how TO BUTCHER A CHICKEN. IT MIGHT CHANGE YOUR WORLD
I’ve been teaching hands on and demonstration workshops for over 6 years now and one of the things that inevitably comes up during a workshop is do I or will I offer a beef one? The short answer, no.
But you didn’t come to this blog to read the short answer, now did you? So here I go…
I’ve toyed with the idea on a number of occasions. The challenges are many, from a logistical stand point; How would I get the carcass to the venue? Once there, are the tables sturdy enough to support the weight? (we’re talking 300-400lbs here) How do I arrange the room to make it work? How many students? The list goes on.
Then it struck me not too long ago just how reckless and irresponsible it would be of me to turn a novice group on to a side of beef that was lovingly raised only to be ‘butchered’. So I find myself explaining this every other workshop. Now don’t get me wrong, I’d be happy to do a demonstration with beef, but does anyone really want to watch one man break down a side of beef? I’m pretty quick, but that’s testing the waters of patience and stamina.
After I have the chance to explain myself I’m generally met with some varying degree of disappointment. Which is understandable I suppose. But here’s the thing; For those of you out there that really want to learn the trade, I mean a genuine desire to gain insight to the day in and out of butchery, learn how to break down a chicken. Laughable, right? Not at all. Indulge me for a few words here…
I spent almost 5 years cutting chicken. On my 2nd day on the job I was asked to purchase a digital watch to time myself on cases of bone in breasts and whole frying chickens. I can’t remember the times I achieved but I eventually came in under what was required and I can remember it like yesterday; the pride I had in that. I felt like I had won the lottery. Now I look back on those days fondly, at the time, not so much. But those knife skills stay with me today and have proven to be way more useful that any other culinary application I’ve worked on.
So that’s my advice; take a chicken class. Then go home and buy more chicken and cut them up. Get good, like really good. Then move on to the next portion, or veg, or fruit salad plant. The butchery world is yours to explore, but take it slow and really learn the basics. You’ll be better in the long run.