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How to cut up a whole chicken (닭 자르는 법)

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10:56   |   Oct 07, 2016

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How to cut up a whole chicken (닭 자르는 법)
How to cut up a whole chicken (닭 자르는 법) thumb How to cut up a whole chicken (닭 자르는 법) thumb How to cut up a whole chicken (닭 자르는 법) thumb

Transcription

  • (chopping)
  • (happy music)
  • - Hello everybody, how are you?
  • Today we are not going to cook some special dish
  • I'm going to show you how to cut chicken.
  • How do you buy chicken?
  • You buy the chicken already precut, chicken wing,
  • chicken breast, but expensive
  • so in my case I usually buy a whole chicken.
  • Whole chicken, bring home, I cut into pieces.
  • Each part of the chicken tastes different
  • so that we use for different recipes.
  • In Korea chicken leg is most important
  • so the chef, the cook decides
  • who is going to have the chicken leg.
  • In America, Canada I found out chicken breast
  • is the most important part.
  • In your country which part of chicken is considered
  • best part?
  • I like to know.
  • I still like chicken leg.
  • because chicken leg is tasty.
  • I'm gonna show you how to cut the whole chicken
  • into pieces so that you can make some different recipes.
  • Let's start.
  • It's organic chicken I bought, it's quite expensive
  • but you don't have to buy organic chicken.
  • You'll see it's kind of really watery, wet, and slimy.
  • I like to wash this really thoroughly.
  • Just take a shower.
  • Remove all slippery things
  • until it's not slippery.
  • Our chicken is clean!
  • Next, more serious job! Cutting!
  • Put the chicken on the cutting board like this.
  • My grandmother's method is that, when she makes
  • dakbokkeumtang (spicy braised chicken) or
  • things like that, she just cu it up
  • into chunks of chicken, and then she used it.
  • She just picked up one chicken from her yard
  • when she had VIP, VIP is her son-in-law or son,
  • that's a big day and then she's like a small lady
  • just my size and she just took it
  • and one chicken and she twist the head
  • until the chicken died.
  • Always I remember my father's side grandmother,
  • she was a very tough lady.
  • But today I'm going to show you how to cut
  • section by section, very easy way
  • and then you can keep it in the freezer or refrigerator
  • and then you can cook all different recipes.
  • Are you ready to cut together?
  • Use your knife.
  • Then just press these with your both hands like this.
  • Here is a fat line, cut it just following this
  • very easily.
  • Then the other side, too.
  • The leg bone is coming up.
  • You can cut along this.
  • So same thing, there is a line, like this.
  • Wing also, see here is also joint.
  • You'll see the bones here.
  • Here too.
  • Cut it.
  • So here's a joint here.
  • Oh, lots of fat.
  • Remove the tip.
  • I like to cut the chicken breast.
  • chicken breast, you see?
  • There's also a fat line here
  • and the other part, the same.
  • very easily,
  • Use kitchen shears, you can easily cut it up.
  • Along the line, the fat line.
  • Here too.
  • Hard bones are here, so we can break.
  • Cut it up
  • and this part, in the middle, you'll see this like a V,
  • V shape you can see, and then
  • like this and easily you can cut.
  • This part, I like to trim.
  • Now we have some interesting part,
  • chicken backbone.
  • Backbone but I'm looking for some oyster.
  • It's very tasty, tasty part.
  • One chicken has only two.
  • Let's find oysters.
  • This meat is so tender and delicious.
  • Let's cut it up.
  • Here this part, very tasty.
  • Now chicken backbone we have.
  • Chicken backbone, you can use for the stock or just eat.
  • Especially when you fry this, it's nice.
  • Between the bones there are lots of meat also
  • and cut like this.
  • It's familiar?
  • This is, when I visited Korea, I bought this.
  • I bought two knives.
  • I was going to make a new intro like a chop, chop, chop,
  • chop, chop, chop and I use this knife like this
  • and then I was going to use two knives
  • but I changed my mind.
  • I gave the other one to my mom
  • but my mom had to pay me $1
  • because in Korea we never use knife as a gift.
  • It can bring some bad karma.
  • I told my mom, " just buy this one,
  • buy this knife for $1." so she had to pay $1.
  • "Okay, this is not a gift I sold this to you."
  • So now I'm going to cook my two oysters.
  • Oyster is usually for VIP or VVIP.
  • (laughs)
  • Who can be my VVIP?
  • That's you, but later on I'm going to eat on behalf of you.
  • (laughs)
  • And this is sesame oil.
  • (sizzle)
  • And salt.
  • And black pepper.
  • Smells good.
  • Vinegar and soy sauce,
  • just little, one drop.
  • And just stir this like that.
  • Wow, looks so good.
  • There we go.
  • More sesame oil.
  • This is really fun because while I'm doing
  • my video, I still can eat something.
  • When you cut up a whole chicken, always eat this.
  • Don't forget this oyster.
  • So tender, tender and juicy and just a little bit chewy.
  • Awesome, best of the best part of chicken.
  • If you don't cook just right now
  • you have to freeze it.
  • All these, chicken leg, and chicken wings
  • including all these backbones cut up into pieces.
  • You can make Korean fried chicken
  • also you know Korean
  • dak-bokkeum-tang
  • spicy braised chicken
  • and all kind of stuff you can make with this.
  • This is chicken breast.
  • Today I showed you how to cut up this chicken,
  • whole chicken. I hope it's very helpful for you
  • Pick up a whole chicken
  • and sometimes it's on sale,
  • you can make many, many different recipes with this.
  • Next time I'm going to make
  • some delicious things with this.
  • I have so many recipes that I have not shared yet
  • but which one first, I need to think about.
  • Enjoy watching my video!
  • See you next time, bye~
  • (happy music)

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Description

Today I’m going to show you how to cut up a whole chicken into parts that you can use in many recipes.
Buying a chicken in packaged, precut pieces is convenient and easy, but buying a whole chicken and then cutting it up yourself has a lot of advantages. First, it’s cheaper! Second, you get all the parts, especially the backbone, which has a lot of meat in it, and also usually the giblets. Third, you get the oysters, which are the best part of the chicken!

Full instructions:
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