Cutting a roast chicken may seem complicated, but it's really worth it. Don't deprive yourself of a tasty dish just because you are unable to cut it, this article is here for you! Follow these simple instructions and you'll be a knife pro in no time!
Steps
Method 1 of 4: Trim the legs
Step 1. Place the chicken on a cutting board with the breast facing up
This way you can see what you are doing. If you just took the chicken out of the oven, wait for it to cool for 10-15 minutes.
Step 2. Hold it steady with a fork
Use a large kitchen knife and cut the skin between the body and thigh.
Step 3. Cut the meat from tail to hip
Try to stay as close to the body as possible. With your hands, spread your thigh until you feel the hip joint snap.
Step 4. Continue cutting around the bone
Pull the thigh until the meat separates from the bone and then divide the remaining skin. Repeat the process for the other leg.
If you have trouble cutting the leather, use a serrated knife. Move it back and forth until you have managed to cut the entire thickness of the skin
Method 2 of 4: Separate the Thigh from the Upper Thigh
Step 1. Place the chicken leg on a cutting board with the inside facing up
The simplest way is to cut the meat first and then the skin with a serrated knife.
Step 2. Make an incision about half an inch from the thigh fat line
The thigh refers to the lower part of the chicken's leg, while the thigh connects directly to the hip.
Step 3. Cut the joint that connects the thigh to the thigh
Repeat with the other paw.
Method 3 of 4: Remove the Chest
Step 1. Make an incision along the breastbone
It starts from the bottom towards the attachment of the wings.
Step 2. Continue cutting around the V-shaped bone when you reach it
To do this, turn the knife and cut down. Make an incision between the wings and the chest.
An alternative is to fold the chest in half to break the breastbone and then remove it. If you use a poultry cutter, you can cut the breast and the V-bone in half. Divide each half of the breast into two
Step 3. Remove the breast meat
Pull it while simultaneously cutting it from the bone. Hold the chest with one hand and cut the skin with the other.
If you decide to cut the brisket further, leave it on the cutting board. Put the knife at 45 ° and slice the meat
Method 4 of 4: Cut the Wings
Step 1. Remove the wings from the body
This will make it easier for you to locate the joint.
Step 2. Cut through the seam with a sharp knife
Make sure to cut the meat all around the joint. Repeat for the other wing.
