Here’s Why I Buy Whole Chicken (and you should too!)

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It's time to break out your comfort zone when it comes to chicken and explore and entirely new world of culinary possibilities. In this "Whole Chicken" series, I'll show you how to step up your home cooking game to pro status by breaking down your own chickens at home. Not only is the more economical option for buying chicken, but it will also open up so many incredible dishes that you probably wouldn't be making by buying individual pieces at the market. If you're tired of your meals at home and looking for a transformation in the chicken department , you've made it to the right place.
Part 2 - • Your Chicken Recipes J...
00:00 - Series Explanation
00:54 - Market
02:42 - Whole Chicken Butchery
04:50 - Roasted Chicken Stock
05:50 - Schmaltz
08:25 - Perfect Dressing
10:30 - Crispy Chicken Time
12:09 - Amp Up Your Salad
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/here...
Video Credits
Creator & Host - Follow Mike G on Instagram @lifebymikeg
All music provided royalty free by epidemic sound

[@savanahkuklinski6833]

That’s my fiancé!! I work for this farm too (on the farm with him obvi lol!) I’ve been watching you guys for five years now, this is crazy!!!!

[@ladytsunade5848]

This is so cute

[@RoRockerB]

Who cooks the chicken more between the two of you? 👍

[@pozleo78]

Why did I think that was Brad from bon appetit ?

[@eathon23]

1. I also like his method of cutting up the chicken. 2. He is honest at a farmers market. Admitting that people’s preferences have changed, and convenience costs you in price and meat. 3. Being a farmers son, being honest, and selling it himself...he takes pride in his product. Some people mark up “organic” when it’s not. I respect his hard work and honesty. No wonder you have no issue announcing “that’s my Fiancé” 👍❤️ all the best to you both 👌

[@davidc.3145]

@@pozleo78 Even their eye movements and hand gestures seem similar. Definitly from a parallel gene pool. This guy's just needs more wourder. :)

[@downtoearthmarkets8058]

Thanks for supporting the Park Slope Farmers Market! Not only are you cutting down on food waste by using a whole chicken, but buying directly from the farm that raised the chicken helps ensure a future for small-scale local agriculture.

[@abroadlife5501]

I am a mom, but always worked as a flight attendant, so whenever I was home I didn't want to spend the little time I had cooking... For the first time in 7 years I am cooking meals for my family, and your channel is helping a lot! Thank you from Brazil!

[@umarabdaziz]

it does take time but very rewarding

[@daleval2182]

Cool and first time in 7 everyone eats better

[@kathyp1563]

Have you started cooking WITH your family? His "15 mistakes" videos are great for older kids/teens, too. My kids were 3 when I started teaching them to cook. But, I still over dominate in the kitchen & forget to teach them more complicated stuff as they grow older.

[@thomasstengel7356]

Love this response. My best friend's mom growing up was a flight attendant. I remember how brutal her schedules would be. She was an excellent cook but, like you, she didn't want to spend what little down time she had cooking for her family (because, of course she wouldn't!). She did, however, love great food and would always bring back things from some particular places she'd fly. When she'd go to Japan (where she was born), she'd bring back some great stuff. The first time I had actual ramen was when she brought home hand-pulled noodles which were unheard of in the US in the late 70s/early 80s. Thanks for sharing a bit of your story and I hope you continue to show your love through your food and that your family is appreciating your work and dedication.

[@kennethkauzlaric8948]

The first thing my mother taught me, was how to break down a chicken and make stock. This is something that everyone needs to know.

[@approveddust8367]

Nah breaking down a cow is where it’s at

[@jstantongood5474]

@@approveddust8367 🤣🐄🐂🐂🐄🐃

[@jamesjason8471]

Depends on what country you are from and how your butcher cuts down the meat. Also what kinds of meal you are gonna prepare.

[@CactusJuice1219]

Your comment has me imagining a 8 year old trying to cut up a chicken😂

[@nickv1212]

Break down into tears is my forte.

[@aureeel]

Next: here's why I buy a whole cow

[@ProHomeCooks]

hmm, maybe one day when I go full on prepper and have multiple freezers in my house...

[@aureeel]

@@ProHomeCooks I'll be waiting for that!!

[@adventurouspeach]

My family do this well we buy half a cow... we all come together and butcher it and all take different cuts home with us

[@Tech2Rush]

You joke, but for smaller animals it's reasonable if you have the freezing capacity. I've done whole lamb and reindeer a couple of times. It's not easy work, and it takes time, but certainly educational.

[@masonbarnett278]

I used to do that.

[@pajamajohorva]

This video series changed my life. Thank you. I am now obsessed with butchering my own chicken. I'm butchering three at a time to meal prep for the fam. Also- 100% agreed that this method of butchering is amazing. I've tried in the past and not been very successful with other methods. This was so easy and I really got the most meat out of the chicken. Thank youuuuu!

[@dannybaloi]

First you teach me how to ferment stuff, then you teach me how to make fermented food... and now chicken. Today I spent half my day making bread, fermented cabbage and cooking up the chicken. Thanks man! It's incredible.

[@elitehaxxor8025]

Being a butcher, I always found it interesting that people would rather pay more to have me breakdown a chicken or cut their roast into steaks, instead of just taking it home and learning to do it themselves. As you've said many times on this channel, people do not think they have the time to do anything, so they opt for the fastest way, even if it means paying $15-$20 more.

[@rosegroshek1218]

I don't think you should be complaining about having job security. Some people simply just don't want to do the extra work and as long as they are paying for it, who cares

[@defaultyanny861]

@@rosegroshek1218he’s not complaining, he just found it interesting

[@DanceintheRaine666]

As a small child, I learned how to eviscerate, pluck (or skin) and section countless chickens and, later in my childhood I was fascinated by how the butchers we hired processed the annual beef cows & piggies and those skills have saved me countless dollars as I more often than not opt for buying the largest slabs of meat available and simply finishing the process began by the butcher myself. When my sons were itty bitty, they observed me doing this process and were themselves able to do likewise long before they were teenagers. With the spiraling food flation/product shrinkage and the difference in the NOVA value of meats which are prepared commerically, my sons are able to save far more money than their age peers, and they have the confidence and self reliance which accompanies any skill. A Nova 4 food becomes a Nova 3 food when prepared at home. The quality, cost saving, vastly increased flavour, aroma and visual appeal of their homemade meals far surpass even most restaurants. The eldest has, like his Mum, taught himself various ethnic cuisines such that eating out is not the "treat" it once was, as his cooking ~ in all but a very few dishes (such as Pho broth: there is SOMETHING subtle MISSING*) ~ is far more of a "treat" than even high end restaurant fare. *And, as we keep innovating and tweaking recipes throughout the years until our home recipes are SUPERIOR to restaurant fare...I have utter faith he'll discover the elusive ingredient. One is depriving one's child of confidence when one SHOO's them away when they want to help as TODDLERS...all kids would benefit from hands on experiences such as these.

[@jfgreene5519]

I make a lot of soup but you just took it to a whole new level. Roasting the chicken is a totally new idea for me. Great job!!

[@Basomic]

This video is the epitome of why this channel is so freaking practical for the home cook

[@Marcel_Audubon]

calm thyself, it's just a chicken; people have been chopping them up for thousands of years

[@Basomic]

@@Marcel_Audubon ah yes, verily. But because I have chopped fowls for not even 1000 days - as so with many of my beginner-level compatriots - this guide is most profitable, indeed

[@yannisalexi7032]

Next: here's why I buy a whole cow

[@Pattys1967]

i agree,i cook all the time,i love making my family happy and trying to go healthier,this is a great way to start,with this guy here,he is awsome

[@sstanfo1]

The fact that you left in the moment of you blowing on your dressing is one of the reason I trust and love your videos.

[@chbailey081]

The technique he told you about is the same one I learned in culinary school. That lesson was a LOT cheaper, I promise you 🤣

[@smudge8882]

I learned it working in a kitchen. I think I got the best deal 🤣

[@taikathemagicfox9006]

@@smudge8882 My dad's a butcher. I think I got ya'll beat ^^

[@smudge8882]

@@taikathemagicfox9006 I mean I was paid to learn, so I still think I'm winning 😂

[@fupathegreat8318]

I found brothers green years ago! When josh was working on eating for $1 a day and they were making college meal hacks. Good days

[@TryingtoFood]

who randomly found this guy one day and has been watching ever since omg this is more likes than what i get in my videos 😂😉😲

[@Epicdps]

Found brothers green from some random weed munchies video where they made peanut butter and jelly French toast and some hacked cereal sort of thing lol. Subbed to brothers green immediately. Still loving this channel, even though it's very different. These videos are professional as hell and very enjoyable and obviously super informative. Love it

[@justinwolf3311]

My intro was the sandwich series

[@crushy93]

I found this channel quite a while ago when they did the first collab with Alex French guy cooking (another amazing channel well worth checking out). Came from there and stayed.

[@laulau7354]

Yup

[@ren.67]

I found him with the British Grilled Cheese video. Never looked back lol

[@-beTHEchange-123-]

Love this!!! I really appreciate ALL the details you give. Definitely one of the best cooking shows ever.

[@theclassick1]

In the past , buying whole chickens was definitely a generational thing. It was pretty common to do so in the 70s, 80s and 90s mainly because it was extremely economical for those with a medium to large family household. There were teachable moments passed down from moms to daughters on carving and cooking traditions which were lost once more of a faster paced working professional lifestyle came into focus. This gave way to the convenience of the pre-packaged chicken standard stores adopt to this day all while charging more in the process.

[@saratakkoush6109]

Litterallyyy forced myself to buy a whole chicken on Monday just to get started.. wasnt feeling very confident in how i ended up cooking it and the stock i made wasnt as exciting as i was hoping . I realized i needed a more streamlined process! so a mini series on chicken is a fantastic idea that ill be referring to for future uses!

[@asalways2676]

Yes I should too. I just cut up a whole chicken myself and made a Korean chicken food video then uploaded on youtube Maybe that is why youtube show me your video. In Korea if I buy cut up chicken, sometimes, there are 'two necks' and no thigh on a bad day... I love how you deal with chicken skin. My wife's favorite night snack! rendered crispy chicken skin with rosemary and thyme. I loved the way you made it and she will love it too. Can't wait series part 2 and 3

[@aidamontalvo9443]

I so love not only listening to you go through all your explanations but I enjoy your process and reasons. However, I to was born and raised in Williamsburg, Brooklyn, New York. Thanks so much.

[@fistacha6245]

thanks for the part about making schmaltz, that alone made it a great video for me. I also remember the video where you suggested to fry up leftover sourdough starter for some quick flat bread - and I loved that!

[@jingqi9106]

It's summer time grilling season so just your tutorial on how to cut up a whole chicken is awesome and I will be using it!

[@alinebristol102]

Life changing - I’ve made bone broth consistently over the years and have never considered using the aromatics you use - cinnamon? Is he kidding?? - but oh my ... that tastes amazing. I will be making this every week now. Thank you!

[@alinebristol102]

Kizuna I’ve got it in the pot today with the spices I didn’t have on hand the first time and smells a-maz-ing. And, yes, I love pho ... fave.

[@MCPeeBoy]

Man, you are a profeccisonal with super chill attitude. I can not get enough of these videos.

[@lindabyrnes4356]

I am new to your videos and am obsessed. Just started working again after the pandemic. My house vary so teaching my 12 year old how to pull meals together for himself. Thank you so much.

[@arthas640]

I grew up in WA and my family started shopping at the first Costco right after they opened so buying in bulk was something I was raised with, and the first thing my home ec teacher taught us was "buy the basics in bulk" and "chicken is healthy, multiple purpose, and if you buy a whole one you can use everything down to the bones and get plenty of meat super cheap". She ran the numbers with us and you ended up paying like 1/4 the price or less for a whole chicken compared to the trimmed meat and thats without counting skin, bones, and organs.

[@DanceintheRaine666]

Likewise, I did similar things!

[@sugarman454]

You give off such a good vibe, man! You got a new subscriber. Looking forward to seeing more of your videos. Keep up the great work!

[@yannisalexi7032]

Dude I’ve been watching you for many years now and today It just hit me. Your content really has reached the next level. Looks great, amazing ideas, creativity, flavor, the pace is good, the set is fantastic. I love the vibe you’re putting out there these days man! Inspired me to experiment and try more in my own kitchen. Anyways thanks a bunch dude

[@ceresmary206]

I want to let you know I am saving as many of your videos as I can to "food videos worth sharing" because you do an excellent job at explaining formation, food prep and cooking.Thank you. I've always cooked from scratch as my mom did. This is helping so many learn why slow cooking is important.

[@mindfu11dr0n3]

idk why i ever stopped watching????? good work

[@happinessfoundinhp]

I've been wanting to buy a whole chicken for quite some time and see what I can make with it but never actually do it! Maybe with this new series of yours I'll finally find the confidence to do so. I don't mind breaking the chicken apart, I just don't know what each cut of the meat works best for what, that's why I have stuck to using only chicken breasts until now, since they seem the most 'versatile'. I'm more interested in dishes that could work for dinners for 2 people/couples. Maybe perhaps you could even show how to make a good sauce that compliments the chicken? Thank you and I'll tune in for the future videos!

[@7bootzy]

When I decided to start buying whole chickens, I did exactly what you said: I just went for it one day. Yeah, you're gonna shred some of the skin up badly. Guess what? Skinless pieces! Yeah, you're gonna mangle some wings or miss a bunch of meat here and there. Guess what? Perfect for stock! Just go for it!

[@TheCatWitch63]

VintageLoveeeX Hi! I’d like to invite you to get out of your comfort zone and explore the wonders of chicken dark meat. Lol. I cook breasts less often than thighs, because the latter are so much more flavorful and you can use them in any recipe where you would normally use breasts. Also, try adding the wings to your soups or chicken stews; they provide lots of flavor and can enhance any recipe where you use chicken stock, especially if you’re cooking breasts. You can save all the wings and make hot wings at home, too. They’re easy and delicious.

[@evanparry901]

If you have an instapot it is super easy to just cook a whole chicken in there (I'd recommend not buying more than a 3lb chicken). Then use those different parts for different meals.

[@steamdonkey739]

hi friend. in my opinion breaking down a whole chicken is very simple once you get the hang of it. there are a few different methods and techniques for breaking them down but once you know bone placement it becomes a lot simpler. dont be afraid to break the joints in the thighs and drumette areas to get your knife in there easier, watch a youtube video or 2 and you can usually buy a whole chicken for the price of just buying the breasts. I think thighs are very versatile and you can braise them or poach them or roast them or grill them or if you want to get crazy you can do a ballotine or even just cut them up and use it for stir fry or curry or make good ole chickie nuggies. save the bones and every 3 or so chickens you break down you can nab a few quarts of homemade stock and use that for sauces or soup and whatever floats your boat. sorry for the long winded reply I just wanted to give you a few ideas :)

[@orlandolzr]

Yeah... Have you heard of Google? It's a wonderful place where you find all sort of interesting things including recipes for dark chicken meat and sauces.. dark meat is very versartile, you can use it for different types of soups, pilafs, deep frying, balotines, etc etc... The sky is the limit... And the rest of the carcass, yhe back, the whish bone, the ribs and any other off piece you get from deboning can be used to make either a simple stock or a brown stock, simple stock for flavouring basically anything, brown stock for making rich sauces. Recipes i enjoy chicken chasseur and chicken cacciatore.

[@linkage12000]

I have broken down chickens before but this video helped me do it better. I have not ever used the skin to make schmaltz before and this is a great tip. Plus like you said the crispy skin is fantastic and does not last long. I followed all of your steps last night and it is so easy. Great video.

[@DanceintheRaine666]

To further break down carcass, flip over (breast bone down) & make two slices up under the shoulder blades (knife moves smoothly around this joint). You can then gently pries the carcass into smaller pieces. There are also two small pieces of meat on the hips and you can remove these when raw (or after it is cooked). Processed hundreds of chickens annually as a small child, throughout my entire chidhood. Learned how to process various critters to prep them for consumption...skills which are handy to this day. "SCHMALTZ" you say? I learned a new term! And many other tips!!! Thank you. I cancelled the video initially, as I INITIALLY thought "I'll learn NOTHING NEW." But you being you...I opted to watch & I am DELIGHTED for the many secrets and tips you INVARIABLY share. A pleasure as usual!

[@jossa3269]

you should cut the chicken up into more pieces so you can get more browning for the stock that will result in more flavour. I worked in a few michelinn star restaurants and they all did it that way Edit: Sick that i got this much likes, idk how xD

[@ProHomeCooks]

good pro tip 👌

[@ren.67]

Damn I respect you man Edit: both of you

[@micheletomlin3691]

Can you brown the carcass in an Instapot first instead of an oven?

[@adjunkin1]

@@micheletomlin3691 You would achieve some browning much like the chicken breast in the video. Its not a substitute for the oven though.

[@steamdonkey739]

@@micheletomlin3691 instant pots trap a lot of moisture in and you won't get as good of browning. just pop your bones and mirepoix and any hunks of random meat in a broiler for 25-40 minutes depending on amount and how dark you want your stock. you also dont have to roast anything at all if you want a clearer lighter stock its all preference

[@pareidolia1]

I use both kitchen shears/scissors and a well sharpened knife when I break down a whole chicken, the shears are easier to seperate the drumstick from the thigh and the leg from the carcass, the breasts are easier to remove with the knife (for me at least 😅) And leftover chicken skin can be fried if you don't mind the calories, they're pretty good

[@judyjohnson9610]

I bought a decent pair of kitchen shears when I decided that I wanted to learn how to spatchcock a bird. Wonderful! I feel much more confident getting the backbone out with the scissors. Worth the money that I put out

[@orlandolzr]

I was literally shocked when you said you use shears for cutting up the legs... The other comment with the spatchcock I am all for... But for detaching the leg off the carcass you just need to break the joint by bending the leg towards the exterior... And separating the drum and thigh... You place the "knee" on the chopping board and you insert the knife at the back of the "knee"... I use this method since I was a kid, on homegrown, traditional breed chicken (that has bones and joints ALOT thougher than supermarket chicken) with maximum ease. I actually think using a shear would be more complicated and you would need to wash another item.

[@originalchannel321]

Kitchen shears are the best for this.

[@Dansull123]

Thanks Mike! Trying the whole chicken series this week parts 1 and 2. We moved to a house in July and I've been way too dependent on grilling and BBQing your vids are helping me step up my inside cooking game. Much appreciated.

[@obsessedkitchen1013]

This is the absolute best way to buy chicken. And sooo much flavour from the bits you wouldn’t normally use!!

[@elikida]

I’ve been waiting for part two for 2 weeks now, and i did the part one at home but improvised at the end because ... no part 2.. 😜 have I missed something?? Btw I adore you and your brother as well, I’m sticking up! Good work!

[@Dabket3araB]

Instead of using the honey to offset the dressing, try using Pomegranate molasses. It's used in the Lebanese cuisine with the Fattush Salad and it tastes amazing!

[@joannhernandez9884]

Where have you been all my life!!! Why are you so smart? I have been binge watching you and you are amazing! Thank you for teaching us! 🥰😊

[@marijkeschellenbach2680]

Best technique for cutting up a chicken, I love it and will be using this method from now on.

[@ddiaz28]

Great video. Can’t wait for the next. I butchered my first whole chicken today. It was way more affordable. Got the whole chicken for the same price as 2 boneless skinless breasts alone. I made the shmaltz and crispy skin which was fantastic. Made the salad for dinner. And the stock has been cooking away all day. Might use the dark meat to make some fried chicken for lunch tomorrow.

[@pinkponyofprey1965]

That's what I've done for years! :D Great series! I already know I have to try the skin snacks again, kind of forgot about that! :P Needs salt ans spices! I buy 1-4 chickens at a time, depending on what I need. One chicken in a clay pot is 1 at a time but if I need to fill the fridge and freezer I'll get 4. Making broth from 4 carcasses saves time if you have a big pot. No need to waste time on four small batches. Great for spectacular chicken soup.

[@bc24roxy4]

I randomly found your channel about a week ago. Went out and got all the ingredients to make your dressing. I just made the dressing and omg!! I will never go back to traditional salad dressing again. It is absolutely delicious Thank you!

[@0900McShizzle]

Subscribed because this is the first cooking channel that makes me genuinely feel like I can actually learn how to cook. Excellent explanation and pacing ❤️

[@IbanezTimmi]

As a German who is following you for years now, hearing you say Schmalz was so cool :D nice video :)

[@matthiasreitner679]

ashkenazi jews brought so many german loanwords with their yiddish language to the east-coast thesaurus, but as a fellow german i, too, still get amazed when i hear americans use those words like mensch, kvetch, flaishig and milshig, schmaltz, shmear, shmutz etc

[@MartinIbert]

@A M Schmalz (German, no "t") is also rendered fat, but usually made from pork (which Ashkenazi obviosuly wouldn't have in their cuisine) or sometimes goose.

[@raragrace5040]

I have been doing this for years, so much more variety and cost effective for the budget. I also buy lamb leg roast, beef blade roast and pork shoulder roast and cut it up for other uses. Great for curries, stir fries and even steak 👍🏼 edit: bones add amazing flavour to dishes, and any bones other than chicken are great for your dogs, even after you extract the flavour for your dish 🙂 extra edit: you can also bone the legs and cut off the wing tips to add to your carcass for stock.

[@marthamckeon278]

Works great, just did it! Usually I roast a whole chicken for family dinner, but sometimes I regret doing that when I have to cut it all up at the end anyway. This was so simple and straightforward, great video, many thanks!

[@chrisbythewater]

I aint gonna lie you've saved me lot of money and really enhanced my meal preps throughout the week thank you!

[@Djieff]

Hi Mike! In the instant pot, you should use the soup mode for 2 hours, it’s makes great chicken bone broth, do not lose your time with the slow cook mode for broth!

[@thormodur1]

Immediately after watching I went out and bought two whole chickens, now my chicken stock is two weeks old waiting for part 2 so I know what to do with it! x'D

[@soxpuff]

with chicken stock you can make any soup or stew as broth for flavor. If you pan sear any veggies, meats, or aromatics, use the stock to deglaze the pan and loosen the brown fond on the bottom for flavor or make sauces. Make chicken gravy. If you make mac and chees, use the stock for the roux as a base for cheese sauce. Make stuffing with chicken stock. Add it to rice, or pasta sauces, keep the extra in the freezer until you need it. Some people put it in ice cube trays for when they need to add a little to their meal. The uses are endless.

[@LOVESFORLIFE]

@@soxpuff that comment was a gem .. you literally gave me about 10 dinner ideas lol thank you

[@NeoRichardBlake]

@@LOVESFORLIFE Agreed. I've never thought of using it in mac n cheese or other pasta sauces.

[@anuraa95]

This video changed my life!!! I love this. Never throwing any part of my chicken away anymore

[@carpediem5232]

Schmalz comes from the German "schmelzen" related to the English "to smelt" literally meaning melting, because you melt the fat from the skin.

[@idnwiw]

Adding to your comments for those not familiar with central european cuisine: The thing you are left with when the fat is melted out is called "Grammel", plural "Grammeln". Really good stuff to just reheat, salt and eat with bread but is also a hardy dumpling-filling: look up "Grammelknödel" www.strudelandschnitzel.com/grammelknoedel/

[@bart9597]

Wanted to correct him but you already did it :) I dont get where he got that, it sounds german and a little google search shoves german into your face haha

[@carpediem5232]

​@@bart9597 Well, Yiddish a German dialect and he and many US Americans probably now Schmalz in a Jewish context. So he is not that wrong that it came to the US with Ashkenazi Jews, but he did not make the connection that Schmalz was an older German word.

[@tankured]

@@carpediem5232 I know that my 'Oma' used to collect runny Fat from the Pan in an old earthen pot. She threw some fryed bacon bits in it and called it a bread spread.

[@MartinIbert]

@@carpediem5232 It probably came to the US through both Yiddish and German, with the respective meanings and through the different groups of immigrants. But for what the German word means, you would more typically use the word "lard" these days, while the Yiddish word has a more special meaning for which no convenient English equivalent exists.

[@karannagpal1112]

I couldn't help but burst out laughing when he blew on the salad dressing! 🤣🤣

[@samhangster]

He’s smacked lol

[@ODR96]

I've done that before lol - guess we're conditioned to blow on something if we have a spoon in front of our mouth

[@cptcatnip6367]

Omri i do this all the time, our brains are strange sometimes :)

[@lisaj205]

Thank you for this! love it ! good spirit! Waiting for Part 2!

[@pixy2013]

this channel has been a blessing. i have learned so much on here. keep it up!

[@arte2713]

I buy my whole chicken cooked from Costco's Rotisserie.

[@nuvigroovi]

Excellent value as Costco loses money on those to bring customers in.

[@robertslocum2555]

They also sell 2 pound sealed bags of the rotisserie chicken meat they pull off the chickens they dont sell.

[@adnankazim88]

except its full of nasty shit. Rather have something most farm-raised and ethical.

[@andrewadkins727]

I buy them too and freeze the carcasses. Once I get a few, I make stock with them. If someone is on a budget, they can buy one for just $4.99 and eat for an entire week. It's a no brainer if you need to stretch your budget. Plus, most people can't afford to pay $5 per lb for chicken.

[@w.c.orielly9059]

Your failing to acknowledge why we be already butchered chicken in the first place... TIME SAVINGS... i do most (85%) of the cooking, prep work and clean up eork in my home kitchen... I understand the concept of why its better to buy a whole chicken... but better for whom? The time savings alone... Not to mention my knife skills arent the greatest and im a guitar player so nicks and cuts on my fingers are no good for a working musician... You can keep the mess and the guts and the "giblets"... The only whole chickens i buy are the pre cooked rotissirie kind at any supermarket... Fuck all that prep work..

[@bobjones1537]

Moroccan Tagine: you should try some Tagine Chicken with french fries and big Mediterranean olives... Delicious !!!!!!!!!!!!!

[@HoudaOussous]

There is a lot of types of Tagines with different ingredients... Different meats and vegetables and even some fruits

[@TomMississippi]

I've been watching all your videos. You are freaking awesome. Thanks for the valued entertainment.

[@missfloflowers]

8.40. Perfect salad dressing in food processor Scallions. Garlic, Parsley Basil. Cilantro Rosemary Thyme 2 lemon juice Honey, salt, pepper Blend Add oil from top.

[@Macfanize]

Literally started doing this 2 weeks ago. Best decision ever.

[@orlandolzr]

Try growing your own chickens...

[@orlandolzr]

@PapayaDoctor i live straight in the city center, i hatch my eggs in my apartment, keep them until like 2 weeks or 1 month depending on how many i have or how much time i have at my disposal, then take them to a small plot of land I have in the ghetto. I slaughter like 10 chickens per month ... And that's because i am lazy... And I work abroad... Come home like 2 weeks every 1.5 months and from January till march I also stay at home... Where there's a will, there's a way. Oh... and I also have rabbits.

[@orlandolzr]

@PapayaDoctor of course it is easier to have something right next to your home... Surprisingly it's easy if you have the timel and even MORE surprisingly it is a lot easier to want to do it... You said unfortunately many of us live in Urban areas... I just told you I live in as urban area as it gets plus I have other things that might stop me, but I do enjoy it and if you put your mimd to it you'll find solutions.

[@orlandolzr]

@PapayaDoctor i'll give you another example co-op farming, getting a patch of land with a group of people and sharing around the responsibilities. My aunt is a doctor and her husband is an engineer/sales director for a factory, they both enjoy this type of life. They also live in a fairly big city and have demanding jobs, but somehow these people manage to make their own wine, do preserves of diffenrent vegetables and fruits every year, they have their own greenhouse and raise their own turkeys in a small plot of land connected to their garage, and they live in an apartment complex across the road. But I guess I forgot the people who I'm talking to... Some of you guys have probably been raised pretty diferent and have other values and interests .. I mean, I might be wrong but the original comment in this thread is an adult guy and he just discovered the benefits of carving up a whole chicken from the supermarket. When I was 3 I already saw pigs and other livestock being slaughtered and participated in traditional activities related to food production.

[@jstantongood5474]

I'm so happy this man is finally saying what I've been trying to say to the Anglosphere for YEARS. Love this guy. Not too flashy. Down to earth.

[@johnannaburke1625]

in the Angloshere

[@jstantongood5474]

@@johnannaburke1625 the Anglo-sphere means. USA, Canada, UK, Australia and New Zealand. Plus South Africa and some Subcontinental friends.

[@rebeccac3522]

I just finished making your green dressing. FANTASTIC. I’ve always subliminally yearned for a dressing without a vinegar-y taste but could never find a good recipe. I’m done looking now. Good stuff!

[@tomlevine2134]

I really am enjoying this series on chickens! I found part 2 but no part 3 plus? Learning lots! Thank you!!!

[@stephbreizh]

You should remove the oysters before putting the carcass in the stockpot. These are the most succulent part of the chicken. Great in a salad.

[@diannt9583]

Absolutely!!!

[@BenceFerdinandy]

Nice video. Although I kind of find it funny, that it's a "home cook" channel and the kitchen is the same size as my entire flat :D

[@AdreamlyfeByMichelle]

Your kitchen toolkit is magical. Yes!

[@kelisharyan1725]

I am so happy to have stumbled upon your channel!!! Love your techniques, your ideas and your STYLE! I will utilize and share for sure. THANK YOU for doing this, much appreciated!

[@stephbreizh]

In French, they are called sot-l'y-laisse which translates, roughly, to "the fool leaves it there"

[@ohexnohex6165]

In german it seems to be called "Pfaffenschnittchen", ... and I believe our english friends will love this super cliché word

[@sonikku956]

The delicious oyster. I could eat an entire dish filled with them.

[@HeyImsweetLu]

This is great. I usually buy my meat in bulk, portion then freeze to avoid trips to the grocery store for as long as possible. Trying to keep that mindset, am i buying 3 or 4 whole chickens at once and spending a couple hours butchering them and making the schmaltz?

[@amyhartman5020]

If you have the freezer space/vacuum sealing equipment, it really is the best way to go. Processing as soon as you get home (this includes veggies too!) means you don't have to later, making cooking less of a chore everyday.

[@bando7567]

Once you know what you're doing, 3-4 chickens will take under 5 minutes to butcher. I used to do it for a living, and I averaged 28 seconds per bird, and most of the people in my shop were under 40 seconds. Just be sure to break all joints before cutting through them and cut away from the hand they's holding the chicken steady.

[@GilgameshGDLK]

Just discovered this channel (which is surprising as I watch nearly 10+ different Food channels on YT) Thank you for sharing this content.

[@lizwinters7062]

Thanks for the recipes! I home school my kids, I will be using these videos for cooking class!

[@TallulahDevereaux]

The chicken guy reminds me of Brad Leone for some reason.

[@Kino1428]

Omg yes! He has the same eyes, he has the same kind of looking around while talking too

[@HermioneOnABike]

That's exactly what I thought!

[@teambennett-wells962]

you forgot one important tip when cutting up a whole chicken that most home chefs or at least newbie home chefs will not think of : you must have a very sharp knife to cut up the chicken. You can do it with a dull knife but it will he hard as hell. A sharp knife makes it so easy to cut

[@borntodoit8744]

Tip : sharpen a straight knife using the bottom of a mug !! Same difference as a knife sharpener but so quick & easy

[@thomasstengel7356]

I've loved your channel for years and have been on a similar road for about the same amount of time with my own cooking. It's fun to hear you discuss your path and demonstrate what you've picked up along the way. Keep up the great work! Also, I hope you pick up a sponsorship for the olive oil you use. I use the same stuff at home after my sister bought me a can maybe 2 years ago.

[@susanallison183]

Full of content, instructive, and respectful of ingredients. As a home cook, I am sadly lacking in techniques and this guy shows us basic,, time-tested and step by step ways to work with food. He reminds me of Jacques Pepin’s method of instruction in his videos. Thanks for these great vids.

[@Konrad111111]

10:15 How is it perfect with no adjustment needed when you left out the garlic? =O

[@SisiYemmieTV]

Curious about your rig and how you set it up.

[@acolley2891]

SisiYemmie what you doing here? I'm a subscriber. 😘

[@walebanj8388]

@sisiyemmietv is here

[@ihama99]

@@acolley2891 She is enlightened thats why she is here.

[@krapart]

LOVE LOVE LOVE the guy talking at the market about butchering while you show the re-enactment. that is next level and sooooo effective for learning

[@catw5294]

This just popped up in my feed and I just subbed. This is one of the most informative vids I've seen on KZbin. Thank you

[@anthonywickersham5684]

I loved everything about this except the cold pan sear, my inner Ramsay is twitching

[@JohnNaru2112]

When you are trying to render out fat it is better to do so at low temperatures. When you are trying to fry or sear something it is better to do so at high temperatures. Next time you cook bacon, start it in a cold pan and drain the fat half way though and you’ll see a big improvement in the quality from just the cold pan start for rendering fat.

[@Oh-lk2qd]

Ok, this is what we need to be doing. Then again I can spend 400% of the amount on ready made food ... :( why me

[@shaun2647]

amazing! love this, will definitely be having a go at the butchery and that salad looks incredible.

[@deeskers1]

Sensible, easy-to-understand information from clueless cooks, like myself. Thank you Pro Home!

[@hawaiidispenser]

I just buy drumsticks mainly. Cheaper than thighs, tastier than breasts, and more meatier than wings.

[@SkepticalCaveman]

I prefer duck over chicken by far, luckily these tips applies still.

[@localoppboy7668]

duck fatty asl i only really use it for roast

[@antonboludo8886]

@PapayaDoctor Save the duck fat for frying potatoes on a cast iron skillet.

[@SkepticalCaveman]

@PapayaDoctor Did you even watch the video? If you render the skin of the duck in a pan you'll get get duck fat that you can save to fry with.

[@boosteddaily1294]

Yeah me too! (Tf, no)

[@NeonKue]

Duck definitely has a better flavor and tenderness than Chicken

[@clsanchez77]

Glad to finally see someone showing how to use a whole chicken. I have done this for years. I make my own stocks as well using the backbone, neck, thigh bones and the breast bone with ribs. Your seasoning blend is interesting to me. I run mine usually for almost a full day. I then clarify my stock with a scrambled egg if I am using it for a soup.

[@GTeaO]

I am so glad youtube randomly pop your video out. This is a great channel and video. Never thought of buying a whole chicken or even look for these kinds of videos.

[@TheDeathmail]

Imagine watching this video years later with some people forgetting this took place during quarantine, or kids to young to remember it...

[@jannieschluter9670]

This look wont go away. Welcome to Lucifer's new world order.

[@nicsim7469]

You can take the chicken back off the carcass and have it in curries with the thighs/wings/legs. Still has a bit of meat on it surprisingly

[@diannt9583]

Yes!

[@evertarnett3676]

I also randomly found you while looking at air fryer videos. Love your videos, great tips and tricks. Looking forward to part 2. Thanks 😊👍😊

[@spicksSC]

Randomly got this video suggested; started to cut my chickens since then. I will never look back. Thank you very much

[@phunkmeister]

Looking forward for "whole pork" episode

[@suziezurfreiheit6825]

Guilty of it? Most people still ignore the fact that their meat was a living animal before. This is why they buy the parts. Sausage with a smiley face is the peak of this evolution.

[@evelynsaungikar3553]

My go to salad dressing is tahini and fruit juice, if it needs more zing I add a bit of vinegar or lemon, a pinch of mustard powder, salt and pepper.

[@natubb]

This is gold! Thank you

[@aaronbeyk3099]

missin the "scally wags" days of BGE :(

[@Prometheushighaf]

The last chicken I killed I named Elvis so when I chopped his head off I was able to say Elvis has left the building

[@dana102083]

I have a rule to not name anything that is harvested.

[@TheParadigmShiftTV]

​@@dana102083 "Harvesting" is a euphemism for exploitation, betrayal and murdering animals when it is 100% unnecessary. Stop abusing animals and live vegan.

[@dana102083]

@@TheParadigmShiftTV No. Stop abusing yourself and eat meat. I choose myself over anyone or anything. We are the top of the food chain. If you hang around long enough i may want to nibble on you.

[@Ramahei987]

Thank you for leveling up my cooking skills since for 5 years now !

[@jacquelynn2051]

I like his approachable ‘ unedited’ approach to cooking.

[@rodinakhaled8018]

I love your technique, so easy. Thank you from Egypt 🇾🇪🌷