How to Break Down a Chicken Like Pro Butcher Jesse Griffiths

Jesse Griffiths of Dai Due in Austin, our #6 Best New Restaurant of 2015, shows us how to perfectly butcher a whole chicken.


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How to Break Down a Chicken Like Pro Butcher Jesse Griffiths

[JoseHernandez-hbvf]

Yo camera guy. We get it you’re trying to be artsy with those angles but damn it some of us want to learn.

[Porcupinel]

This video taught me how to film hands really well.

[SamBrickell]

Thank you for changing the camera angles every 5-seconds so it was that much harder to learn!

[crimsonstar]

The music turns it from an informational video to a chicken breakdown porno.

[jeffreycarroll]

This camera work really detracts from the method. You can't see many of the things he points out. When he's taking the leg off, he points at the oyster and it's entirely on the other side of the leg from the camera.

[manuelmerced]

Amazing video, I love how you are trying to show us how to properly butcher a chicken but the camera man doesn't know how to get his angles and your hands are in the way half the time. Please keep this in mind for the next videos, specially if its a tutorial like this one.

[adamferguson]

I understand Jesse is a world class chef and butcher. But this man wrote the book on hogs and you got him breaking down a chicken lol. Love the channel still

[rylaicrestfall]

I loved the pork and beef videos and hated this one on so many levels. Camera work is bad and the chicken butchery is bad.

[jaimemenapadilla]

Love the video, although the angles should be worked out a bit more in advance to allow more to be seen during the process. Also the music is a bit loud and distracting.

[admiralcapn]

For those that feel that carcass is "wasted" - I collect mine from several birds (keep them in a ziplock in the freezer) and then make some of the best stock you've ever tasted by slow-simmering the carcasses with a bunch of herbs and vegetables for 12-18 hours. Once the bones fall apart when you squeeze them with tongs you've extracted most of the marrow and can strain and freeze the stock. Don't add salt because then you can add what you want when you make your soups and gravies.

[serakiel]

WTH are you doing cutting the wing like that?

[nchia]

Short and sweet, but I came here after watching the video on cutting up half a cow... Either way, still hungry!

[colsoncustoms]

Better to leave the wings intact (except for the tip). You can even leave a little chunk of breast on the drumet if you want when you cut it off, but not that spindly little strip. And if you are going to start to bone out the thigh, might as well go ahead and take the bone out.
I leave the wing whole, separate the tenders from the boneless breast, separate the thigh from the drumstick, and cook the carcass down into stock. Usually bone out and chunk the thigh for slow cooking, although bone in on the grill is nice too.

[Zhurak]

next video suggestion: how to carve a turkey like a pro! holidays coming up! great video series, keep it up

[bayareamatters]

My moms a butcher and I just showed her this and now shes in love with the video

[asambi]

I was expecting a chicken...not a store butchered chicken.

[dollipop]

As someone who butchers and breaks down their own meat chickens, this was painful to watch.

[santiago]

"Bone in, but otherwise boneless" haha

[alfiepiper]

that wing thing looks fucked up? how is that gonna stay together with any cooking method? also he didnt even take the wishbone out? seems like weak butchery skillage to me

[moe]

Japanese girl passing by thinkin', " but where are all the insides???" Craving yakitori