Here’s Why I Buy Whole Chicken (and you should too!) 

This is so cute

Who cooks the chicken more between the two of you? 👍

Why did I think that was Brad from bon appetit ?

1. I also like his method of cutting up the chicken. 2. He is honest at a farmers market. Admitting that people’s preferences have changed, and convenience costs you in price and meat. 3. Being a farmers son, being honest, and selling it himself...he takes pride in his product. Some people mark up “organic” when it’s not. I respect his hard work and honesty. No wonder you have no issue announcing “that’s my Fiancé” 👍❤️ all the best to you both 👌

@@pozleo78 Even their eye movements and hand gestures seem similar. Definitly from a parallel gene pool. This guy's just needs more wourder. :)

Nah breaking down a cow is where it’s at

@@approveddust8367 🤣🐄🐂🐂🐄🐃

Depends on what country you are from and how your butcher cuts down the meat. Also what kinds of meal you are gonna prepare.

Your comment has me imagining a 8 year old trying to cut up a chicken😂

Break down into tears is my forte.

it does take time but very rewarding

Cool and first time in 7 everyone eats better

Have you started cooking WITH your family? His "15 mistakes" videos are great for older kids/teens, too. My kids were 3 when I started teaching them to cook. But, I still over dominate in the kitchen & forget to teach them more complicated stuff as they grow older.

Love this response. My best friend's mom growing up was a flight attendant. I remember how brutal her schedules would be. She was an excellent cook but, like you, she didn't want to spend what little down time she had cooking for her family (because, of course she wouldn't!). She did, however, love great food and would always bring back things from some particular places she'd fly. When she'd go to Japan (where she was born), she'd bring back some great stuff. The first time I had actual ramen was when she brought home hand-pulled noodles which were unheard of in the US in the late 70s/early 80s. Thanks for sharing a bit of your story and I hope you continue to show your love through your food and that your family is appreciating your work and dedication.

hmm, maybe one day when I go full on prepper and have multiple freezers in my house...

@@ProHomeCooks I'll be waiting for that!!

My family do this well we buy half a cow... we all come together and butcher it and all take different cuts home with us

You joke, but for smaller animals it's reasonable if you have the freezing capacity. I've done whole lamb and reindeer a couple of times. It's not easy work, and it takes time, but certainly educational.

I used to do that.

I don't think you should be complaining about having job security. Some people simply just don't want to do the extra work and as long as they are paying for it, who cares

@@rosegroshek1218he’s not complaining, he just found it interesting

As a small child, I learned how to eviscerate, pluck (or skin) and section countless chickens and, later in my childhood I was fascinated by how the butchers we hired processed the annual beef cows & piggies and those skills have saved me countless dollars as I more often than not opt for buying the largest slabs of meat available and simply finishing the process began by the butcher myself. When my sons were itty bitty, they observed me doing this process and were themselves able to do likewise long before they were teenagers. With the spiraling food flation/product shrinkage and the difference in the NOVA value of meats which are prepared commerically, my sons are able to save far more money than their age peers, and they have the confidence and self reliance which accompanies any skill. A Nova 4 food becomes a Nova 3 food when prepared at home. The quality, cost saving, vastly increased flavour, aroma and visual appeal of their homemade meals far surpass even most restaurants. The eldest has, like his Mum, taught himself various ethnic cuisines such that eating out is not the "treat" it once was, as his cooking ~ in all but a very few dishes (such as Pho broth: there is SOMETHING subtle MISSING*) ~ is far more of a "treat" than even high end restaurant fare. *And, as we keep innovating and tweaking recipes throughout the years until our home recipes are SUPERIOR to restaurant fare...I have utter faith he'll discover the elusive ingredient. One is depriving one's child of confidence when one SHOO's them away when they want to help as TODDLERS...all kids would benefit from hands on experiences such as these.

calm thyself, it's just a chicken; people have been chopping them up for thousands of years

@@Marcel_Audubon ah yes, verily. But because I have chopped fowls for not even 1000 days - as so with many of my beginner-level compatriots - this guide is most profitable, indeed

Next: here's why I buy a whole cow

i agree,i cook all the time,i love making my family happy and trying to go healthier,this is a great way to start,with this guy here,he is awsome

I learned it working in a kitchen. I think I got the best deal 🤣

@@smudge8882 My dad's a butcher. I think I got ya'll beat ^^

@@taikathemagicfox9006 I mean I was paid to learn, so I still think I'm winning 😂

Found brothers green from some random weed munchies video where they made peanut butter and jelly French toast and some hacked cereal sort of thing lol. Subbed to brothers green immediately. Still loving this channel, even though it's very different. These videos are professional as hell and very enjoyable and obviously super informative. Love it

My intro was the sandwich series

I found this channel quite a while ago when they did the first collab with Alex French guy cooking (another amazing channel well worth checking out). Came from there and stayed.

Yup

I found him with the British Grilled Cheese video. Never looked back lol

good pro tip 👌

Damn I respect you man Edit: both of you

Can you brown the carcass in an Instapot first instead of an oven?

@@micheletomlin3691 You would achieve some browning much like the chicken breast in the video. Its not a substitute for the oven though.

@@micheletomlin3691 instant pots trap a lot of moisture in and you won't get as good of browning. just pop your bones and mirepoix and any hunks of random meat in a broiler for 25-40 minutes depending on amount and how dark you want your stock. you also dont have to roast anything at all if you want a clearer lighter stock its all preference

Kizuna I’ve got it in the pot today with the spices I didn’t have on hand the first time and smells a-maz-ing. And, yes, I love pho ... fave.

Likewise, I did similar things!

I bought a decent pair of kitchen shears when I decided that I wanted to learn how to spatchcock a bird. Wonderful! I feel much more confident getting the backbone out with the scissors. Worth the money that I put out

I was literally shocked when you said you use shears for cutting up the legs... The other comment with the spatchcock I am all for... But for detaching the leg off the carcass you just need to break the joint by bending the leg towards the exterior... And separating the drum and thigh... You place the "knee" on the chopping board and you insert the knife at the back of the "knee"... I use this method since I was a kid, on homegrown, traditional breed chicken (that has bones and joints ALOT thougher than supermarket chicken) with maximum ease. I actually think using a shear would be more complicated and you would need to wash another item.

Kitchen shears are the best for this.

When I decided to start buying whole chickens, I did exactly what you said: I just went for it one day. Yeah, you're gonna shred some of the skin up badly. Guess what? Skinless pieces! Yeah, you're gonna mangle some wings or miss a bunch of meat here and there. Guess what? Perfect for stock! Just go for it!

VintageLoveeeX Hi! I’d like to invite you to get out of your comfort zone and explore the wonders of chicken dark meat. Lol. I cook breasts less often than thighs, because the latter are so much more flavorful and you can use them in any recipe where you would normally use breasts. Also, try adding the wings to your soups or chicken stews; they provide lots of flavor and can enhance any recipe where you use chicken stock, especially if you’re cooking breasts. You can save all the wings and make hot wings at home, too. They’re easy and delicious.

If you have an instapot it is super easy to just cook a whole chicken in there (I'd recommend not buying more than a 3lb chicken). Then use those different parts for different meals.

hi friend. in my opinion breaking down a whole chicken is very simple once you get the hang of it. there are a few different methods and techniques for breaking them down but once you know bone placement it becomes a lot simpler. dont be afraid to break the joints in the thighs and drumette areas to get your knife in there easier, watch a youtube video or 2 and you can usually buy a whole chicken for the price of just buying the breasts. I think thighs are very versatile and you can braise them or poach them or roast them or grill them or if you want to get crazy you can do a ballotine or even just cut them up and use it for stir fry or curry or make good ole chickie nuggies. save the bones and every 3 or so chickens you break down you can nab a few quarts of homemade stock and use that for sauces or soup and whatever floats your boat. sorry for the long winded reply I just wanted to give you a few ideas :)

Yeah... Have you heard of Google? It's a wonderful place where you find all sort of interesting things including recipes for dark chicken meat and sauces.. dark meat is very versartile, you can use it for different types of soups, pilafs, deep frying, balotines, etc etc... The sky is the limit... And the rest of the carcass, yhe back, the whish bone, the ribs and any other off piece you get from deboning can be used to make either a simple stock or a brown stock, simple stock for flavouring basically anything, brown stock for making rich sauces. Recipes i enjoy chicken chasseur and chicken cacciatore.

ashkenazi jews brought so many german loanwords with their yiddish language to the east-coast thesaurus, but as a fellow german i, too, still get amazed when i hear americans use those words like mensch, kvetch, flaishig and milshig, schmaltz, shmear, shmutz etc

@A M Schmalz (German, no "t") is also rendered fat, but usually made from pork (which Ashkenazi obviosuly wouldn't have in their cuisine) or sometimes goose.

with chicken stock you can make any soup or stew as broth for flavor. If you pan sear any veggies, meats, or aromatics, use the stock to deglaze the pan and loosen the brown fond on the bottom for flavor or make sauces. Make chicken gravy. If you make mac and chees, use the stock for the roux as a base for cheese sauce. Make stuffing with chicken stock. Add it to rice, or pasta sauces, keep the extra in the freezer until you need it. Some people put it in ice cube trays for when they need to add a little to their meal. The uses are endless.

@@soxpuff that comment was a gem .. you literally gave me about 10 dinner ideas lol thank you

@@LOVESFORLIFE Agreed. I've never thought of using it in mac n cheese or other pasta sauces.

Adding to your comments for those not familiar with central european cuisine: The thing you are left with when the fat is melted out is called "Grammel", plural "Grammeln". Really good stuff to just reheat, salt and eat with bread but is also a hardy dumpling-filling: look up "Grammelknödel" www.strudelandschnitzel.com/grammelknoedel/

Wanted to correct him but you already did it :) I dont get where he got that, it sounds german and a little google search shoves german into your face haha

​@@bart9597 Well, Yiddish a German dialect and he and many US Americans probably now Schmalz in a Jewish context. So he is not that wrong that it came to the US with Ashkenazi Jews, but he did not make the connection that Schmalz was an older German word.

@@carpediem5232 I know that my 'Oma' used to collect runny Fat from the Pan in an old earthen pot. She threw some fryed bacon bits in it and called it a bread spread.

@@carpediem5232 It probably came to the US through both Yiddish and German, with the respective meanings and through the different groups of immigrants. But for what the German word means, you would more typically use the word "lard" these days, while the Yiddish word has a more special meaning for which no convenient English equivalent exists.

He’s smacked lol

I've done that before lol - guess we're conditioned to blow on something if we have a spoon in front of our mouth

Omri i do this all the time, our brains are strange sometimes :)

Excellent value as Costco loses money on those to bring customers in.

They also sell 2 pound sealed bags of the rotisserie chicken meat they pull off the chickens they dont sell.

except its full of nasty shit. Rather have something most farm-raised and ethical.

I buy them too and freeze the carcasses. Once I get a few, I make stock with them. If someone is on a budget, they can buy one for just $4.99 and eat for an entire week. It's a no brainer if you need to stretch your budget. Plus, most people can't afford to pay $5 per lb for chicken.

Your failing to acknowledge why we be already butchered chicken in the first place... TIME SAVINGS... i do most (85%) of the cooking, prep work and clean up eork in my home kitchen... I understand the concept of why its better to buy a whole chicken... but better for whom? The time savings alone... Not to mention my knife skills arent the greatest and im a guitar player so nicks and cuts on my fingers are no good for a working musician... You can keep the mess and the guts and the "giblets"... The only whole chickens i buy are the pre cooked rotissirie kind at any supermarket... Fuck all that prep work..

Absolutely!!!

Try growing your own chickens...

@PapayaDoctor i live straight in the city center, i hatch my eggs in my apartment, keep them until like 2 weeks or 1 month depending on how many i have or how much time i have at my disposal, then take them to a small plot of land I have in the ghetto. I slaughter like 10 chickens per month ... And that's because i am lazy... And I work abroad... Come home like 2 weeks every 1.5 months and from January till march I also stay at home... Where there's a will, there's a way. Oh... and I also have rabbits.

@PapayaDoctor of course it is easier to have something right next to your home... Surprisingly it's easy if you have the timel and even MORE surprisingly it is a lot easier to want to do it... You said unfortunately many of us live in Urban areas... I just told you I live in as urban area as it gets plus I have other things that might stop me, but I do enjoy it and if you put your mimd to it you'll find solutions.

@PapayaDoctor i'll give you another example co-op farming, getting a patch of land with a group of people and sharing around the responsibilities. My aunt is a doctor and her husband is an engineer/sales director for a factory, they both enjoy this type of life. They also live in a fairly big city and have demanding jobs, but somehow these people manage to make their own wine, do preserves of diffenrent vegetables and fruits every year, they have their own greenhouse and raise their own turkeys in a small plot of land connected to their garage, and they live in an apartment complex across the road. But I guess I forgot the people who I'm talking to... Some of you guys have probably been raised pretty diferent and have other values and interests .. I mean, I might be wrong but the original comment in this thread is an adult guy and he just discovered the benefits of carving up a whole chicken from the supermarket. When I was 3 I already saw pigs and other livestock being slaughtered and participated in traditional activities related to food production.

in the Angloshere

@@johnannaburke1625 the Anglo-sphere means. USA, Canada, UK, Australia and New Zealand. Plus South Africa and some Subcontinental friends.

There is a lot of types of Tagines with different ingredients... Different meats and vegetables and even some fruits

Tip : sharpen a straight knife using the bottom of a mug !! Same difference as a knife sharpener but so quick & easy

If you have the freezer space/vacuum sealing equipment, it really is the best way to go. Processing as soon as you get home (this includes veggies too!) means you don't have to later, making cooking less of a chore everyday.

Once you know what you're doing, 3-4 chickens will take under 5 minutes to butcher. I used to do it for a living, and I averaged 28 seconds per bird, and most of the people in my shop were under 40 seconds. Just be sure to break all joints before cutting through them and cut away from the hand they's holding the chicken steady.

Omg yes! He has the same eyes, he has the same kind of looking around while talking too

That's exactly what I thought!

In german it seems to be called "Pfaffenschnittchen", ... and I believe our english friends will love this super cliché word

The delicious oyster. I could eat an entire dish filled with them.

duck fatty asl i only really use it for roast

@PapayaDoctor Save the duck fat for frying potatoes on a cast iron skillet.

@PapayaDoctor Did you even watch the video? If you render the skin of the duck in a pan you'll get get duck fat that you can save to fry with.

Yeah me too! (Tf, no)

Duck definitely has a better flavor and tenderness than Chicken

Yes!

When you are trying to render out fat it is better to do so at low temperatures. When you are trying to fry or sear something it is better to do so at high temperatures. Next time you cook bacon, start it in a cold pan and drain the fat half way though and you’ll see a big improvement in the quality from just the cold pan start for rendering fat.

This look wont go away. Welcome to Lucifer's new world order.

SisiYemmie what you doing here? I'm a subscriber. 😘

@sisiyemmietv is here

@@acolley2891 She is enlightened thats why she is here.