0:00 Intro 2:24 Equipment 7:00 Technique 9:13 Wipe down the chicken 10:43 Tail 11:12 Leg and thigh 14:33 Butt skin 15:02 Belly skin, Harami 15:47 Breast skin 16:41 Breast and wings 19:22 Tenders 20:55 Chest cartilage, etc. 22:05 Extra pieces for yakitori (butt thigh meat, neck skin, shoulder, neck meat) 25:39 Outro
Dude you have taught me so much. I was already able to break down a chicken in the standard way, but now I can do it without ANY waste. Literally every piece of meat stripped off the bone and put to good use. It's a skill I will keep for the rest of my life and I'm so grateful. I'm going to teach my brothers and sisters to do the same.
Glad you're enjoying the videos! As you will see in later videos, nothing goes to waste with Yakitori. I think it's really part of Japanese cuisine, about precision and being mindful about every piece. Hopefully you can continue to share the Yakitori culture with your friends and family!
Not to dis other chicken breakdown videos for yakitori, as I’ve been super thankful for them so far, but this offers so much more clarity, detail and patience. Thank you for your work.
Just stumbled across this video, brought back memories of when I was young, working for a local Yakitori chain. I was also part of their commissary prep crew where we broke down 40 cases of chickens daily. Our technique was very similar, and it's very efficient, although we used the "grab and pull" for the breasts with the skin on.
I like how you explain each step and the reasons why it is done the way it is. Now I appreciate the care and effort that goes into making yakitori. Its such an art!
Dude, I come back to this video so often. I really like you're technique here. I've been breaking down chickens into primals and for stock for many, many years but that is just quick and rough. The past year or so I've also gotten into more precision butchery and more carcass utilization. Obviously there's about as many ways to break down chickens as there are chickens and I've tried a bunch of them but this is my favorite. The breast method is just so spot on and easy! Thanks for making and sharing the video.
I just deboned a whole chicken with this method. I would rate myself at 90%! And this is my first time! I have deboned chickens before with a western knife and because the knife is more durable I did not master the technique because I could afford mistakes easily. Now I used a VG10 Damascus Honesuki and 1) I was more careful because of the steel and 2) The Japanese know how to make a specialist Poultry boning knife! When I though about doing something the knife was ready. And the special pointed tip was amazing for scooping the oyster and doing the first precise incisions in the meat when following along bones! Thank you Yakitori Guy for the amazing tutorial!
I honestly wasn't sure what to expect in terms of production value, but wow the quality of your video is so good! You capture all the details clearly and the audio is great too. Excited for the future of this channel!
Finally broke down my first chicken! I used everything and made broth too. It wasn't perfect but I impressed myself trying to keep up and successfully having such clean pieces of chicken to cook with! Thank you!
I've always broken down chicken in a french style but oh man this yakitori style, the understanding and use of the chicken biomechanics to break it down is amazing. Very sweet video thanks
I've seen plenty of chicken breakdowns for yakitori and by far this is my favorite as this gives so much patience and information about what we can get from a whole chicken. keep up the great work 👌
I always thought I was decent at cutting apart chickens for stock and other usage. But I did not even know about half of these tricks and bits of meat. That neck meat technique is awe-inspiring
Hi Yakitori guy! Thanks for making such simple yet informative videos! I was able to successfully butcher a whole chicken down to its smallest parts on my first try! These are the best videos on the web.
legend! just bought my first hibachi grill and was just gonna buy separate meats to make yakitori but after this I have no reason to. will give this a try! Also just bought my 1st Japanese boning knife! im fully committed, lol.
Dude. Seriously, thank you. I've worked in poultry for 16+ years, in the Bay Area. But, too bad for me, I wasn't aware of yakitori for most of that time. But these are new times, my friends. My konro is en route and I am ready to grill ... and to learn. And I have watched a lot of videos about breaking down a chicken, and, at least for me, this was super-helpful.
Glad you're enjoying it! Yea I was always confused with most chicken breakdown or Yakitori videos so there was lots of trial and error for me. I'm packing 2 years of my trainings in Japan and self teachings so people can pick it up in few hours. Thanks for enjoying the videos!
I've seen lots of chicken cutting vids. This is the first I've seen doing a reverse cut on the leg which is very nice because there's little to no wastage of the oyster.
Thanks! Yea, at this point I actually don't quite remember if I saw it somewhere or I accidentally reversed what's commonly done/taught but I definitely like this method for that same reason. Also very satisfying to do the oyster pull with the leg.
Throughout my professional career and personal life, I must have broken down 1000's of chickens. In watching your video, I learned subtle and clever techniques that will have a better yield. Great video.
Wow, wow wow, I didn't think I would enjoy this video as it seemed a little long winded however I didn't enjoy it, I loved it!! I can now not wait to go supermarket to buy me a beautiful organic chicken to cut down and make something lovely for my family to eat. Thanks man and good luck with the channel.
Yup, I know it's long. I wanted to make sure every detail I can think about is in the video as many other videos skim over some important parts. Thanks for watching and loving it!
@@Yakitoriguy the video was perfect! I would have paid for that information. PS You've given me a boost to get of my butt and start a youtube page of my own in the near future. I love food and everything about it and I want to share my passion how you do. Who knows one day in the future we could end up doing a collaboration video together!
Awesome video. Thank you! I will most likely watch this again and again. Watching after my first attempt I had more "💡" moments. I think I rushed through a few cuts, but they came out okay for the basic store cuts.
So glad I just found your channel. Thanks so much for sharing Awesome stuff. Yakitori is amazing. I just processed two Homs raised roosters 😓now trying to learn on the fly.
Chef! It was a great pleasure to watch your skills and attention to detail. Frankly, I learned more watching you than in the big name chef's $50 book I bought, and other videos where they go so fast it's not possible to actually register what they are doing. Thanks
Thanks for watching and your feedback! Yes I had a hard time learning from other videos, photos myself when I started. So when created this channel my emphasis was on what are all the details I wanted to see/hear when I was starting out. It's kinda long, but I packed all the details I've learned so far from my own private cooking work and when training in Japan. Glad you're enjoying the videos!
I always recommend the day of to enjoy the best freshness. It's hard to say how much longer that all depends on your chicken quality, how cold you kept it, how clean you kept your workspace etc.
Glad you've enjoyed this video. Hope you get to watch through the whole series! Share these videos with friends who are cooking more at home too. Thanks!
Nice, I have very little strength, so I always break down chicken via cartilage and avoid cutting through bone. However, this is much more detailed. I'm totally going to make yakitori party one day~
Yakitoriguy thank you so much!!! I learned so much from this video! Will you create a video on how you make the soup from the carcass? I just have them piling up in my freezer... cheers!!
Glad you learned a thing or two! If you use good organic chicken, all you need is bones, water, and salt tbh for really tasty simple broth. You can also throw in some onion trimmings from making your Negima. You can also roast the bones too and use them for soup or for more Tare (watch my Tare video th-cam.com/video/7RFPfE84Wy8/w-d-xo.html) I also have a video on my IGTV when I made a rice ball soup live. Hopefully I can make a soup video soon but in the meantime, check it out there!
I don't have anything like that planned in the content schedule, but when I do my live streaming here or on other channels I'm definitely more in my normal speed. Hope that helps!
Would it not be a good idea to use my santoku for this job? I have a expensive(somewhat it was about $120) santoku that I just use for everything. As long as we're not hitting bone it shouldn't hurt my knife too much right?
Pretty much everything in my videos are found in my Amazon shop here: www.amazon.com/shop/yakitoriguy The yellow board seems to be out of stock at the moment but other colors are available.
Great video! Never considered cutting the legs from the downside first looks clean as! By the way would you cut it the same way if you wanted to keep the skin on the breast? What age chicken do you recommend for yakitori? Is it easier to carve if you remove the wishbone first?
Thanks for enjoying! Yup many shops cut from oyster side down, but I found that this way was easier for me to consistently pull out the oyster. Yes you can just leave the skin on the breast and cut the same lines. Age of chicken really depends on breed and the shop's preferences. Generally younger chickens are softer/juicier, but older chickens can have some good muscle development and deeper flavors. I'd say see what you have locally and try out different chickens. I don't think wishbone on or off has any effect on breaking down the breast areas. In fact I use the wishbone to guide my knife across when taking out the breasts. Hope that helps!
Yakitoriguy thank you very much I will try this method for sure next time! It happens to me too to leave like pieces of oyster behind sometimes although the breast is definitely my most messed up area usually. great tutorial! Btw sorry one last question, whats the best way to remove leftover feathers?
I concur, your vids are wonderfully detailed. Has Pepin seen this vid?!:) I mean his deboning vs. your chicken fabrication are all time! Really inspirational to the point that because of this excellent tutorial I purchased an insanely expensive Honesuki from Bernal Cutlery as well as the Livart deluxe Grill. Hopefully one day I will be able to experiment with Binchotan but I need a yard. Thanks for all the great info.
Thanks for watching! Haha send vids his ways. Bernal Cutlery is amazing. Yea focus with good organic chicken, your Honesuki, and Livart grill. Every small thing you learn quickly now with these basics translates to amazing Binchotan Yakitori later, but the other way (binchotan first) doesn't really help with quick growth IMO, so you're on the right track!
Thanks for watching! Yup. It might be tricky the first time or so, but once you get the hang of it and have a taste of the whole chicken (vs packs of chicken parts) you won't go back!
0:00 Intro
2:24 Equipment
7:00 Technique
9:13 Wipe down the chicken
10:43 Tail
11:12 Leg and thigh
14:33 Butt skin
15:02 Belly skin, Harami
15:47 Breast skin
16:41 Breast and wings
19:22 Tenders
20:55 Chest cartilage, etc.
22:05 Extra pieces for yakitori (butt thigh meat, neck skin, shoulder, neck meat)
25:39 Outro
Thanks for doing the extra work! :D
@@Yakitoriguy No problem. I also did it for myself. Had some trouble with the wing/breast area, and needed to go back a few times.
Bless you
This is the best chicken cutting technique i have ever watched. No parts wasted.
Thanks for watching! Hope it comes in handy for you.
Dude you have taught me so much. I was already able to break down a chicken in the standard way, but now I can do it without ANY waste. Literally every piece of meat stripped off the bone and put to good use. It's a skill I will keep for the rest of my life and I'm so grateful. I'm going to teach my brothers and sisters to do the same.
Glad you're enjoying the videos! As you will see in later videos, nothing goes to waste with Yakitori. I think it's really part of Japanese cuisine, about precision and being mindful about every piece. Hopefully you can continue to share the Yakitori culture with your friends and family!
@ Daniel Oliver-Argyle, SAME, I’ve known how to process a chicken but never knew the amount of meat I was wasting.
Not to dis other chicken breakdown videos for yakitori, as I’ve been super thankful for them so far, but this offers so much more clarity, detail and patience. Thank you for your work.
Happy to share what I know so far (Since I'm always learning) with the community. Glad you're enjoying my videos. Make sure to share with friends!
Agree👍👍👍
No better teacher when it comes to Yakitori. Thx for sharing your knowledge and look forward to more!
Thanks for the kind words! Looking fwd to sharing more!
Just stumbled across this video, brought back memories of when I was young, working for a local Yakitori chain. I was also part of their commissary prep crew where we broke down 40 cases of chickens daily. Our technique was very similar, and it's very efficient, although we used the "grab and pull" for the breasts with the skin on.
Most accessible yakitori content on the internet by far. Very happy to see you on TH-cam.
I want to make it even more accessible! Tell all your friends. Thanks!
I like how you explain each step and the reasons why it is done the way it is. Now I appreciate the care and effort that goes into making yakitori. Its such an art!
Thanks for watching and the feedback! Glad you're enjoying the videos!
This is the best tutorial I’ve found on TH-cam on how to break down a chicken. Thanks.
Glad you enjoyed it. Thanks!
Simply unbelievable. Thank you so much for showing me how much I waste. Incredible lesson 🙏
Thanks for watching!
Dude, I come back to this video so often. I really like you're technique here. I've been breaking down chickens into primals and for stock for many, many years but that is just quick and rough. The past year or so I've also gotten into more precision butchery and more carcass utilization. Obviously there's about as many ways to break down chickens as there are chickens and I've tried a bunch of them but this is my favorite. The breast method is just so spot on and easy!
Thanks for making and sharing the video.
That is the best video I have seen on how to break down a chicken, thank you.
Thanks for watching! I made an updated edit if you ever need to come back to review: th-cam.com/video/weZs_MPrvp8/w-d-xo.html
This was an awesome explanation & demonstration. I’m sure I’ll be referring back to this for a very long time. Thank you! 😄🙏🏻
Yes I've been wanting to make this video for a very long time. Glad you're learning!
I just deboned a whole chicken with this method.
I would rate myself at 90%!
And this is my first time!
I have deboned chickens before with a western knife and because the knife is more durable I did not master the technique because I could afford mistakes easily.
Now I used a VG10 Damascus Honesuki and 1) I was more careful because of the steel and 2) The Japanese know how to make a specialist Poultry boning knife!
When I though about doing something the knife was ready.
And the special pointed tip was amazing for scooping the oyster and doing the first precise incisions in the meat when following along bones!
Thank you Yakitori Guy for the amazing tutorial!
Glad it helped! Keep breaking it down, gets faster and easier each time.
@@Yakitoriguy Finally bought you a chicken! Sorry for taking so long!
And I will try to do 2 whole chickens a week!
My Honesuki is waiting lol
hands down one of the best methods I have seen on breaking down a chicken. Great video!
Thanks! Hope you make some Yakitori too!
@@Yakitoriguy Actually I am. Just received a Konro Grill! can't wait to use it this spring!
Seriously, this was one of the best chicken breakdown videos i've ever seen! Thank you so much for this and your time!
Thanks for watching and please share with friends!
I honestly wasn't sure what to expect in terms of production value, but wow the quality of your video is so good! You capture all the details clearly and the audio is great too. Excited for the future of this channel!
Still work in progress as video/audio/editing is all new for me but hopefully you will see improvements weekly with the video. Thanks for the support!
Finally broke down my first chicken! I used everything and made broth too. It wasn't perfect but I impressed myself trying to keep up and successfully having such clean pieces of chicken to cook with! Thank you!
Yay congrats on your first chicken! Keep breaking down chicken, it gets faster and cleaner each time!
Best Japanese breakdown demo! Awesome job!
Thanks! Hope you make some good Yakitori with these lessons!
YOU ARE AMAZING, THIS IS THE MOST AMAZING VIDEO I HAVE EVER WATCHED ON TH-cam...I cannot wait to start practicing breaking down my chickens!!!!
Thanks for watching! Hope you make some good Yakitori!
Damn, bro - best breakdown of a chicken I've seen yet! Thank you!!!
I've always broken down chicken in a french style but oh man this yakitori style, the understanding and use of the chicken biomechanics to break it down is amazing. Very sweet video thanks
Glad you like it! Thanks for watching!
This is by far the best video on how to break down a chicken! Thanks for sharing!
Thanks for the support!
Yay!!! Thanks for showing how to get to the tenderloin!
Hope it helps you make better Yakitori!
Great job explaining the process
Now that was processing a chicken!! I learned a LOT more of processing a chicken and how much I’ve been wasting. Thank you very much for this info.
Thanks for watching! Hope you can make some good Yakitori.
I've seen plenty of chicken breakdowns for yakitori and by far this is my favorite as this gives so much patience and information about what we can get from a whole chicken. keep up the great work 👌
I always thought I was decent at cutting apart chickens for stock and other usage. But I did not even know about half of these tricks and bits of meat. That neck meat technique is awe-inspiring
I'm always learning too! Glad you're picking up new tricks from my videos.
I came here from Outdoor Chef Life. This is the first video and its amazing dude! Thank you!
Thanks Takugang!
So inspired by your knife skills.
Hi Yakitori guy! Thanks for making such simple yet informative videos! I was able to successfully butcher a whole chicken down to its smallest parts on my first try! These are the best videos on the web.
Glad you're learning! Hope you make some good Yakitori and spread that among friends and family!
legend! just bought my first hibachi grill and was just gonna buy separate meats to make yakitori but after this I have no reason to. will give this a try! Also just bought my 1st Japanese boning knife! im fully committed, lol.
Yup, it's definitely better quality and tasting to work with a whole bird. Welcome to the Yakitori world!
excellent - make the most of chicken.. thank you
Seriously can't wait to try this. Yakitori is calling me.
Watch all the videos and you'll be making good Yakitori all the time!
Dude. Seriously, thank you. I've worked in poultry for 16+ years, in the Bay Area. But, too bad for me, I wasn't aware of yakitori for most of that time. But these are new times, my friends. My konro is en route and I am ready to grill ... and to learn. And I have watched a lot of videos about breaking down a chicken, and, at least for me, this was super-helpful.
Glad you're enjoying it! Yea I was always confused with most chicken breakdown or Yakitori videos so there was lots of trial and error for me. I'm packing 2 years of my trainings in Japan and self teachings so people can pick it up in few hours. Thanks for enjoying the videos!
Brilliant - easily the best chicken breakdown vid I’ve seen. Thanks YG!
Thanks for watching!
Thank you. Your method is super. Like an art
Thanks for the love!
What you did with the scraps was genius!
Yup, normally goes in to Tsukune, but this is just another way I came up with as I don't have a meat grinder.
This was awesome. Absolutely awesome. I cant wait to try this out..
Thanks for watching and enjoy the process!
Thank you for the video. Great explanation and detail.
Glad you enjoy it! I know it's long but I packed with all the details you need to make good Yakitori! Thanks for watching.
Thank you,I am going to practice breaking down a whole chicken...always wanted to do this.
Yup, it might take a few tries but really fun and easy to do once you learn it!
@@Yakitoriguy shout out to Outdoor Chef Life for the intro to your fabulous shows.Arigato Gosaimasta!
Sharp knife skills! ありがとうございます
Thanks for watching!
Probably the best chicken breakdown video on youtube. Nice job @yakitoriguy! 👍
Thanks for the praise! Working hard!
This was very informative. Thank you.
Thanks for watching!
not going to lie - I really enjoyed this. I am going to try this next time I break down a chicken. Thanks!!!
Thanks for watching!
I've seen lots of chicken cutting vids. This is the first I've seen doing a reverse cut on the leg which is very nice because there's little to no wastage of the oyster.
Thanks! Yea, at this point I actually don't quite remember if I saw it somewhere or I accidentally reversed what's commonly done/taught but I definitely like this method for that same reason. Also very satisfying to do the oyster pull with the leg.
@@Yakitoriguy hey just a suggestion I think it would be nice to add some oriental japanese music in the background. Keep up the the great work.
Throughout my professional career and personal life, I must have broken down 1000's of chickens. In watching your video, I learned subtle and clever techniques that will have a better yield. Great video.
That's great to hear! I'm still learning new things too, and that's definitely the fun part of cooking!
Wow, wow wow, I didn't think I would enjoy this video as it seemed a little long winded however I didn't enjoy it, I loved it!! I can now not wait to go supermarket to buy me a beautiful organic chicken to cut down and make something lovely for my family to eat.
Thanks man and good luck with the channel.
Yup, I know it's long. I wanted to make sure every detail I can think about is in the video as many other videos skim over some important parts. Thanks for watching and loving it!
@@Yakitoriguy the video was perfect! I would have paid for that information.
PS You've given me a boost to get of my butt and start a youtube page of my own in the near future.
I love food and everything about it and I want to share my passion how you do. Who knows one day in the future we could end up doing a collaboration video together!
glad i found this video. Thank you
Thanks for watching! Hope you make some good Yakitori soon!
Awesome video. Thank you! I will most likely watch this again and again. Watching after my first attempt I had more "💡" moments. I think I rushed through a few cuts, but they came out okay for the basic store cuts.
Yea I'm still learning something new each time and get faster and cleaner. It's all about practice and having fun!
So glad I just found your channel. Thanks so much for sharing
Awesome stuff. Yakitori is amazing.
I just processed two Homs raised roosters 😓now trying to learn on the fly.
Yea welcome to Yakigang! Keep practicing it gets better!
I took notes and can't wait to put it into practice. Your channel is inspirational. Thank you!!!
Haha thanks for taking notes! I feel like a college professor. Glad you're enjoying the vids!
Chef! It was a great pleasure to watch your skills and attention to detail. Frankly, I learned more watching you than in the big name chef's $50 book I bought, and other videos where they go so fast it's not possible to actually register what they are doing. Thanks
Thanks for watching and your feedback! Yes I had a hard time learning from other videos, photos myself when I started. So when created this channel my emphasis was on what are all the details I wanted to see/hear when I was starting out. It's kinda long, but I packed all the details I've learned so far from my own private cooking work and when training in Japan. Glad you're enjoying the videos!
I always wondered where do they get so much neck meat for yakitori. Now I know. Thanks!
Yea definitely easier with longer necks. But here's the steps!
Great video Yaki guy. After you break down the chicken how long can you keep it in the fridge before skewering and grilling the pieces. Thank you.
I always recommend the day of to enjoy the best freshness. It's hard to say how much longer that all depends on your chicken quality, how cold you kept it, how clean you kept your workspace etc.
Yakiguy thank you for your reply.
Would you send me the link for all your videos showing which chicken parts used to name different skewers.
This was so awesome, thank you so much!
Thanks for watching!
This video was a lifesaver. Thank, your a great teacher
Glad you've enjoyed this video. Hope you get to watch through the whole series! Share these videos with friends who are cooking more at home too. Thanks!
Congrats!!! Awesome video! Been looking to learn how to do this for the longest time!!!
Yeah chicken keeps us all fed! Glad you're learning new skills right now!
Delighted to have come across your channel at early stages. Hope to see you grow. Great to see yakitori skills shared
Thanks for being here early. Will continue to post videos!
great video, thanks! nice technique.
Great! Hope you watch all the other videos and make some good Yakitori at home!
You are a absoluttly master‼️‼️
Hope it helps!
This is amazing! Invaluable content
Thanks for watching! Glad you like it!
This is extremely helpful and well done. Thank you !
Glad it's helpful!
Nice, I have very little strength, so I always break down chicken via cartilage and avoid cutting through bone. However, this is much more detailed. I'm totally going to make yakitori party one day~
Thanks for watching. Hope you make lots of Yakitori this summer!
@@Yakitoriguy haha, it's always summer here. We're just a couple of degrees above the equator line. BBQ weather all year round
Thank you for the lesson
Thanks for watching!
Great lesson! thanks
Thanks for watching!
That was amazing to watch!!! Mad knife skills! I just got my new yakitori grill! Can’t wait to try it
Thanks for watching!
Hi
Please do a video on breaking done a wild or feral pigeon or are they not fatty enough.
Steve
Manitoba
Great instructional video. Thank you!
Glad it was helpful!
Great video! What is the name of the 2 types (Big and small traditional) Yakitori knives you used in this video?
Longer one is Garasuki and shorter one is Honesuki
Cool thanks!gonna try it out and let you know☺️
Enjoy!
Thank you for this class.
Glad you liked it!
Brilliant video. Thanks!
Thanks!
Very grateful!! Thank you for this video. You just got another new subscription!
Awesome, thank you for subscribing!
Yakitoriguy thank you so much!!! I learned so much from this video! Will you create a video on how you make the soup from the carcass? I just have them piling up in my freezer... cheers!!
Glad you learned a thing or two! If you use good organic chicken, all you need is bones, water, and salt tbh for really tasty simple broth. You can also throw in some onion trimmings from making your Negima. You can also roast the bones too and use them for soup or for more Tare (watch my Tare video th-cam.com/video/7RFPfE84Wy8/w-d-xo.html) I also have a video on my IGTV when I made a rice ball soup live. Hopefully I can make a soup video soon but in the meantime, check it out there!
great video content been searching for a video like this! thanks
Thanks! Hope you watch them all!
@@Yakitoriguy cant get over how good this video is haha thanks again kind sir!
Crazy content, love it :) thank you so much, made my yakitori cuts better and more satisfying :) thanks again
Glad you enjoyed!
great video! thank you
Thanks for watching!
You are totally awesome.
Thanks for watching!
Bro what a great video cheers
Thanks for the love. Cheers!
thanks so much! awesome channel
Thanks for watching!
Hello, thank you so for the tutorial with your help I broke down my first chicken.
Glad it helped! Hope you watch the other vids and make some good Yakitori!
possible video idea, can u do a vid with ur normal working speed breaking down a chicken? just to see wat kinda efficiencies i can apply. thanks!
I don't have anything like that planned in the content schedule, but when I do my live streaming here or on other channels I'm definitely more in my normal speed. Hope that helps!
I went to japan before. I really love to eat Collarbone part. do you know how to cut the collarbone part? the "Y" part. 骨付きまつば from Torikizoku.
Would it not be a good idea to use my santoku for this job? I have a expensive(somewhat it was about $120) santoku that I just use for everything. As long as we're not hitting bone it shouldn't hurt my knife too much right?
Thnx for sharing!!
Thanks for watching! Hope you learned a thing or two!
Like your cutting board! Do you have a name/link for it?
Pretty much everything in my videos are found in my Amazon shop here: www.amazon.com/shop/yakitoriguy
The yellow board seems to be out of stock at the moment but other colors are available.
You are absolutely amazing bro! 😊😊👌👌👍👍🙏🙏🙏🙏
Thanks for watching!
Amazing video! Do you use other parts not shown here such as blood vessels for your yakitori?
Thanks! If you're referring to the heart aorta, check it out on the Heart skewering video.
Great video! Never considered cutting the legs from the downside first looks clean as! By the way would you cut it the same way if you wanted to keep the skin on the breast? What age chicken do you recommend for yakitori? Is it easier to carve if you remove the wishbone first?
Thanks for enjoying! Yup many shops cut from oyster side down, but I found that this way was easier for me to consistently pull out the oyster. Yes you can just leave the skin on the breast and cut the same lines. Age of chicken really depends on breed and the shop's preferences. Generally younger chickens are softer/juicier, but older chickens can have some good muscle development and deeper flavors. I'd say see what you have locally and try out different chickens. I don't think wishbone on or off has any effect on breaking down the breast areas. In fact I use the wishbone to guide my knife across when taking out the breasts. Hope that helps!
Yakitoriguy thank you very much I will try this method for sure next time! It happens to me too to leave like pieces of oyster behind sometimes although the breast is definitely my most messed up area usually. great tutorial! Btw sorry one last question, whats the best way to remove leftover feathers?
I just use my fingers or some tweezers. There's usually only a few. Never dealt with a bunch on a chicken yet.
Thanks for this video! Can't wait to watch the rest of your videos. Cheers 🍻 from Oklahoma
Thanks for watching! My mission is to spread my Yakitori to the world so it's amazing when I hear where everyone is from!
Great video! Thanks so much!!
Thanks for watching ! Hope you get to enjoy the whole weekly series!
@@Yakitoriguy oh for sure. I'm hooked now!
Great video definitely going to try this. 👍🔪🍗🐔👏👏 thank for the lesson & the tips. Subscribed very informative 👍
Glad you enjoyed it!
Keep up the great videos!
Thanks for the support!
What brand is your Garsuki and Honesuki? I have a Sakai Kikumori carbon Garasuki. I love the weight and feel of it.
This one is Tojiro brand for anyone wondering!
I concur, your vids are wonderfully detailed. Has Pepin seen this vid?!:) I mean his deboning vs. your chicken fabrication are all time! Really inspirational to the point that because of this excellent tutorial I purchased an insanely expensive Honesuki from Bernal Cutlery as well as the Livart deluxe Grill. Hopefully one day I will be able to experiment with Binchotan but I need a yard. Thanks for all the great info.
Thanks for watching! Haha send vids his ways. Bernal Cutlery is amazing. Yea focus with good organic chicken, your Honesuki, and Livart grill. Every small thing you learn quickly now with these basics translates to amazing Binchotan Yakitori later, but the other way (binchotan first) doesn't really help with quick growth IMO, so you're on the right track!
Wow nice. Question are the oysters in the thighs?
Yup. Actually if you check out this video where I talk about where the oyster is. th-cam.com/video/-owTsoJ-vZ8/w-d-xo.html
What are the make and model of the honesuki and garasuki knives? Thanks!
I'm using a Tojiro VG10 Garasuki and Misono VG 10 Honesuki. Also have a Tsukiji Masamoto Carbon Honesuki
Been waiting for this 🤩
Been waiting to finally release these vids! Thanks!
This really taught me a lot! ❤️😊Can't wait to get my hands on a whole chicken.🍗🧡❤️💛‼️
Thanks for watching! Yup. It might be tricky the first time or so, but once you get the hang of it and have a taste of the whole chicken (vs packs of chicken parts) you won't go back!