How To Butcher Every Bird | Method Mastery | Epicurious
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- Опубліковано 4 тра 2024
- Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at breaking down birds both large and small, teaching you the ins and outs of prepping poultry in the kitchen.
Learn more with Chef Frank on his UA-cam Channel ProtoCooks!
/ @protocookswithcheffrank
and follow him on Instagram @protocooks
Follow The Institute of Culinary Education at @iceculinary
--
0:00 Introduction
0:22 Chicken
4:54 Turkey
6:55 Duck
10:21 Goose
12:03 Capon
13:31 Quail
16:17 Guinea Hen
19:10 Pheasant
21:23 Cornish Game Hen
24:56 Squab
27:29 Dove
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How To Butcher Every Bird | Method Mastery | Epicurious - Навчання та стиль
Today I learned there are two kinds of birds:
- chicken
- basically chicken but more gamey
My mom described pheasant as sweet chicken.
duck taste nothing like chicken though but it has a ton of grease
@@gasun1274 greasy chicken
😆
3) Big chicken
Joke's on you-I've been butchering every dish I cook for years.
I- this us beautiful
Jesus christ you need more likes
This is the greatest comment in history and I’m dissatisfied that it fails to be more popular
epic
Now that was an incredible joke you got my 👍🏻
I've just realised how luckily I am to be getting personal lessons from experienced chefs for free.
Its not free... you watch ads which make revenue for them... so atleast you pay them a penny i guess
@@safau25 adblocker loser
@@edgar9739 your point?
@@safau25 adblocker loser
@@specialistvett4596 imagine so poor that you need to use adblocks... loser
This series is so good. The mastery series.
Whoever at Epicurious came up with it needs a raise ASAP.
So do you prefer Brest or thighs?:
Personality✨😩
"sir this is a KFC"
I believe in the holy thighble
@@AGenericAlias Unironically, i find your reply to be funnier and more original than the top comment 🤣🙌
Breasts*
So do you prefer beat or thighs?
Me: yes
Frank “This is not string this is butchers twine.”
Frank “it’s heavy cotton string”
I love this guy he’s my favorite Epicurious chef
Same I only watch the videos with him
Lorenzo and Frank are the best
Same
Excuse me… did you just say dove??
Butchers twine and cheesecloth.
Two invaluable kitchen materials, neither of which are anywhere near the kitchen/cooking section of my local store.
My nana was all about practical knowledge, and expanding my horizons. She made me pigeon pie, and at 8 years old, it was the most delicious pie I had ever tasted. My father was dubious about giving me something so "exotic", if I would eat it at all. My mother was all for it. It was a good thing too, because it showed me at an early age that being adventurous with food was best.
My nana and mother taught me lots of field craft, how to clean a kill, hunting, fishing, in our family it's the ladies who know all this practical stuff. Because she taught me to sample new things, when it came to my first visit to France without parents at 16, I had a blast. I tried frog's legs, escargot, oysters and mussels whilst I was over there.
I went to a French farmer's market, picked up some good cheeses, the Brie was my favourite, fresh baguettes, croissants, pain au chocolat, quail, ham, various fresh fruit and vegetables, duck and goose eggs, just all sorts. It was a great exercise as I was speaking French the entire time. I spent that holiday happily tasting new things and finding out about food. It was also good for my haggling skills! As my Mum always says: "If you don't ask, you don't get. Never be afraid to be a bit cheeky, you'll be surprised what bargains you can wheedle out."
I went to various cafes and restaurants, the ones I could afford anyway, and generally had a grand old time learning much more about food. I even got to do some wine tasting, and was given a ton of advice on which wines to pair with what. The French, I expected them to be awkward and stubborn (as I'm a Brit) and some were. But most were just completely tickled by this youngster asking questions and soaking up their answers. 🤣
I have loved local produce and farmers markets ever since. Items from there taste much better than store bought stuff. I got a ton of advice on recipes in France too. Some of my favourite places in the place I grew up were the butcher's, the green grocers, the bakery and the fishmonger's. Thankfully only ten minute's walk away from me is a old style fresh produce market. I love bantering with the stall owners, and eyeing over whatever they have in on that particular day. If I can I'll still get duck or goose eggs, over chicken eggs any day. The fishmonger here has the BEST produce, I live on a peninsula and close to the Irish sea.
If you fancy it, there's no problem if you want to go cockling yourself, or crabbing. As long as you aren't rude and try to take too much, that is. Get greedy or try to take an amount above what is needed for just personal consumption, and you get in trouble. The coast guard forces keep a really good eye on that here.
tl;dr i like cooking
Thank you for your fascinating story 😄
Doctors: You can break people's bones with CPR
Him on the turkey: Exactly 😁
"The dove is a hunting bird"
The dove outside my window: *Nervous sweating*
Am I the only one that was found it sad when he didn't do ALL birds like ostriches
@@gregorystell6858
I guess it's expensive or they cut it up already ' -'
Ostrich would be a good to have in theremi second that.
😂
I think thats wastefull. Unless they are going to feed a bunch of ppl or something.
"Your grandmother knows about the oysters because shes been eating it all"
Looks like im going to have a talk with granny
Me too.
Same😂😂
In France we call it the "sot-l'y-laisse" which means the "fool leaves it there"
So you have a smart granny 👵😀
What did she say? XD
Same here but I just gotta hop a fence or two and cross a few borders.
The quail technique worked out great! I normally just cut them in half because I totally don't mind picking off the meat from the bones, but this is so convenient for eating. I used the breast bone and neck for a chicken/quail rice soup. It was delicioussss.
Thank you! I processed my 4 guinea hens following your tutorial. I searched all over for advice on this bird and am so glad I found your channel.
this series took long because frank was raising all these birds by himself
Shut up and take my like
He released a chicken one when we needed a beef one
@I care for those wondering, it’s a “peace and tranquility meditation” video.
He was milling the grain to feed the chickens for several years until they were ready to be eaten
I don't know why he is raising his kids
Oh right
“How to every“ with “Frank“ That’s a win-win
WHY IS FRANK IN QUOTATION MARKS
Frank is the best
@@jojololo752 😭😭
@@jojololo752 cause that’s his alias. He’s obviously a war criminal from Morroco who is hiding out in Epicurious’ channel to hide for refuge
@@lucaschung5829 i- ✋ 😭🪦🗿🗿
I'm proudly the only person in my entire high school who wants to be a butcher. This is ART.
Frank and Saul really have made me appreciate men with thick paws of hands, who have still so much precision and gentleness in them.
Frank: uses appropriate knives for each bird
That one dude in the wet market section: GUILLOTINE IT IS
*Arsène laughing in the background*
@@astoopidperson8556 (The French crying in the background)
Off with you'r head xD
666 likes O.O
Robespierre would like to: *know your location*
Me after 12 hour night shift: "I could do with learning this for when I never appear on Masterchef"
Whole chickens are sold in ALDI for very affordable prices. One chicken will provide enough meat for eight to twelve meals for a single person (depending on what you do with it), is healthy, has a varied set of cuts, and will also provide the basis for an amazing stock that you can freeze and later use in any risotto, sauce, or gravy for that extra deliciousness.
You don't have to be competitively cooking to know these things. Sometimes it's nice to not eat microwave ready meals.
Maybe not for Masterchef, but perhaps for Thanksgiving dinner.
I’ve watched like five of these videos so far… All at work
I learned this because I need to make sure my wife doesn't starve
@@Asdayasman ok mom
I have just spent half an hour learning butchering techniques. Really useful considering I'm vegetarian
Edit: actually I could learn this for the dog but nah I'm here for Frank
It's not ever consumable bird but he does cover the most common ones😊
You can also use all these techniques on all different kinds of birds
Frank: talks about appropriate knives
My mom: MEAT CLEAVER DOES ALL
Tbf im sure a meat cleaver would work for most of these
Are you Asian by chance? Because that's what I've seen too lol butchering a 29lb turkey? Meat cleaver; frenching the bones of a tiny, delicate quail? *MEAT CLEAVER* 😂
My dad: *grabs machete**
@@billbrasky7540 Slavic, but I love seeing the similarities between cultures!
@@alf5465 ahh yes yes, in the Czech republic, we too love pork; ever try our sausages?
My favourite part about this is I am absolutely watching every minute knowing fully I will likely never truss a goose.
I'm 15, I can't cook. 😀
@@CS1TR7 yare yare daze. Crack an egg, and make an omelette.
And voila you cooked a meal.
@@CS1TR7 I had the same thing when I was your age, so the best way is to cook simple stuff by tightly following the directions and as you learn knife skills and how ingredients interact, you get better and better at it, to the point that as a college student you can whip any good meal from the ingredients at hand and cook them by heart. I recommend you also watch Adam Ragusea and Ethan Chlebowski as they explain how ingredients interact with each other, like how to season stuff, when and why use oil, how to pick ingredients and more. I wish you luck on the journey of eating good food.
When he pulled the Cornish game hen off it’s skeleton it became an Eldritch horror on the cutting board in front of him, but Frank swiftly turned something I can never unsee into something that looked semi palatable even raw in a few knife strokes. A true master of his craft.
28 minute Frank video, this is what I'm thankful for this year
Nobody:
Confit: *"I use the duck to cook the duck."*
Duck: You can't defeat me!
Confit: I know, but you can!
"I used the stones to destroy the stones"
Fun fact, there is a Japanese dish called the Oyakodon, which literally means "parent child bowl". It's made by cooking the parent (chicken) in the child (eggs)
Oh so I wasn’t the only one who thought that lol 😂
Need one too cook One
UA-cam: Hey, do you know how to butcher every bird?
Me: Not really no
UA-cam: Would you like to?
😂😂
I think changing the first line to “UA-cam: do you know how to butcher every bird?” Would make a bit more sense, just a suggestion tho
@@cczsus6513 fair, and those are meat birds too... i was waiting for someone to be like.. .but parakeets... lmfao.
@@magdalene74 lmao eating a parakeet would be kinda difficult
@@magdalene74 BUT WHAT ABOUT THE PIGEONS CMON CATS ARE HUNGRY N STARVIN
The final solution the the avian question, presented in less than 30 minutes. Bravo!
Made me so nostalgic for my time in Germany when goose was eaten every Christmas, so delicious.
I’m showing my parrots this if they misbehave lol
Update: my birds have developed a taste for blood, help. They are communicating with the birds outside, nowhere is safe, they're coming.
a showed my bird this he turned into a vulture
@@axolotlinabucket1287.
r/madlads
@[axolotl in a bucket] Vultures are pretty non agressive so I think your good
My parrot actually really loves chicken so he probably would just drool
Fun fact: In French, oysters (in this context) are called "le sot-l'y-laisse" which literaly means "the idiot leaves it" 😹
Have a good day! :)
Je suis française et je savais pas, "oysters" je croyais que c'était les tripes.
My grandma always eats em! She’s very open about it “I made the food, I get em.”
@@shydreameress264 En général ça veut dire "huître" mais perso si je trouve des huîtres dans un poulet j'y touche pas 😹
Bonne soirée ^^
What is oysters in this context?
@@akertheinternetwanderer467 2:13
This is the first time I’ve seen this channel and I love it so much ❤
Very informative and resourceful video! Thank you!
Yes this is more important than online classes!!!
You still have online classes
Im a Hospitality Student and this is very helpful 😂 so jokes on me.
Agreed!!!
Actually ur learning something here
Don't u have holidays
Can we have a part 2 where he shows us how to cook all of these after they’re butchered????
Check out these channels for recipes: Staff Canteen, Great Chefs, Italia Squisita.
Niiiiice
Yeah that would be fun, specially the more rare birds.
found it m.ua-cam.com/video/dQw4w9WgXcQ/v-deo.html
This video is the ONLY video in ages ro break over 1 million views. Mainly because it has frank. Frank is the best part of this channel
I like the way you described the duck, I’ve been trying to tell people what duck is like, but only end up saying “it’s a mix between red and white meat, so like pink meat-“, and yes, I do call duck meat pink meat.
"I let the breast face me"
*_AH YES A MAN OF CULTURE_*
So true. Even my partner will say that" it's a man's thing!" 😆
"Man Culture"
@@Mirdehoo fixed it, did not even realize it lmao
First horseman of culture
3 to go
You are not a true gamer if you simp
One of my favorite things about my dad is growing up he taught me all about the “oyster” part of the chicken, except he liked calling them the medallions. But instead of having it as a chefs treat, he’d always save at least one for me! Everytime he’d carve up a chicken or a turkey, I’d go poking my head in hoping to find it 😂- and if he notices, he’ll point it out to me already knowing full well what I’m looking for. I’ve done this for so long that eventually I memorized the location and shape of them, so I never let anyone know if I find one 🤫
What is the oyster? All I know is that it's near the thigh.
Well yeah, they're medallions not oysters
@@emmawoodruff8042 honestly I’m not exactly sure WHAT they are, but I know that he said they’re one of the most tender pieces in the whole bird
@@TheIMISSDADDY thanks!
Here in Belgium and France we call them "les sot-l'y-laisse" as in the crazy who leaves it, the fools that don't eat it.
Loves this butchering sessions,,
And this chef is sharp, on point
Chef’s a really great teacher ❤️
I'm just thinking what kind of mad stock he can make with all those bones and carcasses if this was done all in one day.
I wonder what an every carcus stock would taste like. That should be a thing
@@gaminikokawalage7124 probably like chicken stock but a bit stronger.
@@Wordsmith00 like chicken but gamier
@@shikhar3281 yeah that's precisely what I was going for. I bet it would be delicious
Idk about that tho, the excess gamyness and "fats and oil" would basically ruin the entire stock
Watching this is like therapy for anyone who's been scarred by How To Basic.
Dare I watch that?
@@1Thunderfire Watch one of them. Don't look up anything between now and then. Tell no one what you do. This is your destiny. We shouldn't speak again, at least until it's over. Godspeed.
@@porowag6613 I didn't get a notification for your reply and only noticed it when someone liked mine. But here are the results:
My destiny has been fulfilled. I may never look at the humble egg again without crying. The floor shall become as a hellscape of broken shards, smashed hopes, eggy messes and porcelain tears. The madness lingers and burns with pungent, noisome ashes and I have been changed forever as a being.
(But in all seriousness, all I could think about was the horrendous waste of food and household items. And the absolute mess each time.)
@@1Thunderfirejust some information: The food How to basic uses is all expired. The only thing I’m worried about really is the household items
Thanks…I learned a few new things today and I’ll be applying these techniques to some south Louisiana birds soon.
Thanks for this great video! I have learnt so much from it.
Title: How to butcher every bird
Me: **looking at my bird**
What kind of bird is it I have quail
@@circa134 my budgies don't have a lot of meat :(
@@Weird_Jellyfish wait how do you know
@@Weird_Jellyfish DID YOU BUTCHER THEM
Your bird is safe with you! Ha ha
"people call this string, but it's not string... Basically it's heavy duty cotton string."
Ah yes, the floor is made out of floor
The prep method that you used on the capon to separate the dark from the white can be used after cooking the whole bird. Once the bird is done, it takes two cuts; cut through the crispy skin where the thigh and breast meet, then put both hands in the cavity and pull up with one, and down with the other.. voula. White and Dark completely separated. My wife and I use use this method on chix, but especially use it on cornish hens. ie, she likes white meat, and I like dark. Works out perfectly! Thanks for the video sir. Very informative. Going to have to give your duck method a try soon..My way stinks lol
Thank you for sharing your expertise..
He didn't even butcher 2 birds with one stone, which is why I'm so disappointed. 9/10
100th like
He did kill all those birds with 1 stone
Gordon Ramsay: "Let the knife do the work"
more like "let the knoife do the wurk"
Am i the only one who said this in a british accent
@@mastervain1583 i dont think so
"Literally, open up the chicken"
I was about to make the chicken open up figuratively and let it talk about its hopes and dreams.
@@johnprice482 That's more Australian, to be honest.
Very impressive with you skills chef.
The best.
This is an online course for chefs. Thank you !!!
If Frank pulled out a Dodo bird from his backyard
ua-cam.com/video/-mCgkjVWDzA/v-deo.html
Dodos are part of the same family as pigeons/squab! Basically huge flightless neotenic (babylike) pigeons!
Nani!!??
frank is a time traveler.
change my mind
@@raziqsiddiq812 yes I agree the #moyetti is a time machine
Ngl. I clicked for Frank. Gotta respect the man for raising all of those himself
Fr bruh I only be watching the Frank vids c
Turkey - " grandma's favorite" for real! The tail meat is the best part of the bird! It's like half a hotel meat and half dark meat... So good!
Informative and clear 💖
"People call this string, but it's not. It's butcher twine. ... ... It's heavy, cotton.... string, basically."
Nailed it!
in Poland there is a saying: if your baking/cooking goose, put a rock with it (into oven/pot), when rock will be soft the goose will be done.
The version I’ve heard: boil it with a piece of boot leather. When it’s done, throw the bird out and eat the leather.
Delicious delicious rock.
I've heard that put an apple in the mouth of the goose so when the apple will be done the goose will scream.
6:35 lord have mercy that tinker THICCC
ZAMN
Don't you know, about the bird?!
Well everyone knows that the bird is the word!
Peter no!
Me: "Oh cool, I like these how to do whatever to every type of a certain food videos!"
Me 2 seconds into the video: Sees and hears Chef Frank
Me: *"OH HELL YES!"*
Yeah
Same!
I’m guessing this is what Vegan nightmares must look like.
They would go catatonic in their nightmares if they saw beef or pork being butchered.
Lol Maybe I’m a bad vegan but I find this fascinating.
No birds of Paradise? No parrots? I hope they do a version with birds that are considered more beautiful intelligent and valuable. That would be more entertaining I think. Looking forward to that one.🥳
Would be my dream.
Funny how people complain about obnoxious vegans but all i see are people making fun of them.
Very well prepared cornish game hen. It makes Cornish people like me proud
I was completely taken aback. Picking the meat off the bones is the fun part!
😆 CT represent! Yeah, my grandfather once had the brilliant idea to take a video camera up into the woods with him following a flock of wild turkeys. At some point they turned and started chasing him and you see the grainy VHS footage of an old guy in his night gown running for his life from half a dozen angry dinosaurs.
Unfortunately we lost the video ages ago before he died. But I still remember it as a kid.
Frank: Chicken, Turkey, Duck, etc....
Chris: "Bird"
THE SERIES IS BACK!!!
And with Frank.
we actually get really creative with the quail in egypt and stuff it with some spiced rice and then fry them🤤
Anytime i see frank i know the videos gonna be good
My Grandma definitely loved the Turkey part that Frank didn’t explain much. That is why we always got Tom turkeys. She called it the parson’s nose, or “the part that went over the fence last.”
Alternative title: "How to Butcher Every Modern-day Culinary Dinosaur"
T-Rex 🦖
dinosaurs were lizards not birds.
@@susususu9871 Yes but Actually No
@@susususu9871 well chickens are the closest living relatives to T-Rex, so..
@@susususu9871 Please tell me your joking....
For people who don't know butcher terminology the oyster of the bird in anatomy sense is the tenderloin or backstrap or whatever you want to call it
Your so good you make my mom jealous
I learnt more about chicken anatomy here than I did in college
Do you have a degree in chickens?
Lmao
@@Thebluegamer-kz3hq 😂😂😂
Me too
@@Thebluegamer-kz3hq naw, I chickened out.
My favorite dinner was about 40 years ago at an exclusive resort. We had our office Christmas party there and they served us a whole Cornish hen, completely boned, stuffed with wild rice pilaf. Now I know how it was done.
Theoretically you could try to recreate it...
i found this video way more entertaining than I thought I would
I was fighting for my life trying to cut up a whole chicken for the first time and all I had to do was come see Chef Frank !
Epicurious: how to butcher every bird
Penguins: am I a joke to you
The day we decide to make then a delicacy is the day they will start turning extinct. They must thank Lady Luck who made Antarctica their home.
Any time I think of penguins as food my mind pops back to a photo I saw of a seal popping ones head off like an adorable tuxedo meat thermos and I just can't they have it bad enough.
Kowalski analysis
Well if you assume penguins are a circular cylinder you just divide by pie
@@PrashanthPuranik That is unless we domesticate them.
“How to butcher every bird”
me expecting to see how to butcher an ostrich too.
Yooo I watched comedians Tom Segura and Bert Kreischer butcher an emu with a chainsaw, basically, "you're gonna need a bigger boat" my friend
Did he miss pigeons too.
😂
@@paxundpeace9970 I was here specifically because I wanted to see the pigeon
@@paxundpeace9970 he did dove which is basically pidgeon
Frank is an awesome presenter!
Very useful thank you.
"You can make chicken tenders for the kids:)"
Me 22 yr old woman: YAAAASSSSS TENDERSSSSSS
wow you're so quirky.
I called them Chicky Tendies😋
@Nimr ATIYEH You won’t get the this reference because you’re a kid but…
BONE ON THE MEAT
@@ellyelysha288 wow you're so quirky.
haha thigh go brr
Me, a vegetarian:
Mmm yes yes, I can’t wait to try this out
Its a real pain to watch the bone cracking hurts
@@abbylanerd ik
Use this on the pesky pigeons who are too audacious
Oof, I wonder what Vegan Teacher's reaction would be
why are you watching this if your a vegetarian?
As an adult who still doesn’t really know how to cook, this was extremely interesting for me :) it made me want to try cooking a little more even though it terrifies me for some reason lol
Edit: looking at those goose wings make me so uncomfy lol
I need a part 2 where frank cooks different dishes using all the bird meat!!!
Must’ve been hard for Frank to butcher his own birds that he incubated with his own body heat.
Lmao
Good one
nice, great video, very informative.
Thanks for new info.
“How to butcher every bird” makes one cut on the goose.
11:33
Meanwhile in the parallel universe
Birds:- "How to butcher every human beings"
Lmao🤣
1 human is enough for the whole bird family
@@justatoiletwithanartificia7923 yeah a sort of 🤣
how to butcher every ape or primate is better
@@suleimansghk never mind
That's so true
I love me some Frank Proto.
this is GRUESOME but i cannot stop watching
It's interesting seeing the professional point of view on this. Especially when coming from a hunting/farming family.
Same, but butchering for sale/freezing is different than butchering for cooking. Sure you could do it all at once but it's time consuming
this is the most satisfying channel to watch..though i dont know how to cook 😂
thank you chef
Meanwhile me watching this with my dove and her new born kids.
P.S : The chicks were playing and something killed them while I and their mother were away...... it's painful to see those little things lying like that...... couple of days back I was joking about them and now......I can't bear it, the shear effort that Dove had put in....I don't know how to feel about it......I can't think how to fix that nor can I apologise to the Dove for her kids as it might be my fault that I was so assured about their safety, am sharing this here cause I don't know where else.
*get prepared for Christmas, birdies*
Ig it's education for them???
Dove's thoughts be like: 'I've met with a terrible fate haven't I.'
Are there a parrot video? This looks funny.
what the hell happened here...
Chiropractor: "I'm just gonna free up your joints"
Me after this video: **run**
I love roasted or deep fried peking duck more than any other poultry...❤️
im envious of how sharp this guys knives must be...
Him: This is my semi-boneless quail
Me: Dude, that’s a headcrab
I really love Frank, such an amazing instructor and also a fantastic person.. he makes me giddy with joy when he's on screen