POV How to Break Down a Chicken
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.c... where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseat...
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
I've been a chef for 13 years and I still love watching Kenji's videos. I know most of the stuff he talks about but almost every episode he spills a real gem of info I might never have learned otherwise. Also, spending a huge portion of your day off/lockdown time in your kitchen just enjoying cooking for yourself and your loved ones is a real cheffy thing to do, but no joke, having Hot Pockets in the freezer on standby is the mark of a true masterchef!
Could you imagine to start cooking on youtube? Would be amazing
part of what makes these unscripted videos so great is that you never know when he's gonna drop the next bit of amazing info outta nowhere
@@thatsleepyguy136 Especially in one his pasta videos, with that genius comparison of Roman pastas (different types of cheese, additions change the pasta) to various chocolate bars (Snickers, Milky Ways, etc, remove or add nuts, caramel).
Haha, stay strong, my friend!
Oh he's gonna breakdown a chicken? Yeah, thanks, I already know how to break down a... I dunno, maybe I'll watch anyway.
“These carrots and stuff make excellent dog treats”
*shabu has entered the chat
except for the whole cooking it with onion thing. onion, and garlic are deadly for dogs.
'Oops, and if it breaks, you make a wish.'
No mistakes, just happy accidents
Bob Ross' Chicken Kitchen
Instructions unclear, chicken’s back from the dead.
Dimitris Dimarelos instructions unclear. Chicken reverted back to egg form
anyone else yell "NO!!" when he put his fish knife back in the drawer
“I don’t know about you Kenji, but we don’t do a lot of boning in my house.” 🤦🏻♂️🤣😂😂 ☠️WHY IS NO ONE ELSE LAUGHING AT THIS!? hahah!
I don’t get it 😅Explanation please!! lol
@@JohnHausser it's a pun, boning in context means removing the bones from the chicken carcass, but can also be slang for having sex
Jacques Pepin will probably always be my favorite TV chef. Kenji is getting right there. Amazing educational value.
The fish boning knife touched the chicken chopping board!!!!!!!!
Watching kenjis videos are becoming a morning routine for em
Me: Sure I’ll try this later.
Me later: “Hi can I order a bucket meal?”
Use the bones for a stock 👀
Jonny aha lol 😂
that thumbnail looks like the POV's i'm used too...
hadhoudy You ok?
i was lookin for a comment like this
🤔🤔🤔
Which is men participating in beastiality with dead & or alive chickens on pornhub? lol
I cannot overstate how happy I am about these videos that you're pumping out right now, because whenever you start just "rambling" you drop so much info that I, as a (cooking) nerd, soak up like a sponge! Please share more of your knowledge - no matter how trivial you thing it, many people can profit from knowing it as well :)
Once again, i kept looking at cut videos that last 2-4min and skipping back and fourth with my chicken fingers. I should have put Kenjis video on and just have a friend next to me in the kitchen who takes his time and focuses on the details. Never stop, love you man!
This is a unique tutorial. You can really see Kenji’s restaurant experience shine through.
That freezing technique at the end is fantastic!!! Thank you
I mean Kenji's kind of becoming the Jacques Pepin of the new age at this point.
I was thinking of Pepin the whole time I watched this as I learned to break down a chicken from his show!
I was actually butchering a chicken last night, wish I would have watched this video first! Thank you for the great videos Kenji, you're an excellent teacher and very entertaining as well.
As I read the title, my brain instantly conjured a mental picture of Kenji yelling at a chicken, making it cry.
0:10 lord forgive me for what im boutta do
Any chance we could get a Knife maintenance video?
U the best!!
found this old one, th-cam.com/video/LoS0yfHXQjU/w-d-xo.html
Even if we aren't planning to cut up a whole chicken there is plenty of other good info in this video (like the aluminum conductor thing, freezing and dethawing stuff). Thank you for doing these!
Literally I have been researching this for two days now and then lo and behold Kenji appears with a perfect video
You make great cooking so accessible! You are my hero!
I've loved all of your POV videos so far, but this was by far the most helpful. Thank you so much for showing such a detailed and well-explained process! Looking forward to the airline chicken cooking video
You're a lifesaver man. Thank you for all that you've done for and shared with the community.
I bet shaking hands with Kenji would sanitize our hands.
THANK YOU! easiest video to understand that I've come across. doing this in culinary class next week
I love the reference to Jacques Pepin's method for removing the ligament from the tenderloin. The sound it makes with the knife against the wooden cutting board is immensely satisfying.
oh i’ve never thought to score the drummette like that, they just told us to make that first cut between the two wing parts. thanks kenji!
Just took apart my first chicken, im 14, went really well cause of this tutorial
Hello to you, usually Mr. Lopez-Alt - but because of all the time we are around and (at least me) knowing each-other, dear Kenji - thank you again for your videos. Actual, I work less, caused by the virus, I spend more time watching videos. I love what you do. Big hugs from germany.
you are putting out videos more frequently than I take shits. im absolutely not complaining.
I love you Kenji. I hope you keep doing this to some extent after quarantine
Seeing the small struggle you had cutting the leg at the joint makes me feel way better about my effort to cut up my own wings for the first time. I used the oven fried serious eats method too and let it air dry for almost 24 hours. But I felt like the skin was a little too tough so I'm pretty sure I just overcooked them slightly.
grabs chicken neck, immediately grabs the pot handle.
my dude, lmao
Kenji, I really enjoy your videos! thank you for uploading so often! i learn so much watching these.
That’s a good angle for a thumbnail
Thanks Kenji! Really enjoying this series, especially the oops parts. Very good tutorial, thx!
20 minute video for something Kenji can do in 30 seconds
I did a spit take at the "boning" joke 🤣
Number 1 way to break down a chicken
Say that egg comes first
the egg did come first tho
@@Paul_K_ Thats the point bro truth hurts
The species that birthed the modern chicken birthed it via an egg, it came from an egg
“Maybe i have a bad sense of humor” he says as I chortle at the slip...>_
the one of the few values of a lock-down status is more kenji video
I want to learn how to cook with leeks more, I just now learned they're just like giant onions! Would love to see a video about stuff to do with leeks! Love binging your videos Kenji !
Leek & potato soup is a great use, as well as an Irish dish called colcannon, which is basically flavored mashed potatoes.
Thank you SO MUCH for this. I need visuals and explanation to pick up techniques and in other videos I feel like butchers always just point out the oyster like we should know what it is, so I always horribly mutilate the leg end of the bird. I feel like that wont be a problem any more!
All your videos are great! This one especially was excellent, very informative . Thank you Kenji
Glad to see someone else washes their hands in the kitchen as much as I do! I thought I was the weird one.
I thought it said beat down, and i instantly imagined him punching the Chicken
touched pot handle with chicken hands recontainmented everything after washing lol
So... we gonna talk about that thumbnail, Kenji?
One thing I would have mentioned in the beginning of the video is the time you let the chicken stay out of the fridge. I always find it's easier to work with a chicken that isn't super cold still. Especially when separating the legs from the carcass.
That thumbnail makes me feel a certain way
Hey Kenji,
When people roast the bones before they make a stock (or even roast the veg before making a veg stock), is that to produce what I've heard called a 'brown' stock, something different to a traditional more transparent stock? Or is it just a different more involved way of making a basic chicken stock.
It make a chicken stock with browned flavor s
Congrats on 400K!
these videos hit different in quarantine
Lmao that dad joke! Boning 😂😂
nice thumbnail, 10/10 👍🏼
I'll never make my own stock or cut a chicken, but the freezing tips was worth watching the whole video.
Could you talk about how and why you compost?
I put it in the compost but then leave it for the city to collect. We do it because landfill is terrible and not composting is a waste of good organic matter.
*How to break IN a chicken :^)
I mean absolutely amazing video as always but getting the air out of storage bags using water displacement was just the standout for me. What a brilliant tip - never before seen through my eyes.
Kenji, do you have any suggestions for giblets. Would you include them with your broth?
Don’t include. Sauté in butter and eat on toast or give to the dogs.
Cook some rice, throw those onions in, nom nom. Bits of beef, chicken, etc? Throw those onions in, nom nom. Butter up some bread, throw those onions on, nom nom!
Stock. Always ask your butcher.
Humanity should save this video in a cave in anctartica for eternal preservation. I should tatoo it on my-self.
Great video! Lots of nice tips, esp. for the tenderloin part! I always had trouble getting that shitty tendon off (think you say that it's the ligament in the video). Keep it up Kenji, we are spoiled by all your videos every single day!
You are one of my inspirations. I love your first person cooking vidoes and how knowledgeable you are. I've even began filming my own cooking videos in first person.
Your shots are so clear. What camera are you using?
Thank you for the video. Leaving the onion skins on will give a nice golden color to the stock.
First time I’ve seen Kenji in socks.
Ooooooh! The 2 little butt cheeks are the infamous "oyster" parts I've been hearing about!! Illuminating 🎉
The biggest trick for breaking down and animal is to never force anything. All the lines and shapes to cut are already there. Follow the lines, use light pressure, and don’t force your knife
Good on you for not leaving the water on the whole time you washed your hands. 🌎
5:16 Dog just snoopin.
J kinji went to the Lord of the Rings school of ending videos
You always hear in videos on stock about how you should cool quickly because of bacteria and such, but I always wondered because once you cooled however, you're going to heat it up again when you use it later and that would kill any bacteria that were "harbored". Would have liked to hear what Kenji had to say about cooling your stock?
fwiw, you pressed that fish filet knife onto your chicken covered cutting board and then put it back in your drawer. It's probably fine, but just a heads up.
It's better if you put the pot in the oven, rather than leave it on the stove. The oven has a regulated temperature, so that as the liquid evaporates the oven reduces the energy to match. That means much less chance of boiling (making it cloudy) or evaporating the pot dry and burning it.
you can also control your heat properly so it doesn't boil.....
Any reason you don’t cut up onion more than just in half?
Kenji, I thought the joke was hilarious
ty for the eats cuts for broth
Love the videos, but have motion sickness issues with the camera moving so much )-:
Been in my house for so long that the thumbnail caught me slackin
It's a bit early for the sight of that thumbnail, eh?
I make stock in my InstantPot. Do you ever use a pressure cooker to make your stock, Kenji?
I want to know more about that Strawberry Coca-Cola :) (Really though, thanks Kenji - these videos are great!)
Can you please make a video about your personal favorite kitchenware/ equipment?
I don't skim my broth for fat while it's simmering. I put the broth in the fridge & then take the solid fat off the gelatinous broth the next day. Easy.
I just did it following this video thanks Kenji
Was most horrifying when I had to bend the legs back as it is in your thumbnail
Thanks! We are gonna marinate all of the bits and have bbq tonight and we have reserved the spine and cartelidge for a chicken soup.
Is it okay to freeze the spine and defrost for soup later or should we make the soup now and freeze the liquid??
Why did the tenders get set aside?
"I'm not that scared" damnnn kitchen burn for those people who is chicken that might burn their house down
That title plus the thumbnail legit look like a How To Basic video
Gordan Ramsey is so funny!
thank you for making videos again, i missed them.
Was anyone else horrified that Kenji, a professional chef, has Hot Pockets in his freezer? SHOCKING!
Those are Adri’s!
@@JKenjiLopezAlt A likely story...
Ha ha. Looks like that Puggle? has taken interest in your work
When you were showing us the fish fileting knife you were bending it on the board for like 1 second. But the board still was used for the raw chicken and you put the knife back in the shelf. Is it okay to do so? It just kind of confused me, because im washing everything that came in contact with raw chicken meat even if its the board. Thank you :)
also 16:59 for the J. Kenji double fake-out lol
Hey you should do a POV "Cleaning up my desk" for your next video
Anyone notice Kenji touch his cuttingboard that had raw chicken on it with his fillet knife and put it back in the drawer? (9:27)
I have never heard the phrase "airline chicken breast" - and I'm old! Interesting.