My grandpa was apparently so good at this that the factory he worked at lamented mechanical separation after he retired. My father's birth certificate says, "father's occupation: boner"
My bf used to work in a Tyson plant during college, and he retained this skill. I haven’t cut a chicken up myself in 12 years. It’s clearly what’s keeping the magic alive in our relationship after a decade-plus years.
There are three things necessary to accomplish that: 1. A fucking sharp knife 2. The skill developed after destroying numerous chickens 3. The confidence to use a knife that sharp and not cut off a phalange in the process.
there are a lot more videos on youtube that are more helpful, slower so you can actually follow along, and describe how and what to cut so you're just guessing
Are you by any chance referring to how the blade is narrower than most kitchen knives? That there is a boning knife, it's shaped like that because it's meant to slip in and cut neatly around the bones of an animal.
Incredibly sharp. I agree that knowing where to cut helps a lot, but also watch them cut through the bone at the bottom of the drumsticks. That knife is insane
I work at mapleleaf sometimes, very little is done by hand now, the chicken is on a rail and get guted, chopped, sliced and a few cuts done by hand but for the most part, its motor with metal blade and deflector moving the chicken for it to be cut automatically at the same place every time.
As a chef. No. This is not skillful. It IS a very sharp knife, but without skill they're cutting through the bones.
This leaves you with bone shards in your food, that end up falling away from the muscle/connective tissues during cooking, and can end up in the plated food. That can actually be life-threatening.
The proper technique is to break the joints, and then slip the blade between the two bones, severing the tendons.
The green one I think is the others are just regular farm raised birds sold at Sam's Club. My parents grew meat chickens for Tyson when I was a kid and there's only a few corporations that supermarket meat come from in the US.
It isn't hard to get a knife that sharp (with practice), but he makes it look like a laser because he cuts exactly where he should; through joints and cartilage without touching bone. There are lots of ways to cut a chicken for different uses; this is a very efficient way to make it boneless.
Sorry, but no. He's slicing through bone in multiples places. Unless you break the joints, causing the bones to separate, you're gonna get bone slivers in your food.
Look for the white line of fat under the skin. If you wiggle the joint, it becomes obvious. At first you can make a little cut to see the joint, but it quickly becomes easy; should be going good after 2 or three.
For the legs, dangle the bird by one leg and cut the skin between leg and breast (leave more skin on the breast side). You can see where the top of the thigh meets the back. Look at the back at this point. There is a thumbprint sized dollop of meat; that's the oyster. It's the best piece on the bird. Keep that attached and you can't go too far wrong.
ComoSeIguana
That boning knife's sharpness has always fascinated me.
GussDeBlod
I think that's not his first attempt. Maybe the second or third one.
sakm
Even as a reasonably capable home butcher, I cut off three fingers just watching this video.
AnxiousCuttlefish
My grandpa was apparently so good at this that the factory he worked at lamented mechanical separation after he retired. My father's birth certificate says, "father's occupation: boner"
rossonerinho
or ... hear me out ... you can bake the chicken, then take the meat off.
3rdoption
This is that knife they talk about when they talk about tension.
Sidewaysgts
I’m a little disappointed he didn’t give the ass a smack first.
onepinksheep
He's discarding a little too much stuff, IMHO, especially the skin, but if he's saving it up to use in stock or something, then that's good.
MuffinButter
Okay, someone has to say it. Poultry in motion.
HillOfBeans
Mesmerizing. I watched it again.
v
SinisterSlaw
I have watched 100's of videos like this in an attempt to up my chicken carving game. Still looks like the remains of a WWI battlefield when I'm done.
rukeman
If I had a knife like that I would likely be missing some fingers.
Zedrapazia
It hurt me a bit inside when he threw the delicious breast skin away.
djangojazz
That knife amazes me the most. Let's me know my Chef and Utility knives are dull as fuck.
NotGoodAtUserNames1
My bf used to work in a Tyson plant during college, and he retained this skill. I haven’t cut a chicken up myself in 12 years. It’s clearly what’s keeping the magic alive in our relationship after a decade-plus years.
RetiredLaserMan
There are three things necessary to accomplish that:
1. A fucking sharp knife
2. The skill developed after destroying numerous chickens
3. The confidence to use a knife that sharp and not cut off a phalange in the process.
allfornothingg
This kills the chicken?
itdweeb
https://media1.giphy.com/media/v1.Y2lkPWE1NzM3M2U1eXppZGYycjYyaWxwZnE5cWpqMDQ3OW84em16Z3N5aGduOWRsYzI5ZCZlcD12MV9naWZzX3NlYXJjaCZjdD1n/9fBAJu8PJMV4Q/200w.webp
Eldibs
Step one - Get a good-quality sharp knife and learn how to maintain it. Step two - break down a thousand whole chickens.
Ithinkimbetterthanyousometimes
there are a lot more videos on youtube that are more helpful, slower so you can actually follow along, and describe how and what to cut so you're just guessing
YuSira
"Sharp knife, questionable life choices. Who needs fingers when you can have perfectly cut chicken?"
IfYouBreathingYouAchieving
Will the chicken be ok??
Antrobus55
Mad knife skills.
oozabooza
i always updoot birbs
BeaverOnFire
The burbs are going to be ok, right?
HulaJesus
Just needs a quick oil bath after a good breadcrumb scrub to exfoliate and open up the poors. Maybe some herbs and spices for aroma therapy purposes.
BeaverOnFire
Causeitsmadeofmeat
pretty good
oozabooza
VerySmallDuck
ToolPackinMama
If I ever had a knife that sharp I would accidently lose a hand
kathlTvVillain
Same !
AnniCannibal
But the cut would be so clean! Very easily stitchable
BeckyLookAtHerButt
Where do the dino nuggets come from?
Rufferstuff
Scraped up off the slaughterhouse floor.
ALTEFFFOUR
Dinosaurs.
UWAGAGABLAGABLAGABA
By putting the discard pile in a blender and run until smooth.
procrastinatorman
That knife can cut through space and time
smashpro1
Wow, a Time Knife!
11Weasel11
Wow, a Time Knife!
RatsLiveOnNoEvilStar
Yeah yeah we’ve all seen the Time Knife
Imallupinthebenz
https://media1.giphy.com/media/v1.Y2lkPWE1NzM3M2U1aGpkdGxyc2c0azUxYnE1OGppNm82cnRrMm01eG12N2VrZG11b3BjbSZlcD12MV9naWZzX3NlYXJjaCZjdD1n/RMheEO0XU25GmTEuok/200w.webp
iamlegendinjapan
That is an incredibly sharp knife and top level skill
snerv305
You can see how worn it is from him sharpening it.
Wasnbo
Are you by any chance referring to how the blade is narrower than most kitchen knives? That there is a boning knife, it's shaped like that because it's meant to slip in and cut neatly around the bones of an animal.
snerv305
Thanks for the info! I don't know anything about cooking.
CoalhouseWalker
Incredibly sharp. I agree that knowing where to cut helps a lot, but also watch them cut through the bone at the bottom of the drumsticks. That knife is insane
livingonagiantfireball
I work at mapleleaf sometimes, very little is done by hand now, the chicken is on a rail and get guted, chopped, sliced and a few cuts done by hand but for the most part, its motor with metal blade and deflector moving the chicken for it to be cut automatically at the same place every time.
dmTim
Finally paid a professional knife sharpener and the difference it made was beyond dramatic
comeonjointhejoyride
https://media3.giphy.com/media/v1.Y2lkPWE1NzM3M2U1eHI5ZTd4Y3MwbDYwMDYzcmgwZmxydmg5N2o3cmI1MnE2Z2x4enBtbCZlcD12MV9naWZzX3NlYXJjaCZjdD1n/3B8rHP89iUUZlcsoqf/200w.webp
CallMeCourierSix
As a chef. No. This is not skillful. It IS a very sharp knife, but without skill they're cutting through the bones.
This leaves you with bone shards in your food, that end up falling away from the muscle/connective tissues during cooking, and can end up in the plated food. That can actually be life-threatening.
The proper technique is to break the joints, and then slip the blade between the two bones, severing the tendons.
IToldYouSo1
I want that knife 🤩
Gibleteousjack
You know what's strange is it's cheaper here to buy a chicken already cut up than to buy it whole.
andressaldivar147
Other way around
Gibleteousjack
Maybe you're looking at deboned bone in is always cheaper here pee pound cut up vs the whole bird:
ElbowDeepInAPoliceState
That's... weird. Is one organic and the other not?
Gibleteousjack
The green one I think is the others are just regular farm raised birds sold at Sam's Club. My parents grew meat chickens for Tyson when I was a kid and there's only a few corporations that supermarket meat come from in the US.
Causeitsmadeofmeat
It isn't hard to get a knife that sharp (with practice), but he makes it look like a laser because he cuts exactly where he should; through joints and cartilage without touching bone. There are lots of ways to cut a chicken for different uses; this is a very efficient way to make it boneless.
CallMeCourierSix
Sorry, but no. He's slicing through bone in multiples places. Unless you break the joints, causing the bones to separate, you're gonna get bone slivers in your food.
ZeldaShotFirst
I want him to sharpen my knives for me, pls
ButtscratchMcPherson
Meanwhile, I'm having to spend a few minutes to find the joints on each cut...
Causeitsmadeofmeat
Look for the white line of fat under the skin. If you wiggle the joint, it becomes obvious. At first you can make a little cut to see the joint, but it quickly becomes easy; should be going good after 2 or three.
ButtscratchMcPherson
I can snip chicken wings like mad without hitting the bones, but for a full sized chicken I suck at finding them.
yamsonyamsonyams
Practice makes progress! Just go get ten chickens and break them all down back to back
Then you can fry it all, piece by piece
I’ll bring potato salad and baked beans and a salad
Causeitsmadeofmeat
For the legs, dangle the bird by one leg and cut the skin between leg and breast (leave more skin on the breast side). You can see where the top of the thigh meets the back. Look at the back at this point. There is a thumbprint sized dollop of meat; that's the oyster. It's the best piece on the bird. Keep that attached and you can't go too far wrong.
KoalaOnTheJuice
This kills the chicken.
kaiken1987
[citation needed]
SquashDemon
https://media0.giphy.com/media/v1.Y2lkPWE1NzM3M2U1aThkNDg5MnNyc2xxb294aWcwcG82Mm0ydm0wdGlxcnJtaG5ocHprMiZlcD12MV9naWZzX3NlYXJjaCZjdD1n/qFi3fACSMnP4Q/200w.webp
PotatoSnake42
Watch in reverse, its how to build a dead chicken
InitHello
You can't spell necromancer without romance.
Rufferstuff
This debones the chicken.
FanBladeFleshlight
Funny enough? Also kills the chicken.
BeaverOnFire
I had someone debone me one time, and it didn't kill me! 🤔
FanBladeFleshlight
That is because you, my friend, are a Beaver, not a Chicken. I hope this clears up any confusion.
BeaverOnFire