Everything You Didn't Know About Prepping Chicken | Techniquely with Lan Lam
345K views · Mar 7, 2026 · People & Blogs
Comments · 324
@wafflewafflegod · 5 months ago
<a href="https://www.youtube.com/watch?v=9CHVvWconGI&t=240">4:00</a> I’m so glad she finally acknowledged how much she actually washes her hands to avoid contaminating and cross-contamination in the kitchen. I always cringe when I see friends and family NOT wash their hands because it’s never seen or mentioned in YouTube videos
8
@kodywillnauer · 6 months ago
Technique videos to cooking are the unsung heroes of YT cooking. Like anything, the time spent on prep work make the final product better.
40
@robertsterner2145 · 6 months ago
Lan is a remarkably good teacher.
144
@Sondan1988 · 6 months ago
A Lan video !! I will watch her 99% of the time. MORE LAN !!!
294
@billm.8220 · 6 months ago
When it comes to food, LAN is the BEST teacher !! Straight facts & no nonsense !!
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@IzzyTheEditor · 6 months ago (edited)
The FIRST thing I do with Drumsticks is pull the skin down, but not off, and remove the 2 tendons on either-side of the drum, then pull the skin back up.<br>THEN you can bite into it without having random chewy inedible tendons in the way, much like a large chicken wing :)
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@hshubin · 6 months ago
Prepping other proteins: I’d like to see how you trim a chuck roast while cutting it for stew or other braising. Thanks — this was very helpful.
60
@MamaJLW · 6 months ago
“They’re cutting out all the bits where I go wash my hands.” I can’t begin to tell you how happy I am to hear this. My logical brain figured that presenters were washing their hands. My emotional brain would want to scream at the screen.
103
@erinaceus · 6 months ago
Yes, more meat prep videos please! Also, naming conventions on meat cuts - the store description and the cut description are often hard to decipher.
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@ArthurLaub · 6 months ago (edited)
When there’s a new techniquely segment with Lan, I hit the like button right away because I know it’s gonna be a valuable cooking lesson
229
@derekalmquist1537 · 6 months ago (edited)
Whenever I want to make roast chicken for a weeknight meal I always have two small bowls with salt, a compound butter, and pepper. Then I spatchcock it, I freeze the backbone for stock, dab it thoroughly with paper towels, put the compound butter underneath the skin, and salt it on all sides, and let it dry brine for 48 hours. Then I preheat my oven, season it with pepper on all sides and bake it for an hour and a half. Best juicy chicken I’ve ever made.
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@sherrierichard2848 · 6 months ago
She always comes through with clarity, precision and a bit of humor ❤. If you want to know the science, to cook better, she’s our gal. WE LOVE her videos❤❤
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