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How To Break Down A Chicken | 1 Minute Tips | Food Busker

August 28, 2019


Hi guys. I’m going to show you how to easily break down a chicken. First thing we’re going to do is take the breast off by cutting along the breast bone. Pierce through the skin between the breast and the leg. In strokes cut against the
carcass and push the meat away. And the breast just comes away from the carcass. Let’s do the other one. Now we’re gonna take off the wings. Cut through the meat and then cut round the knuckle. Same again with the other side. Now for the legs. Cut the leg away from the body. Take
the carcuss in one hand and a leg in the other and place the hands underneath. Dislocate the leg from the
socket. And cut through. Turn it on its side. And cut through the breast bones, and then with the heel of the knife chop through. Carcass for stock. Done. So that’s how to efficiently breakdown a chicken, guys. If you want any more tips then click on
the link.

68 Comments

  • Reply Sonali Manka June 24, 2015 at 6:41 pm

    This was actually helpful.

  • Reply lilia na June 24, 2015 at 6:44 pm

    That's my phobia, right there :))

  • Reply Mohamad Shamel June 24, 2015 at 6:45 pm

    The cameraman was not doing a really great job there.

  • Reply Martina Damoni June 24, 2015 at 6:47 pm

    Super helpful!

  • Reply iwanab June 24, 2015 at 6:53 pm

    funny that le gordon blue uploaded a video today abhout the same thing

  • Reply andmat757 June 24, 2015 at 6:56 pm

    This was a bad choice for a 1 minute video, there clearly isn't enough time to show how to break down a chicken.

  • Reply W June 24, 2015 at 7:01 pm

    You need to isolate him, waterboard him, some electric shocks, keep him awake for extended periods of time and you'll brake him down in no time.

  • Reply 39abc93 June 24, 2015 at 7:11 pm

    I couldn't see anything. This was rubbish.

  • Reply Cornelius Sneed June 24, 2015 at 7:15 pm

    If you remove the wishbone first, you'll leave less breast meat behind on the carcass. Also, though it isn't always easy, I like to try to get the oyster along with the thigh. Overall good video, though. 🙂

  • Reply ManUtdForever June 24, 2015 at 7:23 pm

    Also, use a plastic cutting board that way you it can be washed in the dishwasher.

  • Reply spinelessthief June 24, 2015 at 7:31 pm

    It's damn near inexcusable to use the back part of the chicken's back for stock! It has the tastiest parts of the whole chicken. Those medallions are sweet and succulent. Plenty of bones for stock left any way.

  • Reply Jemima1377 June 24, 2015 at 7:42 pm

    Hm, I've seen better explanations than this. The video wasn't very helpful – it might be enough to remind someone who was already shown before, how to do it, but if someone sees this as their first explanation, they're not going to try that successfully.

    Bad camera-angles, too many jump-cuts, rushed explanation and IMO he left too much meat on the carcass.
    Most beginners at cooking don't do a chicken dish and cook stock from the left-overs all at once, as they want to focus on one dish for a start. So it'd make sense to savage all you can from the meat – not everyone has a restaurant that is constantly cooking up their own stock…

  • Reply avalon449 June 24, 2015 at 7:54 pm

    Sorry, no where as good as Jacque Pepin!

  • Reply ivraalia June 24, 2015 at 8:02 pm

    I'd never thought I'd say this about this channel, but this video is absolute garbage instructional video.

  • Reply graaf June 24, 2015 at 8:06 pm

    way to many cuts and close-ups in this video. because of that you missed alot of important shots needed to know what he was talking about. please make this again because this was just chaotic.

  • Reply Keith Doran June 24, 2015 at 8:15 pm

    What a terrible video

  • Reply brasamaan June 24, 2015 at 8:22 pm

    jaques pepin.. that guys shows you how its done in a way anyone can follow.. this video is for people who already know how to do it

  • Reply shawaam June 24, 2015 at 8:23 pm

    You can't see shit what he's doing, what the fuck.

  • Reply Sirpuschel2210 June 24, 2015 at 8:40 pm

    Watch "Pepin debone chicken". it explaines this a lot besser and you dont waste any meat, unlike with Busker's method…….

  • Reply Darkmage40 June 24, 2015 at 8:44 pm

    For me at least it wasn't very clear … Maybe the shots weren't good enough or the time wasn't enough, I would like to see more details of this…

  • Reply DroPsyDro June 24, 2015 at 8:58 pm

    Thanks for not showing anything! Stupid hipster-food-porn-way of filming! Get a tripot, place the camera over the chicken and do it again!

  • Reply Christoph June 24, 2015 at 9:04 pm

    At first i thought that 00:03 was the picture of a bald guy's head.

  • Reply Cooking For Complete Beginners June 24, 2015 at 9:45 pm

    I'll join the chorus here on this one. Not really helpful for beginners to whom I assume this video was addressed. It doesn't show any technique, only a whirlwind of the chicken being turned around with flashes of the knife and the cook's hands.

    '…cut along the carcass and push the meat away…' whilst we see the cook's wrist completely blocking any view of the chicken. 

    When he cuts the last piece of the breast from the body, the wing is blocking the view.

    No perspective of exactly where the knife should go for separating either the wings or the thighs; endless points of failure just within a single minute of video.

    @Jamie Oliver  if you're watching, please have someone with better discretion preview this sort of thing before allowing it to go out under your name. You are such a great teacher and resource in helping people to get cooking it's a shame this one got past you. I totally get that the idea was to show how easy and quick it is to break down a chicken (which it is ONCE you know how) but this can only serve to confuse people in that it does not show at all how to do it and intimidate them as they might think they're supposed to learn something from this.

  • Reply Geonho Marco YOU June 24, 2015 at 9:52 pm

    touch tips and dock em

  • Reply MR PLAYLIST June 24, 2015 at 10:06 pm

    NICE

  • Reply James June 24, 2015 at 11:49 pm

    something about the food busker really rubs me the wrong way, he mad creeps me out.

  • Reply tomas ronan June 25, 2015 at 12:24 am

    Got it. 
    Could you now do a whole cow?
    Or a panda?

  • Reply Daniel Paton June 25, 2015 at 12:56 am

    Camera cuts bloody ridiculous. What a useless video!

  • Reply Steerway213 June 25, 2015 at 1:27 am

    Can you zoom in more?

  • Reply Mari-Jô Zilveti June 25, 2015 at 1:46 am

    @Jamie Oliver , as usual, fantastic tips. Those who say that the video is bad don't have the slightest idea of how to teach. So many trollers around. It sucks.

  • Reply Minkyu Sung June 25, 2015 at 1:51 am

    No… It is still hard..

  • Reply dankon2 June 25, 2015 at 2:45 am

    Buying full birds and breaking them down is an awesome way to save money and have some of the best on hand stock ever!

  • Reply Elle June 25, 2015 at 2:47 am

    martin yan broke down a chicken in 18 seconds and i found it more useful than this with his chinese accent english

  • Reply assassintwinat8 June 25, 2015 at 3:22 am

    How to separate manageable portions for garbage bags

  • Reply TheDenisedrake June 25, 2015 at 5:50 am

    I prefer to cut the wings off first so that I can get a little extra breast meat on each.

  • Reply Archil Zambakhidze June 25, 2015 at 6:13 am

    Useful ! Thanks Food Busker, xx

  • Reply Ihsan Kibar June 25, 2015 at 7:17 am

    Next 1 min video, making chicken stock with the carcass!

  • Reply SoukEye June 25, 2015 at 10:29 am

    awesome, could you do a dog next please? really having trouble getting the cuts right here.

  • Reply pshlos June 25, 2015 at 10:58 am

    Can you reupload without the edits?

  • Reply Donal Skehan June 25, 2015 at 11:36 am

    This is a great one!

  • Reply Simon Yates June 25, 2015 at 12:03 pm

    Thanks John!

  • Reply 1 louis June 25, 2015 at 12:16 pm

    Do not listen to this monkey , watch Gordon Ramsay's explanations , you'll understand a lot quickly !

  • Reply MingYee Wong June 25, 2015 at 1:11 pm

    well that was shit..

  • Reply BristlyBright June 25, 2015 at 1:52 pm

    Two minutes would probably be better, and better camera angles!

  • Reply Ben Hunter June 25, 2015 at 1:55 pm

    I should not have watched this hungover

  • Reply Horatio Fong June 25, 2015 at 4:09 pm

    Forget all those negative and/or hate comments!

    Thanks for the great information. I can rewind and replay in my mind now.

  • Reply achilles dick June 25, 2015 at 6:54 pm

    That was good Mr busker

  • Reply And Now For Something Completely Different June 25, 2015 at 7:49 pm

    When you can beat Martin Yan, Let me know.

  • Reply Susan marant June 26, 2015 at 3:46 am

    this has made me feel SO SO bad 🙁

  • Reply dkuhlmann11 June 26, 2015 at 6:38 am

    This is really poorly shot. For the removal of the first breast his arm is in the way. First one of the videos I've actually felt was pretty useless.

  • Reply viveladecadence June 26, 2015 at 1:39 pm

    I really like your channel, but whenever this "not really showing anything" kind of editing occurs it really isn't helpful: You can't see what is being talked about and you cannot really grasp the concept of what is being explained. If "style over substance" can be said about a food program, of all things, something's wrong.

  • Reply Alexey Berzin June 26, 2015 at 6:22 pm

    And nothing about removing oysters….

  • Reply kdogggggggggggg June 26, 2015 at 7:18 pm

    you take out the wishbone first then the legs breasts and so on

  • Reply KFCJones June 27, 2015 at 2:29 am

    What about the little bone that sometimes comes with the breast? Is it the first wing bone? I guess that would ruin the wing…

  • Reply Paul June 27, 2015 at 11:10 am

    Tom hardy is now giving cooking tips?

  • Reply Roz Sa June 27, 2015 at 6:48 pm

    this is the one guy on this channel that I just can't stand.

  • Reply Smilsey June 27, 2015 at 11:55 pm

    Haha do one of how to assemble a chicken back together hehe 😹

  • Reply Mr Humpty June 28, 2015 at 2:05 pm

    Fudhouse or Jacque Pepin is a much better walk through.  This is not how to break down a bird.

    Also, how you don't even mention the oyster blows my mind. Left the best part of the bird… for stock.

  • Reply Carl Hellstenius Heuch June 28, 2015 at 10:13 pm

    Great tip! I've been looking for ways to quarter my dead birds.. this helps.

  • Reply Williams Mann June 29, 2015 at 3:04 pm

    Thanks for the video. Tried it out, works great. Cooking in Cambodia is great!

  • Reply Sunflower Lover July 1, 2015 at 5:48 pm

    cant understand why so many people´s "bashing" this video.
    after reading some off the cooments i decided to watch it without sound
    and i could understand most parts
    the chest one is the tricky cause the camera couldnt catch a really great angle
    but over all, i could understand

  • Reply Hammy July 4, 2015 at 7:20 am

    :O did you leave the oysters on the carcass?!

  • Reply se7en the great July 16, 2015 at 6:06 am

    the camera work and jump cuts are horrible, i couldn't see or follow a thing.

  • Reply That Guy July 18, 2015 at 4:11 am

    I do this with a cleaver axe not as easy as it seems

  • Reply AwsOs Badr August 23, 2015 at 2:06 am

    It's hurt me 😰😭

  • Reply Kevin Quan January 18, 2016 at 5:08 am

    Gg oysters :,(

  • Reply Ankit Kacker March 8, 2017 at 10:15 pm

    Hi Jamie, please share a tutorial to clean the chicken as well.

  • Reply Xxx Xxx August 22, 2019 at 12:23 am

    The video is ok, but the camera angle is terrible

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