How To Breakdown Chicken For Yakitori -Latest Edition-

[@Burrfection]

this chicken breakdown tutorial is unlike others out there. so specific to yakitori. i love it.

[@Yakitoriguy]

Glad you enjoyed it! Hope you make some good Yakitori!

[@Mutiny960]

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.

[@blablablabla1111111]

The way the tenderloins come out.. so satisfying. Seeing how the legs go out leaving the oyster intact... fantastic.

[@Yakitoriguy]

Yea it took me few chickens when first learning but when it finally becomes easy to do, starts feeling so good!

[@stevethea5250]

TIMESTAMPS ?

[@butterfliesandtape]

such a clever trick with the 'tenders' leaving that annoying AF membrane on the animal. Will try that, many thanks!!

[@Johnnychi123]

Thanks! Outdoor Chef Life sent me here! Aloha from Hawaii!

[@Yakitoriguy]

Welcome Takugang!

[@T-ROY90]

Great stuff! Nice to see a trimmed down version

[@Yakitoriguy]

Glad you like it!

[@wasabi_6684]

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

[@Yakitoriguy]

Yes its so much more fun knowing what every part you eat is!

[@paulhuun]

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.

[@Yakitoriguy]

Thanks for watching! Hope you make lots of good Yakitori

[@interplanettt]

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!

[@Yakitoriguy]

Glad you enjoyed this Yakitori method of butchering!

[@jjanevski]

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! 👍

[@Yakitoriguy]

Welcome to Yakigang! Thanks for watching and hope you make some good Yakitori at home soon!

[@denoprco1412]

just a w e s o me. thanks

[@nenovidenovic5716]

Great video! I appreciate the great camera angle, speed, lighting, explanation, chapter breakdowns...I'm subscribing.

[@moezaw1961]

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.

[@Yakitoriguy]

Yup here to help spread Yakitori culture and knowledge to everyone! Thanks for watching

[@marcfpv3206]

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

[@Yakitoriguy]

Hope you make lots of Yakitori!

[@Sanderly1820]

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

[@justaskregg7141]

you did your thing with processing this chicken I love the precision brother.

[@Yakitoriguy]

Thanks!

[@michelhv]

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!

[@Yakitoriguy]

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!

[@waitaminute-vw9hf]

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.

[@Yakitoriguy]

Great! Welcome to Yakigang!

[@ifyouloveChristyouwillobeyhim]

What I wouldn't give for a garas'ki!

[@Ninjanugets123]

excellent breakdown tutorial, very different than western methods. I love how yakitori finds a way to utilize many lesser known cuts of the chicken, i did not realize how much was being wasted per my method!

[@cptobvious8390]

Knowledge!! Found you from #outdoorcheflife !!! Dope collab!!

[@Yakitoriguy]

Welcome to Yakigang!

[@stargarnet]

Mom taught me how to cut up a chicken when I was young...but not to this detail...great video. Good job!

[@Yakitoriguy]

Thanks for watching!

[@markingrivera5038]

konichiwa🙂 i liked your video its very clear and your amazing cutting skill you have shown. thank you very much.

[@kenj6479]

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?

[@Yakitoriguy]

Glad you like the edit! Yea I can cover nankotsu. You're talking about the chest or knee?

[@kenj6479]

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.

[@ifyouloveChristyouwillobeyhim]

Well said!

[@13hoursago]

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.

[@islandgirl1818]

Saw you on Jennelleats. Now I'm subscribed 👍🏼

[@Yakitoriguy]

She's awesome. Welcome to Yakigang!

[@manolocortez4426]

absolutely masterful ! Doing the work of God

[@Nimco-k4g]

This was good! Thank you.

[@greggshiu]

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! 😂

[@mugurelsonea9079]

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

[@Yakitoriguy]

Glad you like it!

[@broccolihart1]

Im genuinely impressed. And you have a new subby.

[@Yakitoriguy]

Welcome to Yakigang!

[@drovertable]

So glad I found your channel!!!

[@Yakitoriguy]

Thanks for watching! Make sure to subscribe!

[@CastKingAdvent0222]

Nice tips, i will try this recipe..looking forward for more amazing videos...from Philippines

[@Yakitoriguy]

Awesome! Thank you!

[@IamCanadian888]

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!

[@Yakitoriguy]

Yea check out the How to grill video where I go through all the condiments in order that I cook them in.

[@ros879]

This video was so educational! Thank you yakitoriguy ❤

[@i2ealphaze]

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!

[@Yakitoriguy]

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.

[@agemadiev]

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!

[@Yakitoriguy]

Thanks for watching! And yes make some Yakitori in May!

[@philynilly]

Just found your channel and really loving it so far.

[@Yakitoriguy]

Welcome to Yakigang! Thanks for watching!

[@39189]

This is gold, thank you.

[@polypx]

"armpits"!!! 😀 Fabulous and seriously useful video though, thank you.

[@---zg7ex]

lol come from out door chef , your English is very good

[@Yakitoriguy]

Thanks and welcome to Yakigang!

[@sonawajaba]

Great video for reference! I now know where the term chicken tenders come from

[@Yakitoriguy]

Yes! Great that you're learning something new!

[@DannyNorway]

Very good explanation, love it 🙌❤️

[@xFunkyGerbilx]

Very informative, much appreciated sir

[@Yakitoriguy]

Glad you like it!

[@mrppepygaming]

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!!!

[@Yakitoriguy]

Thanks for watching. Check out the other videos and hope you make good Yakitori soon!

[@beniscooked]

Konro on the way, binchotan on the way, fan, skewers, etc... will be using this video breaking down my first chicken with a nice set of knives -- no honesuki yet, but a nice beefy single-bevel Deba and a 6" Saji petty hopefully do the trick :)

[@robbiedaniels2164]

This is outstanding. Thank you so much

[@Yakitoriguy]

Thanks for watching!

[@dudakoff1000]

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?

[@Yakitoriguy]

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!

[@dustinkim89]

Hi, been really appreciating your videos. Was just wondering what brand your knives were

[@dustinkim89]

is it the sakai kikumori? wondering if you are okay with it being a carbon knife?

[@Yakitoriguy]

That knife in the video is a Tojiro Garasuki. I have some knife recommendations in my Amazon shop, link in descriptions. Carbon steel is amazing and I have some but for Yakitori/chicken handling in the kitchen I prefer the ease of use of stainless.

[@mauimarcus]

Fantastic video

[@Dr-uh3mm]

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?

[@Yakitoriguy]

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.

[@Dr-uh3mm]

Right on. Thanks!

[@caleblococaleb]

how may skewers can you make with just a whole chicken?

[@kharnethebetrayer4125]

Still dont manage to break down a chicken as good as you, but still practicing😁 yakitori tonight, and drinking saki to go with it😁😁😁

[@DrooliusFilms]

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 🙌

[@Yakitoriguy]

Can't wait to see what you make!

[@plumsink]

"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." ;)

[@cubex6260]

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.

[@Yakitoriguy]

Yea just go slowly, across the shoulder blade. You will get it more each time you practice.

[@child-nl1dk]

thx for the video. is there a reason why chefs remove the breast skin instead of integrating the whole piece?

[@wan369]

Such an amazing video, finally found myself an appropriate grill, can't wait to follow this guide and start my own yakitori journey!

[@Yakitoriguy]

Good luck on your Yakitori journey!

[@JoseRAlmoril]

arigatou gozaimasu! very helpful...

[@fightingusik4265]

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. :)

[@Yakitoriguy]

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.

[@souljahs07]

Can you do a video on the achilles

[@Yakitoriguy]

Yup it's in the next video on the Negima: kzbin.info/www/bejne/Y4a6Y6pphJKkeLM

[@gallagherk11]

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?

[@Yakitoriguy]

Not yet but definitely a top request! stay tuned

[@MongoosePreservationSociety]

Fantastic

[@Yakitoriguy]

Thank you! Cheers!

[@RiamsWorld]

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!

[@Yakitoriguy]

Glad you're learning!

[@chrissparks33]

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?

[@Yakitoriguy]

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.

[@CL-im9lk]

Amazing!

[@Yakitoriguy]

Thanks!

[@theporkchopexpress1517]

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 !

[@Yakitoriguy]

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.

[@theporkchopexpress1517]

Do you recommend another brand ?

[@theporkchopexpress1517]

If you think I need a better one

[@rleesw]

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.

[@Yakitoriguy]

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.

[@BillAckerman]

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.

[@Yakitoriguy]

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

[@ifyouloveChristyouwillobeyhim]

The fresher the better, as he said in the video.

[@Caesar283]

Thank you so much

[@chuk90]

It feels I am following a dissection course xD

[@timpilkington2641]

Hi yakatori guy , what are the dimensions and type of bars that they use in placing the squers on

[@Yakitoriguy]

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.

[@philynilly]

which chicken knife do you recommend if I'm only going to get 1?

[@Yakitoriguy]

Check out my video on my knives here: kzbin.info/www/bejne/hIjJaH2cpaqkqdE

[@willphan]

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!

[@Yakitoriguy]

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.

[@willphan]

@@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

[@rauftakhirov5433]

Super...

[@KenMoonan]

how many skewers can you make from one chicken like this?

[@Yakitoriguy]

Check out my other videos where I show the skewers that can be made but around 24-28 depending on how I skewer them.

[@chaitanyavasamsetti8177]

Where are all the inner organs and how do you use or discard or cut through them?

[@ifyouloveChristyouwillobeyhim]

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.

[@ifyouloveChristyouwillobeyhim]

He also has a video on liver yakitori.

[@The.SimounIbarra]

THANK YOU!!! 😍😍😍

[@roberthyland9994]

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

[@Yakitoriguy]

I like using 4 to 4.5 pounds for Yakitori

[@juanzambrano2944]

New obsession

[@GladysJeannette]

Wow that chicken had nonchamge it was keeping ANY meat on it lmao!! 1st time I hear about this type of cooking. I need to get out more !!! Getting a sub from me!!

[@mineexecutioner]

Where do you post when and where your pop ups are?

[@Yakitoriguy]

I usually share information on my Yakitoriguy Instagram, email newsletters (sign up via website) and on my blog: brewzakaya.com Thanks!

[@ikebanaJc]

So the sauce is only used for cooked meats ?

[@Yakitoriguy]

Yes basically just dipped right before serving.

[@Acidfunkish]

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!

[@Yakitoriguy]

Yup definitely good practice to get whole when you can!

[@ifyouloveChristyouwillobeyhim]

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.

[@peter-gz9fj]

Please do ostrich next.

[@Yakitoriguy]

The oysters will be the size of watermelons probably ahha

[@eugenehuang3992]

oh man! can you imagine getting drunk and spraying your chicken skewers with rubbing alcohol?! haha

[@Yakitoriguy]

Plenty of drunk Yakitori, but why I keep my bottles colored differently so never been a problem.

[@yissssss]

@@Yakitoriguy I lived in Japan for 3 years and drunk yakitori was my favourite thing there.

[@stephaniewaite6833]

Do you soak your skewers?

[@Yakitoriguy]

No, traditionally you don't soak skewers for Yakitori. It will lead to wetness in the chicken and also can spread bacteria.

[@yissssss]

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.

[@Yakitoriguy]

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.

[@mizomint4197]

Do you ever make yakitori with duck?

[@Yakitoriguy]

Yea few months back I did a duck breast video

[@TT-ss5cl]

Your amazon link does not work.

[@Yakitoriguy]

Thanks for letting me know, figured out what the issue was and fixed!

[@ShowAnNDTeLL]

how about chicken knee

[@vietso33]

Thanks. Your Amazon link dont work.

[@Yakitoriguy]

Thanks for letting me know. It's working now!

[@TheGheseEffect]

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?

[@Yakitoriguy]

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.

[@stephaniewaite6833]

in all my chefing days I've never seen this?

[@Yakitoriguy]

Glad to share something new!

[@thomasadventurelife7014]

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

[@Yakitoriguy]

Thanks for watching! My newer videos are much shorter. Hope you enjoy!

[@ReeseDarknessB]

This was perfect. Cut original almost in half and I mad yaki tonight hit that #yakigang on insta thanks for making great content

[@Yakitoriguy]

Glad you like the new version! Yup keep on making Yakitori!

[@DeejayTangy]

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.

[@jamalpeoples3736]

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.

[@mitchfountain6523]

Omfg, 8 minutes and not a cut made yet. You should buy the pre-packaged.

[@shafieks8718]

I don't understand the obsession with raw chicken cleanliness in America. Is your chicken diseased or something? Or perhaps over medicated?. Never got sick from handling raw chicken in South Africa. I have a 40 year old wood cutting board used for everything. Good clean water and paper towels are all you need to handle raw chicken. Wood cutting board needs a hot wash in a while is all you need. Otherwise, cold rinse, dry and pack away for next use. Too many cleaning chemicals being used in the west so your bodies don't build any resistance to germs.

[@seminky5341]

Video starts at 5:38 the rest is waste of time

[@Goonamus]

Go Giants!