want to learn how to cut a chicken and
turn it from this to this stay tuned
what's up everyone welcome to retro bite,
today I'm going to teach you how to cut
this chicken like a professional chef.
first we're going to start with a sharp
knife and just remove any bindings that
are holding the chicken together. We are
going to cut this chicken by first
removing the wings then the legs and
finally the breast meat
keeping the carcass for stock. Taking a
sharp knife I first remove the wings by
slicing through the wing joint, when done
correctly the knife should cut through
with ease.  Next we're going to remove the
legs.  Rotate the chicken and make sure
the skin is flat against the chicken
breast, using your knife slice between
the breasts and the leg slicing the skin
only then lift the chicken and bend the
leg backwards until the leg ball joint
pops out.  This will make it easy to move
the leg.  Before removing the leg the most
important thing to ensure is that you
remove the oyster along with the leg.
Most videos I have seen miss this very
important step out completely and the
oyster is one of the best parts of the
chicken.  Just use your knife and cut
close to the bone removing the oyster
and leg from the chicken.  Your knife
should cut through with ease.  Just take your time
with the first leg removed just follow
the exact same process to remove the
other leg.  Just take your time, make sure
your knife is sharp and keep your knife
close to the bone and with practice this
process will become so easy to complete.
 Here I show you from a different angle
that we are using the knife to follow
between the leg and the breast cutting
the skin.  Bending your leg backwards you
can easily see the ball joint come out
of its socket. Use this as a visual aid.  You
always want to make sure the joint is
popped out so that you are not trying to
cut through bone, again we always want to
make sure we are removing the oyster
with the leg just take your time,
allow the knife to do the work, keep your
blade close to the bone.  with the legs
removed we now have the crown of the
chicken to deal with.  Taking care to
remove the leg
ensures you are getting the most from
your chicken.  As you can see with a
little skill and knowledge we have
removed as much meat from the chicken as
possible when we removed the legs, onto the
breast meat.  Both breasts are clearly
separated by a line where the bone is
located, we want to place our knife just
a little to the side of this line and
make a long cut along the side of
this bone, remembering to keep the knife
close to the bone as possible, taking
your time.  Using my finger I pull the
meat to one side to allow me to get my
knife in and cut around the bone.  Rotate
the chicken when necessary to make it
easier and safer to cut.  Using only the
tip of my knife I slowly separate the
breast meat from the bone.  When you get
to the back of the chicken you want to
hold the remainder of the wing along
with the breast.  This will allow you to
cut through the wing joint with ease and
prevent you cutting into the wing.  Just take
your time and remember we are not
cutting through bone so the knife should
go true at ease.
We now have removed what is called a
chicken supreme, once the first chicken
supreme is removed we just follow the
same process to remove the breast from
the other side of the chicken.  Keeping
the knife close to the bone working our
knife down along the side of the chicken
and taking care we can remove the second
breast with ease.  Just take your time, look
where you are cutting and rotate the
chicken if you feel you are finding it
difficult to see or cut.  As you can
see being right handed I always find it
easier to remove the first breast and
the second breast takes me a little bit
more time and I have done this thousands
of times so don't worry if you feel you
are getting stuck just pause look at
what you were doing and follow the bone
of the chicken once you get used to it
you will find the whole process becomes
easier we now have removed both legs
both breasts and wings and are left with
the carcass that you can save for stock
that's most of the hard work over and
done with the next steps just tidying up
and cutting the breasts our legs to suit
your needs
the first step is to remove the
remainder of the chicken wing called a
drum from the breast I always find it
easier and safer for beginners to remove
the drum mesh this way so that you are
not removing too much press
just follow the curve of the drum ass
with your knife and remove us without
cutting too much into the breast meat
it's so easy just take your time and
follow the curve placing the chicken
breast to one side we can then remove
the second Romesh following the same
process as the first it's so quick and
easy to do you will have it over and
done with in no time at all this will
give you the perfect ramesh to go with
your chicken wings and keeps the
majority of the breast meat intact next
let's tidy up those chicken wings take
your chicken wing and finding the joints
make one cut straight true doing it
right the knife should go straight
through at ease find in the joint of the
chicken wing is easy with practice
bending the chicken wing you can easily
see what a giant separates the wing tip
from the wing at just cut straight
through the joint and then move those
wing tips aside to go with your stock
you now have two wickets and two
drumettes that can be frozen and kept
until you have a batch ready to cook the
next step I'm going to show you is how
to remove the Phillips often called a
mini Phillips from the chicken breast
this process is not necessary but I want
to give you a full understanding of each
element of the chicken as possible
taking the chicken breast you want to
turn us upside down the Phillips is very
easy to identify using your knife cut
the Phillips away from the chicken
breast making sure not to cut into the
chicken breast knees you now have one
Phylis separated from the breast and
removing the second is just as easy
most butchers and supermarkets often
sell these as mini Phillips or sliced
chicken in packets it's a way for them
to make a little extra money from the
chicken now we move on to the legs which
in my opinion are far superior and
flavor than the breast meat the first
process I am going to show you is how to
separate the drumstick from the time
bending the chicken leg it is easy to
see where the joint is located you can
also use the line that runs between the
drumstick and thigh as a guide cut along
when done rice your knife should cut
release we are not cutting trueborn if
you find you are hitting bone just
reposition your knife and cut again you
now have one drumstick and one thigh
it's
quick and easy as that next I will show
you how to burn out a chicken leg this
process will remove the bones from the
chicken leg and allows you to stop it
then roll and tie it here I point out
where you will find the born within the
chicken leg taking your knife you want
to make a cost just to the side of the
bone I always find it easier to cut on
the inside at the bend of the chicken
leg cut from the top right down to the
bottom taking your time next I start
cutting and peeling back the meat from
the top of the bone then down along the
top half of the leg this allows me to
get my knife in under the bone to cock
the bone free from the chicken once the
ball is released just take your time to
remove the rest of the meat from the
chicken leg slowly using your knife take
your time and work your way along the
leg to remove as much as the nice as
possible from the leg the joint is
always the trickiest part of the leg as
you will have cartilage to work around
but with a little effort you will
eventually get around it again just take
your time and be extremely careful that
your knife does not slip then you end up
cutting yourself once passed the joint
slowly and with care cut away the meat
from the leg we'll take the leg as much
as you need to make cutting the meat
from the bone as easy and safe as
possible
you can always use your knife to scrape
away the meat to speed up the process
and assure you remove as much meat as
possible scraping the meat from the bone
will dull your blade so make sure you
hone your knife with a steel after doing
this once all the B's is removed just
cut across the bottom of the leg to
remove the bone from the meat save this
poem for the stockpot you now have a
Depot on chicken leg always make sure
you go over the leg to ensure you have
removed all traces of cartilage from the
meat in this case I found a little
bitter so I just cut it away the leg is
now ready to be stuffed and rolls if you
wish
removing the leg will always leave space
with normies where the joint was
locations so a little tip is to cut a
little bit of chicken meat and places
where you can see the skin stuffing can
then be placed down along the middle and
you can roll and secure the chicken
thigh with some butchers string to make
a nice little parcel ready for the pan
this is a very nice way of using up
chicken thighs now with a little effort
can give you a very tasty meal here is a
little extra bonus that you won't find
an Eddy order video to make chicken
wings a little easier to eat remove the
smaller bone from the wing with your
knife cut the cartilage between the
bones at the top and the bottom of the
wing you only need to use the tip of
your knife to free up the bones then
with a little effort work away the meat
from the bone to remove the smaller bone
from the chicken wing it might take a
little bit of effort at first but with
practice it becomes so much easier to do
again this isn't necessary but it's just
something a little different that will
set you well from the crowd
we now have gone over removing the wings
legs and chicken breasts from the
chicken always make sure that you save
all the bones from the chicken to use
and stock these can be frozen and saved
until you are ready to cook them at a
later date to make them easier to cook
cut through the middle of the carcass
to make two separate pieces a little bit
of force may need to be played to katroo
these pieces contain little bits of meat
that will give you a fantastic chicken
stock when cooked and is just another
way of ensuring you are using as much of
the chicken as possible but that's
another video for another day right
that's it in this video I have shown you
how to debone a chicken leg that can be
rolled and stuffed how to cut a chicken
leg into two separate pieces such as the
chicken drumstick and the chicken thigh
complete with bones I have shown you how
to remove the chicken wings with a
little bonus tip on how to remove the
Phillips from the chicken breast and how
to remove the breast meat from the
chicken if you liked this video don't
forget to hit the like button and leave
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and I'll see you in the next one
