So, as I was planning things out, I realized that it might be good to first do a post on how to cut up a chicken. I know that for some this could be quite daunting, so I also just want to say that knowing how to disjoint a chicken is not mandatory for the post that will follow, but this is just to help you realize that it’s not as terrible as it sounds.
So here we go: (click to enlarge)
A – wash one or two fresh chickensB – lay chicken on its back and cut off any extra fat, usually found at the opening
C – cut off the tips of the wings
D – pull the leg away from the body and cut between the body and the top of the thigh
E - bend the leg away from the body so that the thigh bone pops out and you can cut between the ball and the socket to separate. Repeat with other thigh
F – cut through the joint between the drumstick and thigh
G – pull the wing away from the body and cut down through the skin and the joint there. Repeat with other wing.
H –Now you have a legless and wingless chicken
I – with the opening to the top, grab the breast side with your left hand and using your knife, put pressure on the inside of the back to bend it and break it.
J - Cut it where it breaks
K – grab the rib end and, with your knife parallel to the backbone, cut through the remainder of the bird, slicing through the ribs and shoulder bones
L – now you should have just the breast attached to a bit of rib ends and the breastbone
M – lay your breast, skin side up on the cutting board and cut an indentation along the right side of the breastbone
N – grab the left side with your left hand, and using pressure on your knife, push down hard along the right side of the breastbone while pulling the left side away
O – flip the leftover piece so you can grab the bone (meatless side) with your left hand and run your knife along the other side of the narrow breastbone.
P – pushing down with your knife, pull the bone upward with your left hand, to separate the meat and bone
If you do two chickens, you will have the backbones, ribs and breastbones for stock, four boneless chicken breasts and 12 other good pieces.
When the meat is cleaned up, let hot water into your sink. Add soap and 1/4 cup Clorox bleach. Using gloves, wash the cutting board, knife, counter and sink area. You can also put the cutting board in the dishwasher. To disinfect your dishcloth, soak it in the sink with hot water and some bleach for 5 -10 min. Rinse well.
9 comments:
When I was a little girl I watched my mom cut up chickens like this with fascination and horror. I can still hear the cracking of the joints being cut. I knew already from a young age I could never bring myself to cut up a chicken and I never have. There are some things I will always pay for someone else to do for me!!!
Having grown up on a chicken farm .. not only did I see my mom regularly cutting up chickens just as you have. . I watched the process before from the time the chickens were caught. .enough information I know.
Anyways. .I cut up a roaster just as you did yesterday .. sprinkled it with anise seed and slow roasted it for 4 hours in a heavy pot with a lid. . .the company .. loved it. . just loved it.
Your pictures are so professional . .I love the script.
What a great post! I think I have cut up an entire chicken a few times...but I certainly didn't know exactly what I was doing. The pictures and the descriptions here are so practical and helpful - thank you!!
Love, Bonnie
This is great..except that you should post this on the MGCC blog.
I have never cut up a chicken. Do you believe that?
I always by pieces or whatever...but I can learn something new now.
This is my first step by step tutorial. Thanks.
I have always done this too, but it's become difficult now that I have wrist problems. But I also have to concede that my old knives are very dull. The old sharpening tool that came with them is not doing its job either.
Once again, an excellent addition to your well-thought out repertoire. It's as though you ask yourself "what does the competent home cook need to know?"
Next: a knife sharpening tutorial?
anon1
Definitely a great play by play on how to cut up a chicken. For now I think I'm happy buying the deboned, deskinned chicken breasts from the store.. but if I ever have the urge to cut up the whole thing, I know where I will get my instructions from!! :)
We were out in the village and our hosts grabbed one of the chickens that was playing outside, killed it, de-feathered it and cooked it up for us on a wood fire ... all in maybe 30 minutes! I did try it ... but only out of politeness. Thanks for the tutorial Mom. P.S. According to the market butchers, you don't need a knife ... an ax or a machete works well too!
I seem to have misplaced my machete.
anon1
This astounds me. I've got an opportunity to purchase some local, free-range chicken and was puzzled as to HOW I would cut it up for various meals. (I have not prepared a whole chicken for almost 30 years.)
This post is truly a God-send! Thank you so much for sharing this. I'm so pleased to have found your blog.
:-)
Jean
Post a Comment