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[Music] do [Music] all right welcome to the university of maine and thank you for joining us im chef rob dumas and im joined here today by dr colt knight and we are doing a series of videos on taking chicken to market forms were using some lovely chickens that have been pasture raised witter farm here by the students in the animal and veterinary science program and were going to take these to a variety of different cuts in the next few videos hope you enjoy all right well welcome back so weve got a couple more beautiful pasture birds here were going to go ahead and take this big boy and were going to cut this into eight-piece bone-in chicken right so this is your classic barbecue or your classic baked chicken were going to break this down to the drums the thighs the breasts and the wings and were going to leave everything bone-in were also going to have a really nice carcass for stock and were going to have some nice skin for schmaltz im going to make my first cut here and