Butcher Chicken like a Master Chef
On our family homestead we love growing our own chicken. As a chef, it is second nature, but for many the butchering chicken can seem a daunting task. Together we break down a whole chicken into the different sections together including the "French Breast" which is a great way to upscale your chicken butchery by taking one extra stop in the process. I enjoy breaking down chickens because it allows me save money on whole cuts as well as allow me to have bones for chicken stock.
00:00 Introduction to Chicken Breakdown
00:44 Choosing the Right Knife
01:40 Starting with the Chicken Breasts
02:39 French Style Chicken Breast
04:37 Breaking Down the Thighs and Drumettes
06:20 Finishing Touches and Tips
08:14 Conclusion and Next Steps
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