How to Butcher a Chicken: Step by Step

The video begins by checking for missed pin feathers from the plucking process. Next, it demonstrates how to locate and remove the oil gland located near the chicken's rear, as this gland can become rancid if cooked.

The feet are removed by bending the leg to reveal the joint and cutting along the valley. The head is then removed by ripping it off at the point where the initial kill cut was made.

A small incision is made in the neck area to expose the neck skin, which can be detached for making schmaltz. The presenter then explains how to free up the crop, a pouch in the neck where food is stored.

An incision is made in the abdominal area, leaving about two fingers of space from the vent to maximize bird weight if selling. Care is taken not to pierce the intestines while cutting through the fat layer.

After detaching the vent and ensuring the intestine is free, the presenter reaches into the cavity to loosen the internal membrane. A good handful of guts is then removed by pulling them out.

The video highlights the crop and windpipe, and mentions the liver, which can be easily damaged. The lungs, attached to the rib cage, are removed. The critical step of identifying and carefully detaching the gallbladder (a small green sac) from the liver is emphasized, as its rupture can ruin the bird. Finally, the heart, liver, and gizzard are identified as the three desirable organs to save.