Lessons From Working in a 2 Michelin Star Restaurant (Tutorial)

[@reneadinaro8183]

What you did is called fabricating a whole chicken. Every student in cooking school learns this. They have to fabricate a whole chicken and the quality of the cuts are graded by the instructors. There are even competitions between schools on fabricating poultry. You hot a free lesson from a world class chef. Hell, you got paid to learn! Good going.

[@KhalilOmar]

That's another term for it! "Breaking down" as well. I've been butchering chickens since I was 14 at my family restaurant but I preferred Seichi Honda's technique. Thanks for the comment 👍

[@judih.8754]

Chef Omar you made that look easy. Again having good sharp knives are a must. Thank you.

[@KhalilOmar]

Agreed 💯 👍

[@danielbabs1820]

Wow!!! you make that look easy. Butchering my own chicken is going to save me so much money. Thanks Khalil Omar 👌🐔

[@KhalilOmar]

🥰

[@NoClueHowTo]

Excellent video as usual.

[@morganmg]

Very easy and clean cuts. Next time I'm gonna try this crown on side technique while separating breasts. Thank you for another educating video! 👨‍🍳

[@KhalilOmar]

💪🔪👊

[@MrMrtommy]

Excelent video, I might have to put this into practice. Im curious, how do you debone a chicken breast that comes with the rib bones? I have some practice doing but I would love to know your insight on it

[@KhalilOmar]

I might have to make a YT shorts on that, but that's interesting, I never see breasts sold like that in Canada. My most succinct advice would be to keep your knife's tip close to the bone while working through that rib section, keeping as much of the meat on that breast as possible.

[@harkeb]

Love your technique! I usually try to keep the wings intact, thus destroying the breast in the process. That, together with the annoying wishbone! LOL....

[@KhalilOmar]

Haha glad you enjoyed. Working around the wish bone is always an option!