Alo Japan
Japanese Food

Attempted to butcher my first chicken for Yakitori. Please give advice on how I can improve or any guidance. I struggled on finding where exactly to cut and got lost in the process

I wanted to practice cutting up my first chicken and followed a bit from the “Rintaro” cookbook but mostly this video:

https://youtu.be/EjvprAM2kMw?si=sT_g-oa92zrRVss_

I’m aware most of the cuts are rough looking but by the time I reached the carcass piece shown on the second photo it was difficult to follow breaking down the chicken further.

by brntrfranklin

1 Comment

  1. Zwordsman

    Honestly I’d use a smaller knife for the main body. Use a larger for removing legs and wings. But use a smaller thin and flexible for most of it

    Look up Alton Brown disassembles a chicken. If it’s still floating around YouTube it’s great guidance on general butchery .

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