How to Break Down a Whole Chicken

[@jess4337]

that was super helpful. i had no idea that’s how to take out the wishbone, nor did i know that chicken tenders were a legit part of the breast.

[@dee_dee_place]

Adam, fabulous video.
Your ease at breaking down the chicken, & ability to explain it 'short, sweet, & to the point' reminds me of my favorite
Chef, Jacques Pépin. Bravo!
I have a question. I pan-fried a covered, floured chicken breast. The temp was ~155F& it was a little pink inside, so I let it cook a little longer after I put on the mozzarella, tomato sauce, & parmesan. I took it off the heat at 160F, & let it rest for 5 min. IT WAS RUBBERY. What did I do wrong?

[@AdamWitt]

Hey! Hmm. Maybe you overcooked it a bit? The chicken is fine to eat at 155F if you held it there for a bit. Plus consider that the breast will carry over cook a bit to 160ish. I'd have to see it to be sure, but "a little pink," if the quality of the chicken is high, isn't a bad thing.

[@iamrichardwthompson]

Great video! Nice and to the point.

[@AdamWitt]

Thanks Richard. Chicky is life.

[@emilytrost4123]

Me: literally doesn't cook and is just from tiktok but still likes when you say certain words like Chicky and Bird

[@AdamWitt]

I appreciate that you appreciate. Lol

[@LoveFoodMore]

Yo great video. TLC brought me here.

[@AdamWitt]

Ayy, thanks! Very cool. Welcome.

[@lilbudi2703]

Thanks for the great advice. Now I know how to cut up a Chicky property

[@AdamWitt]

Of course, dude!

[@lilbudi2703]

Dude thank you so much for your reply it really means a lot ❤️

[@echo5939]

Hi

[@AdamWitt]

hola

[@echo5939]

Kon'nichiwa

[@stefaniamanca3059]

Omg breath... Speak so fast I can't understand nothing