to me. Like, I would never use a cleaver on a chicken. In french cooking the size of the cut determines the size of the knife. That cleaver is bigger than the entire chicken! A am much more comfortable with a boning knife or fillet knife. Also I don't get taking off a chunk of breast with the wing. That part is still white meat and will cook like white meat unlike the rest of the drummet. Lastly, that way of deboning the thigh is totally different where the thigh and drumstick are still attached. That is really cool.
im not very sure, but i think that cut is actually a lot thinner than the others and would be more suited to be left in for stock. Correct me if im wrong.
Great explanation video could have been more direct. If you redo this having the camera seeing what you are doing would be fabulous. Showing tender before pulling off so I can find it, where to put knife work when cutting wing off so that we can see would be fabulous. That extra part you talked about it was not clear where that was. And how would you cook it ?
I know this is a longshot, but has anyone tried going through the leg bone with something like a CCK KF1303? I see in this video that Adam is using more of a bone chopper. I'm wondering if I could get away with this down lower on the blade on a fairly thin knife that nonetheless has a distal taper, making it thicker at the heel (2.8mm). I may just try it myself at some point and just risk the chipping, but if someone else has personally tried it that would be great to know.
I think deboning means taking out the bones of the chicken with the meat still intact on the skin. Just removing the carcass and other bones. Not cutting up the whole chicken and producing different cuts
just bought a 1.8kg axe (heavy duty bone chopper) & a Shibazi XL (light weight).... Donʼt tell me I went to far and need a middle one... xD (damn... from 1.8kg to 375gr I just pray that you tell me it was the right choice hehe...)
"Here" should be the clue in word where the cameraman moves the focus to his where Adam's hands are. Alternately he could take his clues from where Adam's looking. Looking into the camera, fine focus on his face. Looking at what he's doing? Switch to where his hands are.
A video that actually debones the chicken. I've seen way too many that say they will then simply dismember it. Not the same thing. Thank you for doing it right and explaining it so well.
Jacque Pepin has an excellent deboning video as well
adlibrium i was going to reply this 😂
@@adlibrium i have actually done Pepin's method twice and stuffed it into a roulade.. It is pretty simple, took me maybe 10 minutes 1st try.
@@adlibrium pepin does it the easiest way and you get the whole chicken.
instantly subbed!! wow finding cooking basics like this but outside of the western style is really rare
This video never gets old for me. Hands down the best tutorial for butchering a chicken.
Note to others: "In Australia the term 'Chicken Maryland' simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick."
Fiddle DeeDee just an Aussie thing is it?
Andrew Slevin I have never heard it before...
Hahaha. Nice.
Wow! I never thought you could do this with a cleaver! Makes me want to get a cleaver and chicken and try it for myself.
0:17 look of utter confusion at Asian choices. I can relate.
Hahaha...even just shampoo choices 😂
4:48 how it feels when the scooter hits your ankle
Ah... Totally related
so true
HAHAHA
This guy's recipes and cooking style is so simple and very easy to understand for a common man 👍👌
Love the deboning of the maryland part. Thanks Adam!
Zen & the art of Chicken Deboning.... an absolute treasure of a video! Thanks! : )
Thank you SO MUCH for posting these wonderful videos on RUclips! They are extremely helpful!
Awesome video, clear explanation on the differences. It is also interesting how dark meat is priced higher in Asia but is it the exact opposite here in the U.S.
Indeed, seeing as the dark meat on the chicken is so much better.
Yeah everybody wants chicken breast here in Denmark too. So silly considering how little taste it has compared to the rest of the chicken. In particular the little bits on the carcass.
Thanks Adam! I watched you break down a chicken on The Cook Up, the way you did it made me think I could too. Just finished my first go, success! Stock simmering away. Stoked I can prep my own marylands.
Hi! I just discovered this channel. You are amazing. The way you teach is very easy to follow as well as informative. Thank you for all that you do.
Thank you! This is my first time trying myself (17 homegrown chickens to go!) but I love the idea of deboning the legs, which are my least favourite part of chicken mostly because of the bone.
This was one of my favorite things to learn from your book Asian Cookery School, I do it every week now as well! Loved the video, I was worried I might not be doing it wrong (deboning the maryland especially I've always found a bit tricky) but I'm pleased to say it seems like I got the gist of it from your book!
Excellent. I really enjoyed watching your explanation. Thank you.
Really interesting!!! Thank you! One complaint: now I m hungry 😋
Thank you Chef Adam for this informative tutorial ~
OMG what a gorgeous little pot!
Following the instruction it worked pretty easy! Thanks!
Very clear explanation....
This is great but he should probably have pointed out that he’s using a cleaver out of personal preference and a boning knife is going to make this a hell of a lot easier.
The only time you would use a cleaver here is to cut through the bone, but this is chicken and it’s not really necessary.
Very informative, I've learned another way to make the most of wings and ankles!
he explains how to cut the supreme part in the back! props
Awesome! I've been using your descriptions from the book, but still found myself having issues. Super happy to see it in the video now!
I love you
I mean your cooking skills of course
Love from India
Superb tutorial, I would have loved if it had included how to detail the offal (neck, heart for Yakitori)
Absolutely Incredible Video. Just put your technique to work. Also, just subscribed.
Awesome! Oysters are the best! You cleared up some questions. Thx! Subscribed!
Great video! thank you for the insight!
Simply amazing, this is so awesome
Great video to show how to get the whole chicken , no waste.
Never mind... he kept at it. You should get an editor who likes food and cooking. Your work is amazing and yet we receive snippets.
Good video, but how about de-boning the wings as well? ;) Deboned -stuffed-fried wings are pretty awesome...
Sarap yan sir pang adobo bayan o tinola sana all sir may lulutuin @gotenlife
nice job and video! thank you.
I wish there was a camera directly over looking down to see it better. Thanks for the tips.
Man, I am impressed by your of choice music, is Great!
Your voice is so sweet.
Wonderful video. Thanks!
Interesting video. Coming from a western cooking background the choices here are a bit odd to me. Like, I would never use a cleaver on a chicken. In french cooking the size of the cut determines the size of the knife. That cleaver is bigger than the entire chicken! A am much more comfortable with a boning knife or fillet knife. Also I don't get taking off a chunk of breast with the wing. That part is still white meat and will cook like white meat unlike the rest of the drummet. Lastly, that way of deboning the thigh is totally different where the thigh and drumstick are still attached. That is really cool.
A regular 8" chefs knife would actually work well. I guess the only part where we need the cleaver is to cut through the ankle.
Great video. I think you detailed it right. You are to me just missing the tail part which is also delicious
This video helped me, thank you so much!
Great stuff making a beautiful chicken broth when the kids like it you just know.
How do you tell where the tenderloin is? When I debone the white meat, all I usually see are the breasts.
Bryan Liang The tenderloins are "under" the breasts, directly against the carcass.
Awesome video!
Thank you Sifu
Adam, you missed out a nice cut on the back of the chicken. :(
im not very sure, but i think that cut is actually a lot thinner than the others and would be more suited to be left in for stock. Correct me if im wrong.
What kind of stock pot is this?
Great vid! Thanks
Thank You! for this tutorial.
Excellent! Thank you...
✌️❤️😁
Great video! I love this method of parting a chicken
Thanks! I cook and bake well but my butchering skills need some honing...😄
Nice, informative video bro! Keep it up.
Great explanation video could have been more direct. If you redo this having the camera seeing what you are doing would be fabulous. Showing tender before pulling off so I can find it, where to put knife work when cutting wing off so that we can see would be fabulous. That extra part you talked about it was not clear where that was. And how would you cook it ?
I'm so jealous of your sideburns
So neat, thanks Chef
"obviously it starts with the chicken"Lol🤣
Great video
You forgot the best part... the parsons nose!
Look at him he is really enjoying the job and you should work until you enjoy your job
Congrats on your restaurant at Haymarket
can get more info on your cutting board please?
For cooking noobs like me, could you do a video on how to render the chicken fat as you mentioned?
Cook the fat slowly on low heat.
Also don’t try to do this with a cleaver. Use a regular chefs knife or boning knife, it’ll be much easier.
I know this is a longshot, but has anyone tried going through the leg bone with something like a CCK KF1303? I see in this video that Adam is using more of a bone chopper. I'm wondering if I could get away with this down lower on the blade on a fairly thin knife that nonetheless has a distal taper, making it thicker at the heel (2.8mm).
I may just try it myself at some point and just risk the chipping, but if someone else has personally tried it that would be great to know.
can you make a video on how to debone a chicken for yakitori
Who knew? I must be Chinese. I like the same parts and i bone my chicken like that so I get what I like!
Isn't this one of the contestants at masterchef?
Yeah, he won Masterchef season 2
I think deboning means taking out the bones of the chicken with the meat still intact on the skin. Just removing the carcass and other bones. Not cutting up the whole chicken and producing different cuts
The first thing i notice is his watch. Is that panerai?
Great video man
What is the name for that piece that joins the diaphragm? Struggling to find the name to look up how it is served in Japanese cooking
thanks!!
What about the chicken oysters. Best part!
what do you do with the meat
just bought a 1.8kg axe (heavy duty bone chopper) & a Shibazi XL (light weight).... Donʼt tell me I went to far and need a middle one... xD (damn... from 1.8kg to 375gr I just pray that you tell me it was the right choice hehe...)
great video adam daddy
So cool! :)
Is it weird this made me hungry?
I don't have a cleaver, but I'mma try this anyways.
That is the first time I have ever heard a chicken leg called a Maryland...
WHERE HAVE YOU BEEN ALL MY LIFE?
"Here" should be the clue in word where the cameraman moves the focus to his where Adam's hands are. Alternately he could take his clues from where Adam's looking. Looking into the camera, fine focus on his face. Looking at what he's doing? Switch to where his hands are.
Superb
I just hacked my way through a chicken after trying to follow another video. Why didn't I come here first! 😫
Nice Panerai!
The wings, you forgot them.
Thank you 🐨
chef, , try deboning a native chicken or a wild chicken. . that one so easy. .
??
Australia?
Can't you wash meat carefully enough that it doesn't splash bacteria all over the kitchen?
Amazeballs
we offer u any frozen food from indonesia, frozen chicken, frozen fish, anything u need.. thank u
Looks easy but so hard when doing it!!!! :(
best cut in the chicken
Now, teach us how to bone the chicken - Chinese style.
And use the left over bones to make chicken soup .. or broth .. well dogs will love them 😆😆😆. Make everything useful.
bird bones are hallow dummy, they will shatter