How to Butcher a Chicken: 10-Piece Country Cut
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- Опубликовано: 27 сен 2024
- Chef Eric Huang demonstrates how to break down a whole chicken for frying, Southern-style. Called “country-cut” chicken, this technique produces 10 pieces of chicken (2 wings, 2 legs, 2 thighs, and 4 bone-in breast pieces), with a focus on preserving the integrity of the skin, particularly the skin on the breast pieces. It’s a prime example of how much there is to learn from a professional who’s spent tons of time thinking about and tweaking simple processes to produce the best and most consistent product possible. #kitchentechnique #cutawholechicken #chickenbutchery
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I've watched a few videos on butchering a raw chicken and this is by far the best of them. Well done!
لون رك❤❤❤❤❤ىر❤❤❤❤❤تى😂😂😂😂😂😂😂😂😂❤وب
Awesome talent and a well sharpened knife! I like how you used the ribcages to secure the skin. Also, preserving the oysters is definitely a trick I'll try next time I part up a chicken. Thanks for sharing!
As skilled with his blade as he is with his words. Excellent breakdown. (Figuratively and literally.)
Probably the best demonstration and description of breaking down chicken I've seen so far! Thank you!!
Agreed!
👍 yes, agree as well
dont lie you lier
Very nice to see how an experienced professional cook does something I've stumbled my own way through dozens of times. Turns out there is actually something to know that intuition has not gifted me.
Very good, for my chicken in white wine and cream french sauce
It's probably one of the best video.i need to watch it a few times 😅
That's an amazing tutorial! Thank you!!
Absolute perfect presentation. Started Cooking as A Pro, back in the Early 1980's and my Great White Whale is great Fried Chicken at home. Your technique demonstrates what KFC folk call the " Keel Cut" to even out the sizes of all 10 pieces of Chicken. Really Well Done Chef!
Now if only I can get the perfect Dredge.....🤔.......
Thank you very much for this, trying to get better at breaking down whole chickens, and have never seen any videos keeping bone in the breast portion and wanted to learn how to do this properly for food prep. Much appreciated 🙏
Great demonstration. Thank you. Glad I found this channel.
You made it look so easy, and your instructions were great. I tried cutting up a whole chicken up once; I thought I had a decent enough knife for the job. I did not. So, instructions on how to pick out a good cutting knife without spending too much would be a super helpful video or how to sharpen or keep a decent knife sharpened for the task would be fantastic! The right tools can make all the difference in the work.
I've found a terrific type of knife for this sort thing and much else. It's an oriental style called Santoku. Comes in different sizes so just get a cheapie and see if it suits your requirements. Consider getting it sharpened every few months at the shopping centre then just touch it up occasionally on a steel. A good knife makes so much difference.
Idk why him saying there is an armpit on the chicken is cracking me up 😆. The instructions and demonstration were great. Thank you
best video on this topic
Who makes the knife he is using? It's gorgeous
That style of knife is called a kiritsuke, although I can't see any markings on it that would indicate who made the knife
Your local Chinese restaurant supply shop will have one (albeit probably not as nice as his exact one)
Thank you really helpful at a good speed great explanation 😊
I like the knife you use.
Thank you, now I know how to cut a proper pice of chicken breast :)
Excellent. Thank You.
Now what would you say is the most delicate part
Very understandable 😊
You make it look easy! - Great job Thanks
Thank you
NICE JOB LAD!
Far cheaper to than buying pieces separately with exception of wings.
Great video, who is the maker of your knife?
What knife is that?
Eric, which brand of kiritsuke did you use? I'm surprised to see them cutting through chicken keel bone. I thought the edge might be too delicate.
did you get that? the skin on the breast is very delicate.
no
I want to see this with an proper farm raised roster.
This industrial raised chicken have butter like bones.
What treatment are these chickens undergoing to get so dry and the skin so tight? Chickens from any store around here is not at all like this
I was after the breast fillet how he debone the breast part
Not a hater, but would like to see this video from a yakitori master who takes far more peaces or parts from the chicken. Of course this is a nice video. Thx
Chicken skin, chicken skin---------------
Would like to know what knife that is.
probably japanese.
It looks like a san-mai bunka with a kurouchi finish. San-mai simply means that is is a laminated knife with a harder core steel in the center, and softer steel cladding on the outside. Often the core steel (the cutting edge) is made of a carbon steel, while the outer layers are stainless. Bunka is simply the shaper of the blade, which is basically similar to a gyuto (Japanese adaptation of a french style chef knife), but with a reverse tanto tip. Kurouchi refers to the blackened finish of the outer layers of the san-mai construction. Traditionally this was a rough finish which helped hand forged carbon steel resist rusting a bit, but in many contemporary knifes a smoother blackened finish is achieved on a stainless outer layer, more for looks than anything else. As for the brand, I have no idea. If you want to explore these types of lives, or Japanese kitchen cutlery in general, I would recommend japanesechefknives.com (JCK, based in Seki City, Japan), which ships worldwide from Japan, or ChefKnivesToGo.com (based in Madison, Wisconsin). There are other reputable online retailers, and I have heard good things about Korin (based in New York), but the first two are the ones I have experience with. I bought a Makoto (name of maker) short wa-gyuto (where the wa refers to the traditional style of Japanese knife handle) with a similar construction from ChefKnivesToGo, and a couple of Misono carbon mono steel (not laminated) knives from JCK, and all of them have served me well in a professional kitchen for several years.
I don’t know the exact maker but yes, Japanese. This is a modern Japanese style called a ‘bunka’
Explain please, why the skin on that chicken is so translucent and adherent to the meat?
علي موحان💗🖤💗🖤🧡💗🧡💗💟💗💟💟💗💟😘💝💝😘💝😘💜😘💜😘💜💜😘💜😘💜😘💜😘💜💜💗💜💗💜💗💗🖤💗🖤💗🖤💗🖤🖤💗🧡💗🧡💗💟💗💟💟💗💟💗💗
2:30
as i prepare for masterchef
So.. we're gonna throw the skin right 😂😂😂
6:40 NO TENDERS ?
You simply a talkative
I thought the video was really well done. Wondering why no ones questions have been answered
First!
I saw one vlogger did this way much better in less than a minute, with a smaller knife & not saying a single word.
What is the name of the vloger bro?
Vlogger I mean.
That vlogger one was the trailer, this here is the full movie.
I like the learning of the details. Not everything is for everybody
Some people prefer a more informed version
.. ive tired of videos of people over using "um.."
One of the most straight forward whole chicken cut up I've ever seen! There were concepts that are clear now e.g., cutting the spine part and going around the sweet meat part. Thank you!
Thanks Chef. This is the easiest and quickest tutorial I've watched.
Glad it was helpful!
I loved the way you explained this process!
What is the knife brand you are using? Thanks so much for the demo! Very informative.
This is THE BEST description ever! I've watched many, many videos on this topic and I finally got it! Thank you very much!
I get Costco chicken now. Already cooked for 1/2 the price of a raw store chicken.
Only a fool leaves behind the oyster.
Why are my ears burning?
Thank you bro
Don't let PETA see this 🏃
Bro can be a surgeon
Your chef's knife was able to cut through bone ? I tried breaking down a rabbit with a Chinese sai dao and it didn't work. 😕
Art, so skilled
Ιnstand classic
Thanks for the demo. As I normally buy 1.5 kg chickens, could you do a metric conversion for the 40 yd line cut for me?
I think he means that if you separate the chicken breast to 10 vertical lines you’ll cut it at 4/10
great video
Y
Thanks
How? Go watch Martin Yan for butcher a Chicken.
Martin Yan, while impressive, often gives a very rushed presentation of how to break down a chicken. Additionally, its relatively sloppy as he tries to demonstrate how to break the chicken down very quickly, rather than elegantly. That might be appropriate for a restaurant setting, but not for most home cooks.
The presentation here is better, with clearer camera angles and lighting, and with more explanation.
@@alexanderlin8437 Yes, this was an instructional video aimed at amateurs who actually want to learn, not a demonstration of speed.
Fun fact: That chicken was once alive
Meat is murder
😴
Get a life😊