Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA

[@LinhNguyen-hn1yg]

A good spatchcock I have learned! Thanks !

[@ChefEricsCulinaryClassroom]

Great to hear!

[@chrisdaniel1339]

I never knew where the tenderloins were located in a chicken, now I do. Thank you

[@ChefEricsCulinaryClassroom]

Fantastic!

[@TeddDecker]

Serious knife skills, thank you Chef!

[@ChefEricsCulinaryClassroom]

It is my absolute pleasure! Enjoy. Chef

[@shekinahservices]

This was so helpful, I almost went ahead blind, but decided to find the best video to explain how to do it correctly, was so easy to follow....thank you 😊

[@TheColourAwesomer]

I did this with a chefs knife 🤫. Excellent video, thank you.

[@ChefEricsCulinaryClassroom]

Thank you so much!

[@MTFBOEING737NG]

Wow! I'm speechless! Thank you, Chef.

[@ChefEricsCulinaryClassroom]

I'm so happy you liked it! Chef

[@kittenlang333]

Helpful & timeless. I shall pass it on to my children!✌🏼

[@ChefEricsCulinaryClassroom]

Please do!

[@39Bosski]

So, a friend gave me a whole frozen chicken and I was wondering exactly how I was going to cook it. This is a great method for preparing it. I can't wait to try this. I've got scissors, so here's hoping they work as well as the boning knife. Great video!

[@ChefEricsCulinaryClassroom]

Thank you so much and best of luck with the scissors - I know a lot of people use scissors in their kitchen - keep me posted on how it goes! Chef Eric Crowley

[@39Bosski]

Ok, so I used scissors, and not the sharpest pair, but this worked beautifully! I did order a boning knife so I’ll try that next. Thanks for the tutorial!

[@ChefEricsCulinaryClassroom]

Awesome!!! My pleasure! @@39Bosski

[@dave900575]

Thank you for the video. I did it on a couple of Cornish hens.

[@ChefEricsCulinaryClassroom]

Great job!

[@frenchfry5310]

Favorite method before cooking my chicken. Eating around the spine and rib bones has always been a turnoff for me. This way I'm left with four built in handles and easily accessible meat and I can make a killer chicken broth with all the left over bones. I leave the tenders in though. Don't eat enough chicken to have enough tenders to fill me up. I'd need like six chickens to make it worth it.

[@ChefEricsCulinaryClassroom]

Sounds fantastic!

[@lynneanilsonthibodaux9220]

Yay, I just dove in and did it for the first time! I did have a sharp knife and scissors for the attack. Thanks so much for intricate instructions. Now marinating the chicken, and the bones etc are simmering in a pot for stock. Giblets will get chopped up for treats for the dogs! Yum! Dispatched!😊

[@ChefEricsCulinaryClassroom]

delicious! so happy you did it and appreciated the details! Chef Eric

[@crystalsmith-kl8ow]

Thanks you... I followed your instructions and did it right my 1st time!

[@ChefEricsCulinaryClassroom]

Great job!

[@mroak8848]

This was so easy to follow. Thank you..it worked perfectly.

[@ChefEricsCulinaryClassroom]

So happy it worked for you - now you can save lots of money and eat delicious chicken!

[@CheriBenIesau]

The first time I did this (before watching a "how-to") it looked so ...mangled! Why? I had cut down the middle of the breast🙀 So I watched a number of videos and upped my game. This was by far the best of the how-tos. I appreciated knowing where the word spatchcock comes from, and the chicken tender location was an ah-ha! for me. I'm subscribed now.

[@ChefEricsCulinaryClassroom]

Great job! So happy you enjoyed the video - Thank you so much for subscribing - check out some of my other how to videos! Chef Eric

[@st.charlesstreet9876]

Very helpful! Thank you for the direct and easy post.😊

[@ChefEricsCulinaryClassroom]

Thank you so much!!! Chef Eric

[@johnwatson8192]

A great straighforward presentation thank you! Given the it is unlikely that you can get a boning knife any sharper than a chef's knife what is the advantage of the boning knife? Is it because it is slimmer and therefore more manuoverable to get round the bones?

[@ImagineThat1986]

its just safer using a boning knife because its more sturdy due to the blade being shorter..its a stronger blade and you need a tougher blade to deal with cutting through bones...chefs knives are thinner blades than boning knives

[@gullreefclub]

At last a Cooking Video that the presenter/Chef show how to remove the breast/keel bones. I have always fought with them when Spatchcocking a chicken for some reason but always like to remove them and the wishbone to prevent a possible choking hazard for my dinner guests.

[@joeylee5128]

Thanks for your help! First timer.

[@ChefEricsCulinaryClassroom]

Awesome!

[@kingwilly8041]

Thank you very much, MR. CROWLEY....Did you talk to the dead...chickens?

[@heidibangbang]

Nobody but me will get that

[@ChefEricsCulinaryClassroom]

Ha Ha! You are welcome! Chef

[@Ida-Adriana]

My favourite part is the chicken bum (Parson’s Nose) 😄

[@ChefEricsCulinaryClassroom]

My wife loves that too!

[@shaqfu9925]

Why not just leaving the tenders in?

[@ChefEricsCulinaryClassroom]

They cook so much faster! Chef Eric

[@Ida-Adriana]

@@ChefEricsCulinaryClassroomYou can schnitzel them instead 🤤

[@hongandinnaim5833]

Thank you!!!

[@ChefEricsCulinaryClassroom]

You're welcome!

[@briannaking8211]

Thank you!

[@ChefEricsCulinaryClassroom]

You're welcome!

[@ambercrombie789]

Wood cutting board for raw chicken?

[@ChefEricsCulinaryClassroom]

Yes - scrubbing with soapy water essential! Thanks for the comment! Chef Eric Crowley

[@michaelinkster4977]

I just cut mine in half with one cut and force the chicken flat by breaking the bones for quick cooking - then cook and sort the bones later. Unorthodox I know, but job done!

[@1QYITSTORM]

Perfect thanks

[@ChefEricsCulinaryClassroom]

You're welcome!

[@carpetfire7862]

Amazing method! But I leave the breast bones for broth sake, bc the breast meat slides right off em at the proper temp. Love the video!

[@chefericsculinaryclassroom2066]

Thanks for watching. Yes - I make broth from the bones, too! Chef Eric Crowley

[@debbiekayeframer]

can you keep the tenderloin in the brest

[@chefericsculinaryclassroom2066]

Yes - absolutely! I've done it both ways. Thanks for watching. Chef Eric Crowley

[@walkertongdee]

Dude, you removed all the bones that give a roasted chicken all that flavor lol.

[@calstalk1675]

So cool

[@karinalacerda4964]

bom demais.,

[@ChefEricsCulinaryClassroom]

Thanks for responding!

[@typlante4132]

thats great! is there an importance on removing the tenders? I want to Spatchcock and FRY! FRY Baby FRY. Follow up tips to the Frying question, Eric?

[@ChefEricsCulinaryClassroom]

Thanks for watching! The tenders cook super quickly and are delicious! You can cook separately - I grill Spatchcocked chicken often after marinating for 24-48 hours! Fantastic!

[@TamaraInTanzania]

Hacking away at this poor chicken...

[@williampowell2270]

Imagine.. and then they cook it and EAT it! Sorry, my landlady is a vegetarian, this will be fun for me.

[@ShopperPlug]

About 50% of the chicken material is all gone with this process... All the flavors induced by the bones and material removed will make this chicken taste inferior. Spatchcocking a chicken does not need to be so invasive.

[@sprig6043]

I was thinking the same

[@ChefEricsCulinaryClassroom]

thanks for the feedback

[@ChefEricsCulinaryClassroom]

thanks for the feedback

[@Christiantodd1]

You have no idea what you are saying.

[@joeoak8181]

Who?