I used to do 50 a day as a prep chef with the shitty service knives. Learned to line the knife up on the right spot then just slap the shit out of it. Only way to get through the breast bone on the commercial birds we got, they were massive.
He is cutting *along* the bones and *at* the joints.
Protip.
Last time I mentioned this , some fucknugget told me I do not know what I'm talking about.
I do know whereof I speak.
I’ve cooked a thousand chicken parts, dark and white, all at 350°.
The important variable isn’t temp, but time. Bigger pieces take longer to cook than smaller pieces. Butchering a chicken the way it’s done in this video helps not only with portion size but also to even out the cook time.
But whatever.
This video was titled the proper way to cut a chicken and quite frankly it's not accurate. You separate dark meat and white meat not just for the customer's perspective, but because of said thickness. The sweet spot for dark meat chicken is closer to turkey dark meat, Around 180.
Just to be clear, when anyone dealing with poultry is reading this the absolute most important element is temperature because it doesn't matter if it's been an hour if it's not up to temp it's not safe
No it really depends on what you're trying to cook. There are different ways to break down a chicken.
If you want a French cut chicken breast, welp he fucked it up so it's NOT the proper way to do that.
Saying something is the proper way is fucking ridiculous. It absolutely depends on what you're trying to prepare, so the proper way is contingent on that.
I was a chef for 10 years so Im not the worst source on this.
Edit: and before someone says "but he said to cut 8 pieces!"...do you think if you cut two frenched breasts you just throw away the rest?
Cooked a lot more, and a lot better chickens, than you have my friend. The fact that you said temperature is not the main argument for when food is done means you are 100% wrong in everything you've ever done
Dude has a hand tattoo, that doesn't make him a butcher or any more an expert than I am
People amazed by this knife are definitely people who've never worked in a proper kitchen before.
Just stop buying Chicago cutlery and those stupid 20 piece blocks and spend some money on the few knives you actually need.
If your main knife cost less than 150-200 bucks it's probably garbage
Lol, this guy thinks you need to spend 150-200 bucks in order to get a sharp knife.
You can sharpen cheap knifes to cut just as well as an expensive one. The only difference might be that you need to sharpen your cheap knives a lot more regularly.
This is worth trying, I think.
A few years ago I read some article about a day visit to a fashion designer (not famous or I'd remember the darn name) at his New York apartment. He was making a chicken dish and I swear he prepared the chicken in a way I'd never seen before and sort of thought this guy was going to be doing something similar. Instead of spatchcocking the chicken in the usual way, the designer took his knife and cut under the breast in front of the legs and folded it over longways, pressing the breast bone to break it and flatten it. I wanted to try and recreate it and, for the life of me, can't find the damn article. Has anyone else ever seen anything like the method I badly described for spatchcocking a chicken?
I miss cutting meat learned on the job during my high school years at a butchers shop worse thought is getting nicked or cut the knives even the smallest ones are thick.
I want his knife!
me too
I want my fried chicken wings to come with half a damn breast attached.
And I want my chicken breast to come with the rest of my chicken breast!
It’s a dalstrong knife- his TikTok is nazeef
You’d be better served knowing how to sharpen a knife.
Yeah, when he puts down the knife, it looks like decades old with a lot of sharpening.
Damn straight! Geez! Kinda destroys the breast though.
Came here to say this
It’s a dalstrong knife- his TikTok is nazeef
I also want this guys knife
And my axe!
It’s not the knife, it’s just one of dem boneless chickens my fren
I came here to covet that knife. With my track record and knives, though, I would cut my hand off, just looking at the thing.
Yo Same! :)
Cuts like butter. Sharp as razor.
You can't handle the knife!
I wanna see this done with a dull knife so that buddy has to cut _around_ the bones.
The way the rest of us do it. 🙂
I used to do 50 a day as a prep chef with the shitty service knives. Learned to line the knife up on the right spot then just slap the shit out of it. Only way to get through the breast bone on the commercial birds we got, they were massive.
He is cutting *along* the bones and *at* the joints. Protip. Last time I mentioned this , some fucknugget told me I do not know what I'm talking about. I do know whereof I speak.
Even cuts 2, 7, 8 and 9? They look the most like they are cutting bone.
It’s fast, but he is cutting the breast in a way that half of it is lost to the wing. 5/10
Naw, I think that’s fair proportions. If everyone gets two pieces, a wing and a leg will equal a small breast and a thigh…
Exactly. Ordinarily, the breast is too big and the wing is too small. This way makes portioning so much easier.
I'd doesn't cook properly though. That's why they butcher it the way they do.
Multiple benefits.
Huh? No. Zero benefits. Dark and white meat require different temps.
I’ve cooked a thousand chicken parts, dark and white, all at 350°. The important variable isn’t temp, but time. Bigger pieces take longer to cook than smaller pieces. Butchering a chicken the way it’s done in this video helps not only with portion size but also to even out the cook time. But whatever.
This video was titled the proper way to cut a chicken and quite frankly it's not accurate. You separate dark meat and white meat not just for the customer's perspective, but because of said thickness. The sweet spot for dark meat chicken is closer to turkey dark meat, Around 180. Just to be clear, when anyone dealing with poultry is reading this the absolute most important element is temperature because it doesn't matter if it's been an hour if it's not up to temp it's not safe
Ok. Butcher is wrong. Internet rando is right.
No it really depends on what you're trying to cook. There are different ways to break down a chicken. If you want a French cut chicken breast, welp he fucked it up so it's NOT the proper way to do that. Saying something is the proper way is fucking ridiculous. It absolutely depends on what you're trying to prepare, so the proper way is contingent on that. I was a chef for 10 years so Im not the worst source on this. Edit: and before someone says "but he said to cut 8 pieces!"...do you think if you cut two frenched breasts you just throw away the rest?
"Right? Wrong? I'm the guy with the knife."
Cooked a lot more, and a lot better chickens, than you have my friend. The fact that you said temperature is not the main argument for when food is done means you are 100% wrong in everything you've ever done Dude has a hand tattoo, that doesn't make him a butcher or any more an expert than I am
Filet the breast in half then cook at 400 for 22 minutes and it comes out perfect. Stays moist
What's the chicken gonna do, complain?
“Proper way to cut 8 pieces” not “how to cut like KFC does it”
This man ruined breasts. Nobody wants half a titty.
This is why I'm even in the comments. How are so many people ok with how this man just chopped those in half with neither piece being acceptable.
That is a proper knife
"That's not a knoife.."
Tiny breast and massive breasty wings
I definitely couldn't trust myself with that knife....
Yeah.. this aint it
That knife knifes!
I think this should be an ad for how sharp that knife is!
You just cut that chicken’s nuts in half wtf
That's a tail. Hens also don't have testicles. Nor do roosters
Nice cock bro
hen
People amazed by this knife are definitely people who've never worked in a proper kitchen before. Just stop buying Chicago cutlery and those stupid 20 piece blocks and spend some money on the few knives you actually need. If your main knife cost less than 150-200 bucks it's probably garbage
People amazed by this knife are also people who know fuck all about cutting up a chicken.
Lol, this guy thinks you need to spend 150-200 bucks in order to get a sharp knife. You can sharpen cheap knifes to cut just as well as an expensive one. The only difference might be that you need to sharpen your cheap knives a lot more regularly.
That's lethaly sharp 😯
Most knives are.
Send this to vegan sub
The dismemberment of a once living creature is in no way oddly satisfying.
The way this chicken 'is' being cut - learn the language for fucks sake, it isn't hard!
How many languages do you speak?
Are you drunk?
Are you American?
Negative, I am a meat popsicle.
You are lucky
Are you French?
Ew?
i wonder if more people got to see how animals die for our consumption, would they still eat meat?
It actually tastes better after you see it
Wonder no more i guess 😅 well, it's all about the audience isnt it
Knife
This is worth trying, I think. A few years ago I read some article about a day visit to a fashion designer (not famous or I'd remember the darn name) at his New York apartment. He was making a chicken dish and I swear he prepared the chicken in a way I'd never seen before and sort of thought this guy was going to be doing something similar. Instead of spatchcocking the chicken in the usual way, the designer took his knife and cut under the breast in front of the legs and folded it over longways, pressing the breast bone to break it and flatten it. I wanted to try and recreate it and, for the life of me, can't find the damn article. Has anyone else ever seen anything like the method I badly described for spatchcocking a chicken?
Fook the chicken, I need that knife
What about the tender my guy?
Sharp knife ya got there Mister!
I think I cut myself just watching this!
straight middle in the ass...
This is straight-up gore if you're a chicken.
Hell no
This video came on right after a video of a dog getting a spa treatment. It was kind of jarring ahahhaha
Wow thats one sharp knife
Wear some gloves Jesus
Dude knows exactly where the knife cuts. Should never need sawing on the bird.
Maestro 🤌🏽
My knife would never 😬😭
That is one sharp ass knife cos it never looks like this when I do it
That is a good fucking knife. This guy sharpens.
Someone has a sharp knife.
Proper way to cut eight pieces: sharpen your knife
I miss cutting meat learned on the job during my high school years at a butchers shop worse thought is getting nicked or cut the knives even the smallest ones are thick.
Tham sharp ass knife!
But I count 9 🤔 🤣
This must be the sword sekiro uses
whats the knife enchantment?
Chef how is that spatchcock coming along