Finally, How to Butcher a Chicken (Your POV)

First thing we're going to do is cut off the head, save it for a stock. We're going to circumcise the neck, pulling the skin away as I cut so we don't cut any of the neck meat, which we'll save for the stock. We're cutting down on the neck so that we leave the skin for the breast. We grab in between the windpipes here. Grab this loose and put it into our pork bucket. We want to take our legs, put them backwards going against the joint so that we can find the, the place between the bones. That one leg got broke during the process, so maybe this— saving the leg for later. Maybe this is a better example. Pulling against the joint, just using the tip of my knife in case we cut bone, making sure all our nails are off. They are picking off feathers as we go. This is quality control, guys. This is going to be our presentation right here. I'm going slow so you guys can see this. Put it back on its belly. Cut with the form of the chicken because we're going to bag it. We don't want any bones piercing it. Remove any lungs or anything from the neck. Hang on a second, Gideon, let me do this one presentation. Let's get the oil gland off. It's this part here that they put out oil to keep themselves clean. We're going to go down and we're going to go out. We leave the tail on. Don't accidentally cut the tail off, that's good fat. Okay, we're ready to get on the inside. We've got two keel bones right here. We're gonna pull up right there. We're gonna get the skin away. We're gonna always slice, we're never gonna poke. There's guts right in here. As soon as we get an opening, we're gonna lean this over in case we open this and poop comes out. They haven't eaten in 12 hours, so they're pretty good there. We've got this wide open. We go on the inside, all around, breaking up. Good job. Uh, Gideon, let me see that. Bring that back. Uh, yep, you're good. So we go around the inside, pulling out innards, grabbing— oh, I grabbed the windpipe here. That's best practice. Pull it all the way through. You can see the lungs in there. So we're gonna, we're gonna kind of claw out those lungs.

There's one lung.

They make lung puller tools, but that's just one more thing to lose. So, got my lungs out. Clean out any excess there. Now our guts here, we want to cut this without cutting the intestines because then we get poop on it. Cut down on both sides and then cut across, and we've cut our intestines out. Just double-check there. Did we get our crop out? A lot of times the crop comes out with everything else, but it didn't, so I'm gonna— I'm just gonna get it here. It's totally empty. Wouldn't hurt if it stayed on accidentally. It's a slimy, slippery mess, so I got it out the best I could.

We're gonna rinse this bird off.

What? Okay, go get us some more chickens. This is the final quality control, rinsing it off, putting it in the ice bath to cool it off. Now let's put the GoPro on Jonah and y'all can see how fast it can be done. Pull that hair off.

It wasn't moving, I guess. I would have got the biggest lot I could find.

Like 55 seconds, folks.

Nice job.

Oh yeah, I went to culinary school. Where'd you go to culinary school at? Okay, I went to culinary.

You want some? Yes, I killed it.

I want to put a GoPro on you.

I want her to be able to do one. Okay, you can have one.

I want it with the GoPro. Jonah, no, it's fine.

You wanted it. Well, now I want something else.

What do you mean?

I have to kill the whole thing. I have to do the whole circle, right? No, not this part.

I want to just the Hold on, hold on, I'll get a GoPro. So get all the, get all the— Oh, are you going to get the GoPro? Hold on, Jeff's out here stopping and breaking down the chicken at this point. I'm just going all the way down. Let's get it ready. Just get all the hair off of it. I will. I think it's ready. Our dual purpose is I will. I'll keep them cold.

Where's the left? I think—

yeah, my one mistake on the farm is Guinea.

Guinea, I like my Guinea.

I'm going to like mine frozen. It don't taste good. Oh, never mind that. Yeah, I'm going to feed mine to the Get in, I'm gonna put a GoPro on you too next. You heard that, right?

Oh, this thing's huge! Good idea. Big bird. The biggest bird ever. The biggest bird ever.

Wait, wait, I want to get a— wait, I want to get a video of you doing that. Okay, you got a big one. Yeah, I could buy—

this is a slippery First chop him in the head. Chop, chop, chop. Break it in.

Hold on, I'm going to film you. Wait, wait.

I'm getting everything ready. Can I use your cover real quick? Thank you.

Right on your face.

Unhappy as can be. No, it's cuz it's chicken. What? My face? Not this pin in here. Pop it out? Not yet. It should be hard to get these guys out. They're not— Should I cut this?

What?

Should I cut this? What did I—

what do I have here? This is the crop.

Okay.

It's where they first get that. We just loosen it. It's fine. Yeah, that's okay. You'll get it in the right way. But this gets— do I just pull that? You could cut that so that you can pull it from the other end. Cut it. Maybe it's not— And then this is the one that's down there. You don't get the gizzards like I like.

Ooh, what's this? Get your lunch. No. Why is that head—

nope. Okay, yeah, you're right. That's a good way to do it. You don't have to tip the bird.

This chicken is just like whoever. What do you think it was? I guess— Oh, I put you the wrong way.

That, that'll do it.

This one will not cut.

It's better to lay it down on its back and pinch the skin. Yeah, because you're cutting the neck to bits.

Yeah, I know.

Just now, now pinch the skin up with one hand and then cut it.

Take it off. Yeah, it's like a blood clot. Yeah. Is that it?

That's it.

Yeah.

Are you trying to pull the head off too? Cut the head off.

There we go. Pick up that pipe thingy.

You can leave that, it'll go through when you pull it all out. Cut your neck off.

Yeah, where's those scissors, Peggy? We got a pork on.

Yeah, it's the last thing we want to eat. Yeah, thanks.

Where's this? Did I do it right, Papa?

Uh, I would do it like this. Do it like that and then cut in between that joint, and then you'll be able to see the joint better.

That's what I was doing.

Now bend it and see what you got. Yep, see, see, bend it. No, bend it the other way.

Like this?

No, against the grain. There you go, there you go.

See, yeah, after we get done, you should tip your knife. You're cutting bone.

See, cut that. You're cutting into the bone, bud.

Where is it? There's a—

see between it right there? Yeah, there you go.

Thing. It's pretty cool.

I stopped to picture them out like first thing, and we're like— put it like this.

There you go.

Put it against the grain. There, now you can see it, right? You can see in between right there. There you go.

I did. Wait, where is it? This one's a little better. And then—

not a blood out enough.

Give me bread. Yeah, I know it had very little blood.

Slice it just above the— oh yeah, keep slicing in the same spot.

Okay, that's enough.

Now you put your fingers in there.

Yeah, it's very red.

Yeah, I feel like we didn't let it bleed out good enough.

Should I dump it out?

Did you let it bleed in the—

yeah, it's bleeding very little.

Yeah, that's the problem.

It was dripping like very little. It was upside down. Very bloody. You guys came in pretty short.

It look like the house? Yeah, yeah, black roof, white, black trim. Yeah, it looks good though. Thanks.

I saw that video.

Oh good.

Have you ever went sideways into these? No, but thanks. It really keeps them out fast. Got him! I got it sideways. It's easy for me to do. Okay. Check. I think it's good. Spit it out so you can see how thick the lugs are now. Oh, that's gross. That's just a big slug. Oh, last step, we gotta spit this out. That's one way to do it. Pig? I guess pig.