How To Butcher Every Bird | Method Mastery | Epicurious 

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

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

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

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

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

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

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

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.

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

"Your grandmother knows about the oysters because shes been eating it all" Looks like im going to have a talk with granny

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.

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.

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

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

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

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

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

Frank: talks about appropriate knives My mom: MEAT CLEAVER DOES ALL

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

When he pulled the Cornish game hen off it’s skeleton it became an Eldritch horror on the cutting board in front of him, but Frank swiftly turned something I can never unsee into something that looked semi palatable even raw in a few knife strokes. A true master of his craft.

So do you prefer Brest or thighs?: Personality✨😩

Nobody: Confit: *"I use the duck to cook the duck."*

Made me so nostalgic for my time in Germany when goose was eaten every Christmas, so delicious.

The final solution the the avian question, presented in less than 30 minutes. Bravo!

RU-vid: Hey, do you know how to butcher every bird? Me: Not really no RU-vid: Would you like to?

Can we have a part 2 where he shows us how to cook all of these after they’re butchered????

It's not ever consumable bird but he does cover the most common ones😊 You can also use all these techniques on all different kinds of birds

Very informative and resourceful video! Thank you!

"I let the breast face me" *_AH YES A MAN OF CULTURE_*

I’m showing my parrots this if they misbehave lol Update: my birds have developed a taste for blood, help. They are communicating with the birds outside, nowhere is safe, they're coming.

I like the way you described the duck, I’ve been trying to tell people what duck is like, but only end up saying “it’s a mix between red and white meat, so like pink meat-“, and yes, I do call duck meat pink meat.

This is the first time I’ve seen this channel and I love it so much ❤

One of my favorite things about my dad is growing up he taught me all about the “oyster” part of the chicken, except he liked calling them the medallions. But instead of having it as a chefs treat, he’d always save at least one for me! Everytime he’d carve up a chicken or a turkey, I’d go poking my head in hoping to find it 😂- and if he notices, he’ll point it out to me already knowing full well what I’m looking for. I’ve done this for so long that eventually I memorized the location and shape of them, so I never let anyone know if I find one 🤫

He didn't even butcher 2 birds with one stone, which is why I'm so disappointed. 9/10

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

Chef’s a really great teacher ❤️

My favourite part about this is I am absolutely watching every minute knowing fully I will likely never truss a goose.

Fun fact: In French, oysters (in this context) are called "le sot-l'y-laisse" which literaly means "the idiot leaves it" 😹 Have a good day! :)

Loves this butchering sessions,, And this chef is sharp, on point

Thanks…I learned a few new things today and I’ll be applying these techniques to some south Louisiana birds soon.

Watching this is like therapy for anyone who's been scarred by How To Basic.

"people call this string, but it's not string... Basically it's heavy duty cotton string."

Thanks for this great video! I have learnt so much from it.

Very impressive with you skills chef. The best.

Yes this is more important than online classes!!!

Title: How to butcher every bird Me: **looking at my bird**

The prep method that you used on the capon to separate the dark from the white can be used after cooking the whole bird. Once the bird is done, it takes two cuts; cut through the crispy skin where the thigh and breast meet, then put both hands in the cavity and pull up with one, and down with the other.. voula. White and Dark completely separated. My wife and I use use this method on chix, but especially use it on cornish hens. ie, she likes white meat, and I like dark. Works out perfectly! Thanks for the video sir. Very informative. Going to have to give your duck method a try soon..My way stinks lol

Thank you for sharing your expertise..

Gordon Ramsay: "Let the knife do the work"

Ngl. I clicked for Frank. Gotta respect the man for raising all of those himself

This video is the ONLY video in ages ro break over 1 million views. Mainly because it has frank. Frank is the best part of this channel

😆 CT represent! Yeah, my grandfather once had the brilliant idea to take a video camera up into the woods with him following a flock of wild turkeys. At some point they turned and started chasing him and you see the grainy VHS footage of an old guy in his night gown running for his life from half a dozen angry dinosaurs. Unfortunately we lost the video ages ago before he died. But I still remember it as a kid.

I'm just thinking what kind of mad stock he can make with all those bones and carcasses if this was done all in one day.

If Frank pulled out a Dodo bird from his backyard

Informative and clear 💖

Turkey - " grandma's favorite" for real! The tail meat is the best part of the bird! It's like half a hotel meat and half dark meat... So good!

“How to butcher every bird” me expecting to see how to butcher an ostrich too.

"People call this string, but it's not. It's butcher twine. ... ... It's heavy, cotton.... string, basically." Nailed it!

Very well prepared cornish game hen. It makes Cornish people like me proud

Frank is an awesome presenter!

Alternative title: "How to Butcher Every Modern-day Culinary Dinosaur"

Me: "Oh cool, I like these how to do whatever to every type of a certain food videos!" Me 2 seconds into the video: Sees and hears Chef Frank Me: *"OH HELL YES!"*

As an adult who still doesn’t really know how to cook, this was extremely interesting for me :) it made me want to try cooking a little more even though it terrifies me for some reason lol Edit: looking at those goose wings make me so uncomfy lol

I’m guessing this is what Vegan nightmares must look like.

Frank: Chicken, Turkey, Duck, etc.... Chris: "Bird"

This is an online course for chefs. Thank you !!!

we actually get really creative with the quail in egypt and stuff it with some spiced rice and then fry them🤤

Epicurious: how to butcher every bird Penguins: am I a joke to you

THE SERIES IS BACK!!!

6:35 lord have mercy that tinker THICCC

When he said "And our chicken carcass" I looked and said "that's not carcass, that's dinner" we eat that part as well. I couldn't believe he binned it. Chicken back is so delicious

I learnt more about chicken anatomy here than I did in college

My Grandma definitely loved the Turkey part that Frank didn’t explain much. That is why we always got Tom turkeys. She called it the parson’s nose, or “the part that went over the fence last.”

Omg the oysters on a chicken have been my favourite chef snack for over a decade and now everyone knows lol

I love roasted or deep fried peking duck more than any other poultry...❤️

“How to butcher every bird” makes one cut on the goose.

I need a part 2 where frank cooks different dishes using all the bird meat!!!

Very useful thank you.

i found this video way more entertaining than I thought I would

My favorite dinner was about 40 years ago at an exclusive resort. We had our office Christmas party there and they served us a whole Cornish hen, completely boned, stuffed with wild rice pilaf. Now I know how it was done.

Me, a vegetarian: Mmm yes yes, I can’t wait to try this out

nice, great video, very informative.

I love me some Frank Proto.

Chiropractor: "I'm just gonna free up your joints" Me after this video: **run**

Him: This is my semi-boneless quail Me: Dude, that’s a headcrab

Stewed spicy Duck wings are one of my favorite snacks.

Love this video

"You can make chicken tenders for the kids:)" Me 22 yr old woman: YAAAASSSSS TENDERSSSSSS

in Poland there is a saying: if your baking/cooking goose, put a rock with it (into oven/pot), when rock will be soft the goose will be done.

For people who don't know butcher terminology the oyster of the bird in anatomy sense is the tenderloin or backstrap or whatever you want to call it

this is the most satisfying channel to watch..though i dont know how to cook 😂

Must’ve been hard for Frank to butcher his own birds that he incubated with his own body heat.

I'm just here for the "Frank raised all his own birds" jokes.

This video helped me butcher a chicken for the first time. On one hand: Looks very edible, I can tell the thigh and breast appart so that's a win. On the other hand: The amount of stress when something cracked and it wasn't supposed to is earth shattering. Thanks for the video 10/10

Anytime i see frank i know the videos gonna be good

Meanwhile in the parallel universe Birds:- "How to butcher every human beings"

I love owning guinea fowl, they are so sweet and quiet (Pfft I’m kidding they’re so loud and skittish, but I love them none the less)

im envious of how sharp this guys knives must be...

It's interesting seeing the professional point of view on this. Especially when coming from a hunting/farming family.

"im using a stiff knife-" *bends knife* "see, it doesn't bend"