- I can do this.
- Oh! - Yeah.
- Oh! - [All] Oh! - B boy! (laughing) Yeah! - On this episode of Prime Time! - This is Chef Kono, who I thought we were gonna learn how to get the great value from a chicken from, and instead we're just
gonna learn how to dance. - Chef Kono,
- Yup. - thank you so much for being here. - Thank you for invites. Thank you, thank you so much.
- Thank you sir. - Welcome to our lovely basement. - Yeah, I love it here! - Yeah, we spend--
- Exciting! - A lot of time here. We're excited to learn
how to cut a chicken differently than the
way we do it every day - Our customers, you
know, know chicken breast, chicken leg, chicken thigh. Those are the three parts, that's it. - [Both] Yeah. - But, we're gonna do 10
different skewers with you? - Yeah, we can make a
lots of things, you know, like more detail for us, yeah. - Yes! - Let's get right into it?
- Yeah, let's do it. - Great! - [Kono] So this is popular
parts we call bonjiri like a tail, chicken tail. This is nice fatty, also soft bone in it. - Alright. - We cut it in thigh, like this. Open leg, break the bone. (bone cracks) - Just cracked it with
the back of the knife? - The bone, here. There's a lot of sinew here, so that's why I take off here, same time. - Did you just, did you
see that happen Brent? - Yeah. - [Kono] Bones go soup. - Okay, so we have our
completely deboned leg and thigh. - [Kono] This is also a
popular. Chicken knee. - [Ben] Chicken knee? - [Kono] Like cartilage. - [Brent] Yeah. - [Ben] See that's interesting
because this is one of the cuts for a traditional
butcher shop customer, when everybody, whenever
anybody asks to bone out the leg and thigh, we don't even ask if you wanna keep the
knee, we know they don't. They never wanna keep the knee, so it's just cut it out, and that's it. - [Kono] Then next the chicken oyster. - [Ben] Yeah, the oyster. - [Kono] Yeah. - I mean that's double the size of what a traditional oyster would be, you know, if you were just to cut it off. - Right there.
- Usually, it's just that, but that's super cool
that you took that out. - Nice fatty here, we
wrap it, then skewer, and just grill, yeah.
- Wow. - [Kono] So this is, we talk about belly, like a chicken ribs. - That's its own skewer? - Yeah skewers.
- Cool! - Each like a separate different parts. - Ooh. - Now, I save fat, because
mix it, it tastes much better. - Oh I'm sure. - I've never even thought
about eating that separately. - Yeah, and then we take the skin. So we can use like, three kinds of skin. It's like a neck skin, right here, also, it's a breast skin,
it tastes more light. - Yeah. - And then crispy. And then also, this parts,
we call chicken toro, like a belly skin, belly. - [Brent] Yeah, okay. - [Kono] This is so nice, it's
gonna be crispy, then fat. Right there. - I'm familiar with that from a turkey, I don't think I've ever
pulled that off of a chicken. - Oh yeah.
- But on turkey, yeah it's bigger.
- It's the bigger. - Yeah, exactly, but it definitely tastes different than
the rest of the skin. - Yep.
- That's so cool. - We haven't even touched the breast, and we have how many skewers so far? - So I can make from four, four parts from here. - Four parts from there, - And tail. - One. - And belly skin, and kind of a neck skin here, and breast skin, and chicken rib. - One, two, three, four, five, so we have nine skewers so far, and we haven't even talked
about the breast yet? - Yeah.
- Okay, great. Just wanted to make sure I am as bad at cooking chicken as I thought I was. (Kono laughs) - [Kono] I cut off shoulder parts. - This is such a different way of cutting. Whoa, that came clean off the bone! - No waste here, no meat. And then, tenderloin. My favorite process. - Aw!
- Beautiful. - [Ben] Wow! - [Kono] The softer bone, the cartilage. - [Brent] You just serve that cartilage? - Yeah, it crunchy, but
very bony, but very tasty. - Is that popular? - A little salt, just
need a beer and bone. - Beer and bone. - Oh, that's the best snack. - Yes, that sounds amazing. - Alright, so we're opening a restaurant called Beer and Bone. - Oh yeah!
- Yes! - I join, I join.
- Okay! - [Kono] Usually we also use the bone, but this is going to soup. And then my favorite here, it's a neck. - Well, so what do you do with that? - Neck meat. We just, kinda be the
skewer, and then grill, but I like chopped, and mix ground meat, and it mixed like, burger, meatballs. - Yeah. - After bite, it nice, like a texture. It's a very good flavor.
- Wow. - This is amazing and all of our butchers are going to hate you. (Kono laughing) - But here chicken wing, drumstick parts, and we have a shoulder and breast. Actually shoulder, we take it off, then clean up. - [Ben] That's such a
good part of the breast. - Then it's gotta be skin nice, crispy, and inside tender. - A lot of these are parts where I've never even gone the
extra step of being like, - Right.
- Oh I should just separate that, and it's
something special on it's own. - Yeah, when I eat a
chicken breast, it's like, you look forward to those two bites, but I've never really thought about, oh that's just because it's
different than this part. - Because it's the shoulder,
it's not the breast, it's the shoulder.
- Yeah, yeah. - [Kono] Drumstick. I love this skin. The chicken wing skin.
- Yeah, yeah. - So we take it off, bone, goes soup.
(Brent laughs) Skin, I like makes a rib, rib meat, and this skin to mix. - I don't know if it makes sense, like, seeing that on camera, but that was, that was masterful.
(Kono laughing) Like just taking the skin
off of the wingtip was, that's like, wow, that's knife skills on a whole other level. God, I love chicken so much! - All right so, we're
about to start grilling, you brought your own charcoal. - Yeah. It's called a binchotan. - Binchotan?
- Yeah. - Okay--
- It's very hot, right? - Yeah.
- Oh very hot. - We can cook on high temperature, almost like thousand degree. - A thousand degrees? - So hot. - And so typically, also, you
have a specific type of grill? - Oh yep. - A yakitori grill?
- A yakitori grill, yes. - We don't have a--
- We don't have that. - Yakitori grill, sorry. - That's cool. - So, we have our makeshift setup, do you think this will work? - Perfect set up like the charcoal. Then, just grill. - Just grill! - Let's chicken knee. - [Brent And Ben] Knee! - Yeah! - White wine.
- White wine? - [Kono] The salt. Let's do the, another like
a this is a kind of breast. - Yeah.
- So this is the bone? - [Brent] The breast cartilage. - Yeah. Yep. Chicken skin. Knee first. - [Both] Ooh! - Very excited. - That's heating the inside? Yeah, no layer. - Cooked all the way through, yeah. - To chicken knees. - That cartilage almost disintegrates. - Yeah.
- Little bit of chew, but it's like eating a chicken wing. - I thought it was gonna
be a lot tougher than that. - But the big flavor too. - Yeah. - Oh, yeah. - What the heck? - Chicken knees! - Why aren't we doing this? - Here you go. - [Kono] Oh, this is kind of next level. - [Ben] Cartilage, I'm
so excited about this! - [Brent] Can we bring Eileen in? - Whoa. - [Brent] I think what's cool about that-- - It's great! - Similar, it's very
similar to eating the knee, but you get the white meat. - Yep. - So it's like the
chicken breast equivalent. It's like the whole thing's lighter. - I feel like if I were to
bite into that normally, I would just be like,
gross and spit it out. - Yup. - But I really liked that. - As a composed bite, it's really good.
- Yeah, okay. Awesome, thanks. - [Kono] Skin! - That's excellent, but it was different than I was expecting, because
the pieces in the middle, are a little less cooked.
- Yeah, exactly. - So it's nice that it, like, you kind of, I thought it
was just gonna be like, perfect crispy skin, which
I'm familiar with eating, but that--
- Several textures like, going on even with just the skin. Wow.
- Top fat skin, still tender inside. Chicken oyster. - That was like an entire
thanksgiving dinner full of flavor.
- Yeah! - That was a good way to put it. - That was so satisfying. - [Ben] And the tail? And this is just like a
great all-day barbecue. - Yeah.
(Kono laughs) - Amazing! Very delicate, just explosion-- - It's like a no meat,
but not skin, you know-- - Yeah exactly! Like, what the hell is that? - I mean overall, tasting
it in these different ways, is the best chicken I've
ever tasted in my life. - Ah! - Like, breaking it down
and actually treating each part separately. - Separately. - Giving it it's own,
like, bit of attention, and your own kind of
brain space and focus, it's unbelievable. Those results are incredible! - Yeah, so you can enjoy so many things. - And every thing that we tasted
here had incredible value. - Yeah, I've been cooking
chicken for 20 years, and it turns out I know nothing about it. (Kono laughing) That was amazing. Thank you!
- Thank you so much. - So much!
(Kono grunts) - So glad to have met you. - Dude! Thank you so much!
- Thank you so much. - Yeah.
- Alright. - Let's cook more skewers!
Man I wish the camera work was better. I love making yakitori and they do not show the cutting or skewering process well at all.
Fun show but was clearly made for food porn, rather than to be educational or instructional at all
I really want chicken now.
Kono is the best. He is the chef at Tori Shin in Nyc at the select counter
Mmmmm I need closeups
I don't know if everyone will be able to find it, but I highly reccomend trying yakitori chicken if there's a restaurant wherever you're at.
Best I ever had was at Takesan in Tokyo. Life changing.
These two guys are good, I really enjoy their videos.