Chicken Fabrication for the ProStart Competition

[@goxlau3243]

my gosh this is the most detail chicken cutting I've seen

[@cozy_rain_sleep]

This is what the perfection looks like.. Most detailed and in depth instructions I've ever came across.. 🥂

[@mandi.phoenix]

This is by far the best video I've found on how to butcher a chicken. The instruction and explanation were as straightforward and concise as is humanly possible. Much appreciated, thank you.

[@Malcolm717]

Thank you very much

[@Suz_408]

I'm a home cook who has cut up a lot of chickens but, I still learned a lot from this video! Couldn't figure out what that thing in the thigh was. Now I know it's the patella. I've always had trouble getting those oysters but I think I can get better at it after watching this. Thanks for posting a great tutorial!

[@truelight8550]

I am a home cook too who wants to start cutting up her chickens...! I am getting 8 free run organic chickens tomorrow that I would like to cut up and freeze, by cut together (thighs with thighs, wings, etc.)Do you have any tips for me, please? Like, as I do each chicken, I am thinking I have to put them in the fridge and then at the end, vacuum seal by type?

[@trishahicks1583]

I go to competition next month. Its my 1st one. I'm super excited. My teacher came across this video & we've been practicing & studying this video. Thank you so much!

[@Malcolm717]

Glad to be of assistance and good luck!

[@urielmartinez-acevedo9446]

did you win

[@IJustAteYourGrapesBro]

DID YOU WIN?!?!?

[@izzyjursch3349]

Just did a written assignment on this video 🥲. Wish me luck because I have to butcher a chicken this Thursday for class🤞🤞🤞

[@BDHO73]

How’d you go? Are you still in the game?

[@izzyjursch3349]

@BDHO73 hell yeah I am. I'm working at a French cafe at the moment. We were James Beard nominated last year!

[@BDHO73]

@ that’s awesome man! You’ve come a long way.

[@amitupadhya90]

This guy deserves a 🏅

[@kalqubbaj4853]

One of the best online demos, great and insightful. Thnx chef ✌

[@user-wn1vc9zx5j]

Absolutely beautiful! I’m taking my final culinary test in 3wks..fabricating flat fish, round fish and 2 chicken 😅

[@MerrickMusicyt]

Hats off chef incredible job very well done! probably the best fabrication chicken video I have seen to date and I have been watching many being the fact that I will be taking my CEC next month. Thank you for sharing keep up the great work!

[@Chfmikesatx]

J Merrick how’d it go on your CEC practical? I’m practicing for mine now.

[@bobbyarana2655]

I'm salute you sir, in your very good instructions & explanations🎉🥰Godbless you & more power🙏🙏🙏💕

[@victoryho20001]

The best video i have ever seen.

[@carolinelacombe4789]

WOW!!! This Chef is Awesome 👌 of course now I have to buy other Chicken, and Fabricate it. I will get that wishbone out without breaking it 😏

[@PK-dx5ff]

This tutorial is the best ever! Thank you chef 🙏

[@basimmushait5577]

Honestly, the best video for how to cut chicken like pro.

[@brittanydiaz1483]

Amazing video

[@hunter1029016]

This is the best video on youtube on this topic ! Thank you so much ! I compete this coming monday and this will definitely help me !

[@Malcolm717]

Thank you

[@shreksbootyhole674]

Dawson how’d you do

[@5phutsangtao-iQ]

perfect workmanship

[@jagadeeshsavan]

Perfection at professional at the best 👌

[@sophiamurillo7786]

I have a prostart competition in 2 weeks and I have to cut a chicken. This video was very helpful thanks!

[@MeKressman]

Best video I've seen, thank you!

[@shadowmoon3786]

very nice...now i leard something new...

[@dankcarolyn420]

chef kris if you see this i am last minute studying for our midterm today lmao

[@truelight8550]

Thank you so much. This is a joy to watch. I am just a regular person who will fabricate 8 organic free run chickens tomorrow for freezing for the future. I am being ambitious, I know, and I need to know how long can I keep the chickens in the fridge to continue the next day (or next two days?) I would like to freeze my pieces by type, together, like, 6 bone-in thighs, 6 boneless and so forth. What sanitation solution do you use? Thank you so much!

[@knowmeniks]

Thank you.

[@maribelwll2899]

Wow this is best lesson

[@dylanosbourne1017]

This video helped me so much

[@Malcolm717]

AWESOME!

[@jcnz9861]

Brilliant!

[@azgothedefiler]

Really nice tutorial just use a red colour cutting board when in professional kitchen

[@goxlau3243]

not even bon appeti got this good

[@abigailglass6312]

I want the meat on wisbone to fry

[@VoiCla]

kingsbury class 21-22 👍

[@damonparker225]

thank you

[@kayleaglover5942]

how many bags of ice did you use

[@devingarza7573]

Bro Mrs. A wildin 💀

[@DamianMarks-s7w]

Your hired .the M

[@aoshjabro]

what boning knife do you like to use?

[@Malcolm717]

Mercer 6" flexible boning knife

[@skhan-w3v8c]

hi

[@Umut.taburlu]

I think you should know your knife dude

[@pinmast0r]

If you are going to go to this level, then take the tip off the wing bone so it bleeds out and doesn't discolour when you roast it. This frustrates me, it isn't the classical presentation and there is no reason at all for it to be like this.

[@leewilson5382]

It’s for a competition showing how well you can fabricate a chicken. Not necessary to do anything more than what the judges are looking for

[@BossCrunk]

Never scrape with your nails. They're never clean enough underneath unless you use a nail brush every time you wash your hands and even then the notion is still pretty gross. Same reason you never dig in with your fingers and nails when peeling onions and shallots - always use your paring knife and not your fingernails as a tool. Fingernails are not tools to be used in a professional kitchen.

[@arplast1]

Obviously you don’t have the faintest clue what you’re talking about😩

[@BossCrunk]

@@arplast1 I cooked in France for close to 30 years, at two Michelin 2 star shops and one 3 star shop, having graduated from LCB Paris in 1978. If I fabricated a chicken like the guy in the video I would have been fired before lunch service.

[@charlesstanford1940]

Ridiculous. You never use your thumbnails as tools in the kitchen and certainly not to scrape chicken parts.

[@johnburgess4832]

No idea what your talking about

[@marshallwelsh4115]

Cross contamination throughout the video and no use of gloves as required by ACF and Servsafe standards.

[@pamafa3147]

If you wash your hands, gloves aren't required by law, unless you're injured. Also there's no cross contamination. Bacterial naturally filters from the outside inside the chicken, that's why you can't eat it rare. If you touch the outside then touch the inside, nothing changes.

[@jasonlaw8702]

Yeah what he said and you look like cross contamination

[@jasonlaw8702]

Watch the whole vid he says not to wear gloves

[@andrewgomez6146]

Gloves are only required for RTEF or if you have open wounds on the hands