Super Quick Video Tips: How to Break Down a Chicken for Parts

Why buy uneven pieces at the store when you can make them yourself?
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[@dayveo]

The only problem is watching (and pausing) the video while my hands are covered in raw chicken

[@electricforkshobbes4823]

So real

[@josephunlimited]

Should’ve used gloves

[@davidmortimer9764]

@@josephunlimited But then you're either touching the phone/device with gloves covered in raw chicken, or taking off the gloves and putting on new ones every time you want to pause or unpause the video. Changes nothing.

[@ex0serr]

or you could slow the speed of the video lol work smarter not harder

[@ex0serr]

click the settings icon in the right hand corner of the video (this is where it is on my iphone) then click playback speed and pick whichever speed you like

[@scubamage]

This is probably the clearest, most concise, least "fluff" video I have found for breaking down a bird. A lot of other videos on youtube make it into a 10+ minute process, so it's hard to find exactly what you're looking for. Usually I remove the breast without the bone, and I couldn't remember whether you are supposed to cut through the center or off to the side of the keel bone. This was exactly the reminder I needed without having to scan around a 10 minute video. Thanks!

[@gideon903]

Thank you for the video - I'm a college student, and buying + breaking down a whole chicken is a lot cheaper than buying a pack of breasts or anything else

[@Terrestriellie]

I am also a college student who is here because buying a whole chicken is cheaper lol! Sometimes a family pack of chicken thighs that I can freeze is good value too

[@trevorpinnocky]

using the shears makes this super simple. you can do the same with your knife, but shears are way easier....

[@cs512tr]

if your knife is sharp enough, you wont need anything else.

[@xanderbearwoof]

Worked like a charm! Dang! Great video!

[@SuperFlashDelirium]

Thank you so much for this. I just successfully cut up my chicken into pieces! 😁 It's now currently sat in the fridge seasoned with salt ready to be fried up in 24 hours time

[@NewlandJ987]

Very helpful. Thanks

[@konstantindimov3153]

Excellent video, thumbs up

[@AntoineThisdale]

Can you guys post the same with Roasted Chicken? :) While it's still hot and you need to carve quickly for service.

[@malfalurion14]

roasted chicken is the exact same thing, but since it is already cooked, it should basically fall off the bone when you go to break down the sucker.

[@AntoineThisdale]

Chris Taylor Except its usually burning hot... which is more then problem than anything else.

[@brianfiedler494]

Antoine Thisdale you need to let the chicken cool on the counter for 10-15 minutes before carving up your dinner.If it's still too hot you could wear those rubber gloves that the old ladies wear in the cafeteria.

[@GRANNYSGOODIEGARDEN]

You use a fork instead of your other hand...and you continue w/the knife when you might replace it w/your hand on a raw/cold chicken. Best Wishes!💜

[@jaredswords3]

I used regular nitrile gloves over cotton glove liners to pull pork.

[@michaelkurtz1967]

Excellent

[@kevink6420]

Thabk you for not making a 10 minute introduction outlying the chicken's social security benefits before actually cutting the bird

[@doctronfour9060]

What’s it called when you cut vertical / slightly diagonal lines into the chicken -let’s say on a breast or whole chicken leg so it cooks through or cooks faster?

[@barstool2985]

scoring.

[@eugene5088]

the part i'm having trouble with is the rib bone in the breast/tenderloin area. the rest is easy but that rib bone on the breast removal is time consuming

[@kirstie.k]

Same! Resorterd to boneless breasts.

[@SuperFlashDelirium]

I didn't have that problem, thank goodness. I just hacked away and hoped for the best lol

[@Braddah_Sense]

Los Pollos Hermanos

[@sirtraineewhat576]

O no

[@walterbudrobertson846]

👍🥂

[@chefduqueroix]

This is a very useful video but in the kitchens it’s proper to cut the breasts without the bone. This video is for amateurs. With more experience you’ll be a le to cut the along the breast line (and leave the partial wing tip for a supreme cut) and keep the carcass intact (the breast line bone intact with the back bone). You’ll have a boneless breast, chicken breasts, and thighs. If you’re not eating the wings you can add those to the pot to make poulet (a thick gelatinous base) made from chicken carcasses and the wings.

[@BerriBoi150]

Using the method of leaving the breasts on the ribs, you lose the tenders.

[@tomwillmore1740]

How come my Mama got ten +pieces from one chicken, and these "chefs" only get eight. Did chickens get smaller?

[@cebswood1]

Because she cut the breasts in half to get 4 pieces instead of 2.

[@Bikegod1]

Maybe butterflied the breasts

[@teddobomb9037]

Drum sticks, thighs, breasts, wings. Two each. What other parts are left I wonder...

[@teddobomb9037]

Oh no! Apparently it's called a country cut if you carve it that way

[@brianjennings7644]

...relax...

[@diegocadei5774]

What a weird method, you are left with a breast full of bones

[@joshuagwynne3090]

It's a pretty standard method, leaving bones in allows moisture to remain during roasting and prevents dry chewy chicken.

[@paktony2]

​@@joshuagwynne3090 ahhh that i did not know. So keep the bone in during cooking up keep the breast juicy?

[@BerriBoi150]

And you lose the tenders (Sorry for replying to a very old comment, but I am determined to educate people on the existence of tenders.)

[@windymcgee6833]

No pulley bone which is the best part of the chicken. Thumbs down

[@mistergrendel32]

What’s a pulley bone? 🤔

[@windymcgee6833]

@@mistergrendel32 Wish Bone 😄