Season the chicken BEFORE you seal anything! 👉 https://bit.ly/3wBzK65 👈

On today's video, we're going to butcher up a whole chicken. Buy the best possible chicken you can afford because it's a lot more economical to cut a whole chicken vs buying all of the separate cuts of chicken. Bearded Butcher Scott Perkins is going to show you how to cut up a whole chicken and how to vacuum pack and preserve an entire chicken. We'll show you how to cut the chicken wings, chicken breast, and chicken thighs.

9:45 - Scott's hot tip 👨‍🦰. How to vacuum pack a chicken carcass and keep your vacuum bag from breaking.

11:18 - Try to stay with him but you're getting a bonus hot tip! Be sure to label everything BEFORE vacuum sealing anything. It's just about impossible to write on the bags after you sealed them.

Here's some gear from the video (MEAT cutlery may not be available)
🔪 https://bit.ly/3cDDxG1 Boning knife and honing steel
🗳️ https://meat-your-maker.pxf.io/15KYj9 Vacuum Sealer that Scott used
👝 https://meat-your-maker.pxf.io/b3gBxk Vacuum Bags
🥍 https://meat-your-maker.pxf.io/7mVoMy BONUS Sous Vide

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Index:
0:48 - Turn the whole chicken over and remove both of the chicken wings. Don't cut the breast.
1:19 - Make a small incision, then break both chicken thighs. Remove the thighs.
2:56 - Follow the inside of the fat line to carve the chicken breast the entire way around the chicken. You'll be able to remove the entire bone-in portion of the chicken and be left with 2, nice, boneless, skin on chicken breasts.
5:04 - On the drumstick side of the fat line, cut the bone in chicken thigh from the chicken drumstick.
5:32 - To make chicken wings, cut along the inner joint for Buffalo Wings.
5:55 - Use the chicken carcass to make chicken stock (broth)
6:42 - How to vacuum pack a whole chicken.
8:14 - How to vacuum pack chicken wings.