**Butchering a Unique Chicken: A Step-by-Step Guide**

As I stood in front of the bird, I couldn't help but notice the peculiar coloration on its surface. There was a bunch of black against the edge, and some white meat visible underneath. The bird's skin had a distinctive dark sheen to it, which seemed almost otherworldly. I decided to twist off my wings, which were dripping juice everywhere, and examine them more closely. This was probably a good way to cook a bird, as they would retain their juices even after being cooked.

I repeated the same process on the other side of the bird, twisting off my wings again and laying them out flat. Next, I came under each of the legs with my knife and cracked the joint, just like I would when butchering a chicken. The sound was unmistakable - a sickening crunch that signaled the end of this bird's life. With a swift motion, I took my knife through the rest of the way to finish it off.

As I worked on the bird, I couldn't help but marvel at its unique characteristics. Some parts were jet black, with no discernible explanation for why they had developed such a coloration. It was amazing, and I felt privileged to be able to examine this bird up close. I flipped the bird over and repeated the process on the other side, cracking out each leg joint as I went.

**The Butchering Process**

As I worked my way through the bird, I realized that some areas were particularly challenging to access. The breast area was small and tightly packed, making it difficult to remove without causing damage. However, I managed to cut along the edge of the breast, carefully extracting it from the carcass. One of the most unique features of this bird was its internal coloration - the meat was a deep jet black, with no visible veins or arteries. It was an astonishing sight, and I couldn't help but wonder what had caused such a dramatic change in color.

I sliced off the breast and laid it down on my tray, admiring its unusual appearance. The rest of the bird's carcass was tossed into stock, ready to be made into a hearty soup later. Meanwhile, I turned my attention to preparing the fried chicken dish that would showcase this unique bird's features.

**The Fried Chicken Dish**

I began by spreading a layer of truffle mayonnaise onto the plate, using it as a base for the dish. Next, I placed down the two legs on top of each other, followed by both wings. The result was a visually stunning presentation that showcased the bird's unique coloration to full effect. To finish the dish, I added a sprinkle of dried dill, which would add a tangy and aromatic flavor to the plate.

As I sat down to taste this unusual creation, I couldn't help but feel a sense of excitement and curiosity. How would it taste compared to regular chicken? Would the unique coloration have any bearing on its flavor or texture? I took my first bite, and was immediately struck by the differences in texture - the leg meat was tougher and gamier than expected, while the wing was succulent and juicy.

**Tasting the Unusual Chicken**

I savored each bite of this unusual chicken dish, trying to pinpoint its unique characteristics. The truffle mayonnaise added a rich and creamy element, which complemented the bird's gamey flavor perfectly. However, despite its unusual coloration, the taste was surprisingly familiar - it was almost indistinguishable from regular chicken, aside from a slightly tougher texture.

As I continued to eat, I couldn't help but wonder about the story behind this peculiar bird. What had caused its unusual coloration? Was it a genetic trait or some other factor that set it apart from its fellow fowl? And what about the jet black meat - was there something special about it, or was it simply a result of natural aging?

I turned to examine my leg more closely, marveling at the dark coloration that ran through the meat. It was indeed an astonishing sight, and I felt grateful to have had the chance to try this unusual chicken dish. As I finished the last bite, I realized that this was just the beginning - there were many more mysteries waiting to be uncovered in the world of culinary experimentation.

**The Verdict**

All in all, this experience had been both fascinating and frustrating. The unique coloration of this bird was truly remarkable, but it didn't necessarily translate into a dramatically different flavor or texture. However, I still highly recommend trying this unusual chicken dish - especially if you're feeling adventurous and want to push the boundaries of culinary exploration.

While the truffle mayonnaise added an incredible depth of flavor, I couldn't help but feel that some areas were underdeveloped in terms of presentation. The dish could have benefited from a few more decorative touches, such as garnishes or sauces that would enhance its visual appeal.

Nonetheless, this experience had been well worth it - and I was already itching to try the next unusual culinary experiment that came my way.

"WEBVTTKind: captionsLanguage: enwhenever i make one of these videos i'm learning too and today we have something very very unique something you've probably never ever seen before and i'll actually bet never even heard of before in your entire life now unless you simply haven't had it since birth everybody's had chicken it's got to be one of the most common foods out there it's on every single menu in every person's house again excluding anyone that doesn't eat meat or buy it but you get my point it's a staple so how on earth can i be doing something with chicken that you haven't heard of today i have a black chicken there's a lot of names for it the real name is a silky chicken and when you look at it they have these white feathers and you wouldn't even think twice when looking at a big chicken coop and seeing it among a bunch of other chickens but the cool thing about this chicken is that once you remove those feathers the meat is blue or black actually everything is blue or black the meat the skin the flesh the bones everything now at first i just wanted to take this chicken that i got which was a little bit difficult to get by the way and just maybe fry it up and do something fun like that but then i thought a little bit more and i thought of a better idea i might as well teach you something fun while doing it right well if you like chicken you probably love fried chicken so i'm gonna fry the entire thing up and show you the exact process that i'd go through to fry a whole chicken sure you've heard of a fried turkey and i've done that once before and it was quite good so why not try that with a whole chicken keep all that juice inside and get all that crispiness on the outside but first let me show you the silky chicken now to start here's my silky chicken as you can see the color on this one leans more towards blue if you look it up online you can definitely find pictures where the skin in the flesh is totally jet black which is so interesting to me but again pretty much a normal chicken it's just so cool how the color can be this different on it if you're able to get your hands on one of these they ship buddhist style which means head and feet on i've kind of hidden the head under here just so you don't really have to look at that because it's a little bit weird for some people to see the feet are a little bit more normal and these are used for all sorts of dishes in a lot of countries what i'll be doing is chopping right here to basically leave the drum on each side and then cutting right at the neck to take off the head once we do that we'll season this whole thing up and toss the entire thing in our deep fryer to get it really really crispy then we'll go through the whole process of eating this and tasting it really carefully to see if there's a difference in flavor i personally have never had one of these before so i'm very curious to see what it'll be like now let's cook it up now as always i'm using a secondary cutting board here that i can toss right in my dishwasher after so that i don't contaminate my larger board here but to start i'm gonna do a trick that i use all the time i love mayonnaise and if you didn't know mayonnaise is actually pretty simple it's just egg yolks and oil so it's really not that crazy when you think about using it in all sorts of cooking applications but first let's shower this whole bad boy mayonnaise i really want to get him nice and well coated here look at him just laying there sideways just getting that big mayo coating huh now i'm going to massage them all the way around and really get that mayonnaise coating on the whole chicken i use the same exact trick all the time when making crispy potatoes and i love it because it gives a really buttery flavor that you just can't get anywhere else in a funny way not even butter can give that same flavor that i'm looking for here once your chicken is nice and well coated move them to the side to start we'll make our dredge and for those of you that watch my videos you already know that we don't fry with flour we fry with potato starch it's way crispier and you can buy a bunch of it in bulk for super cheap and get the crispiest fried chicken you've ever had crispy is fried anything for that matter for this i'll start with a couple big scoops of potato starch then i'll sprinkle in a bunch of salt keeping in mind that i'm not giving you exact quantities here because i don't even know what they are and same thing with your pepper just get a bunch in there until it's got a nice coating across the top of the potato starch once we've done that we'll get a nice big sprinkle of lemon pepper which will just add another unique flavor here and then at the same time i'll toss in a bunch of onion powder and a bunch of garlic powder because those are both really good when it comes to frying whisk this up until well combined and then set it aside now for our wet dredge we'll go for a ratio of about two-thirds buttermilk and one-third pickle juice buttermilk and pickle juice are my go-to dredges when it comes to chicken because people often put pickles on their fried chicken anyway so why not impart some of that flavor into the dredge itself i keep a jar of pickles that i continue refilling with vinegar every time i do this and it lasts forever so i'll add a little bit of my pickle juice into this dredge and then i'm all set first i'll take my chicken and give it a nice little bath in the buttermilk and pickle juice i'll just roll it around for a second till everything's well coated leaving a bunch of the mayonnaise on there and then i'll give it a little shake to make sure some of that excess comes off now immediately i'll toss that right into my potato starch at this point i would quickly wash your hands to get a bunch of that off so that your hands don't get dredged and once you've rinsed and dried your hands you can start lifting some of that potato starch on top of the chicken roll it around in there and really give it a nice bath in that potato starch you want to make sure every last bit of this chicken is coated that means lifting up the wings getting inside its armpits every nook and cranny that can be coated needs to have potato starch on it once you've really coated this thing in potato starch just shake off as much excess as you can get and now i'm happy to finally say that our whole chicken is ready to fry to start i'll remove the top of my deep fryer then take my chicken and breast side down very gently drop it into my fryer i want to make sure this doesn't overflow and go crazy so i want to drop it in really slowly look at all those crispy bits flying right off my chicken we're gonna first fry it at 325 for about eight minutes to really get that thing cooked then we'll double fry going up to 375 fahrenheit and that's when we'll get our golden brown crispy exterior for now i'll place on my lid and let this fry now we'll take this out and we can already see that it's getting a bunch of nice crispy bits around the whole thing which is very very good but while i heat my oil up to 375 fahrenheit i'll let this rest off to the side and get my oil super hot the second round of frying will get us that really crispy edge once our chicken is nice and crispy we'll take this out let some of that oil drip off and place it on a wire rack to start this thing smells so good we fried this thing in peanut oil and that coupled with all those juices dripping out of the bottom of this chicken are making everything smell amazing you can also see we've definitely got a lot of crispy bits on it but i like that you can still see the natural color of the chicken this thing's still really hot because it just came out of the fryer but you can see there's those golden brown bits in a lot of our places that we put that bread in but the important thing i want to go through here is that we got a very crispy bird to break this thing down let's start by taking off each of the wings you can see right as i break into there that there's a bunch of black up against the edge here yes there's some white meat here but isn't some of that dark color inside there crazy i'll twist off my wings which are dripping juice everywhere which is telling me that this is probably a really good way to cook a bird i'll do the same thing on the other side and then lay both of my wings out i'm going to come right under each of the legs with my knife then break those out to crack the joint as i would do if i were butchering a chicken then i'll take my knife through the rest of the way to finish this off and there's our next piece again this is just how this bird comes that coloration there is amazing i'll flip the bird over and do the same thing on the other side crack that leg out and break the joint then cut all the way through so far you can see that we're doing a really good job butchering this bird but can you see how much juice is still dripping off of this i'll take off a piece of the skin to see if we nailed that crisp test perfect now as you can see it's a pretty skinny bird so there's not a whole lot of breasts there but i'll take my knife and just cut along the edge to get as much breast as we can off inside is one of the most unique things i've ever seen on a chicken it has these jet black lines that run right through the meat itself to be honest with you i don't really know what that is and again i've never tried or cut into one of these but it's pretty cool i'll slice off the breast and lay that down on my tray now to finish just one more chicken breast again so many jet black parts in this that's just so unique i know i keep saying it but have you ever seen anything like that or did you ever think you would see anything like this as for the carcass i can toss this into stock and make some sort of soup out of it now for the part i'm really excited about let's try it out see if it's the same or see if it tastes different to plate this fried chicken dish i'm going to start with a little bit of truffle mayonnaise right in the center of my plate once i got that nice and spread out i'll place down my two legs on top of each other then finish with both wings on top of that i'll finish it off with a little bit of dried dill which will give a really unique flavor to this whole dish and then that's it the first black slash blue fried chicken you've ever seen now i'm really happy with how this chicken dish turned out obviously i didn't dredge back and forth to get that really thick fried chicken coating that you might recognize at some place like kfc but that's on purpose here i really want to be able to show the darker color of this chicken it's so unique so why not try to make it stand out here now i'm just curious to see if this tastes any different from regular chicken let's give it a whirl i gotta say the thing that stands out immediately to me is that the bone right here is jet black that's just crazy for reference these chickens have bright white feathers but then everything inside seems to be black it just doesn't make any sense with that said it's honestly pretty similar to normal chicken i actually think it's a bit tougher and gamier when it comes to the meat itself and don't get me wrong it's extremely juicy and i'd highly recommend frying a whole chicken at least if you can get one that's small enough to actually fry but in general this is pretty run-of-the-mill chicken cooks the same way pretty much tastes the same i don't really have much more commentary than that if i go down and take one of these legs which came out really beautifully i just want to try that as well well that meat definitely has some lighter colored meat to it you can see that darker coloration that runs through it and i'd be curious to know why that happens as you might expect this is a whole lot juicier than the wing itself and especially dipped in that truffle mayonnaise it is damn good but i'm really happy with how this experiment turned out and i'm glad i got to try something new hopefully you learned a thing or two if you love this video please remember to hit the like button and if you want to see more crazy videos make sure you hit that subscribe button our channel is growing so fast still and we've blown well past 1.25 million now which is crazy but what's exciting for me is that we've got a lot of really fun things planned and they're coming up soon i'm gonna go back and eat this juicy truffle mayo covered wing i'll see you next timewhenever i make one of these videos i'm learning too and today we have something very very unique something you've probably never ever seen before and i'll actually bet never even heard of before in your entire life now unless you simply haven't had it since birth everybody's had chicken it's got to be one of the most common foods out there it's on every single menu in every person's house again excluding anyone that doesn't eat meat or buy it but you get my point it's a staple so how on earth can i be doing something with chicken that you haven't heard of today i have a black chicken there's a lot of names for it the real name is a silky chicken and when you look at it they have these white feathers and you wouldn't even think twice when looking at a big chicken coop and seeing it among a bunch of other chickens but the cool thing about this chicken is that once you remove those feathers the meat is blue or black actually everything is blue or black the meat the skin the flesh the bones everything now at first i just wanted to take this chicken that i got which was a little bit difficult to get by the way and just maybe fry it up and do something fun like that but then i thought a little bit more and i thought of a better idea i might as well teach you something fun while doing it right well if you like chicken you probably love fried chicken so i'm gonna fry the entire thing up and show you the exact process that i'd go through to fry a whole chicken sure you've heard of a fried turkey and i've done that once before and it was quite good so why not try that with a whole chicken keep all that juice inside and get all that crispiness on the outside but first let me show you the silky chicken now to start here's my silky chicken as you can see the color on this one leans more towards blue if you look it up online you can definitely find pictures where the skin in the flesh is totally jet black which is so interesting to me but again pretty much a normal chicken it's just so cool how the color can be this different on it if you're able to get your hands on one of these they ship buddhist style which means head and feet on i've kind of hidden the head under here just so you don't really have to look at that because it's a little bit weird for some people to see the feet are a little bit more normal and these are used for all sorts of dishes in a lot of countries what i'll be doing is chopping right here to basically leave the drum on each side and then cutting right at the neck to take off the head once we do that we'll season this whole thing up and toss the entire thing in our deep fryer to get it really really crispy then we'll go through the whole process of eating this and tasting it really carefully to see if there's a difference in flavor i personally have never had one of these before so i'm very curious to see what it'll be like now let's cook it up now as always i'm using a secondary cutting board here that i can toss right in my dishwasher after so that i don't contaminate my larger board here but to start i'm gonna do a trick that i use all the time i love mayonnaise and if you didn't know mayonnaise is actually pretty simple it's just egg yolks and oil so it's really not that crazy when you think about using it in all sorts of cooking applications but first let's shower this whole bad boy mayonnaise i really want to get him nice and well coated here look at him just laying there sideways just getting that big mayo coating huh now i'm going to massage them all the way around and really get that mayonnaise coating on the whole chicken i use the same exact trick all the time when making crispy potatoes and i love it because it gives a really buttery flavor that you just can't get anywhere else in a funny way not even butter can give that same flavor that i'm looking for here once your chicken is nice and well coated move them to the side to start we'll make our dredge and for those of you that watch my videos you already know that we don't fry with flour we fry with potato starch it's way crispier and you can buy a bunch of it in bulk for super cheap and get the crispiest fried chicken you've ever had crispy is fried anything for that matter for this i'll start with a couple big scoops of potato starch then i'll sprinkle in a bunch of salt keeping in mind that i'm not giving you exact quantities here because i don't even know what they are and same thing with your pepper just get a bunch in there until it's got a nice coating across the top of the potato starch once we've done that we'll get a nice big sprinkle of lemon pepper which will just add another unique flavor here and then at the same time i'll toss in a bunch of onion powder and a bunch of garlic powder because those are both really good when it comes to frying whisk this up until well combined and then set it aside now for our wet dredge we'll go for a ratio of about two-thirds buttermilk and one-third pickle juice buttermilk and pickle juice are my go-to dredges when it comes to chicken because people often put pickles on their fried chicken anyway so why not impart some of that flavor into the dredge itself i keep a jar of pickles that i continue refilling with vinegar every time i do this and it lasts forever so i'll add a little bit of my pickle juice into this dredge and then i'm all set first i'll take my chicken and give it a nice little bath in the buttermilk and pickle juice i'll just roll it around for a second till everything's well coated leaving a bunch of the mayonnaise on there and then i'll give it a little shake to make sure some of that excess comes off now immediately i'll toss that right into my potato starch at this point i would quickly wash your hands to get a bunch of that off so that your hands don't get dredged and once you've rinsed and dried your hands you can start lifting some of that potato starch on top of the chicken roll it around in there and really give it a nice bath in that potato starch you want to make sure every last bit of this chicken is coated that means lifting up the wings getting inside its armpits every nook and cranny that can be coated needs to have potato starch on it once you've really coated this thing in potato starch just shake off as much excess as you can get and now i'm happy to finally say that our whole chicken is ready to fry to start i'll remove the top of my deep fryer then take my chicken and breast side down very gently drop it into my fryer i want to make sure this doesn't overflow and go crazy so i want to drop it in really slowly look at all those crispy bits flying right off my chicken we're gonna first fry it at 325 for about eight minutes to really get that thing cooked then we'll double fry going up to 375 fahrenheit and that's when we'll get our golden brown crispy exterior for now i'll place on my lid and let this fry now we'll take this out and we can already see that it's getting a bunch of nice crispy bits around the whole thing which is very very good but while i heat my oil up to 375 fahrenheit i'll let this rest off to the side and get my oil super hot the second round of frying will get us that really crispy edge once our chicken is nice and crispy we'll take this out let some of that oil drip off and place it on a wire rack to start this thing smells so good we fried this thing in peanut oil and that coupled with all those juices dripping out of the bottom of this chicken are making everything smell amazing you can also see we've definitely got a lot of crispy bits on it but i like that you can still see the natural color of the chicken this thing's still really hot because it just came out of the fryer but you can see there's those golden brown bits in a lot of our places that we put that bread in but the important thing i want to go through here is that we got a very crispy bird to break this thing down let's start by taking off each of the wings you can see right as i break into there that there's a bunch of black up against the edge here yes there's some white meat here but isn't some of that dark color inside there crazy i'll twist off my wings which are dripping juice everywhere which is telling me that this is probably a really good way to cook a bird i'll do the same thing on the other side and then lay both of my wings out i'm going to come right under each of the legs with my knife then break those out to crack the joint as i would do if i were butchering a chicken then i'll take my knife through the rest of the way to finish this off and there's our next piece again this is just how this bird comes that coloration there is amazing i'll flip the bird over and do the same thing on the other side crack that leg out and break the joint then cut all the way through so far you can see that we're doing a really good job butchering this bird but can you see how much juice is still dripping off of this i'll take off a piece of the skin to see if we nailed that crisp test perfect now as you can see it's a pretty skinny bird so there's not a whole lot of breasts there but i'll take my knife and just cut along the edge to get as much breast as we can off inside is one of the most unique things i've ever seen on a chicken it has these jet black lines that run right through the meat itself to be honest with you i don't really know what that is and again i've never tried or cut into one of these but it's pretty cool i'll slice off the breast and lay that down on my tray now to finish just one more chicken breast again so many jet black parts in this that's just so unique i know i keep saying it but have you ever seen anything like that or did you ever think you would see anything like this as for the carcass i can toss this into stock and make some sort of soup out of it now for the part i'm really excited about let's try it out see if it's the same or see if it tastes different to plate this fried chicken dish i'm going to start with a little bit of truffle mayonnaise right in the center of my plate once i got that nice and spread out i'll place down my two legs on top of each other then finish with both wings on top of that i'll finish it off with a little bit of dried dill which will give a really unique flavor to this whole dish and then that's it the first black slash blue fried chicken you've ever seen now i'm really happy with how this chicken dish turned out obviously i didn't dredge back and forth to get that really thick fried chicken coating that you might recognize at some place like kfc but that's on purpose here i really want to be able to show the darker color of this chicken it's so unique so why not try to make it stand out here now i'm just curious to see if this tastes any different from regular chicken let's give it a whirl i gotta say the thing that stands out immediately to me is that the bone right here is jet black that's just crazy for reference these chickens have bright white feathers but then everything inside seems to be black it just doesn't make any sense with that said it's honestly pretty similar to normal chicken i actually think it's a bit tougher and gamier when it comes to the meat itself and don't get me wrong it's extremely juicy and i'd highly recommend frying a whole chicken at least if you can get one that's small enough to actually fry but in general this is pretty run-of-the-mill chicken cooks the same way pretty much tastes the same i don't really have much more commentary than that if i go down and take one of these legs which came out really beautifully i just want to try that as well well that meat definitely has some lighter colored meat to it you can see that darker coloration that runs through it and i'd be curious to know why that happens as you might expect this is a whole lot juicier than the wing itself and especially dipped in that truffle mayonnaise it is damn good but i'm really happy with how this experiment turned out and i'm glad i got to try something new hopefully you learned a thing or two if you love this video please remember to hit the like button and if you want to see more crazy videos make sure you hit that subscribe button our channel is growing so fast still and we've blown well past 1.25 million now which is crazy but what's exciting for me is that we've got a lot of really fun things planned and they're coming up soon i'm gonna go back and eat this juicy truffle mayo covered wing i'll see you next time\n"