okay this is cook like a caveman hi I'm Larry thanks grace and you can't see my face so this is the first episode of cook like can't man not that that matters and what up guys I've got three chickens here named breakfast lunch and dinner and I'm just gonna fix that it's YouTube after all people ask me how to butcher a chicken so I'm gonna show you how to show you three types of knives you're on a boning knife you can't tell small chef's knife big chef's knife they're all cheap they show a little bit of sharpening so we have three chickens here I'll show you how to butcher them one at a time each one be closer a little further just lower the camera a little bit so I can see the plot perfect here you go chicken it was on sale don't find anything that's not on sale so we're going to start with the wings and you're gonna go rake it right here between the wing like that you take the tip off over there the other one some people talk about the oyster muscle on wings I really don't care but teach the wrong now you've got the breast here and the legs here I'm going to cut here like that and here what I'm gonna do I'm not gonna use the knife I'm just gonna twist it like that and I'll break it all right now you have two options here with the legs you can grab a big chef's knife like this and use all your force and rip them so you have what are called quarter legs I like doing something else with the back so what I'm gonna do is I'm just gonna make legs so you very carefully and use this and please take care all the time and then you're going to split the drumsticks from the thigh I have two more of these to show you so don't worry if I'm going too fast for you so you've got your back there and again drum and thigh split up the breasts you have your back bone here which you're gonna want to divide like that okay and again be careful I've been doing this for quite some time so I'm probably doing it in ways that you wouldn't starting out now you can leave this as is there's a whole breast it's quite nice like that and skin on but like I said I got plans for everything so what I'm gonna do we're gonna have flipped over the bone looking at me and right here there's a piece of cartilage I'm gonna place it down like that and then with both hands I'm just gonna spread the breast apart and what I'm doing is I'm separating the breast bone and this is all with your hands it's not with your knife it doesn't need to be you can use tonight if you want but there'll be a little bit more waste and cavemen don't waste anything like that pull it out sometimes if you're lucky you can keep the wishbone together so you can dry that when you cook you can dry that off and you can have a wishbone contest with your son or daughter or significant other a brother or sister and they go yeah this is a whole breast and what you can do some great things with this either chicken tenders so if they charge a whole lot of money for you can't see a mushroom on a different a different bird okay and what you do is you can put you can stuff this with either either poultry stuffing or you can use sausage or any sort of international blend that you like so what I'm gonna do and then we divide this in half now we're done there's chicken one there's over an lunch to the party I'm in there because I got another idea for them on a different episode wings earthquake okay and again I've got here's a dollar store chef's knife here's a rental chef's knife that I bought and this is a it's suppose it looks like a boning knife so I'm treating it as such so Center everything up so starting again if you can see I'm going to go late with that swing take the tip off leave the wing we do the same this one came without a well this one has a tip there's one here that doesn't have a tip no big deal it's gonna be a little dark this is from from processing it's just some blood that got stuck and again I'm dividing up the length from the breast and one thing you can do is if you don't want quarter legs you can take off the leg like that and leave the back on the the rest of the carcass see so you got a thigh here and you go drumstick here do it again on this side again thigh drumstick good to go now once again so when you do it this this way it gives you something to hold onto so you don't get your hands too close to the knife safety is always number one don't want I'm gonna do is I'm just gonna throw this in this pot back here I have something to do with that later and again there is let me see if I can show you there's some cartilage right here Carla Drake there that and what it does is that what holds the two sides of the rib cage together and then fingers and out comes the breastbone the pop and then fingers under and there's a little bit of meat on that that's okay where you think that we got really good use for that and do the other side yeah and then the wishbone which did not survive intact comes out and there let's take off the chicken tenders I just bought these on sale and if you plan ahead you should buy all your food on sale so that you can get value for your money so wings thighs drumsticks all into the good pot remember for a caveman there is no bad pot everything gets put to use okay we're gonna do the last one with the last one I'm gonna try to get the camera you're gonna be looking at my stove there we go bird's-eye view you're seeing what I see okay here's the chicken flip it over you want the backbone right here you want to be able to see the backbone this one is actually missing the the flats and the tips so we've just saved a little bit of a job and so we just do that that's a dramatic the other gummit show that future pop and again here we're going to separate the leg here and here and I'll do like I did with the the second one is I'm gonna leave the back with the breast it doesn't really make much of a difference when for me whether I leave the back on the leg or not but it does help for cooking and there's a drumstick and a thigh reading in drumstick and thigh and now we're left with the breast again okay so here's the back and see if rain is so you can see YouTube right go like that and then again on the other side and there you go there's the back take them off you've got one whole boning breast right here and one more time I'm gonna show you clean that little spot up there there is a bit of cartilage right here so what I'm gonna do is I'm going to break that like that okay see I'm that my knife went in there and I'm just gonna with a little bit of pressure holds the breast bone off that one was a little stubborn so I had to use a knife on that you really should try to do this you know people are losing contact with food so you should try to do stuff like this on your own you can't ask your butcher to do this he might charge you a dollar or two that's okay it is still going to be a lot cheaper than buying individual pieces so there's the rib cage and that's going to go in a pot and then we're going to remove the wishbone which as when the previous ones did not survive holy-o's intact and the two chicken tenders right there put it up great lunch for a kid getting on a sandwich like stir fry for one and then you've got your whole chicken breast right here skinned up okay and like that and this one it's pretty much had the skin taken off so I'll just take the skin off it boneless skinless chicken breast and there you go that's how you cut up three old chicken breasts whole chicken breasts Oh chickens and you got a lot of great a lot of versatility with that a lot of things you can do so just remember the caveman can do it you can do it I'm Larry we'll talk to you later