Video for cutting up a chicken. http://s1112.photobucket.com/albums...iew¤t=2012_0504cardoldcameranew0002.mp4
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Sometimes a chicken is too big for the pot
- Thread starter Ross
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Re: somrtimes a chicken is too big for the pot.
If your knife wont cut up a chicken you need to learn how to put an edge on it. A dull knife will hurt more if you if it slips and you cut yourself. With a sharp knife you do not have to use so much force. And, if you do cut your self it will be a cleaner cut.. less tearing.
Duke
If your knife wont cut up a chicken you need to learn how to put an edge on it. A dull knife will hurt more if you if it slips and you cut yourself. With a sharp knife you do not have to use so much force. And, if you do cut your self it will be a cleaner cut.. less tearing.
Duke
Re: somrtimes a chicken is too big for the pot.
My uncle taught me how to do the same thing with a rabbit. First we caught the rabbit with my ferret.
Was one of the first things you were taught never use a dull knife. It was with me.
My uncle taught me how to do the same thing with a rabbit. First we caught the rabbit with my ferret.
Was one of the first things you were taught never use a dull knife. It was with me.
Re: somrtimes a chicken is too big for the pot.
I do it a bit different. Wings and thighs are pretty much the same but after I remove the back I take the breasts off without splitting the sternum and just leave the rib cage pretty much full for the stock pot.
I do it a bit different. Wings and thighs are pretty much the same but after I remove the back I take the breasts off without splitting the sternum and just leave the rib cage pretty much full for the stock pot.
Re: somrtimes a chicken is too big for the pot.
Dantodd,That is also a good method. Anouther is the stand the bird on it neck and slice down each side of the spine from the tail and remove the spine. Then remove the sternum and lay the bird flat with bones down and roast it that way
Dantodd,That is also a good method. Anouther is the stand the bird on it neck and slice down each side of the spine from the tail and remove the spine. Then remove the sternum and lay the bird flat with bones down and roast it that way
Re: somrtimes a chicken is too big for the pot.
This is Dantodd's method: http://s1112.photobucket.com/albums...iew¤t=2012_0504cardoldcameranew0004.mp4
This is Dantodd's method: http://s1112.photobucket.com/albums...iew¤t=2012_0504cardoldcameranew0004.mp4
Re: somrtimes a chicken is too big for the pot.
That's the way I always do it. Kinda funny to watch it in slow motion for a video like that. I'm kinda slow and it it takes me a little over a minute a bird. I've watched people work at around 45 seconds per bird and I'm sure there are much faster knives out there.
That's the way I always do it. Kinda funny to watch it in slow motion for a video like that. I'm kinda slow and it it takes me a little over a minute a bird. I've watched people work at around 45 seconds per bird and I'm sure there are much faster knives out there.
Re: somrtimes a chicken is too big for the pot.
This is great stuff. I have been doing this for years, self taught, but it's really nice to see the technique from a pro. My biggest problem is that I can do one side easily, but always struggle with the other.
My wife's grandmother could do one in under a minute and she always used very small knives. It was a treat to watch her- an old farm mother- work her way around the kitchen.
This is great stuff. I have been doing this for years, self taught, but it's really nice to see the technique from a pro. My biggest problem is that I can do one side easily, but always struggle with the other.
My wife's grandmother could do one in under a minute and she always used very small knives. It was a treat to watch her- an old farm mother- work her way around the kitchen.
Re: somrtimes a chicken is too big for the pot.
These chickens were on sale up against their sell-by date. I paid 60 cents per pound. I bought four for a 30 pound total. I pointed them out to a woman nearby who was looking a cut-up pieces. I asked if she could do her own cutting she said yes but that she didn't have time. The cut pieces ranged to 3.50 per pound. ???
These chickens were on sale up against their sell-by date. I paid 60 cents per pound. I bought four for a 30 pound total. I pointed them out to a woman nearby who was looking a cut-up pieces. I asked if she could do her own cutting she said yes but that she didn't have time. The cut pieces ranged to 3.50 per pound. ???
Didn't realize that was you in the videos. Yes. It really makes to sense to buy cut up chickens. If you only want one part you can always freeze the rest and then you have plenty of whatever parts you want when it's time. I love to fry the "tenderloin" in cornflake crumbs. And stores charging a premium for toss-away wings is disgusting.
I don't save the innards though. I LOVE fried chicken livers but you can buy a little bucket of those for nothing and the ones you don't cook make great catfish bait.
Whew ! I thought that I was missing something. I kept
waiting for the humorous part or something that pertained to cooking on a boat.
waiting for the humorous part or something that pertained to cooking on a boat.
Ross......... very informative.... however... the phone ringing and wife talking in the background is distracting to your excellent presentation I would suggest letting her hold the camera (you did wander off center a bit) and to silence the phones during the shoot. Other wise.... bring it on... how about some of your great advice on pressure cooking and food preservation... I'd like that.. and it is boat/cruising related. Thanks.
I know Ross does a lot of canning and my wife and I do some also.
In preparation for our June run to Cape May we have Beef tips, Meatballs - both seasoned & with sauce, Bar-b-Q ribs, yep you got it I smoked some ribs a few months ago and she canned a few. We have also Canned home Smoked Salmon, Ham and Green beans, Ect. Ect.
You can't believe how much less ice we use.
SO how to butcher a chicken is related to sailing, at least for some of us..
Brian
In preparation for our June run to Cape May we have Beef tips, Meatballs - both seasoned & with sauce, Bar-b-Q ribs, yep you got it I smoked some ribs a few months ago and she canned a few. We have also Canned home Smoked Salmon, Ham and Green beans, Ect. Ect.
You can't believe how much less ice we use.
SO how to butcher a chicken is related to sailing, at least for some of us..
Brian
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