How to Make Kebabs from 'Unusable' Meat

This is how we use spent hens to make beautiful tandoori chicken kebabs. Jack shows the process of preparing the meat to ensure it is tender while getting the most out of the rich flavour. Will cooks the kebabs on the grill and over charcoal.
VIDEO CHAPTERS
00:00 - Intro
00:25 - Butchering the Chicken
03:39 - Where is Spent Hen Usually Used?
04:16 - Mincing the Chicken
04:47 - Marinating the Chicken
05:56 - Where the Sauce Came from ft. 'The Spicemaster'
06:44 - Shaping the Kebabs
07:29 - Cooking the Kebabs
08:25 - Plating the Kebabs
09:48 - Tasting the Kebabs
• • • • • • • •
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[@johnbaldwin143]

Another brilliant upload. Nose to tail. I use every bit of any animal I eat. Just as you have shown here set the bones up for roasting but you are using the no longer laying chook and using it all. For me I do this with venison. An old friend is a deer stalker and every fifth vennie he culls I buy it rather than the game dealer. I waste nothing. The skin goes to a person who uses all the pelt. I cut the prime bits then the diced and the rest is ground. The bones are broken, oven baked and simmered on the lowest setting for 36hrs. The least we can do for any animal that has died to feed us is waste nothing. I am perhaps the last generation of 'old boys' Jack Hargraves type people. In two months I will book a table and enjoy your celebration of the whole beast. Nothing would please me more. 👍

[@calebfortier2319]

as a sous chef myself, it really is a wonder how these videos don't get more attention. They're very well shot and insightful, keep it up

[@rogerm7687]

As a Chef s well I totally agree with u. Great content and informative. I just found this Channel by accident and I love it. They do great stuff with some waste side products I will definitely try out.

[@beanbag9696]

Because people are too lazy to cook

[@blackferdinand2260]

Probs because he isn’t shouting and calling people a donkey. Most people won’t watch videos on painting techniques, these kinda things are just for us (those who work in the profession or are interested in the art form)

[@sneer0101]

​@@beanbag9696What a bizarre comment

[@sneer0101]

​@@blackferdinand2260Not true in the slightest. I'm not a chef and neither are a lot of my friends, but I'm massively interested in how professionals work so I can try and apply these myself. We all watch these videos

[@Aidan.17]

Love that these guys tried using spent hens gave up then stubbornly persisted to find something that worked. More chefs should strive to be like you guys with a strong focus on limiting wastage.

[@nyquist_control]

Love how you guys use everything, respecting and appreciating where our food comes from 👍

[@eclap78]

That looks bloody stunning. You guys are onto something here, opening your engine room to the internet, keep going, great watch!

[@willluong9236]

In Vietnam, the chewy texture of the spent hen is prized and often compared to be high quality.

[@kevinlloydfield]

My new band… The Spent Hens!

[@mattbu4589]

Really loving your videos. Great info, easy to watch, and actionable for a non-pro home chef.

[@hails1244]

love your channel. really fun.

[@ANCIENTASTRONAUT]

your channel is awesome man, thumbs up

[@nlr70]

Really good, you could also make 2 small meatball size stick them on the end of the wishbone as a skewer extra little nibble

[@eatmy__shorts]

Damn. Looks incredible

[@balearicburger]

Class x

[@skar5541]

Looks banging 😉

[@thirteendigital341]

@Fallow - Love this recipe, guys you reference Chicken Sauce. Would you be able to share the recipe?

[@SirWhiteRabbit-gr5so]

When I was a boy you had plump roasting chickens and scrawny, tough boiling chickens at the market in the days before Tyson and Purdue.

[@LoyaltyPhoenix]

great video! i am interested to know how you made the Buttermilk & Mint gel :D

[@garyherbert319]

Hey guys, great content. Have you heard of Chris Cosentino's candied cockscombs? It might be a great way to utilise that bit of a chicken.

[@xantonio3229]

I love Jack, he looks like Paul Walker :D

[@blindnumber]

More pleace.

[@KGSaYeAu]

recipe for tandoori marinade?

[@phillipbecker4393]

Yes, u need a skid steer👍

[@buzzlightyear01758]

The chicken combes can be cooked and incorporated into dishes there great brined then blanched then confit in duck fat

[@buzzlightyear01758]

Goes well with e.g. pigeon and pigeon sauce

[@General_Li_Shin]

lol kasuri methi for tandoori marinate

[@anxiousduck]

Does the age of the chicken mean it is more flavourful

[@kooksies5712]

Absolutely, old chicken makes great stock too. Very common in chinese cuisine where the dish is simply called "old chicken" in cantonese. In UK you can buy "old chicken" from chinese supermarkets at varying price points (cheap ones are from frozen). The meat can be very tough though, and the best part is the thick, chewy skin and the ginger spring onion dip it is served with.

[@ibrahimhossain2776]

Why not use gloves? Like your ring is definitely pretty good contaminator right?

[@olaf9063]

And so are hands covered by unbreathable plastic; capturing moisture inside - allowing bacteria to replicate. Just wash them often.

[@Azzury.]

How do you people somehow think gloves have an impenetrable forcefield for germs or something.

[@benenivel1478]

The knife skills in this vid are simply awful to watch. I have been cutting chickens for 30 years and this guy does not cut a chicken properly. Some quick notes: 1) when you cut a leg from the body, you start just like him BUT to do the final separation you start from the rump towards the head of the animal. This is the only way to get ALL of the oyster. He wastes about half of it by doing it the wrong way. All you have to do is follow the bone 2) You don't need to smash your knife so hard, its just a chicken. 3) When you debone a leg you can take all the meat out, not waste half of it by leaving it on the bone by going to fast for your ability. He is an extremely talented chef, that is obvious, way more talented than I will ever be, so why be so sloppy?

[@Azzury.]

Going head down on the leg is far easier as you don’t have to find the seam at the bottom. But you’re right. There’s also a way to do the leg that involves tearing which saves the entire oyster completely whole but it’s hard to do.

[@maksmustamann8681]

Look like Tom Hnaks