buy any commercial victorinox knife (if it's not a plastic handle, it's not commercial =). They're cheap and ridiculously sharp. I broke one of the boning knives. Kept it because it was still sharp as a razor.
You get that from chicken that's been frozen and has been thawing out for a while. Or from shitty supermarket chicken. I rarely see it anymore as these days we buy all our meat and dairy from local farms/butchers directly. Turns out it's cheaper too, and SO much better quality.
Me at home complaining that i have to finish trimming off the fat/gristle/tendony stuff they missed with zero skill and a dull knife or the family won’t eat it.
Amateur cook here. That knife? Probably under $35. Cheap ergonomic injection moulded handle, very decent stainless steel blade. It is not a Japanese carbon steel handcrafted wondersword, it is a very effective tool. I have a lot of knives in my kitchen, but my daily drivers, the ones that just solve every problem I throw them at, are these guys. Three €12 chefs knives on a constant rotation beat any €150 Wusthof.
Yeah, those damascus artpieces look nice but they are just that: Art pieces. Get a decent cheap one, sharpen it and hone it regularly and it will last a lifetime. Still use the 15€ chefs knife i got 20 years ago every day.
OSHA guidelines account for a cross between history of injury at the workstation vs. worker preference when determining if hand protection is required. So, from the bottom of my heart: skill issue
It became that. Lupo the Butcher was originally a short created by the same guy that would go on to create Ed, Edd and Eddy, and he also had a run of Converse shoe ads
Depends on how you view the situation. It will hopefully be an OK meal from someone's perspective. From the chicken's perspective, I don't believe it's likely that it is too happy about the current circumstances, but I can't rule out that possibility.
You can fry the skin separately for an INCREDIBLE snack. We literally call this "chicken snack" at home; it's crispy like potato chips but somehow also melts in your mouth. Common in Asian households. Just season and shallow fry (or even bake).
ItsHardToBeatboxOnADigeridoo
I lost 3 fingers watching this...
IamtheAIyoushouldfear
Not for the chicken it isn't!
Deikin
They've done this at least once or twice before...
Melonfish
Cracking breakdown that, the speed shows how used to this they are, no messing around.
nrg117
wtf ?? why is she throwing the skin away ??
SaltyInternetPirate
I'm more impressed with how sharp that knife is!
pomax
buy any commercial victorinox knife (if it's not a plastic handle, it's not commercial =). They're cheap and ridiculously sharp. I broke one of the boning knives. Kept it because it was still sharp as a razor.
BigRedTX
Where's the gallon of pink salmonella juice?
TheNameIWantedWasTakenSoIEndedUpWithThisOneInStead
You get that from chicken that's been frozen and has been thawing out for a while. Or from shitty supermarket chicken. I rarely see it anymore as these days we buy all our meat and dairy from local farms/butchers directly. Turns out it's cheaper too, and SO much better quality.
heyimjephph
I will never be as good at anything as this person is at butchering that bird
ps238principal
Man, Wolverine is going to want his claw back.
clamdriver
Sharp.
Vernolio
I'm bleeding already.
ThankYouForYourTime
Then you boil them bones for broth
ilikepot8os
I think they may have done this once or twice before the video.
BrigidtheMechLady
Razor sharp knife and about a decade of experience right there.
blwoodcock
That is not a knife I'd use without a knife proof glove. At least not the second time, anyway.
SneakECoyote
Instructions unclear cut off all 12 fingers
BladeTurMoiL
Me at home complaining that i have to finish trimming off the fat/gristle/tendony stuff they missed with zero skill and a dull knife or the family won’t eat it.
Horsebatteries
Amateur cook here. That knife? Probably under $35. Cheap ergonomic injection moulded handle, very decent stainless steel blade. It is not a Japanese carbon steel handcrafted wondersword, it is a very effective tool. I have a lot of knives in my kitchen, but my daily drivers, the ones that just solve every problem I throw them at, are these guys. Three €12 chefs knives on a constant rotation beat any €150 Wusthof.
Vandalcraft
Yeah, those damascus artpieces look nice but they are just that: Art pieces. Get a decent cheap one, sharpen it and hone it regularly and it will last a lifetime. Still use the 15€ chefs knife i got 20 years ago every day.
Horsebatteries
Precisely. And that personal connection to a tool you're comfortable using, priceless.
Shouldhavethoughtthisthroughabitbetter
there isno way I'dbe doing this without an ademantium chainmail glove on!
LittleBuddyBeni
sharper knives are actually safer. a dull knife acts unpredictable has has more force behind it.
Quisibinomenimposuit
Best I can do is vibranium.
SmeesNotVeryGoodTwin
OSHA guidelines account for a cross between history of injury at the workstation vs. worker preference when determining if hand protection is required. So, from the bottom of my heart: skill issue
Shouldhavethoughtthisthroughabitbetter
Hahaha
MTH254
I've watched this like 10 times in a row. It's so satisfying.
SithElephant
Last time I posted the chicken coming out of a can gif, I got a warning.
throwaway12345432
Rightly so.
MajorPoopyPants
skipweasel
"No disassemble..."
MightyZephyr
Thank you. That was the first thing I thought of
knudude
knudude
Crispy4Skin
RelartOfGivia
He takes the best part of the breast off 🤦♂️
theDogter
The nipple?
RelartOfGivia
Mmmmm yes
chefvalli
The tenderloin. And that's why he took it off. Breast tenderloin sells at a higher premium.
YourFellowMan
Not bad for their first time eh?
Ttoften
And to his right is the the McNugget blender
twelvoclocklevel
~where concentrated nutrition comes out~
Kligan
I never understood people who use that as anti-nuggets argument. What else you want to do, throw away and waste half of the chicken?
captainfakeypants
if *only* that was all that went into McNuggets, I'd be okay with McNuggets. The reality is far, far worse.
moreSaucePlease
I understood that reference
v
Rengii
Wait until he finds out how sausages are made!
BladeTurMoiL
Never understood the problem. Ground chicken/turkey/pork/beef are used quite frequently in other cuisine.
As long as you’re throwing in decent meat and not like anuses, fingers, organs and stuff idc. Lol
aShogunNamedMarcus
Least satisfying way to cut ribs
BigRedTX
Holy shit I remember this. Was it an MTV promo?
StarscreamAndHutch
Yeah, I can hear this gif.
aShogunNamedMarcus
It became that. Lupo the Butcher was originally a short created by the same guy that would go on to create Ed, Edd and Eddy, and he also had a run of Converse shoe ads
ILikeToCallItLostWages
Yo get that tip of the wing out of the trash pile right the hell now
sadurdaynight
soup stock pile
goodbyeitwasfunwhileitlasted
That is a sharp knife and some impressive skill to do it that smoothly/quickly
IamTheTeapot
That's secretly a Hattori Hanzo knife. Thing sliced through bone and cartilage as easily as muscle.
HandoB4Javert
PaulHurley
Knife doesn't have to be that sharp as long as you know where the joints are and where to cut. It's more skill over sharp knife for sure.
AllTheGoodOnesWereGone
I would get blood everywhere.
turdswindler9000
Yours or the chicken? Or perhaps an innocent bystander?
pomax
Hang the carcass for a few hours so that stops happening.
zacknotzatch
It helps to intuitively know where all the joints are so you're not trying to chop through bone.
randomwalrus
Aye. You can tell it is their second day, you only get the chainmail gloves on your first day.
implosion3
Yep, it is amazing how doing something hundreds of thousands of times can make you really good at it. 😯
PervertedTango
Will the chicken be ok?
goodbyeitwasfunwhileitlasted
Depends on how you view the situation. It will hopefully be an OK meal from someone's perspective. From the chicken's perspective, I don't believe it's likely that it is too happy about the current circumstances, but I can't rule out that possibility.
madeejit
If its not dead already (it was in a plastic bag with no head), then no, this kills the chicken.
graehall
A great reminder that there's a good fucking reason why the role of "butcher" exists
bigk001
no, anyone can do this.
chefvalli
Username will never be relevant.
graehall
Amazing comment
korndogg83
Why is he taking the skin off the breast? I like it with the skin on actually…
nomorehate
Roasted chicken with garlic herb butter under (and on top of) the skin is marvelous.
jackal696
Exactly what I thought
bigk001
well, if you're going to remove it (less fat,) do it AFTER cooking; the skin keeps the meat moist while cooking
TalleyZorah
You can fry the skin separately for an INCREDIBLE snack. We literally call this "chicken snack" at home; it's crispy like potato chips but somehow also melts in your mouth. Common in Asian households. Just season and shallow fry (or even bake).
poomaster420
Known as chicharrón or cracklings in my neck of the woods.
NSFWfrontpage2
My grandma use to add bits of fried chicken skin to fried rice. It was f'ing amazing.
NebulousToucan
Probably don't need it for what they're using it for
irrational1618
Because different people have different likes.