--- title: Home Butchering Made Simple | TIME description: Brooklyn butcher Tom Mylan shows adventurous home cooks the six cuts that take a whole chicken to a grill-ready bird canonical: https://time.com/video/GZIGTqD6/ og:title: Home Butchering Made Simple og:description: Brooklyn butcher Tom Mylan shows adventurous home cooks the six cuts that take a whole chicken to a grill-ready bird og:url: https://time.com/video/GZIGTqD6/ og:image: https://cdn.jwplayer.com/v2/media/GZIGTqD6/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: Home Butchering Made Simple twitter:description: Brooklyn butcher Tom Mylan shows adventurous home cooks the six cuts that take a whole chicken to a grill-ready bird twitter:image: https://cdn.jwplayer.com/v2/media/GZIGTqD6/poster.jpg?width=720 --- # Home Butchering Made Simple > Sponsored content. Supplied in partnership with TIME. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: Home Butchering Made Simple [Watch (HLS stream): Home Butchering Made Simple](https://cdn.jwplayer.com/manifests/GZIGTqD6.m3u8) (4:58)  _Published 2010-04-08. Brooklyn butcher Tom Mylan shows adventurous home cooks the six cuts that take a whole chicken to a grill-ready bird_ --- Jul 27, 2023 1:30 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) [5 Simple Ways to De-stress at Home](/video/trzNUsrg/) ### 5 Simple Ways to De-stress at Home [China Sentences 'Vulgar Butcher' Rights Activist to Eight Years in Prison](/video/3R5PIvQX/) ### China Sentences 'Vulgar Butcher' Rights Activist to Eight Years in Prison [Grilling Entrepreneur Cooks Up Profits](/video/Lu7aFC2b/) ### Grilling Entrepreneur Cooks Up Profits --- ## Transcript Hi. I'm Caitlin Thompson for TIME. com. I'm in here with Tom Mylan in his butcher shop, The Meat Hook. Tom is gonna show us how to break down the chicken, just in time for summer grilling. Hey, Tom. >> Hey, how is it going? >> Good. Now, should we be scared? >> No, no, no. But, you know, a chicken to go on a grill is really easy. All you need is a chicken, well, you get weird, and a short knife. A paring knife or a chef's knife will do. It's helpful to have a boning knife, but it's not necessary. You can do it with a paring knife or a chef's knife. >> Okay. So how do we get started? >> First thing you wanna do is remove the wings. So this makes a V right here. If you just put the knife right at the base of the V, you'll go right through. The next thing that you do, you see this breast bone right here, you're gonna 2 parallel cuts along each side of the breast bone. >> Okay. We got the guy laid open. What happens next? >> Right. So you take your thumb and open it up, and then you're gonna do one more cut. This is running parallel to the bone. Again, you're feeling along with the tip of your-- of your blade. And make 1 cut, and then you're gonna come down around here. Basically, this is the rib cage right here, and you're just following it down and around. As you come through here, you could actually feel this is the pelvis bone right here. You just get right here in through the pelvis joint and the-- and the hip joint and you just get your knife and come right down. It's basically like you're kind of scooping it out of there. It's helpful to think of it like that. And then you just do the same thing. You're-- we're just kind of, you know, scooping this away from the carcass. To make sure that the thigh isn't undercooked and the breast overcooked, I'll do one more thing, where I'll just follow-- >> Wow. >> this thigh bone down to the joint, go around the joint and down, and then just do it on the other side. So now you can-- this is to trace the outline of the leg bone, and then we're just gonna do one more thing where we come under, bend this leg around, open up the knee joint, and just run the knife through there. Again, that would go in the stock, and this will cook really evenly because it's basically take-- had all the bones taken out. >> Somebody at home could feasibly do this. They've seen before. They can come in to a real butcher shop like this and pick up the chicken. What do you think it is about butchering that you yourself experienced that makes this sort of a fun, tactile way to experience cooking at home? >> It's fun to sort of like break those cards, like figure out how to turn this whole chicken into something that's completely different. Being able to transform it into something else for the home cook, I think, it-- I kind of, you know, demystifies you know, what chefs do, and that's kind of what we try to do here everyday. It's like breaking the boundaries between, like, you know, us and them and, like, you know, like invite people back into our cooler and behind the counter and show them, like, how we do things and why we why we think it's interesting and why we think they should think it's interesting. So-- >> So I'm just gonna take our halved chicken and go over here and talk to Ben Turley who's gonna help us make a marinade for it. Thank you for joining us, Ben. >> Yeah, of course. All you need is a chef's knife. And we here like to use as many fresh ingredients as we so it's just gonna make everything taste better. So I have fresh oregano, a little bit of Rosemary, some garlic, lemon, and olive oil, and a Wild Turkey bottle. You can choose your own vessel. And we're also gonna use a little red pepper flake. So I'm pretty much gonna take our herbs, go ahead mix them together since they're gonna end up that way anyway. Kind of give them a rough shove since we get a little more and an even distribution in our marinade. That's all of our herbs, we're throwing into a bowl. And I'm gonna go ahead and grab our 2 cloves of garlic that I already massed up. Go ahead and throw that in there. While I'm at it, go ahead and grab this and pinch of red pepper flake. Then we're just gonna take our microplane, and we're gonna get some of this zest off of this lemon real quick. And I'm also gonna go ahead and-- I wanna get a little bit of that acid into the marinade as well. Then a-- that should be good enough amount of acid. >> So about half a lemon? >> Yeah. And then we just-- and add a little bit of olive oil, say, about quarter to a half a cup of oil, that'll do it. And then just kind of wanna mix it up a little bit, and pretty much all you need to do after that. Shake it. Make sure you get a-- enough on each one. >> And so we've got our chicken covered. How long can this marinade sit around? >> I like to let them set overnight. This is pretty much ready to go as it is. A little bit of salt. You don't wanna throw it on the hottest part of the grill because then it's just going to sear it off and you're still gonna have a raw metal. So you wanna do it over a low or medium heat; probably closer to medium. So you're gonna wanna look at about 6 or 7 minutes each side. >> So we're ready for summer? >> Yeah. That's it. >> Okay. Thanks, Ben. >> Yeah, of course. 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