How To Breakdown Chicken For Yakitori -Latest Edition-
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- Опубликовано: 28 июн 2024
- Updated for 2021! This is a fresh new cut of the first Yakitori tutorial on the Chicken Breakdown. I've highlighted the most important information, added additional footage, and removed any video pauses to give you a hopefully easier video to watch every time you want to cut chicken at home for Yakitori.
How to Make Yakitori Tare: • How To Make Tare -Ever...
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This is the first video in the weekly How to make Yakitori at Home series. In this video I'll show you the steps and explain my method of breaking down a whole chicken. Whether making Yakitori or Chicken Curry, you can save money and also get the freshest chicken parts by breaking them down from a whole chicken.
In this video you will learn how to transform one whole chicken into two breasts, two tenders, two thighs, two drumsticks, two wings, as well are other parts such as the tail, neck, and shoulders that's used in Yakitori.
There are many ways to breakdown a chicken, and the methods are slightly different depending on the region or cuisine type. This video shows the method I came up with based on what I learned from my Yakitori masters in Japan and Chef Atsushi Kono in the US. Combining those learnings, I've adapted the steps and put together the easiest method for me, which I hope works for you too!
Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. Although I developed this breakdown method for my Yakitori cooking, you can also use these steps at home for all your recipes that call for chicken. So share this with anyone who likes to eat chicken!
When you first try to breakdown a chicken, don't be discouraged if it takes 20-30 minutes to cut off all the parts. But once you get the hang of it, you should be able to do it in about 5-10 minutes. After 2 years of cutting 100's of chickens I'm now at about 3 minutes per chicken. Keep practicing. It gets easier!
Equipment Used:
-Whole Chicken
-Sharp knife with a pointy tip
-Large cutting board
-Pot
-Pans, bowls, or food container with a cover
-Paper towels
Chicken cutting knives (optional) can be found on the Amazon shop: www.amazon.com/shop/yakitoriguy
I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets.
Next Video: How to Make Negima
• How To Make Yakitori a...
Remember to Subscribe to this channel and follow @yakitoriguy on Instagram for all the various behind the scenes tips and latest updates!
Like what you're seeing? You can buy me chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens! Thanks!
ko-fi.com/yakitoriguy 
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this chicken breakdown tutorial is unlike others out there. so specific to yakitori. i love it.
Glad you enjoyed it! Hope you make some good Yakitori!
WOW! 2 years ago. Been watching you forever. I also just bought a 3000 and 5000 Grit stone from like 2 weeks ago :) Thanks for all you taught me with your vids over the years.
I'll be honest, I came here just to find out how to debone the neck because I always leave it behind. The rest is intuitive but that is black magic to me. Did not disappoint!
Glad you're learning!
The way the tenderloins come out.. so satisfying. Seeing how the legs go out leaving the oyster intact... fantastic.
Yea it took me few chickens when first learning but when it finally becomes easy to do, starts feeling so good!
TIMESTAMPS ?
Thanks! Outdoor Chef Life sent me here! Aloha from Hawaii!
Welcome Takugang!
You are so thoughtful! These updates are just wonderful! I poured over your original breakdown video and was so very thankful for it; it helped me break down four chickens with no prior experience. You are our guy!
Great stuff! Nice to see a trimmed down version
Glad you like it!
Made it look so easy. I’ve broken down chickens (summer camp job making chicken Kiev) and I really appreciate the attention to detail so I can use every possible part!
Glad you enjoyed this Yakitori method of butchering!
This video was so educational! Thank you yakitoriguy ❤
Hey Yakitoriguy, started following you after my friend from Dallas posted a few clips of you grilling for her. Really appreciate the comprehensive breakdown: 1) carving out the oyster from socket 2) pulling the tenders away from the membrane, 3) getting the neck meat off from both sides. Awesome knowledge sharing.
Thanks for watching! Hope you make lots of good Yakitori
I have leveled up my poultry breakdown skills for Yakitori so much because of this video. If friends ask me for chicken butchery advice, I just usually end up directing them to your channel instead! 😂
Thanks a lot! ill be waiting for this video for about two years!
I really appreciate the way you explain it, I love Yakitori, and now I can make it for my family. Thanks a lot!!!
Thanks for watching. Check out the other videos and hope you make good Yakitori soon!
Very good explanation, love it 🙌❤️
This is gold, thank you.
Thank you for sharing this tutorial! Watching you break down chickens in person was amazing and to now learn more from your video has me pumped to break down chickens myself! Looking forward to this challenge and trying soon 🙌
Can't wait to see what you make!
Just found your channel and really loving it so far.
Welcome to Yakigang! Thanks for watching!
I've been a chef for 26yrs before that I worked in a slaughterhall, I get so annoyed when you see people chopping through chicken with cleavers, it's nice to see a video demonstrating that you don't need to
Awesome video
Excellent video, thank you. I struggled to remove the neck meat, but otherwise I’m happy with the result. Very clear instructions, I love it.
Hey man..thank you so much for this updated version. I am very much looking forward to my bincho grill and making yakitory learning from you.wish you all the best
Glad you like it!
So glad I found your channel!!!
Thanks for watching! Make sure to subscribe!
Fantastic video
What a great channel! There are 10 days of May holidays in my country and I am definetely trying to make my own yakitori! This is a very informative and entertaining video I can see that you are relly passionate about yakitori! Keep on making great content!
Thanks for watching! And yes make some Yakitori in May!
This is outstanding. Thank you so much
Thanks for watching!
"I'm still learning..."
(practically makes the chicken disassemble itself spontaneously in fear.) ;)
I hope I one day get to be that kind of "still learning." ;)
THANK YOU!!! 😍😍😍
absolutely masterful ! Doing the work of God
i’ve been breaking down chicken ever since I found out about you today I had my first freedom ranger chicken. buying a whole chicken really taught me to appreciate what a good chicken is thank you
Yes its so much more fun knowing what every part you eat is!
Thanks so much for making this video! Binge watching your videos right now after finding your channel haha. Looking forward to more reviews and recipes / cooking tutorials! 👍
Welcome to Yakigang! Thanks for watching and hope you make some good Yakitori at home soon!
just a w e s o me. thanks
Thank you so much
Very cool. I worked for a butcher many years ago and our technique was different because we were cutting for customers but we ended up with similar cuts. However I learned something new with the neck technique!
Yea even among Yakitori shops, these cuts can be slightly different, depending on what skewer you want to make too. But the goal is always to get as much meat as possible!
This is great!👍 Thank you!
Glad you like it!
you did your thing with processing this chicken I love the precision brother.
Thanks!
Very informative, much appreciated sir
Glad you like it!
"armpits"!!! 😀 Fabulous and seriously useful video though, thank you.
Amazing!
Thanks!
arigatou gozaimasu! very helpful...
konichiwa🙂
i liked your video
its very clear
and your amazing cutting skill
you have shown. thank you
very much.
Fantastic
Thank you! Cheers!
Nice tips, i will try this recipe..looking forward for more amazing videos...from Philippines
Awesome! Thank you!
Im genuinely impressed. And you have a new subby.
Welcome to Yakigang!
Many years ago, I learned how to break down the chicken from French chef, Jacques Pépin. I gave same technique to my kids as well.
Watching your video today, I also picked up more from you. How amazing is the yakitori offered a variety of meat out of a chicken.
Thank you for promoting Yakitori in the U.S.
20 years ago or so, there was one Yakitori restaurant opens in Baltimore, Maryland.
However, people doesn't really know about Yakitori so sadly they have to close the door. I truly enjoyed watching your video. Keep up the good work.
Yup here to help spread Yakitori culture and knowledge to everyone! Thanks for watching
You are now my sensei. What an amazing and elegant way to break a chicken down.. i love it and i am never buying individual cuts again. Thanks a lot, you are the best brother
Hope you make lots of Yakitori!
Just a reminder: it is STILL cheaper to do this yourself, even if you mess up a bit, cut where you shouldn't, or make whatever mistakes. It is still cheaper, regardless. So don't think that you need a ton of practice before this becomes a worthwhile skill to practice; it is already more economical, even if you make a whole bunch of mistakes, to start!
If you do make mistakes, and cut through pieces, whatever, just save those for something else, where cubes or strips of chicken will work. It's not a big deal, at all. You can always find something in which to use them. Almost everyone loves chicken!
Yup definitely good practice to get whole when you can!
Yep and if you end up with a ton of little meat scraps stuck to the bones, it's okay! It will just make your chicken broth that much richer and more nutritious.
It feels I am following a dissection course xD
Still dont manage to break down a chicken as good as you, but still practicing😁 yakitori tonight, and drinking saki to go with it😁😁😁
Thank you sooo much. I’ve been binging on your videos for the past 5 days and have just bought some paddle and normal skewers! Will start practising on my butchering skills this week!!
One request, as there are so many different topping/seasoning combos, is there maybe one video you can focus on this aspect? Thanks!
Yea check out the How to grill video where I go through all the condiments in order that I cook them in.
Super...
Thank you. I saw your collaboration with outdoorcheflife. Several years ago a friend gave me a Japanese chicken knife as shown in this video. I wondered what it was for. Thanks to you now I know. New subscriber!
I will definitely be using this method on my next whole chicken.
Great! Welcome to Yakigang!
What I wouldn't give for a garas'ki!
Great video for reference! I now know where the term chicken tenders come from
Yes! Great that you're learning something new!
Mom taught me how to cut up a chicken when I was young...but not to this detail...great video. Good job!
Thanks for watching!
Saw you on Jennelleats. Now I'm subscribed 👍🏼
She's awesome. Welcome to Yakigang!
Knowledge!! Found you from #outdoorcheflife !!! Dope collab!!
Welcome to Yakigang!
New obsession
Such an amazing video, finally found myself an appropriate grill, can't wait to follow this guide and start my own yakitori journey!
Good luck on your Yakitori journey!
lol come from out door chef , your English is very good
Thanks and welcome to Yakigang!
Just came across your channel. So glad to find a legitimately serious guide to yakitori! I was wondering, do you have any opinions on the konro grills from Korin?
Welcome to Yakigang! Yup along with the grills I've reviewed so far, they are good options too. Because it's ceramic it can hold the heat in very well. Hope to review one soon!
Thanks for making the streamlined version! Really appreciate that you got there via tighter editing rather than decreasing the information content.
Are you planning to make a video focused on prepping nankotsu at some point?
Glad you like the edit! Yea I can cover nankotsu. You're talking about the chest or knee?
Awesome man thanks! I love both but if I had to pick only one then probably the knee. I know you already did a quick combo momo/nankotsu (knee), but it would great to see a more nankotsu focused one.
Also possibly outside the wheelhouse, but I bet some folks would really dig something on horumon yaki.
Well said!
Thanks for all of your great videos! Not sure if you already covered it somewhere, but is there a recipe for the soup stock that you make with the leftover bones/bits?
Not yet but definitely a top request! stay tuned
Great work on the revised shortened version! In the rest of your series you teach a lot of options for skewers traditional versus combination skewers based on using 2 chicken. Did you have a recommendation for number of skewers and combinations when you're working with only 1 chicken? e.g. 2 combination skewers as opposed to 2 small size traditional skewers? Was struggling to organize towards then end and ended up with a lot of random surprise combination skewers.
You should be about to get about 8-12 pairs so around 24 skewers from one chicken. On my how to grill video I show the skewers I make. Combination skewers are totally good to go too.
Yakitoriguy! I cut up my first whole chicken today all because of your videos! Thanks for teaching me a wonderful skill. Quick question: what do you usually do when making your chicken stock with the bones? Store it in a jar? Appreciate all your content!
Yea throw it in your pot with the onion scraps and some salt and you have really simple but good broth to use in other dishes. Check out my ramen videos on here.
I know this is an older video now but it was excellent. Thank you! I break down chickens often but much more in the "western" style I'd guess you'd say. Definitely trying this! But, you got any secrets for removing the tender tendon? I'm always on the look out for better solutions to that stubborn bit. :)
Yup got a video for tenders (and other videos for all the individual parts too) so check them out. I do a slicing out method similar to skinning a fish.
oh man! can you imagine getting drunk and spraying your chicken skewers with rubbing alcohol?! haha
Plenty of drunk Yakitori, but why I keep my bottles colored differently so never been a problem.
@@Yakitoriguy I lived in Japan for 3 years and drunk yakitori was my favourite thing there.
I want to learn how to cut the Furisode part. I think I can cut the Oyster part. I did few months in order to get a full amount of Oyster. Thanks for giving lesson in this video. I will improve more.
Yea just go slowly, across the shoulder blade. You will get it more each time you practice.
Can you do a video on the achilles
Yup it's in the next video on the Negima: ruclips.net/video/-UW2w3O-qBQ/видео.html
Thanks a bunch for your tutorials and guidance. 24-28 skewers can be expected from a whole chicken - looking at the comments. I know there are specific breeds of chicken that are used in Japan. In California, to start I can use Foster Farms cheap chicken, but are there brands or farms you lean more on to provide free-rage, organic flavors in your yakitori?
In California I recommend going with Mary's chickens you can find at Whole Foods and other more natural grocers. Also check out what's available by vendors at farmers markets.
Right on. Thanks!
Great video. I assume you're pretty picky when you buy a whole chicken. What do you prefer for yakitori: large, small, fryer, roaster, organic, free-range, kosher, fresh, frozen, fresh-frozen .....? Thanks.
Thanks for watching! I'm picky but not too picky, as there's always really expensive fancy chickens. I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets
The fresher the better, as he said in the video.
how may skewers can you make with just a whole chicken?
Please do ostrich next.
The oysters will be the size of watermelons probably ahha
is there a down-side to rinsing the chicken with water and then drying it before you start as opposed to drying off the moisture without rinsing?
Washing a whole chicken usually will get excess/unwanted water in between areas like meat/skin that will be hard to remove so generally no washing the whole chicken. But parts like hearts or livers can be rinsed off to remove excess blood.
in all my chefing days I've never seen this?
Glad to share something new!
What size whole chicken do you recommend? My favorite fried chicken recipe requires whole chicken that’s about 3.5 lbs. but that’s typically hard to find
I like using 4 to 4.5 pounds for Yakitori
Wood cutting boards are naturally anti-bacterial whereas plastic is not. As the plastic gets used it develops grooves that make it less safe. That's why butchers blocks are made out of wood and not plastic. You have to clean a plastic cutting board much more thoroughly to get the same anti-bacterial effects as a butchers block. Obviously you can use plastic ones safely as long as you clean it properly, but if you're using plastic over wood because you think it's less prone to cross contamination, you might want to rethink that.
Thanks for your insights. I've actually seen the debate go both ways as plastic can be easier to sanitize with chemicals/heat etc. The reason I use plastic is basically this is how all the Yakitori shops I've worked at in Japan and here in the states are all done on plastic boards which gets washed/sanitized/dried quite frequently, where as I'd imagine butcher blocks just get cleaned once at the end of service. At the Yakitori shop we breakdown chickens then wash, cut into skewer pieces, then wash, make skewers and wash. The frequent washing of the plastic board is necessary not just for bacteria sake but also just to ensure blood or trimmings from a previous skewer prep doesn't get on another skewer for aesthetics too (like we don't want blood or bits from heart skewer prep on the pieces of the tender skewers). Separate from bacteria issue, constantly washed clean board offers a clean slate which plastic makes it easier to do in the Yakitori kitchen. No right answer I guess, but this is just how I learned and sharing my methods from the shops in Japan and hoped it'll help Yakigang watching.
Question for you! I tried doing some research but I’m struggling to find a Honesuki for left handed use, any recommendation or places to look for a knife I can use that has the same heft/hardness of Honesuki for the chicken breakdown?
Struggles of being left handed!
I've seen this Tojiro Honesuki available in left handed on Amazon, so keep an eye out on various sites. If not I would recommend a Deba.
@@Yakitoriguy thank you I will search for the Tojiro Left handed, I kept seeing “right” but not the other. Never heard of Deba but will also look at them!
Appreciate the tips and your awesome videos that led me to my 3 month old Tare pot
I just bought my first honosuki. Ux10 Misono. It is described as a 90/10 bevel. Can you give some insight into sharpening of the knife? It appears to have a bevel that is thicker towards the heel and flatter towards the tip. Thanks !
I have a Misono honesuki with similar shape as that one. It's a bit tricky because its so thick but I basically just follow the factory bevel/edge angles when sharpening. Focus mainly on the 90 side and then deburr on the 10 side at the end is what I do.
Do you recommend another brand ?
If you think I need a better one
Hi yakatori guy , what are the dimensions and type of bars that they use in placing the squers on
Usually about 1-2cm thick and slightly longer than your grills. Grill companies sell them as accessories or you can use stainless bars from Home Depot type of places.
which chicken knife do you recommend if I'm only going to get 1?
Check out my video on my knives here: ruclips.net/video/NWf7JfpEqso/видео.html
Where do you post when and where your pop ups are?
I usually share information on my Yakitoriguy Instagram, email newsletters (sign up via website) and on my blog: brewzakaya.com Thanks!
how many skewers can you make from one chicken like this?
Check out my other videos where I show the skewers that can be made but around 24-28 depending on how I skewer them.
how about chicken knee
So the sauce is only used for cooked meats ?
Yes basically just dipped right before serving.
Where are all the inner organs and how do you use or discard or cut through them?
Heart, kidney, liver, and gizzard are the typical innards found in storebought chickens. Yakitoriguy has videos on how to cook chicken heart and kidney I think.
He also has a video on liver yakitori.
thanks for the great videos. May I suggest you shorten them. yes I slept through one of your vids 3 times before finishing it, lol. Sometimes less is more
Thanks for watching! My newer videos are much shorter. Hope you enjoy!
Do you ever make yakitori with duck?
Yea few months back I did a duck breast video
Somebody please inform me, I keep seeing the chicken tail being an edible part of yakatori skewers, however, I’ve also heard that there is a gland in the chicken tail that gives a very bitter taste that should not be eaten. Is this true?
That gland looks like a tiny nose is usually sliced off at the butchers so you usually don't see it on store bought whole chickens. It's what gives chicken the oils to coat their feathers.
Do you soak your skewers?
No, traditionally you don't soak skewers for Yakitori. It will lead to wetness in the chicken and also can spread bacteria.
Thanks. Your Amazon link dont work.
Thanks for letting me know. It's working now!
Your amazon link does not work.
Thanks for letting me know, figured out what the issue was and fixed!
This was perfect. Cut original almost in half and I mad yaki tonight hit that #yakigang on insta thanks for making great content
Glad you like the new version! Yup keep on making Yakitori!
This is not truly a whole chicken breakdown. I'd love to see a video where an actual whole chicken with the heart, liver, and inards are included.
In honesty the age of the meat has nothing to do with whole or not. It's the place. Sometimes it's even the the volume they move. You can get a week old chicken or a day breast. Why not just say learn the look and smell of chicken. That advice you just gave is just wrong.
Video starts at 5:38 the rest is waste of time