To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Culinary Arts

Method: Breaking Down a Whole Chicken

Gordon Ramsay

Lesson time 9:00 min

Butchery 101. Learn how to get every ounce of goodness from a chicken by breaking it down into parts.

Play
Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
Get Started

Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I've very enjoyed Gordon Ramsey's class because of is passion for what he's doing. It was a real pleasure

I am an accomplished home cook/chef. I have also stopped for a while, choosing convenience over quality and freshness because of the business of life. This. This class has, as Gordon would say, got me off my ass.

Very inspiring and gave us so many new, amazing ideas. Great life story.

Great basic skills class from one of the top chefs in the world.


Comments

Gina M.

I liked this lesson, but I would have appreciated Gordon showing us how he removes the oysters. I learned to remove them when parting the legs and thighs and get them at the same time. But I'm not thrilled with that process because I don't always get the entire oyster - which is such a waste.

David N.

Easier than when I've "broken down" a chicken before. seems so simple and obvious once you know.

Lauren C.

Woohoo I did it! I'm wondering what that yellowish tinge is on his chicken and some of the photos people have posted. I've never seen that on a chicken here in Australia. Can anyone tell me what that is?

Jake R.

Disappointed by the lack of content in the workbook provided. No diagrams, no real additional information on how to do things like remove the oysters or how to make a nice stock. The links are frustrating because everytime they take you away from the masterclass site it reminds me that I didn't need to pay for this extra knowledge. Videos overall are great but lacking that extra something that would make the course really a lesson and not just a video tutorial.

Courtney W.

So I JUST BROKE DOWN MY FIRST CHICKEN !!!! I messed up a bit on one of the thighs took off bit too much and had to cut through bone, but I learned like he said ,,,, and the second came off easy. I am currently cooking the carcass for stock to make my pan sauce for the next recipe and I am having a blast. Anyone else in love with this master class?

Logs D.

Love the emphasis on using the whole chicken and making a stock from the carcass.

A1BASE

You serve someone half a chicken breast as a portion? Or a single drumstick? We're talking appetizers here, right?

Arjun M.

Delicious!! Couldn’t find white truffle easily available.. what’s the best way to obtain it in California?

Colin

I'm sure I'm not the only one who would love to learn more about stocks/soups/sauces from you Gordon...time for a third Masterclass perhaps...???

A fellow student

I look forward to breaking my first whole chicken down and making some incredible soup!