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8:50 pm
December 14, 2010
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11:52 pm
October 17, 2008
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The links are correct and all comments about the links were deleted! No need to have a full first page of that 
Onto discussing Ross's video on Cutting Up Chicken!
12:37 am
June 1, 2010
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CindyP:
Thanks for your sleuthing and fix-it skills!
7:57 am
April 1, 2009
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Thank you Ross--it is nice that folks learn how to cut up a chicken, I learned very young how to, I dont think I have ever purchased a "cut up" chicken. The difference cost wise is amazing. My young neighbor was for ever buying "split fryers" she didnt know how to cut a fryer in half--now she does.
8:54 am
December 14, 2010
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Thank you CindyP.
4:23 pm
December 14, 2010
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I think that it has been a successful effort The two videos have logged 400 views so far.
8:53 pm
October 31, 2010
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Yes! And even though I've been cutting up chicken for quite some time I learned a thing or 2 
8:19 am
November 9, 2010
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Love it Ross!
I was watching this when my husband was getting ready for work. He asked me if I was planning on doing it, I just said that I am going to look at the prices and see which is better…I think I am going to come out better cutting them up myself. I had thought about doing it in the past but really didnt know how, with out butchering the meat so badly.
8:33 am
December 14, 2010
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Your knife MUST be very sharp. I had to learn to do a neat job because my boss at the A&P would stand beside me and ask how much we were selling wings for and how much for breasts and tell me to stop leaving breast meat on the wings and don't leave thigh meat on the backs. In those days chickens all came packed in crates filled with ice. In that shop they came evisorated but in another shop they came only plucked but otherwise complete..
5:28 pm
February 22, 2010
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Ross,Thanks for the videos!
We had chickens on sale for .69 per pound while the cut up was 1.39 ! So glad I've known how to cut up chickens since a young girl at home…although the end result is not quite as pretty as yours. My knives are a little dull …
6:13 pm
July 15, 2011
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Thank you Ross! Very good videos – I even watched your video on cutting up the pork – picnic! That was interesting, where did you get your training? Are you a butcher by trade?
7:06 pm
May 6, 2011
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I find that kitchen shears work the best for me.
8:04 pm
December 14, 2010
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mamajhk said
I find that kitchen shears work the best for me.
If you had a very sharp knife you would have much better experience when cutting poultry.
9:33 pm
May 6, 2011
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I need all my fingers intact. LOL.
9:51 pm
February 22, 2010
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mamajhk said
I need all my fingers intact. LOL.
I've cut myself with more dull knives than with sharp ones 
My dad used to sharpen my knives when he came to visit. My mother would sharpen hers on the rim of a crock every time she cut up a chicken (which would drive Dad crazy)!
10:58 pm
December 14, 2010
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After nearly sixty years of cutting meat for my family and for pay you can see my fingers in the video. They are all there and they all still work. My boss was very scornful of what he would call cleaver butchers. He didn't want knife marks on bones.
10:13 am
February 3, 2010
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Adding to this older post because our local grocery has whole roasting chicken on sale for 50 cents a pound, I've read it three times. Can a roaster be used the same as a fryer and a stewing chicken? I mean, chicken is chicken but if I try to get creative with them will the meat be too dry if I use it for anything but roasting? I will be sharpening my knives and watching the video as I await an answer.
11:27 am
January 21, 2012
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LavendarBlue--$0.50 a lb? Wow, that's an excellent price!!! Where do you live?
I have used roasters for everything without any problems. Be sure to save the carcass (sp?) and make your own chicken broth!
Sharon B., VA
12:35 pm
May 5, 2010
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Oh, I wish I could net those sale prices here in CA … our best score is around $.70. Frankly, I don't pay much attention to what title is attached to the chicken although roasters usually have a bit more fat and are heavier. If it's a good buy and I have time to whack it apart, I'll collect at least 4 birds (only so much counter room in small kitchen). And if I don't have time, then I spit 1-2 whole birds on the rotisserie of the grill and, after the removal of cooked meat, run the carcasses & seasoned carmelized skins through again for broth/stock. I prefer adding plenty of the aromatic veggies for stock. Great soup, great for cooked rice.
Ross, awesome videos … I promptly time-traveled back to my depression-era grandmother as she talked through "cutting up a bird". Truly, more folks need to learn this basic task.
12:42 pm
February 3, 2010
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Sharon, I live in Western New York. We never get good deals on anything, that's why I had to read the ad three times. Of course, there is a limit on the number you can buy; only three. But there are ways around that. "C'mon, kids, everyone grab $10.00 and three chickens!"
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