Thanks for watching everyone! I'll be making Chicken stock with these bones this week, and Jamie will be back next week with a Whole hog that we'll be butchering. So keep a lookout for those videos. Here's our Chicken Stock Recipe: ua-cam.com/video/VjuetadNtBo/v-deo.html *Close ups of cutting up the chicken at **9:07** to the end of the video*
Yes! Making any kind of stock from bones has been something I've wanted to learn to do for the better part of a year! I'd love to know things like how to prep and store bones (do you keep those excess meat scraps or separate them?), how long they last (assuming you can toss them in a plastic bag in the freezer), and what quantities to use (weight per volume of water). I'm particularly interested because I've been dabbling in Keto on and off and learning to make broth is not only advantageous because I can save money, but broth itself is a pretty important thing for Keto (great source of electrolytes).
The look on Glen's face when he discovered the effectiveness of the "drum-side of the fat line" and his profound gratefulness! Excellent instructional vid, too!
Seriously! I just saw this video a couple of weeks ago. Yesterday I went to the market and got a jumbo pack of leg quarters. I just went 4 for 4 separating the legs from the thighs. This is probably the single most important cooking tip I've ever learned. #gamechanger
@@bublik11 If you look at the joint area between a thigh and drumstick, you will see a white-ish fat line crossing over the joint. Cutting alongside of this line on the "drum side" guides the knife easily through the joint to separate the thigh from the drumstick :-) .
@@bublik11 look for the fat line, which runs in between the thigh and drumstick. Cut on the side of the fat line that is closest to the drumstick, not the thigh. Worked great for me😀
It looks a lot like the Victorianox boning knife. It was rated #1 by America’s test kitchen. It’s about 20 dollars and I have one and it’s very very sharp from the factory. Excellent non slip handle made of fibrox.
This vid may be years old...but as a novice, I find very relatable. Saved to watch every time I break-down a chicken. Appreciate these key sections: 8:01 Jaime's "drum side of the fat line" mentioned below. Brilliant revelation! 9:40-9:50 - capturing "the oyster" w/ the thigh 10:23-11:03 - cleanly clearing skin-on breasts Thank you!
My husband and I raise meat birds for our family. We've always struggled with breaking them down. After tons of videos we've finally found THE BEST one! This video made all the difference. We just had our harvest and didn't struggle. Thank you!
A fantastic video with fantastic close-up views on the cutting process. I learnt quite a lot (and I have removed my other comment, apologies I had a bad day and was an idiot).
Really, is all you really ever needed to do was use your thumb nail to feel where the middle of the joint is and push the blade through, like butter, every time. After a short time you automatically know where the joint is 👍
This is amazing! The supermarket just made a mistake and sent me 4 chickens instead of 2. They told me to keep the other 2 so bonus! But I have no room in my freezer for 4 whole chickens! This will help me to make a heap of chicken stock and get the rest cut up to fit better. Very grateful 🙂
I cleaned my first roosters today. Has not done that or been a part if it in over 50 years. Wish I had seen this first. First bird in 4 parts second in more parts left third one whole because I was buthering birds that I just butchered. Lol. This was an incredible tutorial. Saved and to be rewatched as well as watched when whole bird comes out freezer. Simply fantastic instruction.
Wow!! I'm in New Brunswick and can't believe Jamie popped on my screen! I used to get meat from him when he delivered to pubs! Fantastic to know how well he's doing with his bricks n mortar now. I just got a half dozen meat kings from a farm and no clue what I'm doing. Thank you for this!!
Turkey is the same principle as a chicken, just bigger, I actually find turkeys easier because they are bigger and there’s more space and larger fat pockets then a chicken in my experience
My wife and I are processing our meat chickens today on our homestead. I found this video while searching for other homestead chicken processing videos. This is probably the most comprehensive demonstration of piecing a chicken I have seen. Who knew there was a thigh oyster to consider?!! Saved for later and subscribed! Thanks so much!
Thanks to you and Jaime for this video! Using it as a guide, I was able to cut up a chicken for the very first time and didn’t massacre it too badly. Now wish me luck cooking the first dinner on my brand new oven!
This was the best tutorial I have seen on how to do this. You see close up where Jamie is cutting but he also describes really clearly what he is looking for and feeling for. It always seemed to me that a lot of this process is tactile rather than visual, so it really helps that he describes that part of it.
This is definitely the most effective, informative, and simple way I've seen someone do this! You don't over complicate it for us beginners while also showing how to be quick and effective. Love how you added a close up at the end too, a very nice touch!
I am thankful that my mom showed me how to do this at a young age. I prefer to cut up chickens myself. Thanks for having him on your show, Glen. I always pop the joint between leg and thigh and then cut around. Cutting around the fat line looks easier. I will try that.
Wow! I just followed along and kept pace with it. First time butchering anything and I can’t believe how easy it was! Growing up, I always heard adults complaining about having to butcher and automatically assumed it was so hard to do. Thank you Glen and friend!!
This video came in handy this week with full chickens on sale I bought 5 and cut into pieces and froze them in groups according to parts. SWEET! I saved a bundle. Thanks guys for the fat line clue for cuts.
wonderful very informative to the point amazing presentation thank you for not talking for 10 minutes about nothing important you guys are great. we have 22 meat birds to process and our meat cutter seems to have backed out and i have never cut up an entire chicken before and really didn't want to make a mess of them thank you thank you so much for taking the time to make this video!!!
Thank-You so so much great video. Will be buying whole from now on. I always roast my chicken parts that I’m using for soup just like if I was roasting the whole chicken. It brings out so much flavour I know people that just stick raw chicken parts into a pot an boil it but roasting the chicken parts is just so much better. But enough of me babbling on. Great great vid.
8:26 - I empathize with Glen on the chicken leg/thigh separation. It was always a crap shoot for me when I break down those bulk club size packages of legs and thighs. "Drum side of the fat line" will forever be etched in my brain.
I've now watched more than a half-dozen videos, some from celebrity chefs, on how to cut up a whole chicken, and this one is by far the best instruction I've found so far. Very clear instruction (be sure to check the closeups at the end of the video) on how to cut the "oysters" to be included with the thighs, and great tip on separating the thigh from the drumstick. THANK YOU.
Wow! Great video! I taught myself how to butcher a chicken and until now have never seen a better way. This video shows is the best way I've ever seen of butchering a chicken for the pan! I deliberately leave a big chunk of breast meat on the wing so that the person choosing the wing to eat also gets some breast meat. I'm getting a fresh chicken tomorrow just to practice this method! What a great way to save freezer space too. Maybe I'll buy 2 chickens tomorrow.
I have struggled so much to properly butcher a chicken, and this is the first video I found that I could easily follow and it worked amazingly! Drum side of the fat line
To the new viewer: before you go, I truly think this is the best video out there for learning to butcher a chicken. Close ups at the end as said in the video! Used this one for years when I get out of practice!
I might be overreacting a bit but I feel so empowered now. I struggled for years cutting up chicken. It was so intimidating that I'd spend the extra money to for the butcher to work their elusive magic. Thanks so much for this very informative video :)
I am, apparently, now a farmer, and I just want to say THANK YOU, for creating the best, easiest to follow, instructional video on parting out chickens, that I have ever seen! I come back HERE, every time we butcher chickens, for a refresher... Again, MUCH THANKS!! 👍
Fantastic video! I am wondering if one can use this same set of steps with a roasted whole chicken to break it down for serving? I am certainly going to try it.
Glen thank you for publishing this video, and, great job explaining things Jamie..!! I particularly liked the idea of putting two hands under the thighs after the skin has been cut to pop both joints at the same time. That was an efficient and effective move. Thanks again for the very helpful video. Now... I’m going to watch it again! Oops! I just realized I didn’t watch the closeups! Excellent job!!! Now... I’m going to watch again. 😄
OMG I just butchered my first chicken thanks to this video! I can't believe how easy it was, I will definitely be doing that again and again!! I really love your channel, thanks and keep up the awesome work!
One thing this video shows is that there's always more to learn and the value of seeing how other people do things to help you with your own cooking. Even Glen who has a huge amount of experience in the kitchen had something to learn from this pro demonstrating what is a fairly popular and important technique.
I'm a huge fan of Gordon Ramsay, but I gotta say, this vid to break down a chicken is WAY better than his. Concise and clear. I plan on buying whole chickens from now on. Wish you guys showed where we could locate the oyster and remove it as well, but I can always do another search for that. Thank you for this vid. 😁
Thank you so much for the confidence you gave me !!! I will always buy whole chicken from now on. I tested my skills 3 times . Tonight I made from 2 chickens, chicken picatta from the breasts with skin on. Stock. Curry chicken from the thighs and legs. Saved the wings to bbq. Put it all in freezer for future meals. ❤
I appreciate your channel you are inspiring so many people specially during this lockdown, The statement you are throwing money in the garbage is gold, I feed anything thats not used ir bones i just feed it to my dog, Nothing in my home is wasted anything organic is just composted uf not consumed.
I really appreciate Glen's questions throughout. They come from the point of view of someone who wants to learn to do this himself, so he's asking the questions that we in the kitchen would want to ask but wouldn't have anyone there to answer.
The tip about how to separate the leg from the thigh is worth the video. I always followed the advice of a certain food-related channel that told me to bend the joint and feel for the two bumps.
Thank you for this. I have been doing this for years, but I definitely learned some tricks. I'd love to see more butchering demonstrations. Especially breaking down some of the bulk buy beef and pork from Costco that's not fully butchered. Thanks,
Fat line, drum side: Love it when you show you're not a 'know it all personality chef' that look down to your viewers! I learned also - will try with my next bird.
My favorite video for learning to properly butcher a chicken. I agree with other commenters that it would have been nice to get the longer closeups with the verbal instruction... but it is a great video and the one I keep coming back to for a refresher
I’ve used this video several times (pausing with my knuckle as I go through each step, so I don’t get chicken germs on my phone), and just used it on our Christmas Turkey as well. Making a turkey Roulade. Thank you for making this so easy - one day I’ll have the steps memorized!
Thanks. Great info. I don't suppose Jamie would want to butcher a turkey? It would be great for an old couple to be able to get an inexpensive big bird, butcher it, freeze what we don't use and ultimately have several different meals.
I have to say, I appreciate all your videos. Always simple instructions, simple ingredients, no fluff or fanfare. Quick, honest and pleasant. Great recipes, easy to follow, with just enough pleasantries. Thank-you
I got this knife I wished I could send you a photo of. It's strange. But the way it's designed I can disassemble a chicken in less than 2 minutes perfectly. It's amazing. I went to a gun and knife show in Alabama. This show had alot of knife makers. My eyes saw this one knife and I knew right from the start this was going to be my chicken knife.
This was soooo timely for me. Super helpful. I just did this myself and I have to say I’m kinda proud of the results. Thank you! Also, I’ve been watching a while now and I have to say I love the channel! Great work :)
Thanks so much for the closeups! I was on my 3rd Saturday AM Irish Coffee and yelling in my head " I can't see! I can't see!" because I missed you saying that closeups at the end while taking a long sip from my cup. Always appreciate your videos, nice to "meat" Jamie the Butcher of Canada, eh?
All right , Glenn!! It's great to hear someone admit to actually liking the wing tip instead of (usually snootily) saying it's only good for the stock, or there's no meat on it. It's super crispy and on of my favorite parts to eat!
Thanks Glen and Jamie. I buy chickens on sale and cut them up. I don't buy them often so I always refer back to this vid. In my local tiny fb group for people getting the best prices on groceries... I tell them I do this... then share the link. I always say the first step... I sharpen my knife. LOL. Now that I have bought 10 chickens... I have some boneless skinless thighs... breasts, breast cubes, strips, tenders, drumsticks, quarters and wings. I also have 2 gallons of bones to make then can stock with later. Cutting up a chicken is intimidating for lots of people... vids like this brush that away. $2lb!!! Yayyyy!!! (Best I can afford... I don't mind covering the lower end stuff. )
This video will be saved in my "How to video". Thanks so much Glen for providing us with this type of video. As always, you provide your viewers with the best videos. Cannot wait for the next.
The close up shots of him cutting into the chicken were the most helpful. Was hoping for a top, down view of the entire demonstration.[edit] just watched the last few minutes of him breaking down a chicken in silence. Thank you.
Thanks for watching everyone! I'll be making Chicken stock with these bones this week, and Jamie will be back next week with a Whole hog that we'll be butchering. So keep a lookout for those videos. Here's our Chicken Stock Recipe: ua-cam.com/video/VjuetadNtBo/v-deo.html *Close ups of cutting up the chicken at **9:07** to the end of the video*
What does a chicken cost in your market?
Yes! Making any kind of stock from bones has been something I've wanted to learn to do for the better part of a year! I'd love to know things like how to prep and store bones (do you keep those excess meat scraps or separate them?), how long they last (assuming you can toss them in a plastic bag in the freezer), and what quantities to use (weight per volume of water). I'm particularly interested because I've been dabbling in Keto on and off and learning to make broth is not only advantageous because I can save money, but broth itself is a pretty important thing for Keto (great source of electrolytes).
👍🏻
The explanation was just spot on and was done with legitimated expertisation!! Cheers😎 You earned a subscriber!!!
Most people buy chickens. You’re on another level buying a whole hog. Lol
The look on Glen's face when he discovered the effectiveness of the "drum-side of the fat line" and his profound gratefulness! Excellent instructional vid, too!
Seriously! I just saw this video a couple of weeks ago. Yesterday I went to the market and got a jumbo pack of leg quarters. I just went 4 for 4 separating the legs from the thighs. This is probably the single most important cooking tip I've ever learned. #gamechanger
What does he mean drum side?
@@bublik11 If you look at the joint area between a thigh and drumstick, you will see a white-ish fat line crossing over the joint. Cutting alongside of this line on the "drum side" guides the knife easily through the joint to separate the thigh from the drumstick :-) .
@@bublik11 Away from the thigh.
@@bublik11 look for the fat line, which runs in between the thigh and drumstick. Cut on the side of the fat line that is closest to the drumstick, not the thigh. Worked great for me😀
Great video! I just wish there were longer close up shots while he is describing, pointing a cutting.
Right at the end - close up of the whole process
@@GlenAndFriendsCooking I had the same concern, but caught the review at the end. Much appreciated, Glen.
@@GlenAndFriendsCooking woah thanks!
Drum side of the line..... holy shit!!
Can we just take a minute to appreciate how sharp that knife is?
@@DovidM The bones and cartilage are soft, not harsh on the knife at all, one good steel of the knife at the start is all you really need
It looks a lot like the Victorianox boning knife. It was rated #1 by America’s test kitchen. It’s about 20 dollars and I have one and it’s very very sharp from the factory. Excellent non slip handle made of fibrox.
i'm wondering if I can use my chefs knife
@@d.s7741 Yes you can! I've even used a Chinese cleaver once.
I cut my finger just watching this video
This vid may be years old...but as a novice, I find very relatable. Saved to watch every time I break-down a chicken.
Appreciate these key sections:
8:01 Jaime's "drum side of the fat line" mentioned below. Brilliant revelation!
9:40-9:50 - capturing "the oyster" w/ the thigh
10:23-11:03 - cleanly clearing skin-on breasts
Thank you!
My husband and I raise meat birds for our family. We've always struggled with breaking them down. After tons of videos we've finally found THE BEST one! This video made all the difference. We just had our harvest and didn't struggle. Thank you!
A fantastic video with fantastic close-up views on the cutting process. I learnt quite a lot (and I have removed my other comment, apologies I had a bad day and was an idiot).
That leg/thigh cut is something I've been fighting my whole life, and I used to be a butcher (was very poorly trained).
Really, is all you really ever needed to do was use your thumb nail to feel where the middle of the joint is and push the blade through, like butter, every time. After a short time you automatically know where the joint is 👍
This is amazing! The supermarket just made a mistake and sent me 4 chickens instead of 2. They told me to keep the other 2 so bonus! But I have no room in my freezer for 4 whole chickens! This will help me to make a heap of chicken stock and get the rest cut up to fit better. Very grateful 🙂
I cleaned my first roosters today. Has not done that or been a part if it in over 50 years. Wish I had seen this first. First bird in 4 parts second in more parts left third one whole because I was buthering birds that I just butchered. Lol.
This was an incredible tutorial. Saved and to be rewatched as well as watched when whole bird comes out freezer. Simply fantastic instruction.
I've watched 7 different videos on how to butcher a chicken and this one by far covers the most information!
Wow, that drum side of the fat line is a life changer. Loved your face
"drum side of the fat line"
snip
silence
silence
silence
"That didn't… Why am I fighting with that?"
I am still chuckling.
Wow!! I'm in New Brunswick and can't believe Jamie popped on my screen! I used to get meat from him when he delivered to pubs! Fantastic to know how well he's doing with his bricks n mortar now. I just got a half dozen meat kings from a farm and no clue what I'm doing. Thank you for this!!
WOW. He made that look so easy. I've been struggling with that for years. Can you have him back to do a whole turkey?
Vincent Pellegrino yes please turkey for sure and maybe small game ? Rabbit ?
A turkey is pretty much the same, just bigger.
@cisco32544 did he do a turkey yet?
Turkey nuggets I have mastered the ingredients of chik fil a now I know what I’m making
Turkey is the same principle as a chicken, just bigger, I actually find turkeys easier because they are bigger and there’s more space and larger fat pockets then a chicken in my experience
My wife and I are processing our meat chickens today on our homestead. I found this video while searching for other homestead chicken processing videos. This is probably the most comprehensive demonstration of piecing a chicken I have seen. Who knew there was a thigh oyster to consider?!! Saved for later and subscribed! Thanks so much!
seen this done by dozens of butchers, but learned more from watching him. very good. thanks
The best person to watch is definitely Gordon Ramsay. He does it effortlessly.
Thanks to you and Jaime for this video! Using it as a guide, I was able to cut up a chicken for the very first time and didn’t massacre it too badly.
Now wish me luck cooking the first dinner on my brand new oven!
Thanks….I was here trying to cut the thigh from the drumstick and couldn’t so I found your video. I need practice but I’ll get it !
This was the best tutorial I have seen on how to do this. You see close up where Jamie is cutting but he also describes really clearly what he is looking for and feeling for. It always seemed to me that a lot of this process is tactile rather than visual, so it really helps that he describes that part of it.
This is definitely the most effective, informative, and simple way I've seen someone do this! You don't over complicate it for us beginners while also showing how to be quick and effective. Love how you added a close up at the end too, a very nice touch!
this will be saved short list of videos that i refer to time and again
this is a skill i've yet to master...
Thanks, Glen
Dude the drum/thigh cut literally blew my mind. "we go from the drum side of the line, we're gonna hit that joint every single time."
Thankyou for starting w another whole chicken at
END OF VIDEO
showing AGAIN
W closeups
55 yrs old and first whole chicken cutting into pieces.
I was Today years old when I found out that you cut on the drum side of the fat line. omg. eureka!!
Awesome - it’s great having guest appearances like James who have a ton of knowledge!
I am thankful that my mom showed me how to do this at a young age. I prefer to cut up chickens myself. Thanks for having him on your show, Glen. I always pop the joint between leg and thigh and then cut around. Cutting around the fat line looks easier. I will try that.
I've watched a lot of these videos of breaking down a chicken...this is by far the best of them.
Wow! I just followed along and kept pace with it. First time butchering anything and I can’t believe how easy it was! Growing up, I always heard adults complaining about having to butcher and automatically assumed it was so hard to do. Thank you Glen and friend!!
This video came in handy this week with full chickens on sale I bought 5 and cut into pieces and froze them in groups according to parts. SWEET! I saved a bundle. Thanks guys for the fat line clue for cuts.
Jamie is a great teacher! Hopefully we'll see more content of this kind with him showing up :D
Glen's face after that cut was hilarious!
wonderful very informative to the point amazing presentation thank you for not talking for 10 minutes about nothing important you guys are great. we have 22 meat birds to process and our meat cutter seems to have backed out and i have never cut up an entire chicken before and really didn't want to make a mess of them thank you thank you so much for taking the time to make this video!!!
Thank-You so so much great video. Will be buying whole from now on. I always roast my chicken parts that I’m using for soup just like if I was roasting the whole chicken. It brings out so much flavour I know people that just stick raw chicken parts into a pot an boil it but roasting the chicken parts is just so much better. But enough of me babbling on. Great great vid.
8:26 - I empathize with Glen on the chicken leg/thigh separation. It was always a crap shoot for me when I break down those bulk club size packages of legs and thighs. "Drum side of the fat line" will forever be etched in my brain.
I've now watched more than a half-dozen videos, some from celebrity chefs, on how to cut up a whole chicken, and this one is by far the best instruction I've found so far. Very clear instruction (be sure to check the closeups at the end of the video) on how to cut the "oysters" to be included with the thighs, and great tip on separating the thigh from the drumstick. THANK YOU.
Wow! Great video! I taught myself how to butcher a chicken and until now have never seen a better way. This video shows is the best way I've ever seen of butchering a chicken for the pan! I deliberately leave a big chunk of breast meat on the wing so that the person choosing the wing to eat also gets some breast meat. I'm getting a fresh chicken tomorrow just to practice this method! What a great way to save freezer space too. Maybe I'll buy 2 chickens tomorrow.
I have struggled so much to properly butcher a chicken, and this is the first video I found that I could easily follow and it worked amazingly! Drum side of the fat line
Just cut up my first two whole chickens and because of your GREAT video, it was pretty simple! Thanks so much!!
To the new viewer: before you go, I truly think this is the best video out there for learning to butcher a chicken. Close ups at the end as said in the video! Used this one for years when I get out of practice!
In french the oysters are called "Sot l'y laisse" which literally means "the moron leaves it behind".
The last 2:30 are quite mesmerising to watch!
That’s the best demonstration of cutting up a chicken I’ve ever seen thanks for this video!
I might be overreacting a bit but I feel so empowered now. I struggled for years cutting up chicken. It was so intimidating that I'd spend the extra money to for the butcher to work their elusive magic. Thanks so much for this very informative video :)
I am, apparently, now a farmer, and I just want to say THANK YOU, for creating the best, easiest to follow, instructional video on parting out chickens, that I have ever seen!
I come back HERE, every time we butcher chickens, for a refresher...
Again, MUCH THANKS!! 👍
Fantastic video! I am wondering if one can use this same set of steps with a roasted whole chicken to break it down for serving? I am certainly going to try it.
Glen thank you for publishing this video, and, great job explaining things Jamie..!! I particularly liked the idea of putting two hands under the thighs after the skin has been cut to pop both joints at the same time. That was an efficient and effective move.
Thanks again for the very helpful video.
Now... I’m going to watch it again! Oops! I just realized I didn’t watch the closeups! Excellent job!!!
Now... I’m going to watch again. 😄
the best chicken quartering vid i seen and had to sub for more! Thumbs Up!!!
I struggled with that same cut with the drumstick and thigh!!! He made it look so easy!!
OMG I just butchered my first chicken thanks to this video! I can't believe how easy it was, I will definitely be doing that again and again!!
I really love your channel, thanks and keep up the awesome work!
One thing this video shows is that there's always more to learn and the value of seeing how other people do things to help you with your own cooking. Even Glen who has a huge amount of experience in the kitchen had something to learn from this pro demonstrating what is a fairly popular and important technique.
I'm a huge fan of Gordon Ramsay, but I gotta say, this vid to break down a chicken is WAY better than his. Concise and clear. I plan on buying whole chickens from now on. Wish you guys showed where we could locate the oyster and remove it as well, but I can always do another search for that. Thank you for this vid. 😁
Thank you so much for the confidence you gave me !!! I will always buy whole chicken from now on. I tested my skills 3 times . Tonight I made from 2 chickens, chicken picatta from the breasts with skin on. Stock. Curry chicken from the thighs and legs. Saved the wings to bbq. Put it all in freezer for future meals. ❤
Excellent vid.. is this for the KFC? #Dedication!
love this, literally the best parting vid on the web. So much goood info
I love how Tony Hawk was able to transition into a new career as a cook after skateboarding.
😂😂
one of the best instructions out there. cause I've watched many videos about this. ❤
I loved the silent replay at the end, rehashing everything at once. Very helpful video, Thank you!
I appreciate your channel you are inspiring so many people specially during this lockdown, The statement you are throwing money in the garbage is gold, I feed anything thats not used ir bones i just feed it to my dog, Nothing in my home is wasted anything organic is just composted uf not consumed.
I really appreciate Glen's questions throughout. They come from the point of view of someone who wants to learn to do this himself, so he's asking the questions that we in the kitchen would want to ask but wouldn't have anyone there to answer.
This is the best video, on how to cut a whole chicken, that I have seen!
Really appreciate the close up at the end of the video.
The tip about how to separate the leg from the thigh is worth the video. I always followed the advice of a certain food-related channel that told me to bend the joint and feel for the two bumps.
That was the best. I will start cutting up my own chicken from now on….. thanks!
Thank you for this. I have been doing this for years, but I definitely learned some tricks. I'd love to see more butchering demonstrations. Especially breaking down some of the bulk buy beef and pork from Costco that's not fully butchered. Thanks,
Excellent tutorial, Jamie. Thank you for this video (and all your vids of course), Glen.
Fat line, drum side: Love it when you show you're not a 'know it all personality chef' that look down to your viewers! I learned also - will try with my next bird.
Excellent explanation.
Really Really Really like the visual lesson with no commentary at the end!!
This is, without a doubt, the best video on the subject EVER. THANK YOU 😊
Just tried it on my first chicken. Went alot better than expected! Definitely worth it 😊
This is the most effective cutting chicken skill ever seen.... many thanks....
My favorite video for learning to properly butcher a chicken. I agree with other commenters that it would have been nice to get the longer closeups with the verbal instruction... but it is a great video and the one I keep coming back to for a refresher
I’ve used this video several times (pausing with my knuckle as I go through each step, so I don’t get chicken germs on my phone), and just used it on our Christmas Turkey as well. Making a turkey Roulade. Thank you for making this so easy - one day I’ll have the steps memorized!
Thanks. Great info. I don't suppose Jamie would want to butcher a turkey? It would be great for an old couple to be able to get an inexpensive big bird, butcher it, freeze what we don't use and ultimately have several different meals.
Richard Walker honestly, I would use the exact same method for a turkey. I just treat it as a big chicken!
Just pieced out our first chickens. Very helpful video.
Thanks! Like you, Glen, I learned something new today. (A number of things, actually)
Folks I just tried this and it's as easy as it looks! Give it a go
Awesome!!!! Talk about a humble pro!!!!! Thank you for sharing your knowledge. 😘
Best video I've seen so far on breaking down a chicken. Thanks!!!
Just cut up my first chicken. Watch this video 5 times, and it took me less than 5 minutes. Easy!
I have to say, I appreciate all your videos. Always simple instructions, simple ingredients, no fluff or fanfare. Quick, honest and pleasant. Great recipes, easy to follow, with just enough pleasantries. Thank-you
I got this knife I wished I could send you a photo of. It's strange. But the way it's designed I can disassemble a chicken in less than 2 minutes perfectly. It's amazing.
I went to a gun and knife show in Alabama. This show had alot of knife makers. My eyes saw this one knife and I knew right from the start this was going to be my chicken knife.
Awesome to have a skilled friend on hand to make an appearance on the show. Cheers both!
One of my favorite videos
@GlenAndFriendsCooking , Excellent video; thank you very much.
I love your videos and honestly. I’m a fan.
This was soooo timely for me. Super helpful. I just did this myself and I have to say I’m kinda proud of the results. Thank you!
Also, I’ve been watching a while now and I have to say I love the channel! Great work :)
Now this is a worthwhile video. Frikken Awesome!
Thanks so much for the closeups! I was on my 3rd Saturday AM Irish Coffee and yelling in my head " I can't see! I can't see!" because I missed you saying that closeups at the end while taking a long sip from my cup. Always appreciate your videos, nice to "meat" Jamie the Butcher of Canada, eh?
You can’t make a better video than that. Thank you
Very informative. I love how one guy cuts and the other guy points things out and asks questions. Great combo, great video. Thank you
Thanks for that, mate. Quick question: Roast whole or cut it up/debone it? I've got kids that love roast chicken but hate the fiddly bones.
All right , Glenn!! It's great to hear someone admit to actually liking the wing tip instead of (usually snootily) saying it's only good for the stock, or there's no meat on it. It's super crispy and on of my favorite parts to eat!
Thanks Glen and Jamie. I buy chickens on sale and cut them up. I don't buy them often so I always refer back to this vid. In my local tiny fb group for people getting the best prices on groceries... I tell them I do this... then share the link. I always say the first step... I sharpen my knife. LOL. Now that I have bought 10 chickens... I have some boneless skinless thighs... breasts, breast cubes, strips, tenders, drumsticks, quarters and wings. I also have 2 gallons of bones to make then can stock with later. Cutting up a chicken is intimidating for lots of people... vids like this brush that away. $2lb!!! Yayyyy!!! (Best I can afford... I don't mind covering the lower end stuff. )
Nice video! Very clear and easy to follow!
Thank you! I literally just cut my whole chicken 🐓 as I am watching this video! 🔥🔥🔥
Absolutely the most informative video about jointing a chicken. Well done Glen
I agree with Glen, I love the crunchy tip of wing in fried chicken.
How did you decon your butcher block when you were done?
Just a bit of salt and a damp cloth. Wood is the best material for a cutting board, fairly anti bacterial on it's own when you let it dry out.
Glen & Friends Cooking got it. Thank you!
This was great! Thank you guys! And I LOVED the looks at the end! Hahaha😂
This video will be saved in my "How to video". Thanks so much Glen for providing us with this type of video. As always, you provide your viewers with the best videos. Cannot wait for the next.
The close up shots of him cutting into the chicken were the most helpful. Was hoping for a top, down view of the entire demonstration.[edit] just watched the last few minutes of him breaking down a chicken in silence. Thank you.