How To Cut Up A Whole Chicken. TheScottReaProject.
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- Опубліковано 11 вер 2024
- The Easy Way To Cut A Chicken.In this video i show you how to cut up a Whole Chicken into 10 pieces.Starting with a Whole Chicken i show how you portion it out into breasts,thighs,drumsticks and wings.A great skill to have and a great way to save you money.many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Scott I wanna seriously thank you for all these informative videos, my and the family are going through a tough time financially and little tips like these really go a long way to helping a lot of people. Much love!
Glad to be of help Michael,i know what its like my friend,honestly i do,(and im not saying that for effect),but do use this video,when chickens are on sale,even reduced,like i said you can eat really well for little money,and when your going through tough times every penny helps as you and i know,hope you get sorted in the not to distant future,its tough but it will get better my friend,i mean that,all the best.Scott
Fabulous instructional video! Side note: one of my favorite memories of childhood is my father showing me how to pick the best meat off the chicken carcass late night snack. Mom roasted a delicious chicken. The carcass would go in the fridge for soup the next day. He had no name for them, but Dad showed me where to get the oysters after everyone else was in bed. It was our chicken ritual.
Kathleen Craig Oh Kathleen,same here,i used to love picking the carcass,with some salt and bread and butter,these are dying skills my friend,p.s. i still do it,many thanks.Scott
Scott Rea They are dying skills! I love your videos. Tell me, how do you treat / wash your cutting boards? I love that the internet gives me access to real butchers and other professionals! Many thanks.
+Scott Rea I'm totally new to this... but how does something like this work?
I've been able to do this for a few years but I have to say watching you do this is art work fair play.
I'm on a student budget and I feel like you've just saved me a fair bit there! Great stuff, cheers Scott!
Dude, you don't know about cutting out the wishbone with meat. This was as always the pearl of the chicken.
It's almost 4am and I'm binge watching your videos.. this is my life now.
how's your life nowadays?
Same here
I butchered 8 chickens today. Your video was priceless! I watched it at least a dozen times over the last few days to get my skills up to par. I was a chicken processing champ thanks to you. Cheers!
cool for you @leftyloveschicken9523
I just finished my first 4 chickens, it was so easy with your instructions. Thanks Scott!
Thanks again Scott. I grabbed a chicken out of the fridge, got him on the cutting board, and just stared at it. I couldn't remember how to cut off thighs and wings! Your video to the rescue.
Time to check out those Victorinox knives. Have you got a shopping link to them so they know people are buying them on your say so? I'm in the USA.
Scott Rea is like the Julia Child for dudes. I can't stop watching these videos and I look forward to new ones each day.
I worked in a butcher's shop for six months, but never learned to cut a whole lamb. These videos of yours are perfect. Now I know a whole lote more besides. Thank you.
Scott, you are so comfortable with your trade. I've found that I can't go to bed without watching one of your vid's. I know that makes me sound like a strange bird.. but none the less.. It's relaxing to me. Thank you for the amazing work you do!
Love the vids. I have always felt an interest butchery. This vid has given me the confidence to buy whole chickens and butcher them myself. Keep it up and hello from Tampa FLORIDA
Man I’m literally addicted to your vids since I started watchin them a couple weeks ago!! Love what you are doin!!
Really excellent video! Great butcher table. I've been fighting chickens for 30 years and never used these methods. Mom would hack the poor bird into submission and I modified that to use less swinging of the blade ! This video shows the right way and with options.
Just tried this with 3 extra large chickens. Very easy to follow and worked a treat.
love everything Scott has done .I always buy whole chickens and joint them .Thanks Scott.
Thanks Scott! Just bought three 1.4kg whole chickens from Morrisons for a tenner and butchered them up, put them in freezer bags with marinade and am leaving them in the fridge for a bit before freezing. It was so damned easy while following your video. Between the mrs and I we got two weeks of food sorted in two hours and for less than 20 quid. Job done, cheers.
Great video Scott.
Wifey gets whole chickens for $0.99/lb sometimes. She gets four or five. I butcher, debone, smoke, freeze, etc. such a great easy way to lower the food expense for this one income family.
I also throw the bones in with mirepoix for stock. Them make gallons of soup and freeze. Saves the day when we start catching colds or need a quick lunch. Home cooked is the best.
I have watched a lot of tutorials but out of all,this is the best and easiest way. You can be a lecturer coz students will understand more easily.
Wow! One of the most useful videos on the internet! Thank you!
you should add a couple ads, i know alotta people disagree but YOU SHOULD GET PAID!! THIS IS JUST FANTASTIC! Thank you for your videos!
Hi Scott. Great tutorial. I did this tonight on two chickens and was very happy with the results. One question...like you, I like my chicken breast on the bone and notice that here in Canada that the ribs are included with that type of cut from the grocery store. Not sure any more meat is included, but would like to hear your opinion if this might impart more flavour...thinking about it, your technique allows for a more uniform piece of meat, instead of the ribs not allowing for contact with the heat source...maybe I answered my own question.. Just wondering, I know every country has different butchering techniques. Keep up the fantastic work. I refer to your videos frequently.
Scott. Best video on UA-cam explaining how to cut a chicken up properly. Been through so many vids before finding this one. Should have come here first.
Thanks.
Just broke down 3 chooks using this video as a guide, and by the second one I was really nailing it. Thanks a million for making such great videos mate. Keep it up.
Excellent video! Thanks so much!! You inspired me to cut up a whole chicken for the first time. I roasted the legs, wings and breasts and for some reason it tasted MUCH BETTER than a precut chicken from the super market.
Blown away how well this video was made, thanks my brother!
Great vid as always. I second the Victorinox recommendation. I got my dad a couple of the Vic kitchen knives because I trust Vic and they are reasonably priced but I have to say I was blown away at the cutting ability even for already expecting a good product. For like $30-$60 depending on the particular knife, these are a great product!
Thank you! I have been just doing horrible in carving chicken. A sharp boning knife does make the difference as well. A good knife is worth the investment.
Just finished my chickens and thank you for the tips really helped get the max out of them .Cooking some right now .
Great video! I raise pasture poultry for our family. Currently 90 chickens and 4 Turkeys.
Funny how this came out the day after I cut up a whole chicken! The mini fillets as you call them are called tenders here in the US. Chicken breast crusted with panko bread crumbs is one of my favorites. Roasting chickens usually are the first things to be marked down in price and as you say, you get a lot of bang for your buck!
And now I know how to butcher a chicken for my dogs! :D Thanks Scott!
I have been cutting up chickens exactly like this for 59 years. Happy to see I’ve been doing it right all these years.
Just what I needed, and I'm going to get that knife. Thank you so much! I have cut up a lot of chickens but I've never had the right knife and while I have learned through experience this instructional and the right knife will make it a lot easier and better. Thank you again!
Great video lesson, Scott, and a wickedly sharp boning knife there. I got my girlfriend cut-resistant gloves while she acquired knife skills like these, to aid her confidence (she outgrew the need eventually). Effectively using and sharpening knives can be very satisfying, and I detest fashionable glass cutting 'boards' that ruin an edge in seconds.
I like to spilt wings in half ,than cut boneless breast in half long ways ,and cook with the filets for one meal.Than break the leg and thigh apart for a 4 piece meal.I also chop the end of drum off so it cooks faster and closer to the same time as the thigh.Than I save wing tip, backs, neck and breast bones for stock. Great video can't wait for the next one.
Excellent video, Scott! Thank you! An absolute money saver! I don't think I'll buy anything other than whole chicken after watching this.
Once again Scott another great video , it's made me realise how much I waste when I cook one and when you buy a whole chicken you don't have cook it as brought.
Exactly Stephen its like the chicken was some how bigger than it looked,a bit like the tardis mate,all the best..Scott
I've a tip for the ultimate beginners ;
Get a small chefs knife, as it'll be easier to work with.
One of my favourites is a 20 cm blade knife from IKEA.
Also, (frozen) "soup chickens" are quite cheap, and good for testing your butchering skills on.
Defrosted that is.... 🙂
Now the reason people splash out on the mini fillets, is you cant go wrong with them....
No skin. No bones. No work. Just toss them in the pan.
They're the chicken version of fish fingers...😄
Love from Norway 🇳🇴
Thank You... I learned a lot... From Maryland USA...
Thank You so much for this video. I follow your channel and I received two chickens from a friend today and I told him one will be to prepare stock and the other one to cut and prepare a delicious Chicken Biryani.
Not sure why, but I just had a weird impulse to try this out and I had a whole chicken I didn't really have any plans for anyway. I will say it didn't come out too pretty (I ruined the skin on one of the breasts) but it was oddly satisfying doing it all myself and putting that little bit of extra prep into it. and the drumsticks and thighs came away pretty clean from it all.
Also, pan searing a skin-on chicken breast in rosemary butter and finishing in the oven is probably the best way I've ever eaten chicken.
I'll probably take this approach as much as I can from now on.
Solid video, really helped me out.
You're great Man.Easy to follow and clear instructions. From Greg in Truro, Nova Scotia, Canada
Hahaha, I loved the part about Wings and My Love. This is a great tutorial. Greetings from Tennessee.
This has to be the best video I have seen easy to follow thank you Scott
Got to agree. I recently learned how to joint a chicken and I can't believe how cost effective it is. £3.50 in Waitrose for 2 breasts of chicken! Crazy. Can buy a medium chicken for £3 in M&S and you get 8 parts out of it. 10 if you separate the mini fillets. 12 if you cut the breasts in half. And doing it is fun. Thanks for the video....fun to see a butcher doing it. It really is easy once you've done it a few times.
The oysters are always my treat for cooking the turkey at Thanksgiving! Nobody else even knows they exist.
Thank you Scott, this is the best demonstration I have found
Brilliantly explained again Scott. Thank you so much for the lesson.
mate i must say i truly enjoy your videos. if i may make a request. i work in a large plant here in the UK and i have to bring my own lunch and needless to say sandwhiches and pasta has been my diet for far to long. if you would ever consider doing some thing along the lines of a lunch box meal video i'd be the ritz. cheers mate
I'll see what I can do Travis. cheers. .scott
Great video on cutting the chicken. Lots of great goods from a chicken and money saved from doing it yourself. A cross between Gordon Ramsey and Jamie Oliver minus the yelling and inking on the paws of a professional. Charming and cheers to you.
Hi Scott
Been watching your channel for a year now tnx for the vids
just butchered 3 chickens as u showed here
Tnx for the tips and rock on!
Maarten
from across the pond in holland
Thank you Scott, Mrs., and the happy dog (cause you’re a butcher), I hope you don’t mind but I share your videos with my family and friends. Keep them coming, and know you’re appreciated. Stay happy, YNWA!
Excellent training video. The best out there on this topic. I watched it twice and then tackled my first chicken and it couldn't have gone more smoothly. I now never buy chicken pre-jointed unless for some reason I need large numbers of breasts or legs for a particular menu, and even then I usually have spares in the freezer.
Great video as usual. We are losing our way in terms of understanding where our food comes from and how to prepare it from a fundamental level. This video is really educational. Thanks also for calling out the oyster. I spoon them out from a turkey after I cook it and when I do call it the oyster people look at me like I'm crazy. They are great after they have been cooking in the bottom of the pan for a few hours.
How timely of you to post this vid now. With chicken prices soaring out here on the west coast of the US, this is what I started doing. Though I had not yet bought multiple chickens at a time. I must say, though I have no trouble cutting up a chicken ( been doing it for many years) your vid makes it effortless! I love your how to vids!!! Thank you and keep up the great vids.
Cleaned so many pheasants and Grouse, that you are so right that it is easy. Just follow the lines on chickens. I like you am price conscience and I can do the cutting up in just a min or two.
Nice work again.
I know it is expensive but if you had two cameras you could edit to the best angle.. Just a thought!
Holy smokes man. I was just looking for and watched a few "How To" videos on this because I am about to harvest 25 chickens I have raised and I am going to cut them up myself. Thanks alot. You must have read my mind!!
BTW, based on what you said about buying free range, organic chickens are expensive is the exact reason I started raising my own. When I raise 25 I only put about $6.25 USD in each chicken. The best part is I know what they ate and know how they were grown.
Jason Mulcahy Great minds think a like Jason,and i totally agree about the pricing,we would all,in an ideal world like to eat freerange/organic,but in truth most cant afford it,and are made to feel bad because of that,factor in the high price of freerange/organic portions and it becomes out of reach for many,i know this is a touchy subject,but alot of TV chefs who promote these dont have to worry about the price,where as,us real people, have to watch the pennies,i love that you rear your own chickens for meat too, i had 10 a while back but the fox got them all,note to self (must set up the coup again),many thanks and happy butchering..Scott
Scott Rea I don't want to promote anything using your channel, but my wife and I just started a small homestead on our property and I began a UA-cam channel on it. I made a chicken tractor to move the chickens each day out of their poop and also made the tractor complete with spikes (I am making this video now) and I can tell you the spikes deter the foxes, coyotes and dogs on my property. Believe it or not, your channel was one of the reasons we chose to do this. Your first video I watched many many months ago was on butchering a pig and then I started watching all your videosl and knew I could do this myself with a little practice. We have chickens and are getting rabbits, a couple of pigs and sheep to raise for food. My channel is "Mulcahy Homesteading Project" if you are interested. I am showing on video what I am learning from the likes of you, others on UA-cam and people from my community. So let me tell you that your videos do make a difference and when I tell you, 'Thanks,' I really mean it!!
Jason Mulcahy Cheers dude much appreciated,will check it out,if you need any advice on the butchery front you know where i am,or you can email me any time at thedog6661@gmail.com.
All the best and good luck with your new venture,many thanks.Scott
you cut those chickens better than i can slice through butter ;) great video
Kudos from across the pond! Excellent presentation.
Love these videos. The skillful way you butcher seems effortless on your part. Make us all think it is easy until we try. Your are an artist in your own skill set.
Amazing how far a humble chook can go lad. Nice.
Love your videos scott. Did the good ol' chicken chasseur the other day and it was absolutely amazing. Looking foward to see your next video. Greetings from Spain.
Very good. Never knew about the oysters!
So that's how you cut up a chicken! I've watched my brother do it once , but I still haven't figured it out until now.Thanks for the "oyster" notification.
Very easy to follow the video. Just ordered a Victorinox 6" boning flexible blade on the strength of it.
Once again a great video on how to cut up meat.
Yes, I would like to see another recipe of yours. Thanks for sharing your skills.
This should be "Scott's Definitive Guide to Easy Butchery" ... Book idea maybe!
Thanks, Scott! - I am going to invest in a boning knife and put what I have learnt from you to practice. Cheers!
Scott I am a new practising chef , I enjoyed your video keep up the good work JW
thanks for the superclear tutorial scott!
a chef friend showed me this same way of cutting and portioning a chicken some months ago.... i had since never bought chicken meat that wasnt a whole chicken. and never will again!
same goes for fish, i always try to buy the whole thing if possibile.... CAUSE I LOVE MY SOUP!
Thanks for sharing and a Definite Yes please.
Hi Scott. Followed your advice and got the Victorinox flexible boning knife, and used it to debone a pork butt yesterday. The knife was very sharp and a joy to use. Thanks for the knife recommendation and another great video!
Thanks Scott, I'm a new sub and the first video I get is one I can manage! 3 chickens prepared and a lovely stock made with no wastage.
Thanks for the great informative video, keep up the great work. Matt
Nice one Matt.good to have you on board my friend,there's plenty of recipes and ideas to keep you busy . all the best. . scott
As usual, great information. You make butchery seem much less daunting. Thank you for the education.
Brilliant video . I am teaching my daughter to cook before she leaves for University so it was great to be able to show her this as an additional resource. Would you have a link for the knives for here in England as I am struggling to find a link. Thank you
All of your videos that I've seen thus far rock .... keep'em coming.
SRP for the win!!! I just wanted to say I have been watching your videos for a long while and all your work is amazing. I particularly love the confidence I now have thanks to the knowledge you have given me. I was so afraid of butchering meats before due to the concern of messing it all up. Now im like "ennh whatever it's just a bit of trim, throw that in with the sausage!" lol In all seriousness Scott you are the bomb. Keep it up!
Your way of cutting the breast from backbone down definitely saves meat. Better directions than the others I tried.
YES YES YES PLEASE!!!
Also Scott, hows about doing a stock with those carcasses?? Its simple to do but I know a LOT of people think a proper stock is mysterious or difficult and you do so well at debunking the myths and proving things just AREN'T that difficult!
Thanks as always!
+Brian Streufert Stock will work very well.
Never let it boil, it just needs to be hot.
The chicken run comment cracked me up, good vid
Thanks for the video. Followed your instructions tonight and worked great. Just need to get a better knife and I'll be good to go.
An absolute pleasure to watch you work! Thanks so much for the amazing instruction.
Excellent video. Many thanks for sharing your skills. I can’t wait to try this myself.
You made it look so easy. I am sure when I try to do it, I will really "BUTCHER" the chicken!
Awesome Job . Here in canada we leave the wing tips on nice and crispy later when done . I am learning some great stuff here and I did grow up on a farm but whe just roasted them hole when I was younger Take Care and Thumbs up
Kudos from the other side of the pond here in Ohio, USA. You have some awesome videos. Subscribed!
Yes, please. Another informative clear and fact filled video, thanks my brother. How about a few more venison recipes? Thanks
Brilliant! Thanks so much, I'm definitely going to give this a try again. In the past, it just hasn't worked out well, but now that I know where to cut, I'm going to buy some chickens!
Awesome video! You make it look pretty easy.
Awesome video, Armature cook who thought I knew a lot but this video rocks, thanks!
Wow ,what a money saver .Will definitely b doin this
Great video and so true about the price points. I love wings but i'll usually only buy them when on special for around $3-4 a kilo (Australia), that is for whole wings. I'll take those home and split the wings into the flats and drumettes to double my 'pieces'. If you buy them already split it already doubles if not more the price. Anyone who doesn't do this is either properly cashed up and/or lazy :). Also, most supermarkets don't stock high quality pre-cut chicken either. if you want anything higher than your usual free range chook ( say corn fed with all that delicious yellow fat) your only option is to buy whole ones and do it yourself.
This video was really helpful thanks for making this.
i love your butchering video's! The best on youtube by far!
Sir, Ur great meat proffeser ! Thanks for your presentation , still we r learning from you under this covid situation!
being 1/2 Chinese I would never waste that backbone and cut it up into a great stir fry with oyster sauce and Soy, it's amazing!
SUPERB....TUTORIAL...THANKS !!!