How To Butcher Every Bird | Method Mastery | Epicurious

Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at breaking down birds both large and small, teaching you the ins and outs of prepping poultry in the kitchen.

Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow The Institute of Culinary Education at @iceculinary
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0:00 Introduction
0:22 Chicken
4:54 Turkey
6:55 Duck
10:21 Goose
12:03 Capon
13:31 Quail
16:17 Guinea Hen
19:10 Pheasant
21:23 Cornish Game Hen
24:56 Squab
27:29 Dove


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How To Butcher Every Bird | Method Mastery | Epicurious

[ihavenosenseofhumor.]

Today I learned there are two kinds of birds:
- chicken
- basically chicken but more gamey

[JeremyHalterman]

Joke's on you—I've been butchering every dish I cook for years.

[alfonzo]

I've just realised how luckily I am to be getting personal lessons from experienced chefs for free.

[clarityashtons]

Doctors: You can break people's bones with CPR
Him on the turkey: Exactly 😁

[diaametharamani]

this series took long because frank was raising all these birds by himself

[gsent]

"Your grandmother knows about the oysters because shes been eating it all"

Looks like im going to have a talk with granny

[lotharsoran]

My nana was all about practical knowledge, and expanding my horizons. She made me pigeon pie, and at 8 years old, it was the most delicious pie I had ever tasted. My father was dubious about giving me something so "exotic", if I would eat it at all. My mother was all for it. It was a good thing too, because it showed me at an early age that being adventurous with food was best.

My nana and mother taught me lots of field craft, how to clean a kill, hunting, fishing, in our family it's the ladies who know all this practical stuff. Because she taught me to sample new things, when it came to my first visit to France without parents at 16, I had a blast. I tried frog's legs, escargot, oysters and mussels whilst I was over there.

I went to a French farmer's market, picked up some good cheeses, the Brie was my favourite, fresh baguettes, croissants, pain au chocolat, quail, ham, various fresh fruit and vegetables, duck and goose eggs, just all sorts. It was a great exercise as I was speaking French the entire time. I spent that holiday happily tasting new things and finding out about food. It was also good for my haggling skills! As my Mum always says: "If you don't ask, you don't get. Never be afraid to be a bit cheeky, you'll be surprised what bargains you can wheedle out."

I went to various cafes and restaurants, the ones I could afford anyway, and generally had a grand old time learning much more about food. I even got to do some wine tasting, and was given a ton of advice on which wines to pair with what. The French, I expected them to be awkward and stubborn (as I'm a Brit) and some were. But most were just completely tickled by this youngster asking questions and soaking up their answers. 🤣

I have loved local produce and farmers markets ever since. Items from there taste much better than store bought stuff. I got a ton of advice on recipes in France too. Some of my favourite places in the place I grew up were the butcher's, the green grocers, the bakery and the fishmonger's. Thankfully only ten minute's walk away from me is a old style fresh produce market. I love bantering with the stall owners, and eyeing over whatever they have in on that particular day. If I can I'll still get duck or goose eggs, over chicken eggs any day. The fishmonger here has the BEST produce, I live on a peninsula and close to the Irish sea.

If you fancy it, there's no problem if you want to go cockling yourself, or crabbing. As long as you aren't rude and try to take too much, that is. Get greedy or try to take an amount above what is needed for just personal consumption, and you get in trouble. The coast guard forces keep a really good eye on that here.

[Nicholash]

This series is so good. The mastery series.
Whoever at Epicurious came up with it needs a raise ASAP.

[AGlimpseInside]

Frank “This is not string this is butchers twine.”
Frank “it’s heavy cotton string”
I love this guy he’s my favorite Epicurious chef

[MachaeraNecroclypeo]

Frank: uses appropriate knives for each bird
That one dude in the wet market section: GUILLOTINE IT IS

[Singsonggirl]

Frank and Saul really have made me appreciate men with thick paws of hands, who have still so much precision and gentleness in them.

[sseenoevil]

I'm proudly the only person in my entire high school who wants to be a butcher. This is ART.

[AGlimpseInside]

“How to every“ with “Frank“ That’s a win-win

[morgancole]

So do you prefer Brest or thighs?:


Personality✨😩

[derekdowney]

Thank you! I processed my 4 guinea hens following your tutorial. I searched all over for advice on this bird and am so glad I found your channel.

[nabi]

The quail technique worked out great! I normally just cut them in half because I totally don't mind picking off the meat from the bones, but this is so convenient for eating. I used the breast bone and neck for a chicken/quail rice soup. It was delicioussss.

[joellee]

"The dove is a hunting bird"
The dove outside my window: *Nervous sweating*

[LTHLTY]

Me after 12 hour night shift: "I could do with learning this for when I never appear on Masterchef"

[AtBurgerKingWithMyBurgerQueen]

I have just spent half an hour learning butchering techniques. Really useful considering I'm vegetarian

Edit: actually I could learn this for the dog but nah I'm here for Frank

[marcusblixenkrone-mller]

28 minute Frank video, this is what I'm thankful for this year