all right today I'm going to show you how to how to butcher a chicken it's my second video I'm hoping to do a better job of it I got my Gerber hunting knife I got my sharpener which is up it's a buyers shoot super super sharpener it's from Whitefish Montana it's old I don't know if they still have them but this what I got today I got some soapy water in here to keep these clean rinse over here I get a little pan to put my chicken in here we have a chicken obviously he met with an untimely accident sort of and now you know I don't want to go to waste so we're going to we're going to harvest in and put them on the table forth here's how we start we take take you take your knife now you're good sharp knife make sure your knives are sharp and you start read down here just like if you were doing a deer you start right down at the bottom of this of the bone down here you just make a little slit across like that okay and then you take your knife and you put it in underneath the skin we we just cut them and you just kind of kind of just slice up through the skin like that chickens are kind of not suit not too off the car because you can grab ahold of the skin when you punch it once you do it you can grow with your slices grab ahold of the skin and you can just kind of pull you can pull that skin back like that it's not too awful hard I just flip them over like this and sometimes I like to just make a little slice there make it a little easier pull and just cut it and then just pull and pull there we go pull some more and you can pull that right back right back along the along the leg and this is what you want to do you want to get it back to where the the leg joint is back here now I don't I just I'm not too awful concerned because we just can this meat we just can the chicken so you pull that skin right down over that go right over that knuckle right there so you had an awful right there and then you just take your sharp knife and you just go like that and it pretty much will cut right through all that you just put a little pressure on it maybe a little sound we love that sound and then we just there you go and there's a chicken leg right there and I just come back over on the other side I do the same thing like this just pull it like this and you're asking yourself easy there's the inside still inside the chicken yes the insides are still inside the chicken I don't bother taking them out because like I said we're just going to can this so I'm doing it like I would do a deer except I don't have to field-dress the chicken to do with the air and this one's going to be a little harder sometimes it will happen to you there we go pulled right down to get a weather warm yeah you're going to kind of make sure they're warm when you do it let them get cold there it's harder to skin them and just keep a bucket around to put stuff in say have easy cleanup later and then just take this take the bird right here like this grab ahold of that over that skin again you pull it right down right down along the wing like that now here's the here's kind of the tricky part is where the wing for the feathers go into the bottom of the of the wing here this is where it can get a little tricky it's not too bad though just take your sharp knife like this you just make a little a little cut right there great with the first step coming in and then you just rip it up like that got this thing right here some people will take it all the way down there get all the toys off and get all the little bit of me I don't because I just don't and there you go that's that there's that one then we take this side here get this off of here like that same as the other side bulla trade-off comes off pretty easy source on this feathers pull it really quick like that this comes right off of there and then there's that last part this bird didn't get any breakfast this morning so his gizzard isn't full that's always a blessing if you can do it make sure there gives or isn't pool because if it is it's just going to be more problems for you whatever you call that thing anyway I call it gives you just slice that so they swing something that stuff that's connecting it sliced in here we'll try to pull you try to pull that out a little bit if you can't it just makes it easier for you as you're going it's not in your way you just cut that loose and up through there some people like the neck so like to use the neck neat we don't use the neck meat for broth or anything a lot of people will cook it down make broth out of it that's not what we do anymore and then you just get rid of that part it kind of looks like a little bit like you see them in the store when you buy them frozen front whoever Purdue or we were happy that we've your Fried Chicken maybe I'm one of those guys if you keep your area clean I just use this force along side of this foot off of large machine dry or something like that enameled piece of metal there trying to kill that stuff off of their back in the water get all that off there's my bucket of water we need all real good and I'm going to read everything off when it gets in the house anyway so usually I take these inside and I get the photos and everything off in there rinse them all off and butcher them inside but I'm going to do it out here today because they're just it to be easier for what we're doing right now I just pull these feathers off get them out of away I don't mess around twelve of much with the back end if I can help it I stay away from that area and launch my hand off my nice off and you'll want to ignore that part right there unless you have a good strong summit which I don't really two three four this thing works fantastic for selling this Gerber just so you know and then just like this stuff when you butcher deer you want to open low you want to pop that reared back that back joint go to both sides just like that and then you just continue like this just kind of slice along that bone right there same thing on the front here and kinda kinda step so you can tell great word everyone to do it at then you come over here you put a little pressure here as you're getting along out of bone try to get as close as I can to the bone just makes it easier okay with one leg one hind quarter or whatever they call leg quarters at the store same thing on this side mark you'll cut yourself to the hurts done it I'm asking a while what to do again [Applause] there we go Sunday I'm not quite there we go easy enough all right then just like with the deer come up here to the up here along the back straps cut down along the rib cage like this build a little bit different because you got the wings in here and you don't really have okay obviously once you've been objecting it to hunt cabin and you can't just kind of slide down through here try not to puncture that that cell wall right there where the inside is cuz it smells funny in there stay along the ribcage there you can help it this kind of good sharp knife really helps a lot good to hear here's your breast meat right there and I just find it easier for what we do just to keep all that stuff intact to bear the breast meat the win because we don't we don't we just can the whole thing and you get quite as close as I could have repaired okay three years apart that I don't like awful much is as a bond right in there a wing wing bone right there that's worth joining that you got to get in there cut that rate the joint because it's so much easier if you break out it is sharper than the Dickens and it will cut you in there and you'll find it the wishbones in here somewhere - I'm not very good at getting that separated I usually just break it usually it by accident on purpose you can feel it there it is okay there's there's laying the breasts find by no means professional but I'll do this for a living I just do this while I do it on the box a little bit Ainsley do I do it to live yes you say I can go to the store and I could buy I can buy chicken there but you know what my chicken didn't have any hormones my chicken is I know what's in my chickens I like it that way and there's a whole lot more satisfaction for me and I just get more satisfaction out of knowing that I raise my own meat I raise my own vegetables it's personal for me so anyway kind of personal for this channel too dragged down along the flow on the backbone there what you pull the Baxter up on a deer sometimes you can get radiant under there with your fingers and just pull a little bit help loosen things up a little slide it down there and again they're just cool apart now I forgot to cut that wing that's why I did it wind blowing okay there we go the rest of this I just threw in there and