Cutting a whole chicken into pieces may seem like a daunting task at first glance, but once you learn it you'll be able to do it like a pro. Follow these simple instructions to break the chicken into its main cuts quickly and efficiently.
Steps
Part 1 of 5: Prepare the Chicken
Step 1. Remove the pet from the package
Discard the wrapper.
You can also chop a chicken you've already cooked into pieces. If you just took it off the heat, wait for it to cool for at least 10 minutes. The meat continues to cook once it is taken out of the oven and this 'resting' time allows it to complete the process. If you need to cut a cooked whole chicken, skip the next two steps
Step 2. Check the abdominal cavity for the goiter, gizzard and other organs
These may have been packed in a bag or left in the animal. If you find them, remove them and save them for other preparations. If the offal is not in your strings, throw it away.
Step 3. Rinse the chicken with cold water
Do not use the hot one because any increase in temperature favors bacterial propagation. Pat the meat dry with kitchen paper.
Part 2 of 5: Trim the legs
Step 1. Place the chicken on a cutting board, breast side up
This will make it easier to see what you are doing.
Step 2. With your left hand, grab the left leg of the animal
Spread it away from the body. You need to be able to see where the leg connects to the pelvis bone.
You can also use a fork to hold the chicken in place as you pull the leg away from the body
Step 3. Use a sharp carving knife and make an incision in the leather
This cut allows you to better see where the leg and body join.
Step 4. Spread your paw as wide as you can
With the carving knife, cut the joint to detach the entire leg. By spreading the limb outwards you create a 90 ° angle and the cut will be easier.
Step 5. Score the cartilage between the leg and hip
This will result in a clean cut without chipping any bone. Repeat the same process for the other leg.
Part 3 of 5: Divide the Thigh from the Upper Thigh
Step 1. Place the leg so that the skin-covered part is on the cutting board
It is usually easier to cut the chicken meat before moving on to the skin (which should be tackled with a serrated knife). The thigh is the smallest part of the leg, while the thigh is the thickest and most fleshy one.
Step 2. Grab the paw from the ends with both hands
Bend it at the 'knee' in an opposite motion to the natural one. This will break the joint and it will be easier to cut.
Step 3. Locate the fat line
This is a thin line that runs through the joint between the thigh and the thigh. Make an incision along this line to cut the knee. Repeat these steps for the other paw.
Part 4 of 5: Detach the Chest from the Back
Step 1. Find where your chest and back are connected
This area is located at the level of the ribs, where the white flesh of the breast protrudes from the body.
Step 2. With a saw cut, remove the ribs from the back to the front
Do not proceed from the front to the back because this way you have a less secure grip on the meat, making less precise cuts and running the risk of injury. At this point you should find yourself with the chicken's body divided into two sections: the breast and the back.
- You can also cut the breastbone, always starting from the bird's back. When you reach the bone at 'Y' cut that too. Tilt the blade and work your way down from the chest to the wing.
- Another solution is to snap the center bone of the chest by folding it in half backwards. Break off the bone and cut the chest in two halves through the 'Y' bone.
Step 3. Rest the breast on the cutting board
Pressing hard, squeeze the center area onto the work surface with the palm of your hand. This movement helps you separate the breastbone.
Step 4. Cut the breast meat off the bone
Slide the blade in the middle along the bone.
Step 5. Insert your thumb into this incision to push the meat away from the bone
If you want a boneless brisket, cut the bone on both sides and lift it up. You will need to break the cartilage to be able to peel off the meat.
If you prefer to leave the bone attached to the meat, cut it with the knife and break it apart by grabbing it from both sides
Part 5 of 5: Detach the Wings
Step 1. Fold a wing away from the body
Follow a direction contrary to the natural movement, and extend it. You should be able to locate the shoulder joint.
Step 2. Use a carving knife to carve the joint
Also in this case remember to cut the cartilage that is on the joint so as not to create any splinters of bone.
Step 3. Cut the wing into two pieces
Bend it at the 'elbow', backwards. Score along the joint. Do the same for the other wing.
