Congratulations on the new baby! My oldest (she's 7) was watching this with me and was amazed when you said the first noodle dish didn't work out. She said that whenever she watches youtube cooking videos with me, the chefs are always saying how delicious everything is and she was excited to hear that that's not always true. The concept of learning from mistakes is something we're always working on with our kids, so we appreciate your honesty!
Watching Brothers Green from my broke college days to now seeing you grow your family, it feels great to have followed your journey over some 8 years. Congrats on the new addition!
I was able to get whole chicken for $2.00/lb up here in Canada (not a bad price, and things are turbulent) so after having watched videos like yours for a while I took the plunge and bought 3 chickens. I spent an evening butchering them. I have no skills, and a barely passable knife, but I managed no problem. I got my 6 beautiful breasts with skin and bone-in (they looked amazing, proud of the cuts), 6 thighs, 6 drums, and 12 wings (they were my treat for the effort, delicious). I took all the excess skin and rendered out a cup of fat, which went into an ice cube tray. The main back bones became two stocks. I roasted them with mirepoix, and made one stock for 6 hours. This is a "quality stock", for soups etc. I then turned around and put the bones back on for 36 hours, and got everything out of those bones that I could. I'll use those stocks for things like spicy rice dishes where the quality isn't as important to me. I have very little in the way of experience cooking, let alone butchering. It was easy, except for the clean up. Slimy, sticky fingers are not cool. Highly recommend though.
Ah, I think I'll see if I can buy a few chickens from Port Colborne poultry as it's the closest poultry farm that I know of nearby. I thought I was getting a deal buying 2 chickens for $10 at our local Zehrs. If I can pay $2 per chicken, I'd even pluck them if need be. Well, maybe I wouldn't go that far. I am so looking forward to the farmer's market opening in St Catharines! Not for the poultry, but for the gorgeous fruit and vegetables that the Niagara region is well known for.
Congratulations on the new addition! I have a whole chicken that I've been meaning to butcher since Monday but since I didn't have a plan for tonight I was just going to roast it. Your video gave me so many ideas for my next whole chicken purchase.
Two tips from culinary school that have stayed with me all these years: 1) remove the wishbone first. It's a bit more fidly to do but when you cut the breasts you'll get more meat, as a lot will stay on the wishbone and will make it easier to cut the breasts off. 2) along the joints of the legs and thighs (even when attached to the carcass) there is a line of fat that acts as a natural divider along the joints, so you can use that as a guide for where to cut instead of having to feel your way around to find the joint. Otherwise, good job!
I know it sounds strange, but in your chicken salad, consider adding grapes cut in half, or some cubed up apple. It adds some of that crunch, but also a little sweetness. Cranberries are also a good option because of the tartness.
I lalso love cranberries, grapes and walnuts in my chicken salad, but I think that sweet type may be better separate than this salty one with the capers :)
Excellent! I am inspired. Much more economical to purchase a whole chicken and step up my home cooking skills. The variety! The flavors! The satisfaction!
A HEARTY CONGRATS for your new addition to the family!! Nothing like a new baby in the house, their skin, the smell of a new life', their tiny fingernails, and sleep deprivation beyond College Exam finals... BEST EVER. Much love, prayers and blessings to you and your loved ones, from your eternal sister in Christ somewhere near Seattle. ⚘🙏❤🙏⚘
I take the skin off the breast, crisp them my in a saute pan and then chop them into crumbles to use on my chick salad sandwiches or as a crumble onto my salads/ tacos I make. Complete game changer! And when it renders I get extra smaultz to use later too 🤤 great breakdown great work!! Love your videos
Same here & I cook them in garlic, onion, crushed red pepper, salt & pepper using a stainless steel saute pan. So much flavor & nothing unhealthy from cooking in plastic. There's so much you can do with it cooked this way.
congratulations on the new baby! My family now owns a farm and soon we'll start raising chickens so having this in the back of my mind will be very helpful!
One chicken does give a lot of meals. I do this all the time...I also get a chicken fried rice out of mine in addition to some of the things you did here. I have never used the skin...thanks for that idea and also making the stock right out of the roasted bones (I just save the bones and then make soup)
Was looking forward to watching this one as I couldn't when it dropped, and it didn't disappoint. Great use of an entire chicken, and really, really inspirational as for ideas. Thank you, Josh, and congratulations on the new addition.
Congratulations on your newest child! I hope to see some more recipes in the future that your kids enjoy as well. My youngest daughter is 2 and she devoured the simple pancakes made with bananas. I have made my own stock before, but haven’t tried roasting the carcass first, will definitely try that tip soon. Best Regards from Saskatchewan, Canada 🇨🇦
I have been watching your videos for years, like others, and remember the Brothers Green days as well. I love your videos and am happy to see you transition into family life and growing seasonal food. Excellent work!
I love making Dominican stewed chicken with chicken breasts. I’m one of those ppl who inspects chicken to make sure it’s not pink inside but also prefer it boneless and The end product is always well cooked but juicy, and basically falls apart!
Congrats on the new kid!! I love watching these kinds of videos where you go through the whole cooking experience and showing your creativity in putting dishes together. Thanks!
Congratulations on the new baby! Thanks for these chicken ideas. I do tend to make a lot of poached chicken, chicken soup, and stock with whole chickens. These recipe ideas are creative and flavorful ways to get more out of a whole chicken that aren’t boring.
Thanks to you, in the past 3 days I have disassembled my first Cornish hen, made my first bone broth, my first Cornish hen parmesean, Cornish hen bacon ranch wraps, and next is going to be a curry with the broth and the coconut milk that I had no idea what to do with when I got it. Also I've gained a lot of respect for your brother Josh, he's got courage.
2nd semester college student here looking for inspiration prepping for ramadan!! all the love and appreciation from AUI morocco!! and congratulations on the newborn!!
Congratulations on the arrival of your new precious bundle! You have helped me to become a home chef. I enjoy cooking even though I’m single. I always get comments on my lunch prep at work. Thanks Mike. Love and best wishes from your Canadian fan. 🇨🇦❤️
I just bought the Misen chefs knife and their utility knife too! I’ve been wanting high quality knives for a long time and haven’t looked because I knew I couldn’t afford them and I’m super happy that I watched your video
RE: dry-brined thighs - Just so we're clear, "chicken" has two Cs in it ;) What a FANTASTIC video, thank you so much for breaking it down so that it doesn't feel intimidating!
Video's like this always motivate me to cook, even tho it's 2 am. Great video! Can't wait to try some recipes. And congratulations on your second child!!!
I like making big batches of stock with 2 carcasses and a bunch of veggies. Keep a couple jars in the fridge and freeze the rest into cubes. No comparison to store bought stock.
Congrats on baby number 2💕💕Loved this video! I have finally found my groove in meal prep and this fits right in. From now on I just pick a protein for the week and build all my meals off of it-I call them made over meals
This inspired me to evaluate how I purchase meat. I use a Canadian service called Trulocal that sources meats from sustainable farms around the country and it turns out, buying 6 whole chickens through them is cheaper than buying the equivalent amount of meat without the bones (total ripoff) but! I also discovered that for about $15 (cad) less, I can buy 10 whole 4-6 pound chickens from my favourite butcher who sources their meat exclusively from farms within my own province. Thank you Mike! You inspire me to be better and save more money!
Thank you for the chicken cutting techniques! Really helped me a lot :) I have one comment though! Chicken adobo is soysauce and vinegar based, and I've never seen Chicken Adobo in tomato sauce. We actually call that Chicken Afritada (chicken in tomato sauce) in our country. Your recipe still looks delicious though, cant wait to try it for myself!
After having watched it, it was a great video. Something exciting to work with this week. Gotta say, this channel reminds me the most of food wishes with chef john. After watching, I just want to get in the kitchen and start cooking. Always so practical and I feel like whatever it is the end result will taste pretty good!
I wanted to know to butcher a whole chicken and that’s how I discovered you, then I watched your videos on what to do with the different parts. You definitely changed my cooking life. And now I butcher a whole chicken every couple of months.
Hi, i like watching your videos. Thanks. Here i'm just a little bit surprised that you left out the chicken oysters in the carcasses, which are the most tender parts of the chicken ! They are so delicious just by themselves, you should try. Enjoy your new born, best regards from France.
Hey! Congrats on the baby! I am happy to hear you are going to get back in the video production. You are my favorite chef and love your recipes and tips!
yo, if u have skin on chicken thighs you should blanche the skin and then fry it skin side down in a pan with oil until its crispy and then transfer it to the oven to finish cooking it. its so easy and delicious
A simple sheet of parchment paper when roasting the bones will keep your baking sheet clean of fond, and the fond is super easy to get off. Totally worth the extra step
These video clips are great. I actually enjoy any mistakes that happen along the way and then see how you make the best of the recipe. I also like what I perceive as a tendency to: 1. See what you have 2. Create a recipe that utilizes them. We get to see the principles behind what you are doing and then get to adapt the recipes to what we have. Well done.
Thank you for showing us economical ways to use a whole chicken. It was very creative and relevant. Congratulations on your second child btw, I hope you and your family are doing well!!
Thank you. With the rising cost of frozen bagged chicken I decided to buy two whole chicken. I’m so glad I found this video. It was extremely helpful. I have the stock going already and ,asking a few other meals as well.
Hola from Ecuador. This is my fav cooking channel. I had a huge project day yesterday. Fermenting pickles, peppers, apple cider vinegar and everything else I could find. This is the second time you inspired me to pickle and the first time went well. We also made corn tortillas. I loved this chicken video too. Breaking down a chicken gives you so much to work with and you showed that it isn't as hard as it looks. I'm a ex-Whole Foods butcher enjoying the slowed-down pace of South American life. thanks amigo.
Dry brining is such a clutch tip. I started dry brining steaks a while ago and it's a game changer. Three days in fridge, half a day out to warm up and DAMN it's good! Gonna try with chicken soon!
