*I hope this video on how to part a chicken was helpful! If you have any questions just ask me! and be sure to follow me on Instagram! **instagram.com/chef_jamesmakinson/?hl=en*
This was one of the best, and most informative versions I have seen on this subject, with more pro tips than you usually get. I am definitely going to start doing this more, especially when you consider how much more value you can get out of butchering it yourself. That stock at the end was awesome too!
thank you Jim! i could have used your help with this video!! haha if only you knew how many times i had to wash my hand to move the camera! haha you can save a lot, i get a least 4 meals from 1 chicken. the stock was very tasty! I just made some rabbit stock last night after the paella! haha ;)
this looks so easy to do!! I normally buy it at the store already cut I will start doing this since it can save you money! you always give such good information on how to improve with cooking!! I'm so happy to have found your channel!!
You are so welcome! haha i try too but its still not the same as working in the real kitchen with everything to make everything!! haha I'm g to have you here! its always nice having people appreciate your work! :)
What an amazing video I’m so happy you showed how to separate a whole chicken like the master chef you are. I agree it’s so much cheaper to buy a whole chicken and cut it up. One of my favorite tips you gave is not to leave behind the two oysters on the bottom side of the chicken they are so delicate and tender. Also like how you cut the knuckle off of the drumettes
thank you very much Jeff! im glad you enjoyed it! yes the oysters are! a lot like cooking quail, which is my favorite dish to make! yes you can save a lot! and I use stocks for everything! i just made a rabbit stock last night, turned out very good! haha
this was such an elaborate video! personally ive always been intimidated with cutting up raw chicken... but you made me curious enough to ~experiment. appreciate all the expert tips!
Wonderful video James!!! Hope you have been well! I loved the way you demonstrated the butchering and use of the carcass to make that delicious brown chicken stock. This definitely saves you money buying the whole bird!
Hey Steve! thank you! if only you knew how many times I washed my hand to move the camera! haha yes it dose! hope all is going well back home! i saw the news about the snow!! amazing!
I learned a lot in this video, Chef James! Definitely will save me a lot of money cutting my own whole chicken! And thanks for the onion skin tip adding color to the brown stock! Stay safe!
Is it weird that I worked all day at the school, went and got ingredients at Renzullo, invited Thunderjack over and cooking him dinner, and now I am relaxing by watching YOU cook? hahahaha
hahaha im glad to hear that! normally I don't watch food channels to relax as it reminds me of work! haha sounds like you guys are not in lockdown, we still are here!!
This video proved very HELPFUL for me.. next time I get a whole chicken, I need not worry about cutting it up the wrong way!! You must make more videos sharing your tips on how you rustle up in the kitchen and maybe even a few cooking hacks too! Happy cooking!
Im glad it was helpful! i will try, but it doesn't seem very popular to most people so far! haha hope you are doing well my friend! have a great weekend! :)
Hi James, This such a valuable lesson. It's makes so much sense to butcher your own chicken and utilize the whole bird. I really like the thumbnail, perfect way to visualize the possibilities!
thank you Sally!! yes it is! I've been making a lot of stocks recently haha I will be starting live videos hopefully soon! sometimes it is a bit hard to make some of these videos, like this one! I must have washed my hand 30 times! haha :)
That’s a very detailed method of cutting your own chicken at home and a lovely recipe for the chicken stock that’s more needed for a lot of chicken curry recipe and soups
Great information! I usually leave this up to my husband but with your instructions I thought I could do it! I agree it's great to buy a whole one. You can not only save money but it can be used in so many dishes and of course to make some delicious stock!! Beautiful dish at the end!! Thanks for sharing!!
yes you can save money and make a lot of things out of just one chicken! I'm glad to hear that! as i tried to make it easier for people. :) thank you!! have a great week!
I like an everything about this video, the clear instructions and clear videography. It looks superb, yummy and delicious 😋 thank you for your sharing this delicious recipe. Have a great day 👍❤️
This was a very amazing tutorial on how to break down your own chicken... this was very well done. I love this video. Thank you so very much for sharing.
I saw this video and I have been doing this for YEARS. Lately I have been 'lazy' and just buying chicken pieces 'in my old age' LOL. I followed your step of making broth except I did it with this past Christmas turkey. When I roast my turkey, I 'stuff' it with celery, onions, green onions, and bell peppers all ground up for flavor and to not waste any veggies (I hate carrots and therefore don't really use). We also save the cooked drippings. After I 'butcher' most of the meat and separate it into white and dark meat pieces (in which I freeze for future meals), I break up the carcass and simmer in water for the goodness that comes out AND it is already flavored. I may have to add a little salt but it is liquid gold as I put it. I strain it and freeze it for future soups or as a flavoring for cooking rice. We grew up semi poor and use as much of the food as possible. Thanks for listening.
Hi James this is definitely a money saver for people knowing how to cut this up yourself. You are very nice to share your knowledge with us. My last video I made hot n sour soup your stock would have been perfect in it. Next time I will have your stick made Thanks for sharing.
Thank you for this masterclass Chef awesome knife skills with the chicken and I love the brown chicken stock. Nothing goes to waste I love it!!!! Take care up there my friend!!!
Done this for years now always cheaper....but never roasted the carcass, May try that next time. (my little tip. Instead of boiling the stock for hours - slam it in a pressure cooker for 15-20 minutes) Also so glad you showed the 'oysters' one of my pet hates is a butcher video that misses that out. I normally do 3 chickens at time when my butcher has a 3 for £10 offer, all the off cuts from the 3 carcasses make a nice stir dry. Great content again James. Thank you.
I love buying whole chickens. Using the carcass from my weekend roast to make bone stock right now. But I definitely need to learn how to break it down better. Thanks for sharing!
Separation of the chicken leg from the chicken initially I'd use a cleaver once the joint was located. Possibly the drum from the thigh too. " only to keep the knife sharp and let the cleaver do the harder task"? Definitely use a knife for the rest though. I love how you trimmed the drum sticks, my partner she does exactly how you did it to finish off and dress it! It makes total sense to buy the whole chicken once you have learned these butcher skills 😊 I'm loving this channel ❤ re affirming what I know from an informative perspective James 👌
WoW tis is so interesting and informative content it so helpful this content thanks for sharing fully watched and support thumbs up looking forward on next video
Just broke down my first chicken only difference was that it had a neck included. not sure how long to or what temp to roast the chicken? before making stock. I've watched many of your videos great job your an inspiration to everyone
I'm glad to hear! If you're going to roast the chickens carcass to make a brown chicken stock you can put the oven on 200C - 220C and cook until it's golden brown.
I love you for making videos like this James. Next time I buy chicken, I'll try to part the whole chicken myself. Could you please show us how to make a traditional English roast beef? I love it, I just never tried making it, because Im not sure how to tie up the meat :)
It doesn't seem like a big money saver, at least where I shop, but I like cutting up my own whole chickens.. Nice video. I picked up a few tips (like the treatment you gave to the leg pieces).
!!!!this is really outstanding... ❤️❤️ I really appreciate your hard work ☺️ may God bless you with lots of love and happiness you deserve millions of subscriber 💖 ... according to me you are the best youtuber ❣️❣️ dear friend stay connected and stay safe ❤️❤️... I'm impressed because you always put all your hard working and effort in your videos which is very good thing,keep sharing,you will surely touch the skies ❤️❤️
Hi G. afternoon James ou made me curious enough to ~experiment. appreciate all the expert tips!!!! I'm here again to support your channel. Active bells, full watching, and keep connecting.Super Like It. No skip ads greetings from Indonesia please notice me James, Love You :)
Quick question if I may Chef James - 8 mins in you reference adding salt to the water - is that something you should do with a stock? Most advice is leave salt for the dish prepped using the stock. Thanks!
Muchas gracias. Anoche despiecé mi primer pollo con tu vídeo delante y salió bastante bien. Me quedé con la duda de cuánto tiempo pones el pollo en el agua para hacer el caldo. El fuego medio alto?
shh don't mention the oysters. They are called the chef's treat in the UK - the unsung and unknown best bit equivalent to the cheek of a fish, ox or pig I guess. Great video. For people watching for the first time how to "joint" a chicken, look how many meals one chicken gives and how large the breasts are - you need that size for kyiv, not the supermarket morsels
@@ChefJamesMakinson But if you give me a discount link, a large portion of the money will go to you. If I buy directly from Udemy, more than half of the money will go to Udemy. I don't have a Patreon account. No problem, I can buy it without a discount, thank you.
*I hope this video on how to part a chicken was helpful! If you have any questions just ask me! and be sure to follow me on Instagram! **instagram.com/chef_jamesmakinson/?hl=en*
I do. Like it a lot.
This was one of the best, and most informative versions I have seen on this subject, with more pro tips than you usually get. I am definitely going to start doing this more, especially when you consider how much more value you can get out of butchering it yourself. That stock at the end was awesome too!
thank you Jim! i could have used your help with this video!! haha if only you knew how many times i had to wash my hand to move the camera! haha you can save a lot, i get a least 4 meals from 1 chicken. the stock was very tasty! I just made some rabbit stock last night after the paella! haha ;)
this looks so easy to do!! I normally buy it at the store already cut I will start doing this since it can save you money! you always give such good information on how to improve with cooking!! I'm so happy to have found your channel!!
You are so welcome! haha i try too but its still not the same as working in the real kitchen with everything to make everything!! haha I'm g to have you here! its always nice having people appreciate your work! :)
What an amazing video I’m so happy you showed how to separate a whole chicken like the master chef you are. I agree it’s so much cheaper to buy a whole chicken and cut it up. One of my favorite tips you gave is not to leave behind the two oysters on the bottom side of the chicken they are so delicate and tender. Also like how you cut the knuckle off of the drumettes
thank you very much Jeff! im glad you enjoyed it! yes the oysters are! a lot like cooking quail, which is my favorite dish to make! yes you can save a lot! and I use stocks for everything! i just made a rabbit stock last night, turned out very good! haha
this was such an elaborate video! personally ive always been intimidated with cutting up raw chicken... but you made me curious enough to ~experiment. appreciate all the expert tips!
ahh thank you!! it took me hours with the camera!! haha you don't have to be! just practice along with the video and it should help! :)
Wonderful video James!!! Hope you have been well! I loved the way you demonstrated the butchering and use of the carcass to make that delicious brown chicken stock. This definitely saves you money buying the whole bird!
Hey Steve! thank you! if only you knew how many times I washed my hand to move the camera! haha yes it dose! hope all is going well back home! i saw the news about the snow!! amazing!
I learned a lot in this video, Chef James! Definitely will save me a lot of money cutting my own whole chicken! And thanks for the onion skin tip adding color to the brown stock! Stay safe!
im so glad!! yes it can! i normally get at least 4 or 5 meals out of it for the 2 of us. so it can save a lot! have a great week!! :)
@@ChefJamesMakinson Really? That much! Thanks for the tip!
Is it weird that I worked all day at the school, went and got ingredients at Renzullo, invited Thunderjack over and cooking him dinner, and now I am relaxing by watching YOU cook? hahahaha
hahaha im glad to hear that! normally I don't watch food channels to relax as it reminds me of work! haha sounds like you guys are not in lockdown, we still are here!!
This video proved very HELPFUL for me.. next time I get a whole chicken, I need not worry about cutting it up the wrong way!! You must make more videos sharing your tips on how you rustle up in the kitchen and maybe even a few cooking hacks too! Happy cooking!
Im glad it was helpful! i will try, but it doesn't seem very popular to most people so far! haha hope you are doing well my friend! have a great weekend! :)
Thank you so much for showing how to part a whole chicken into key pieces beautifully. It's just great presentation my friend. 👍20
So nice of you! thank you for the nice comment!
Hi James, This such a valuable lesson. It's makes so much sense to butcher your own chicken and utilize the whole bird. I really like the thumbnail, perfect way to visualize the possibilities!
thank you Sally!! yes it is! I've been making a lot of stocks recently haha I will be starting live videos hopefully soon! sometimes it is a bit hard to make some of these videos, like this one! I must have washed my hand 30 times! haha :)
That’s a very detailed method of cutting your own chicken at home and a lovely recipe for the chicken stock that’s more needed for a lot of chicken curry recipe and soups
thank you!! it is so much easier to do this at home to save money! haha yes you are right!
Excellent teaching video on making chicken stock and saving money buying a whole chicken.
Glad you enjoyed it!
i will have to watch this again and try it at home, you explain very well!
Hope you enjoy it!
This is definitely something I need to learn. Very helpful. I watched the full video and enjoy it.
Awesome! Thank you! :)
Great information! I usually leave this up to my husband but with your instructions I thought I could do it! I agree it's great to buy a whole one. You can not only save money but it can be used in so many dishes and of course to make some delicious stock!! Beautiful dish at the end!! Thanks for sharing!!
yes you can save money and make a lot of things out of just one chicken! I'm glad to hear that! as i tried to make it easier for people. :) thank you!! have a great week!
I like an everything about this video, the clear instructions and clear videography. It looks superb, yummy and delicious 😋 thank you for your sharing this delicious recipe. Have a great day 👍❤️
Thank you so much! 🤗 im glad that it is easy to follow! have great week!!
This is a great tutorial with useful tips Chef, will show it to my husband and ask him to cut whole chicken next time and save some money😀
haha im glad this will help!! i can a lot of meals out of one chicken! let me know if you have any questions! :)
Thanks for sharing this video it helps to the viewers who does not know how to cut.have a nice day my friend
thank you very much! yes you are right! :) have a great week!
This was a very amazing tutorial on how to break down your own chicken... this was very well done. I love this video. Thank you so very much for sharing.
thank you very much!! im glad that it was helpful! :)
Good to know!! I’ve never tried to make chicken stock, seems like a good thing to have around.
yes it is! very handy! especially when its cold! haha i use a lot of it, among other stocks.
I saw this video and I have been doing this for YEARS. Lately I have been 'lazy' and just buying chicken pieces 'in my old age' LOL. I followed your step of making broth except I did it with this past Christmas turkey. When I roast my turkey, I 'stuff' it with celery, onions, green onions, and bell peppers all ground up for flavor and to not waste any veggies (I hate carrots and therefore don't really use). We also save the cooked drippings. After I 'butcher' most of the meat and separate it into white and dark meat pieces (in which I freeze for future meals), I break up the carcass and simmer in water for the goodness that comes out AND it is already flavored. I may have to add a little salt but it is liquid gold as I put it. I strain it and freeze it for future soups or as a flavoring for cooking rice. We grew up semi poor and use as much of the food as possible. Thanks for listening.
Thank you so much for the explanation buddy, seems very easy to do and so delicious and healthy with vegetables
im glad that it was easy to follow! if you have questions just let me know! :)
Looks so easy.. Cut up a whole raw chicken. Very nice. Thanks for sharing chef...
Most welcome! 😊 it is easy and save a lot of money!
What a very helpful and useful video! Totally well explained, very easy to follow! Definately, today I have learnt something! Thank you teacher!
Glad it was helpful and I'm glad that you learned something! :)
Hello James you always bring such new ideas for us really enjoyable and useful video a big thumbs up
So nice of you! thank you very much!! :)
This video is a big big help! Beautifully explained. Thank you so much for sharing 👍
You are so welcome!! Thank you!!
Hi James this is definitely a money saver for people knowing how to cut this up yourself. You are very nice to share your knowledge with us. My last video I made hot n sour soup your stock would have been perfect in it. Next time I will have your stick made Thanks for sharing.
Im glad it was helpful! i will try to make some more videos like this! i just made another paella yesterday! :) have a great weekend!
So informative and you make it looks super easy!! Well done James!
Thank you so much! :)
Like this ...very good for this cold weather
Yes it is! :)
Thank you for this masterclass Chef awesome knife skills with the chicken and I love the brown chicken stock. Nothing goes to waste I love it!!!! Take care up there my friend!!!
ahh thank you buddy!! the video for this Sunday is the completion of this video! :)
Very useful video Chef James. Thanks for sharing your knowledge with us
thank you for watching my friend! :)
Done this for years now always cheaper....but never roasted the carcass, May try that next time. (my little tip. Instead of boiling the stock for hours - slam it in a pressure cooker for 15-20 minutes) Also so glad you showed the 'oysters' one of my pet hates is a butcher video that misses that out. I normally do 3 chickens at time when my butcher has a 3 for £10 offer, all the off cuts from the 3 carcasses make a nice stir dry. Great content again James. Thank you.
Brilliant tutorial James I’ll be trying that at the weekend thanks for sharing buddy.
thank you buddy!! :)
I love buying whole chickens. Using the carcass from my weekend roast to make bone stock right now. But I definitely need to learn how to break it down better. Thanks for sharing!
thank you for the nice comment! so do I! it save so much money! haha have a great week!
I feel that, with a free range chicken, one would need a cleaver to cut the bones as you did. But it's still doable and the cuts look good.
Just so much excellent 💝☺️ and perfect sharing
Thank you! Cheers! :)
Very informative and useful video
Interesting to watch u cut the whole chicken
Thank you so much! :)
Separation of the chicken leg from the chicken initially I'd use a cleaver once the joint was located. Possibly the drum from the thigh too. " only to keep the knife sharp and let the cleaver do the harder task"? Definitely use a knife for the rest though. I love how you trimmed the drum sticks, my partner she does exactly how you did it to finish off and dress it! It makes total sense to buy the whole chicken once you have learned these butcher skills 😊 I'm loving this channel ❤ re affirming what I know from an informative perspective James 👌
You can use a cleaver but normally we use chef knifes for just about everything including filleting fish! :)
Very educational and easy to do! with good tips. looks delicious and thank you for the effort!
Thanks for watching!
Nice sharing dear brother 🤗😊🤗 very knowledge video 😌😌😌😌
Many many thanks! :)
Thank you my friend really helped us through this amazing video have a great and rest time👍🆕️👏👍👀
So nice of you! thank you for the nice comment!
This video is absolutely perfect
Thank you!
wonderful recipe as always James,
Beautiful guide for that, cool ! L35😍😂👍👍
Thank you so much! :)
very nice sharing dear brother 👍🏼🌹
thank you so much!!
The video we all need, but don't realize it until we see it.
Thank you!
I'm here watching my Guy 🔥
Hey man!!
WoW tis is so interesting and informative content it so helpful this content thanks for sharing fully watched and support thumbs up looking forward on next video
thank you so much for the nice comment!! :) im glad that this is helpful!! let me know if you have any questions! :)
23 LIKE ..NICE SHARING HOW TO CUT OF CHICKEN & DELICIOUS CHICKEN SOUP RECIPE ..STAY CONNECTED 👌🙂👍💞💓
THANKY YOU SO MUCH!! STAY CONNECTED!! :)
Thank you so much for sharing my dear friend ❤️ 👍
Merci mon ami! bon week-end! :)
good recipe looks yummy
Thank you so much!
Wow...
Thanx for sharing
My pleasure 😊
Such a clean chicken
Oh yes I need this video..
I tried to cut up whole chicken once and within a minute my kitchen looked like a crime scene
hahaha it can still look like that when you have to do this all day! I'm glad it can help! have a great weekend my friend!
Wow beautiful sharing 👍👈💞🌹🤗❤️
Thank you so much 🙂
Just broke down my first chicken only difference was that it had a neck included. not sure how long to or what temp to roast the chicken? before making stock. I've watched many of your videos great job your an inspiration to everyone
I'm glad to hear! If you're going to roast the chickens carcass to make a brown chicken stock you can put the oven on 200C - 220C and cook until it's golden brown.
I love you for making videos like this James. Next time I buy chicken, I'll try to part the whole chicken myself. Could you please show us how to make a traditional English roast beef? I love it, I just never tried making it, because Im not sure how to tie up the meat :)
If I can get one
Looks so nice Video 😍😍of course👍🏻
Thank you 🤗
God bless you hands seriously
thank you so much!!
Nice sharing friend
Thank you so much 🙂
Perfect 😍👍💯
thank you!! :)
Very good
James, this is incredible! Can you make some buffalo wings with a homemade spicy sauce?
hey buddy!! haha yes i can! but it will be for a later video as i have a lot of things planned right now!
Nice 👍 and very useful upload
Thanks for sharing
Thank you too!
Mashallah nice sharing dear👍🏻
Thank you so much 😊
Perfecto 😍
Gracias!! :)
Wow it looks so yummy big like for you
Thank you so much!
Like 1 and started watching this nice video.
Thanks for the visit!! :)
nice chicken cutting video super friend
Thank you so much!!
It doesn't seem like a big money saver, at least where I shop, but I like cutting up my own whole chickens.. Nice video. I picked up a few tips (like the treatment you gave to the leg pieces).
it is here. a whole chicken costs 2 euros less per kg
Very nice good luck
Thank you!!
good video my friend....
Thank you!! :)
looks so yummy my dear friend 😎😎 first
haha Thank you 😋
I use to cut chicken at this poultry plant back in the days 😂 how I don't mis that....?
really?? haha i can image that!
!!!!this is really outstanding... ❤️❤️ I really appreciate your hard work ☺️ may God bless you with lots of love and happiness you deserve millions of subscriber 💖 ...
according to me you are the best youtuber ❣️❣️ dear friend stay connected and stay safe ❤️❤️...
I'm impressed because you always put all your hard working and effort in your videos which is very good thing,keep sharing,you will surely touch the skies ❤️❤️
Thank you so much! 😀 it means a lot to me! have a great week my friend and i will keep making more! :)
Hi G. afternoon James
ou made me curious enough to ~experiment. appreciate all the expert tips!!!!
I'm here again to support your channel.
Active bells, full watching, and keep connecting.Super Like It. No skip ads
greetings from Indonesia
please notice me James, Love You :)
thank you so much!! I really appreciate it! have a great week my friend! :)
*Olá Tudo De Bom Para Você estamos Fortalecendo Bom Trabalho*
muchas gracias por tu comentario!!:)
SEEMS DELICIOUS I FOLLOWED LK
thank you!!
Quick question if I may Chef James - 8 mins in you reference adding salt to the water - is that something you should do with a stock? Most advice is leave salt for the dish prepped using the stock. Thanks!
you can if you want
I use scissors to cute my chicken with these techniques it’s so much easier to cure with a knife
i have never tired scissors with this! haha but if they are easier then that's what matters! :)
So beautiful and look like delicious
Thank you so much!
👍👍👍
thank you!
Muchas gracias. Anoche despiecé mi primer pollo con tu vídeo delante y salió bastante bien. Me quedé con la duda de cuánto tiempo pones el pollo en el agua para hacer el caldo. El fuego medio alto?
Me alegro! :) hasta que la carcasa del pollo se deshagan. 2-3 horas mas o menos y puedes guardar la carne y las verduras para hacer croquetas! :)
@@ChefJamesMakinson Gracias, me apunto lo de las croquetas. Al final de un pollo voy a comer toda la semana!
masha Allah good sharing I am first
Thanks for liking!! :)
shh don't mention the oysters. They are called the chef's treat in the UK - the unsung and unknown best bit equivalent to the cheek of a fish, ox or pig I guess. Great video. For people watching for the first time how to "joint" a chicken, look how many meals one chicken gives and how large the breasts are - you need that size for kyiv, not the supermarket morsels
Thank you!
👍🏿👍🏿👍🏿
thank you!
Won't you get bone splinters if you crush the bone like that?
not all the time and you have to check
Cooking 101: Kitchen Basics to Advanced
Hello, could I get a discount for this course on Udemy please?
I'm sorry but I only do that for Patreons
@@ChefJamesMakinson But if you give me a discount link, a large portion of the money will go to you. If I buy directly from Udemy, more than half of the money will go to Udemy. I don't have a Patreon account. No problem, I can buy it without a discount, thank you.