Buy knives like the ones Frank uses for this demonstration: Slicing Knife: amzn.to/3ohfTnU Boning Knife: fave.co/3giFI2u When you buy something through our retail links, we earn an affiliate commission.
WTF IS THIS EDITING*?&*%&%?& You need to fire the mouth breather that made these cuts and skips in a video that should have been literally designed to NOT cut or skip over these instructional cutting parts.
@@FusionC6 I’ve been known to demolish an entire chicken, including cracking the bones and getting the good stuff out and eating the cartilage, but in the days I was meal prepping for lunches at the office, I was a bit more disciplined 😉 One of my former flatmates was very wasteful, pretty much throwing out a good serving of meat (bits left on the bones).
Whenever I sauté veggies, I add a little bit of flaked chicken or some other "rekado" as we say in Filipino (little shrimps, ground pork, or any leftover meat that we wanna recycle), just to add more substance in the dish
I should be going to bed but Frank is teaching us how to carve a chicken.....so time to learn how to carve a chicken. Who knows I might run into a freshly grilled chicken as a midnight snack.
Same, watching him carve a chicken while I should be sleeping. That chicken doesn't look very tasty though; flat-grilled looks much better than oven cooked, but you need to cut the breast a bit differently since the bird is spread open/flattened before grilling
I just tried this and absolutely SLAYED it. I could have gotten the thighs off cleaner, but next time! Im chronically ill and only recently able to start learning to cook and stuff like this is so helpful. I don’t have the time to be up and active for an hour dinking around and figuring it out. 20-25 minutes and then I must sit for an hour. I need to make it count. This helps!
At my last workplace, we'd always have Friday drinks and snacks. I'd usually be the one to go shopping, and then prepare everything, which included cutting up the chicken. And those oysters were always mine, all mine!!! Nice to see that the way I've always done it is also the Frank-approved method :-D
thanks for this i used to rip the chicken to peices like a caveman not understanding the importance of resting meats and it makes a huge difference, thanks to you frank i can carve chicken like a pro :D
This is great. It's exactly what I do, except I like not trussing to give the wings and legs crispier skin, and I only use a chef's knife. I also like to separate (aka: break apart) the carcass prior to making stock with it. Might not matter much but it's what I've always done. But yeah, what a great guide for the poultry novice. Ever since I learned from my mom that you can make stock from the leftover bones, it's like a magic trick. On one hand, you get to have a delicious, roast chicken dinner (and leftovers!), but wait, there's more! I usually get about 5 quarts of stock out of a 6lb roaster. One quart goes right in the fridge and the rest go in the freezer. So simple, yet so wholesome and satisfying. Thanks Chef!
Great camera / editing work guys. Each time he makes a cut, you cut away mid slice to a different view. The end result is we didn't get to see what he was doing. Why bother make the video when you don't show the process we wanted to see?
Yes, I was just thinking this as well. Like, if you were going to show both angles, that's great. But only showing half of each is disorienting as all heck.
I'm with you here, the edits of this video were kind of awful. Instructional videos are not the time to be artsy with the camera angles and edits. I would have rather seen the complete cut from each angle than half the cut from one angle and the other half from another angle.
I just watched two other videos how to take apart a chicken, one did it with his bare hands and it was amazing, very informative and he showed exactly what to do. The other video used a knife conventionally and he was second best. This one is probably not even top ten, let me go find seven other videos...
Says to use long carving knife to effectively slice through the meat preventing the meat to tear apart, then just starting to use only a small portion of the knife and saw it anyway
For some reason this reminds me of the "Cooking with Christopher Walken" comedy sketch from about 14 years ago. "Today. Were gonna make a dish. That my crazy Aunt used to make, before she died in the bath...Chicken with popcorn shrimp!" 😁😁 its amazing how that that sketch holds up so well after so many years!!
Thank you. I'll do the "keel" cuts next bird. I sometimes try to pull that meat away from that breast bone and sneak the knife up against it and the breast meat but this technique makes more sense and looks tidier. Thank you again.
Buy knives like the ones Frank uses for this demonstration:
Slicing Knife: amzn.to/3ohfTnU
Boning Knife: fave.co/3giFI2u
When you buy something through our retail links, we earn an affiliate commission.
More vegan and vegetarian recipes please. Love you all.
WTF IS THIS EDITING*?&*%&%?&
You need to fire the mouth breather that made these cuts and skips in a video that should have been literally designed to NOT cut or skip over these instructional cutting parts.
Wish I could buy through the link, but I am in the UK .... postage from US would be ..... a lot! :)
Knowing Frank and his absence from the channel, he raised that chicken himself.
😂
Personal touch
The team at Epicurious is doing a great job with these videos. Another great shoot & fun video.
Thanks master
you'll be happy! I cut chicken correctly!
Thanks for this vid sir frank! Now i know where to find the 'oysters'😁
I usually watch America's test kitchen. This was an enjoyable and thorough alternative. I am gonna keep checking out these videos.
Before you make a stock with the big piece that’s left, clear off as much meat of the carcass as possible. The shreds are nice in a sandwich or salad.
id just put it on a plate and dig in with a fork hehe
@@FusionC6 I’ve been known to demolish an entire chicken, including cracking the bones and getting the good stuff out and eating the cartilage, but in the days I was meal prepping for lunches at the office, I was a bit more disciplined 😉 One of my former flatmates was very wasteful, pretty much throwing out a good serving of meat (bits left on the bones).
Whenever I sauté veggies, I add a little bit of flaked chicken or some other "rekado" as we say in Filipino (little shrimps, ground pork, or any leftover meat that we wanna recycle), just to add more substance in the dish
@@peadar-o cartilage is one of my fav parts, especially that large fin shaped piece between the breasts !
Absolutely! Much good chicken left on the breast bone and underneath.
I should be going to bed but Frank is teaching us how to carve a chicken.....so time to learn how to carve a chicken.
Who knows I might run into a freshly grilled chicken as a midnight snack.
Same, watching him carve a chicken while I should be sleeping. That chicken doesn't look very tasty though; flat-grilled looks much better than oven cooked, but you need to cut the breast a bit differently since the bird is spread open/flattened before grilling
Lol mood
As someone who has a roast chicken regularly, this was highly useful.
I now want a boning and proper carving knife.
1:50 long knife means we don't have to saw, if we saw, we shred the meat. 4:45 proceeds to saw vigorously using about a quarter of the knife. Giggle.
Exactly.... Wtf. Just run the full length over the meat.
Exactly what I was thinking I came to the comments to see if anyone else noticed lmao
@@assassinz5542 exactly why im here
I came here to say this, but knew in my heart it had already been said.
Indeed, in this case the knife was too long for him, had he kept the boning knife or used a thinner filleting knife it probably would have worked.
Fun fact: you are trying to carve a chicken right now
You got me Big Yoshi
hahaha YUP!
In 4 minutes…
I failed…
Nah
Frank is a definition of "Smiling with eyes", always cheers me.
Frank is my favorite 😍 it's impossible not to watch his videos🙅♀️
Who’s watching this with a Costco chicken on their cutting board?
Jewel Foods roast chicken.
Stoppppppppp lol 😂
Safeway
Sam's Club 😂
I’m watching it with a chicken my mom roasted over potatoes! I’m making Mac n cheese and dinner rolls😊
I didn't think I would enjoy a video about carving chicken as much as I did. Frank is a gem ❤️
I just tried this and absolutely SLAYED it. I could have gotten the thighs off cleaner, but next time!
Im chronically ill and only recently able to start learning to cook and stuff like this is so helpful. I don’t have the time to be up and active for an hour dinking around and figuring it out. 20-25 minutes and then I must sit for an hour. I need to make it count. This helps!
glad to see you popped the oysters and ate them. I always do the same when I carve up a chicken!
I was worried I lost the oysters somehow but at the end I found them 😁
So this is what he is doing all these years, raising his own chicken so he can roast now PERFECTLY.
bout to tear up some costco rotisserie now, thanks frank
I watch these videos everyday and I still eat and cook like a cave man
Same!! 😭😭
@@scarasluts your definitely not behind my mom dude that's offensive
@@elizahhoward3923 i am absolutely doing your mom
@@elizahhoward3923
I approve. He really does your Mom, sweetheart... 🙂👉🏻👌🏻
@@scarasluts my mom actually does your mom because your mom's gay
Great, informative video - the only thing you missed was explaining WHEN you switched knives... luckily I spotted it at 4:25 in the video!
It’s still a treat to see Chef Frank cutting up a roast chicken and eat it after cutting it. XD
0:38 "dance for us birdy" That caught me off guard lol
At my last workplace, we'd always have Friday drinks and snacks. I'd usually be the one to go shopping, and then prepare everything, which included cutting up the chicken. And those oysters were always mine, all mine!!!
Nice to see that the way I've always done it is also the Frank-approved method :-D
Frank Proto is brilliant !
I understand so much better now how a chicken should come apart.
cool, now I know how to carve a chicken and new words in english, you're such a great professional, hats off!
Every person following this channel is waiting for 4 levels of episode it's been 2 weeks people! Give us something! Love from India ✨
great stuff Frank......as usual. just really easy and fun to watch ! thanks!
thanks for this i used to rip the chicken to peices like a caveman not understanding the importance of resting meats and it makes a huge difference, thanks to you frank i can carve chicken like a pro :D
Nicely done. The nice long slices 5:00 were followed by sawing, I think it’s not easy to cut low , close to the cutting board with a straight knife
I love frank and am always excited to see another video with him
I want to carve and make it look pretty this the exact video I needed to see thank you. Wish me luck!
I learned nothing but either way it was nice go watch Frank do it!!
I love to use up the leftover scraps in a chicken pasta another night! 🍲
Samin Nosrat has entered the chat and would like to show Frank how to roast a chicken so it looks appetizing
Thanks I carved the chicken very well . I have now found myself quitting my job and becoming a butcher 🎉🎉🎉 dw I am happy with this outcome
Get a nice long slice, you don’t want to saw; proceeds to saw every slice 🤣
This is great. It's exactly what I do, except I like not trussing to give the wings and legs crispier skin, and I only use a chef's knife. I also like to separate (aka: break apart) the carcass prior to making stock with it. Might not matter much but it's what I've always done. But yeah, what a great guide for the poultry novice.
Ever since I learned from my mom that you can make stock from the leftover bones, it's like a magic trick. On one hand, you get to have a delicious, roast chicken dinner (and leftovers!), but wait, there's more! I usually get about 5 quarts of stock out of a 6lb roaster. One quart goes right in the fridge and the rest go in the freezer. So simple, yet so wholesome and satisfying. Thanks Chef!
Thanks. I’m cooking a whole chicken now and learning your technique. Thanks again ❤
Great camera / editing work guys. Each time he makes a cut, you cut away mid slice to a different view. The end result is we didn't get to see what he was doing. Why bother make the video when you don't show the process we wanted to see?
Yes, I was just thinking this as well. Like, if you were going to show both angles, that's great. But only showing half of each is disorienting as all heck.
I'm with you here, the edits of this video were kind of awful.
Instructional videos are not the time to be artsy with the camera angles and edits. I would have rather seen the complete cut from each angle than half the cut from one angle and the other half from another angle.
Skill issue
Best carving Video
This is really helpful. I always have trouble with the legs and thighs. Thanks!
Costco, here I come!
best carving vid on Utube, thanks for sharing
Thanks you Frank
This sucks. Dont tell him thank you. You suck.
Thanks you Frank
Great Video! Thanks for the help!! ❤Your tutorial saved the day; total clueless novice here.
Everyone loves Frank. And so do I-
Makes me want to pick up a massive amount of rotisserie to practice, plate, and of course eat.
Same tbh.
Broski goes like: imma take a long Knife so I don't need to saw -> proceeds to saw. Love that guy
Thank you. New Subscriber from England.
Thank you for sharing! I did this tonight
Now i can fully utilize my costco rotisserie
Thank you for this guide, I’ll be serving roast chicken at an upcoming party ❤
insane how much this helped me
I love you Frank!
Great video. One thing to point out is that he says "nice long slices" but then proceeds to make little sawing motion slices.
I just watched two other videos how to take apart a chicken, one did it with his bare hands and it was amazing, very informative and he showed exactly what to do. The other video used a knife conventionally and he was second best. This one is probably not even top ten, let me go find seven other videos...
My dinner tonight is literally roast chicken which is currently in the oven, this is so helpful
"Tearing it apart with your hands like a savage"
I have never been so offended by something I agree with
Thank this gentleman on my behalf
More of a fan of the spatchcock instead of the truss. Seems to cook more even.
Plus, you like saying spatchcock.
I've never felt so hungry in a youtube video!
....I am sooo very tempted to carve my next turkey like this! 😁😁
Glad to name one of my favorite parts - the oyster. Since I'm the household cook the oyster is the first part eaten and never makes it to the table.
Thank you very much brilliant lesson
MORE FRANK!
I’m crushing on Frank big time 🤤
great video!
thanks Chef! I appreciate your instructions.
Very helpful. Thank you!
To him this is probably simple. I mean great teacher.
I needed this
Love it I didn't know how to cut a whole chicken after baking it now I do thank u for sharing have a blessed day 🙏❤️🤤🤤🤤
mr frank : i got salty piece awesome
me : wholesome ! ^^
Thanks Frank..U make it look so easy!! 👊👊
I sure do appreciate your little tricks since they'll come in handy now & then, thanks!
Says to use long carving knife to effectively slice through the meat preventing the meat to tear apart, then just starting to use only a small portion of the knife and saw it anyway
Thanks mate!
Good job
Wow Dude Your Wife is Definitely Blessed 🤍
Thank you a great instructional video. Will be re-watching the knife block sharpening one next. Awesome.
Could we have a video about Stocks?
Excellent. Thanks!
When I was younger I would eat a whole rotisserie chicken once a month and my grandmother would use the bones to make chicken stock
the oysters are the best!
Loved this. Easy and straight forward.
This is great content.
I usually cut so that a good bit of breast stays connected to the wing for more even portions.
Thank you so much! ❤️ I love the little infos!
Yes chef!
Keep these coming this is a good series
Thanks for sharing
Awesome 👏
For some reason this reminds me of the "Cooking with Christopher Walken" comedy sketch from about 14 years ago.
"Today. Were gonna make a dish. That my crazy Aunt used to make, before she died in the bath...Chicken with popcorn shrimp!" 😁😁
its amazing how that that sketch holds up so well after so many years!!
Thank you. I'll do the "keel" cuts next bird. I sometimes try to pull that meat away from that breast bone and sneak the knife up against it and the breast meat but this technique makes more sense and looks tidier. Thank you again.
great video
how to prevent this from getting cold during the carving process or keep it warm/reheat it?
Cover it with foil
Thank you
Thank you!
Frank is now my favourite chef. He's like Gordon Ramsay, but without the nice looking hair & attitude
Wow amazing cook chicken
Wow. It was super easy. Ty
Thank you