The Best Way To Carve A Whole Chicken | Epicurious 101
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- Опубліковано 26 чер 2024
- Chef Frank Proto helps you add another skill to your kitchen toolkit, this time demonstrating the best way to carve a whole roast chicken, step by step. If you've found yourself unsure of how to start, leaving lots of good meat on the bone, or just mangling things in general, chef Frank is here to help.
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Slicing Knife: amzn.to/3ohfTnU
Boning Knife: fave.co/3giFI2u
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0:00 Introduction
0:40 Chapter 1 - Pre-carving
1:35 Chapter 2 - Knives
2:16 Chapter 3 - Carving
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Buy knives like the ones Frank uses for this demonstration:
Slicing Knife: amzn.to/3ohfTnU
Boning Knife: fave.co/3giFI2u
When you buy something through our retail links, we earn an affiliate commission.
More vegan and vegetarian recipes please. Love you all.
WTF IS THIS EDITING*?&*%&%?&
You need to fire the mouth breather that made these cuts and skips in a video that should have been literally designed to NOT cut or skip over these instructional cutting parts.
Wish I could buy through the link, but I am in the UK .... postage from US would be ..... a lot! :)
Knowing Frank and his absence from the channel, he raised that chicken himself.
😂
Personal touch
Fun fact: you are trying to carve a chicken right now
You got me Big Yoshi
hahaha YUP!
In 4 minutes…
I failed…
Nah
The team at Epicurious is doing a great job with these videos. Another great shoot & fun video.
Thanks master
you'll be happy! I cut chicken correctly!
Thanks for this vid sir frank! Now i know where to find the 'oysters'😁
I usually watch America's test kitchen. This was an enjoyable and thorough alternative. I am gonna keep checking out these videos.
Who’s watching this with a Costco chicken on their cutting board?
Jewel Foods roast chicken.
Before you make a stock with the big piece that’s left, clear off as much meat of the carcass as possible. The shreds are nice in a sandwich or salad.
id just put it on a plate and dig in with a fork hehe
@@FusionC6 I’ve been known to demolish an entire chicken, including cracking the bones and getting the good stuff out and eating the cartilage, but in the days I was meal prepping for lunches at the office, I was a bit more disciplined 😉 One of my former flatmates was very wasteful, pretty much throwing out a good serving of meat (bits left on the bones).
Whenever I sauté veggies, I add a little bit of flaked chicken or some other "rekado" as we say in Filipino (little shrimps, ground pork, or any leftover meat that we wanna recycle), just to add more substance in the dish
@@peadar-o cartilage is one of my fav parts, especially that large fin shaped piece between the breasts !
Absolutely! Much good chicken left on the breast bone and underneath.
1:50 long knife means we don't have to saw, if we saw, we shred the meat. 4:45 proceeds to saw vigorously using about a quarter of the knife. Giggle.
Exactly.... Wtf. Just run the full length over the meat.
Exactly what I was thinking I came to the comments to see if anyone else noticed lmao
@@assassinz5542 exactly why im here
I came here to say this, but knew in my heart it had already been said.
Indeed, in this case the knife was too long for him, had he kept the boning knife or used a thinner filleting knife it probably would have worked.
I should be going to bed but Frank is teaching us how to carve a chicken.....so time to learn how to carve a chicken.
Who knows I might run into a freshly grilled chicken as a midnight snack.
Same, watching him carve a chicken while I should be sleeping. That chicken doesn't look very tasty though; flat-grilled looks much better than oven cooked, but you need to cut the breast a bit differently since the bird is spread open/flattened before grilling
Lol mood
Frank is a definition of "Smiling with eyes", always cheers me.
Frank is my favorite 😍 it's impossible not to watch his videos🙅♀️
As someone who has a roast chicken regularly, this was highly useful.
I now want a boning and proper carving knife.
I didn't think I would enjoy a video about carving chicken as much as I did. Frank is a gem ❤️
So this is what he is doing all these years, raising his own chicken so he can roast now PERFECTLY.
bout to tear up some costco rotisserie now, thanks frank
great stuff Frank......as usual. just really easy and fun to watch ! thanks!
glad to see you popped the oysters and ate them. I always do the same when I carve up a chicken!
I was worried I lost the oysters somehow but at the end I found them 😁
Get a nice long slice, you don’t want to saw; proceeds to saw every slice 🤣
I watch these videos everyday and I still eat and cook like a cave man
Same!! 😭😭
@@scarasluts your definitely not behind my mom dude that's offensive
@@elizahhoward3923 i am absolutely doing your mom
@@elizahhoward3923
I approve. He really does your Mom, sweetheart... 🙂👉🏻👌🏻
@@scarasluts my mom actually does your mom because your mom's gay
I sure do appreciate your little tricks since they'll come in handy now & then, thanks!
It’s still a treat to see Chef Frank cutting up a roast chicken and eat it after cutting it. XD
Loved this. Easy and straight forward.
Frank Proto is brilliant !
I understand so much better now how a chicken should come apart.
I want to carve and make it look pretty this the exact video I needed to see thank you. Wish me luck!
I enjoy shareing these videos. theya re pretty awesome and very informative.
These really are great videos. Thanks!
Love it I didn't know how to cut a whole chicken after baking it now I do thank u for sharing have a blessed day 🙏❤️🤤🤤🤤
Every person following this channel is waiting for 4 levels of episode it's been 2 weeks people! Give us something! Love from India ✨
Thanks Frank..U make it look so easy!! 👊👊
0:38 "dance for us birdy" That caught me off guard lol
Keep these coming this is a good series
thanks Chef! I appreciate your instructions.
At my last workplace, we'd always have Friday drinks and snacks. I'd usually be the one to go shopping, and then prepare everything, which included cutting up the chicken. And those oysters were always mine, all mine!!!
Nice to see that the way I've always done it is also the Frank-approved method :-D
cool, now I know how to carve a chicken and new words in english, you're such a great professional, hats off!
best carving vid on Utube, thanks for sharing
Great Video! Thanks for the help!! ❤Your tutorial saved the day; total clueless novice here.
This is really helpful. I always have trouble with the legs and thighs. Thanks!
Excellent. Thanks!
Very helpful. Thank you!
Thank you so much! ❤️ I love the little infos!
Thank you for sharing! I did this tonight
I love you Frank!
Thank you very much brilliant lesson
Thanks. I’m cooking a whole chicken now and learning your technique. Thanks again ❤
Best carving Video
....I am sooo very tempted to carve my next turkey like this! 😁😁
Wow. It was super easy. Ty
I learned nothing but either way it was nice go watch Frank do it!!
insane how much this helped me
Thanks for sharing
I love to use up the leftover scraps in a chicken pasta another night! 🍲
Samin Nosrat has entered the chat and would like to show Frank how to roast a chicken so it looks appetizing
Great camera / editing work guys. Each time he makes a cut, you cut away mid slice to a different view. The end result is we didn't get to see what he was doing. Why bother make the video when you don't show the process we wanted to see?
Yes, I was just thinking this as well. Like, if you were going to show both angles, that's great. But only showing half of each is disorienting as all heck.
I'm with you here, the edits of this video were kind of awful.
Instructional videos are not the time to be artsy with the camera angles and edits. I would have rather seen the complete cut from each angle than half the cut from one angle and the other half from another angle.
Skill issue
Thank you!
I needed this
Nicely done. The nice long slices 5:00 were followed by sawing, I think it’s not easy to cut low , close to the cutting board with a straight knife
Yes chef!
Awesome 👏
My dinner tonight is literally roast chicken which is currently in the oven, this is so helpful
Thank you. New Subscriber from England.
This is great. It's exactly what I do, except I like not trussing to give the wings and legs crispier skin, and I only use a chef's knife. I also like to separate (aka: break apart) the carcass prior to making stock with it. Might not matter much but it's what I've always done. But yeah, what a great guide for the poultry novice.
Ever since I learned from my mom that you can make stock from the leftover bones, it's like a magic trick. On one hand, you get to have a delicious, roast chicken dinner (and leftovers!), but wait, there's more! I usually get about 5 quarts of stock out of a 6lb roaster. One quart goes right in the fridge and the rest go in the freezer. So simple, yet so wholesome and satisfying. Thanks Chef!
Thanks mate!
Thank you for this guide, I’ll be serving roast chicken at an upcoming party ❤
Thanks you Frank
This sucks. Dont tell him thank you. You suck.
Thanks you Frank
Thank you a great instructional video. Will be re-watching the knife block sharpening one next. Awesome.
Thank you
thanks for this i used to rip the chicken to peices like a caveman not understanding the importance of resting meats and it makes a huge difference, thanks to you frank i can carve chicken like a pro :D
This is cool! Now I want some roasted chicken 🤤
Now i can fully utilize my costco rotisserie
Thank this gentleman on my behalf
Mmmhhhh looks so delicious and mouthwatering looking so tempting. so delicious, flavourful, and nicely explained. 🤝Big like stay connected my dear friend. 🤝
This is great content.
great video!
Broski goes like: imma take a long Knife so I don't need to saw -> proceeds to saw. Love that guy
Good job
To him this is probably simple. I mean great teacher.
Thanks
Makes me want to pick up a massive amount of rotisserie to practice, plate, and of course eat.
Same tbh.
Wow amazing cook chicken
great video
Thank you. I'll do the "keel" cuts next bird. I sometimes try to pull that meat away from that breast bone and sneak the knife up against it and the breast meat but this technique makes more sense and looks tidier. Thank you again.
For some reason this reminds me of the "Cooking with Christopher Walken" comedy sketch from about 14 years ago.
"Today. Were gonna make a dish. That my crazy Aunt used to make, before she died in the bath...Chicken with popcorn shrimp!" 😁😁
its amazing how that that sketch holds up so well after so many years!!
Everyone loves Frank. And so do I-
Says to use long carving knife to effectively slice through the meat preventing the meat to tear apart, then just starting to use only a small portion of the knife and saw it anyway
Great video. One thing to point out is that he says "nice long slices" but then proceeds to make little sawing motion slices.
When I was younger I would eat a whole rotisserie chicken once a month and my grandmother would use the bones to make chicken stock
"Tearing it apart with your hands like a savage"
I have never been so offended by something I agree with
I usually cut so that a good bit of breast stays connected to the wing for more even portions.
I just watched two other videos how to take apart a chicken, one did it with his bare hands and it was amazing, very informative and he showed exactly what to do. The other video used a knife conventionally and he was second best. This one is probably not even top ten, let me go find seven other videos...
I've never felt so hungry in a youtube video!
Hey Frank, great video! I know this is a carving video , and I'm curious what your thoughts are on basting the bird...
Costco, here I come!
Wow Dude Your Wife is Definitely Blessed 🤍
Glad to name one of my favorite parts - the oyster. Since I'm the household cook the oyster is the first part eaten and never makes it to the table.
More of a fan of the spatchcock instead of the truss. Seems to cook more even.
Plus, you like saying spatchcock.
I like the chef
Oh wow, letting the chicken rest 20 minutes is everything. Thanks Frank.
Yes. Who doesn't like cold chicken?
Seriously, who's waiting that long? I want my chicken warm. If I want something cold, I eat ice cream.
@@labinot1363 if you cook it correctly, it will be warm for much longer than 20 minutes. unless your AC is set to 60 degrees or something
MORE FRANK!
mr frank : i got salty piece awesome
me : wholesome ! ^^
Chef Frank, is there some way to remove the leg and thigh while keeping the "oyster" on the leg and thigh? How would one retain as much meat as possible and keep it from being stuck to the pelvis of the chicken?
Frank is now my favourite chef. He's like Gordon Ramsay, but without the nice looking hair & attitude