How to Cut Up a Whole Chicken - Cooking 101
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- Опубліковано 14 лип 2024
- Knowing how to cut up a whole chicken can save you money, help you gain access to great parts of the chicken, and it's also just a pretty cool thing to do!
In my step by step tutorial I'm going to teach you how I was taught in culinary school to break down an entire chicken, also know as fabrication.
Feel free to ask any additional questions and I'll try my best to respond to them all :)
Here is the knife I use throughout the video: amzn.to/3rCj524
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Next video would be about how YOU would make those 8 pieces.
Keep this series going. Super helpful and easy to follow👍🏼
Which animal would like to see broken down next? Lamb?
I also loved the long form content - you are super engaging and accessible in how you explain concepts and skills! 🔪
I'd love to see a follow up video on fish fabrication (or a fabrication series!).
Also seconding a comment above to see what you make with each part of the chicken:)
Love the long format!! More please
I would love to see stock made! (Also differentiate making a stock vs broth, which I feel many have trouble with understanding the difference).
Thank you for posting! Im so grateful that negative comments still engage and grow your audience. Keep growing. God bless you!
Thank you so much! I destroyed some chickens because I didn’t know how to cut them 😂 I love your journey and hopefully I stay for the long run! Cheers
Great job, I enjoyed learning something new therefore I’d love to see more vids, you’re a natural in the kitchen and on camera,TYFS and have a blessed day♥️💫✨👼🏻✨💫♥️
Oh yeah love the video please keep doing these long video versions
Thanks for showing and telling it was really cool 😮😮😊😊
I am ready for the stock video :) & reduction too.
It may be a little below your pay grade, but I would love to see your favorite cookie or brownie recipe. Love that you are doing more on UA-cam and don't be scared of doing a horizontal video, you have so much more ability to show details on this app!
So soothing and easy to watch. Gordon is always yelling and makes me feel like an idiot sandwich XD (PLEASE MAKE STOCK OR HOME MADE CHICKEN NOODLE)
Chef lady 😮
She reminds me of Rachel Ray
eggs boilin. soft egg boilin. even though i can get them how i like itd still be good to know all the different phases of yolk liquidity vs. firmmess and density.
also the peeling, the membrane , as well as other pittalls many encounter.
What do you do with the oysters? My favorite part of the chicken.
Do you also make a chicken stock?
Estoy enamorado
I would like to learn how to make Italian cheese cake
Thanks
I would have cut off that entire wing and not wasted the drummette, but like you said there are many dif ways to do it.
I would be interested in a video where you go over knowing when a piece of steak is done, ppl like gordon ramsay talk about it but he does it way too fast and the camera angles don’t really show where he’s pointing at in the best way. Also a video on how to make polenta
Thank you cause it be a mess tbh for me 😅
Personally I like wings so I usually get 4 wings instead of the 2.
I normally process 10 chickens at a time. I get 20 breasts, 20 legs, 10 back Meats for takitori, 20 Buffalo wings, 20 wings, and I was careful to scrape off as much scraps on the bones and trim stuff and it all amounted to 500g of ground (cleaver chopped) meat.
That's my preferred break down
One feedback is you have cut the wishbone first
Why does she remind me of emily from friends?
When is your final exam at the culinary school?
Where is the strips 😢
Don’t use wood when prepping raw meat use a plastic board
Actually, and not obviously, wooden boards end up having less bacteria than plastic boards! Feel free to research.
@@debrabunger9302but why would you ever waste a wooden cutting board by prepping an whole raw chicken on it? Incorrect surface
Marry me
So you drenched the chicken breast. Also don’t pop the bones. It creates blood around the bone when you cook it which gives it an undesirable look.
If you really want to watch how to debone a chicken without popping the bones watch Martin yan do it in 17 seconds with a Chinese clever. Only in culinary school do you use a boning knife. In real kitchens you only have 4 knives. Chef, slicer, bread, clever.
you’re telling a CULINARY SCHOOL STUDENT… on what is in a “real kitchen”?