This is absolutely perfect timing. I just found a local farmer who can supply me whole pasture raised chickens. No more buying individual breasts, thighs, etc. I will become a master of this in time.
Sounds wonderful! I'm quite jealous... And it really IS easy and simple to cut up a chicken - once you know how! I raised chickens in the back yard as a kid, so I was butchering poultry on my own before I was a teenager - but it does take some practice, as I had to almost re-learn it as an adult when I suddenly found myself with a garden and decided to keep chickens again for a few years. (And I hope the birds are cleaned and plucked when you get them, because that's really 95% of the work... The rest is perfectly manageable, and definitely something everybody can learn to do with the right instructions such as this video!)
This is best instruction on how to break down a chicken I've ever seen. Realistically, very few home cooks will ever rip a chicken apart like Pepin and other chef-type people I've seen, whereas this method is far more accessibly. I especially appreciate the detailed road map for finding joints so that knives never have to cut through bones. Can't wait for that breast roast!
I have been watching chicken breakdown videos endlessly and "thought" I was done. After seeing "this one", I need to look no further. Your slow and deliberate instructions were just awesome and appreciated. While I learned from all the videos I watched, yours did more reassuring for me. Thanks Helen! I'll be watching more videos from you to see what else I can learn!
This ladies channel has become one of my Favorite Channels. She doesn't waste time, she's accurate and easy to understand. And just a real sweet heart personality. Why she hasn't hit a MILLION Subscribers is surprising. Cutting a Whole Chicken up, (Breaking it down as she says). Has become a lost skill. A generation ago, most of my family bought whole chickens and always cut them up themselves. Much cheaper....
Our Mon used to make some kind of cut to produce a wishbone. It was a favorite among us kids! I've broken down many chickens as an adult, but I haven't taken the time to remove the wishbone.
ahh yes! I recently bought a whole chicken to try Samin's buttermilk roast chicken recipe ('twas amazing) and thought "wow buying whole chickens is so much more cost effective, I should learn how to butcher a chicken" I actually will be in Boston in a few weeks and was so disappointed to see you didn't have any course offerings in that period. Next time I'll see when your courses are and plan to see my friends around your schedule ;)
You're such an interesting cook... I largely think of you as a "home cook" (as in, not a restaurant chef or actually interested in even being anything close to that, but somebody who knows how to cook excellent, solid food for home dinners), and of course with that slightly detail-oriented and almost scientific personal approach you use. And then, perhaps most importantly, somebody who enjoys being an educator! You seem to love to teach, and I - and seemingly many, many others - love to learn. I've been butchering poultry (from live animal to finished cuts) since I was a kid, but I still watched this video to see your approach. Not much to learn this time around for me personally - but I will definitely try out the salting, and even that little detail was well-worth watching the video for.
I just rewatched the Brown Chicken Stock video from 8 years ago. Helpful hint: I use a large measuring cup for dipping soups and broths - no splattering if you lower it into the container. Absolutely LOVE your videos for many reasons! Thank you soooo much!
Once a year or so, I'll find whole chicken on sale for $0.59/LB. Several times a year at $0.99 and $1.19. This is as inexpensive per meal as it gets and cutting up the chicken myself is well worth it. Great video, Helen! Picked up some good tips and ideas and I'm looking forward to the rest of the series.
You get full control of how you cut up the chicken AFTER you master the needed technique. Until you build and confidently own the skills, it's a daunting mess! Good luck, everyone.
Excellent video. So much great information. You made it so easy to understand so I’ll keep this video for future cooking as my guide to properly cutting a chicken. Great that your classes are free. It’s like bringing the classroom into my home! To me, the most important ingredient is having a sharp knife, that’s the key. I can’t afford the best ones, so I’ve learned how to sharpen what I have.
Overall a really helpful tutorial, thank you Helen! I would disagree that the fatty off-cuts are useless, though. Rendered fat has lots of uses, and IMO is essential for some things, e.g. gumbo roux.
I was trained as and worked as an experimental chemist. The point being that I can wash something without splattering it all over every place. But I have to tell you my experience with chicken. The average house cats sense of smell is on the order of 14 times better than a humans.. I had this cat who was reasonably bright and would not eat chicken. Not raw, not cooked. Wouldn't go near it. At some point in my culinary explorations I decided to find chicken that had never been super chilled or frozen and I'm blessed with a wonderful poulter in town. And anyway I got some chicken there and as I was cutting it up in the kitchen the cat nearly mugged me. She wanted that chicken. I discovered that there is some difference between fresh and chilled and frozen chicken. I took my cat at her word and have bought fresh chicken ever since. However, from time to time I am forced, especially through the pandemic, to buy the same chicken that you do. My cat would not eat it. My present cat will not eat it. However, if I rinse it and rub it under clear water, all of a sudden both cats defined it as food and ate it. I'm not going to argue with them. They know more than I do. And I don't waste paper towels and drying chicken. I go to the state sales and I have the most remarkable collection of linen and cotton towels. So that's what I use. But I really cannot buy into the notion that rinsing chicken is bad. No, it doesn't kill off cooties, but it does get rid of the stinky slime. That's my two cents. Helen, keep up the good work
Looking forward to the next video on roasting. I started cutting up chickens a while back, I wanted a chicken breast with skin on, but couldn't buy breast with skin in the supermarkets around here. Also looking forward to cutting up my next chicken using your method.
I have found the most important part of cutting up a chicken, is to make sure your knife is as sharp as possible. Most home cooks don't keep up on their knife maintenance nearly as much as they should, and need constant reminders. I hate helping in another person's kitchen and only have dull knives to use. I was once handed a knife so dull I had to double check to make sure I wasn't using the back of the blade by mistake. By comparison a sharp knife is almost like using a magic wand where the chicken just falls apart when you touch it with the blade.
Very true. It makes a world of difference. I too have been handed a dull knife in someone's kitchen, and I thought, "How in the world do you expect me to help with this?".
I have dry brined my chicken and other meat too for some time. However, I have never pulled back the skin to salt the meat directly. I will certainly be trying it. I look forward to more about the "bird".
I learned many years ago how to cut a whole chicken but I find it is much easier to get the whole chicken and ask the butcher in the grocery store to cut it up. I just hate cleaning all the raw chicken juices and stuff. Great video lesson BTW
I used to love your channel, and I’d love to watch with my young daughter. Then you dropped an FBomb! I’m scared to watch now asI’m not fond of surprises like that. Unpopular opinion maybe, but wanted to let you know. I think you’re so talented, and make fantastic videos, with the exception I mentioned. I wish you the very best!
@@MoTown2Go That’s how I feel. I’ve gotten more used to it with the type of people I’d expect it from, but still so unnecessary when we have a huge vocabulary to choose from!
Don’t throw away the flabby chunks of fat at the bottom of the chicken! Those are prime to put on top of your rice (especially steamed sticky rice) to produce golden colour and delicious flavour 😍
Ah, Helen, the big lesson here is that we all (if we are lucky and pay attention) learn things that should have been obvious, or part of the canon. This has happened to me so many times that my forehead is flat :-) For instance, your breast roast looks fantastic! Why did I not know about this before?? (PS, I'm older than you.)
Do not discard the fat, collect and render into schmaltz (and gribenes). The rendered fat is great as a spread, for roasted veg, or to use instead of oil when frying, grilling or basting.
@@ivotenotocensorship5247 I hope you know that putting it on bread is merely a suggestion and not at all compulsory. You are however missing out on something truly delicious (esp. with fried onions,. salt and pepper) -- assuming a good quality bread.
Everyone that has ever demonstrated breaking down a chicken feels obligated to note that many consider the chicken “oyster” the tastiest part. Yet outside of breaking down a chicken, I’ve never heard anyone ever mention this part as the tastiest. Where the heck did this notion come from.
This is absolutely perfect timing. I just found a local farmer who can supply me whole pasture raised chickens. No more buying individual breasts, thighs, etc. I will become a master of this in time.
Sounds wonderful! I'm quite jealous...
And it really IS easy and simple to cut up a chicken - once you know how! I raised chickens in the back yard as a kid, so I was butchering poultry on my own before I was a teenager - but it does take some practice, as I had to almost re-learn it as an adult when I suddenly found myself with a garden and decided to keep chickens again for a few years. (And I hope the birds are cleaned and plucked when you get them, because that's really 95% of the work... The rest is perfectly manageable, and definitely something everybody can learn to do with the right instructions such as this video!)
This has got to be the best presentation that I have come across. The explanation is clear and precise. Thank you, once again.
I love your videos so much, how can someone be so clear and gentle while explaining something.
This is best instruction on how to break down a chicken I've ever seen. Realistically, very few home cooks will ever rip a chicken apart like Pepin and other chef-type people I've seen, whereas this method is far more accessibly. I especially appreciate the detailed road map for finding joints so that knives never have to cut through bones. Can't wait for that breast roast!
I have been watching chicken breakdown videos endlessly and "thought" I was done. After seeing "this one", I need to look no further. Your slow and deliberate instructions were just awesome and appreciated. While I learned from all the videos I watched, yours did more reassuring for me. Thanks Helen! I'll be watching more videos from you to see what else I can learn!
this is SUPER. My mom taught me how to break down a chicken and I've been gratetul for 40 years
This ladies channel has become one of my Favorite Channels. She doesn't waste time, she's accurate and easy to understand. And just a real sweet heart personality. Why she hasn't hit a MILLION Subscribers is surprising. Cutting a Whole Chicken up, (Breaking it down as she says). Has become a lost skill. A generation ago, most of my family bought whole chickens and always cut them up themselves. Much cheaper....
Salting the chicken is genius! I'm so mad I never thought of that. Thank you so much Helen!!
She is such a great cooking teacher. The best, I would say.
Our Mon used to make some kind of cut to produce a wishbone. It was a favorite among us kids! I've broken down many chickens as an adult, but I haven't taken the time to remove the wishbone.
Love this so much! Especially the salting part! Thank you for this wonderful series. Would you consider showing us how to debone a whole chicken?
Best chicken video I've seen due to the specific spots where to cut which made it clear how to. Kudos👍
ahh yes! I recently bought a whole chicken to try Samin's buttermilk roast chicken recipe ('twas amazing) and thought "wow buying whole chickens is so much more cost effective, I should learn how to butcher a chicken"
I actually will be in Boston in a few weeks and was so disappointed to see you didn't have any course offerings in that period. Next time I'll see when your courses are and plan to see my friends around your schedule ;)
So sorry we won't overlap in Boston. I am going to Spain for a few weeks :)
@@helenrennie I'll allow it!
You're such an interesting cook... I largely think of you as a "home cook" (as in, not a restaurant chef or actually interested in even being anything close to that, but somebody who knows how to cook excellent, solid food for home dinners), and of course with that slightly detail-oriented and almost scientific personal approach you use. And then, perhaps most importantly, somebody who enjoys being an educator! You seem to love to teach, and I - and seemingly many, many others - love to learn.
I've been butchering poultry (from live animal to finished cuts) since I was a kid, but I still watched this video to see your approach. Not much to learn this time around for me personally - but I will definitely try out the salting, and even that little detail was well-worth watching the video for.
This is amazing! From now on I will always buy whole chickens. Thank you Chef Helen!
I've watched a tonne of deboning videos. This is one of the best, thanks!
I just rewatched the Brown Chicken Stock video from 8 years ago. Helpful hint: I use a large measuring cup for dipping soups and broths - no splattering if you lower it into the container. Absolutely LOVE your videos for many reasons! Thank you soooo much!
Thanks to this video, I am now cutting my own chicken. It would be nice to see a video on deboning.
Once a year or so, I'll find whole chicken on sale for $0.59/LB. Several times a year at $0.99 and $1.19. This is as inexpensive per meal as it gets and cutting up the chicken myself is well worth it. Great video, Helen! Picked up some good tips and ideas and I'm looking forward to the rest of the series.
You get full control of how you cut up the chicken AFTER you master the needed technique. Until you build and confidently own the skills, it's a daunting mess! Good luck, everyone.
Excellent video. So much great information. You made it so easy to understand so I’ll keep this video for future cooking as my guide to properly cutting a chicken. Great that your classes are free. It’s like bringing the classroom into my home! To me, the most important ingredient is having a sharp knife, that’s the key. I can’t afford the best ones, so I’ve learned how to sharpen what I have.
I kicked the habit
Shed my skin
This is the new stuff
I go dancing in
Can't wait for the next video!
Thank you! Fantastic!
Thank you Helen. This is going to be fun.
Overall a really helpful tutorial, thank you Helen! I would disagree that the fatty off-cuts are useless, though. Rendered fat has lots of uses, and IMO is essential for some things, e.g. gumbo roux.
thank you!!!
I was trained as and worked as an experimental chemist. The point being that I can wash something without splattering it all over every place. But I have to tell you my experience with chicken. The average house cats sense of smell is on the order of 14 times better than a humans.. I had this cat who was reasonably bright and would not eat chicken. Not raw, not cooked. Wouldn't go near it. At some point in my culinary explorations I decided to find chicken that had never been super chilled or frozen and I'm blessed with a wonderful poulter in town. And anyway I got some chicken there and as I was cutting it up in the kitchen the cat nearly mugged me. She wanted that chicken. I discovered that there is some difference between fresh and chilled and frozen chicken. I took my cat at her word and have bought fresh chicken ever since. However, from time to time I am forced, especially through the pandemic, to buy the same chicken that you do. My cat would not eat it. My present cat will not eat it. However, if I rinse it and rub it under clear water, all of a sudden both cats defined it as food and ate it. I'm not going to argue with them. They know more than I do. And I don't waste paper towels and drying chicken. I go to the state sales and I have the most remarkable collection of linen and cotton towels. So that's what I use. But I really cannot buy into the notion that rinsing chicken is bad. No, it doesn't kill off cooties, but it does get rid of the stinky slime. That's my two cents. Helen, keep up the good work
Looking forward to the next video on roasting. I started cutting up chickens a while back, I wanted a chicken breast with skin on, but couldn't buy breast with skin in the supermarkets around here. Also looking forward to cutting up my next chicken using your method.
THANK YOU❤! 🤗
I have found the most important part of cutting up a chicken, is to make sure your knife is as sharp as possible. Most home cooks don't keep up on their knife maintenance nearly as much as they should, and need constant reminders. I hate helping in another person's kitchen and only have dull knives to use. I was once handed a knife so dull I had to double check to make sure I wasn't using the back of the blade by mistake. By comparison a sharp knife is almost like using a magic wand where the chicken just falls apart when you touch it with the blade.
Very true. It makes a world of difference. I too have been handed a dull knife in someone's kitchen, and I thought, "How in the world do you expect me to help with this?".
I have dry brined my chicken and other meat too for some time. However, I have never pulled back the skin to salt the meat directly. I will certainly be trying it.
I look forward to more about the "bird".
When I cut up a chicken it usually looks like a fox had attacked it.
My dad used to be able to break a chicken down in seconds. I have to hack away at them with an axe
Would it be advisable to practice on, say, a rotisserie chicken, before "upgrading" to the uncooked bird? If not, is there a better way to practice?
I thought I knew how to cut up a chicken but I was wrong! Thank you.
I learned many years ago how to cut a whole chicken but I find it is much easier to get the whole chicken and ask the butcher in the grocery store to cut it up. I just hate cleaning all the raw chicken juices and stuff. Great video lesson BTW
I used to love your channel, and I’d love to watch with my young daughter. Then you dropped an FBomb! I’m scared to watch now asI’m not fond of surprises like that. Unpopular opinion maybe, but wanted to let you know. I think you’re so talented, and make fantastic videos, with the exception I mentioned. I wish you the very best!
Agree. We can get crude speech elsewhere.
@@MoTown2Go That’s how I feel. I’ve gotten more used to it with the type of people I’d expect it from, but still so unnecessary when we have a huge vocabulary to choose from!
Don’t throw away the flabby chunks of fat at the bottom of the chicken! Those are prime to put on top of your rice (especially steamed sticky rice) to produce golden colour and delicious flavour 😍
Ah, Helen, the big lesson here is that we all (if we are lucky and pay attention) learn things that should have been obvious, or part of the canon. This has happened to me so many times that my forehead is flat :-) For instance, your breast roast looks fantastic! Why did I not know about this before?? (PS, I'm older than you.)
Starts 3:23
What about brining instead of salting?
Love it!
Doin' it.
Hi Helen! If I don’t use all the chicken parts and would like to freeze some, do I salt before freezing or after freezing?
Salt and let sit in the fridge overnight, then freeze. This will result in the least moisture loss after freezing.
I like weighing the salt I am going to use to have 1.25 percent of the weight of the meat.
Do not discard the fat, collect and render into schmaltz (and gribenes). The rendered fat is great as a spread, for roasted veg, or to use instead of oil when frying, grilling or basting.
Lemme throw up now
@@ivotenotocensorship5247 Strange reaction.
@TheAndreArtus I don't want rendered chicken fat on my bread bro! 😤
@@ivotenotocensorship5247 I hope you know that putting it on bread is merely a suggestion and not at all compulsory. You are however missing out on something truly delicious (esp. with fried onions,. salt and pepper) -- assuming a good quality bread.
@TheAndreArtus tell the truth man. Is it really delicious????
Whole chicken should have the neck included in my opinion
Most of the time you don't even get the gizzard, heart or liver with the whole chicken anymore :(
Behold! A man!
Everyone that has ever demonstrated breaking down a chicken feels obligated to note that many consider the chicken “oyster” the tastiest part. Yet outside of breaking down a chicken, I’ve never heard anyone ever mention this part as the tastiest. Where the heck did this notion come from.
It's only Americans that wash a chicken. 🤷♂️
What's your point
Not true, just watch any video with Korean home cook.
First