MasterChef

Gordon: Previously...

The hottest party celebrating 10 seasons of "MasterChef."

...the top 18 battled it out for immunity

in an epic team challenge.

Do not ruin our party,

or your team will face elimination.

Stop pissing around! It's ( bleep ) raw!

Michael: It's chaos right now.

Gordon: Blue Team won immunity,

while the Red Team faces elimination.

But it was a bittersweet victory

for team captain Noah.

Blue Team, it was clear to us that not everyone

was pulling their weight.

Someone from the winning team

will also be facing elimination.

Noah, the choice is yours.

- And tonight... - Joe: Please put on your blindfolds.

...a Season 10 elimination challenge

like you've never seen before.

Holy crap-balls!

And for one home cook, it will be their last night

inside the MasterChef kitchen.

Cook for your life.

Joe: Whoa!

- Noah. - Yes, Chef.

Who from your winning team will face elimination?

As the team captain, if I would've lost, I'd fall on the sword right now.

But I believe Subha was hurting us immensely.

I don't think that's fair.

Well, Blue Team, everyone except for Subha,

- please head up to the balcony. - Let's roll, guys.

- Good luck, Subha. - Good luck, Subha.

That's crazy.

Red Team, and Subha,

put on your black aprons. Let's go.

Subha: I feel awful.

I'm going into another elimination challenge.

Because I actually contributed to the winning thing.

Noah's very threatened by me,

and now I have to fight my way back.

Tonight, it's all about

what's under here.

It's actually been cooked on "MasterChef"

more times than anything else.

It's the most delicious,

most spectacular...

- chicken. - Yes.

An absolute stunning protein.

- In fact, a chef's dream. - Not going home tonight.

I am so happy. My husband loves chicken.

I cook chicken sometimes twice a day.

So I'm feeling very confident.

Now, to be a true MasterChef,

you have to be able to take a stunning bird like this,

and break it down into all its delicious parts.

Yep.

It's so easy, honestly, for me,

I could do it with my eyes closed.

- Really, Gordon? - Yeah.

- All right, well, here's the deal. - Go on.

- Oh! - Oh, my God.

Put that on for size, my friend.

- Lord have mercy. - Oh, my gosh.

Unbelievable.

Sarah: He's actually gonna cut up this chicken with a blindfold?

Wow.

Two drums, two thighs,

two wings, two breasts, one carcass.

- You watching up there? - Yes, Chef!

Lift up the knife, pierce back the skin, literally slice through.

Pull back, pop out that joint.

Come 'round, slice off.

Again, pierce, pull back, pop out.

Slice down. From there, feel where the knuckle is.

Off. One thigh, one drum.

And now, for the exciting part.

Chicken wing.

- Oh. - Cut through the wing.

- Snap off. - Unreal.

Snap off. Back to the main part of the bird.

Feel the breastbone down the middle.

Come through the wishbone.

And let the knife do the work.

Breast on. Peel back that skin.

Very carefully, feel the knife.

In.

Through. Down.

Incredible.

Pull back the filet, and off.

One carcass, two drums, two thighs,

two wings, two breasts. Done.

Noah: Well done. Well done.

Easy.

"Zorro" Ramsay.

I hope all of you are ready to follow Chef Gordon's lead.

Please, head to your stations.

As a vegetarian, I've never broken down a chicken in my life,

so I'm really freaking out that I may not get the chicken

exactly how Gordon wants it.

Okay, guys, if you are able to wow us today,

you'll join the Blue Team on the balcony

and save yourselves from elimination.

Please open up your drawers

and put on your blindfolds.

Dorian: This can't be real.

Holy--

What?

That is insane.

- Is this really happening? - Medics. Medics.

Gordon: Just stand on this side, please.

Joe: At least three medics.

We have to do this blindfolded?

Like, holy crap-balls!

You can take your glasses off, Subha.

- 'Cause you're not gonna need 'em, buddy. - You're not gonna need 'em.

I can try. I might not have any phalanges,

but I can try it.

Your five minutes...

starts now.

Okay, guys. Take your time. Focus.

- Noah: Come on, guys. - Fred: Be careful.

Stop! Stop, stop, stop.

We're kidding. Really? Thank you, medics.

Whew!

Wuta: Thank God. Thank God. Thank God.

Right. Everybody ready to break down your chickens?

- Yes, Chef. - This time for real.

Your five minutes start now. Let's go.

Let's go, guys. Let's go, guys. Focus!

Precision, Wuta. Precision.

Being able to break down a chicken is something that every home cook learns.

It's a fundamental of cuisine.

Gross.

For me, it's a great way to identify

their sort of basic technical skills.

Joe: And it's not just about knife skills.

You have to know where the joints are,

where the give points are, because you have to use

the anatomy of the chicken to help you break it down.

Exactly that. One minute gone, guys. Four minutes to go.

- Joe: Sarah's nervous. She's shaking. - Gordon: I know.

Come on, Sarah! You got this. You've got this.

Oh, yes.

I have broken down a cooked chicken,

but I am no expert at butchering,

so I am so relieved that I don't have to do it.

Subha's got both the wings and legs off already. Very fast.

Subha: It's redemption time. I want to get back on the balcony.

Guys, we're coming up now. Just two and a half minutes to go. Halfway.

Oh, jeez.

Gordon: Let's go, Micah.

- Subha's done. First one finished. - Gordon: Very good job. Wow.

Subha: I feel good about this one, because every part looks good.

I even completed the task well ahead,

so I'm confident that I'm going to get upstairs.

90 seconds to go, guys. You should be on the breast.

Micah, let the knife do the work.

Let's go, Kimberly.

- Breast. - Joe: A lot of home cooks,

I think, probably when they do this the first time,

they leave lots of breast meat on the breastplate.

Biggest mistake. How do you eliminate that?

So, you find that center backbone

and you run your knife in a way

that you don't leave any flesh on that carcass.

I can't get the second breast off.

Gordon: That second breast is the hardest,

because there's no leverage anywhere,

so you got to be super careful.

We're down to 30 seconds to go!

Come on, put your chicken pieces on display.

Not today. I ain't going home today.

- Looking good, Jamie. - Let's go, guys.

Ten, nine, eight, seven,

six, five, four, three,

two, one.

Five, four, three, two, one.

- That's it. Hands in the air. - Stop, guys! Hands in the air.

Beautiful.

Great job, guys! Proud of y'all.

Okay. Now it's time to take a much closer look

and to see how well you've done.

If you are able to wow us today,

three of you will be joining the Blue Team

up in the balcony, safe from elimination.

Gents.

Shari: I grew up with my grandparents owning a farm.

They would butcher their own chicken.

And it's hitting me really hard at this moment.

I'm just thinking, "Why did I not listen to my grandma more?"

Wuta, have you ever done a chicken like this before?

- Never. - All right, let's see how you did.

- Think I left some meat on it. - Yeah, you left a little bit of meat on here. It's heavy.

- Wow. - These are real sloppy.

- Gordon: But they're flat, aren't they? - Mangled.

Not quite the plumpness that we want in a chicken breast.

Yeah.

Jamie, how do you feel that you did?

I wish my skin was a little bit cleaner on the chicken breast,