How To Cut Up a Whole Chicken
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One of the go-to dishes in many households is Texas-style fried chicken (how long does chicken last?). For this dish, it is preferred to pick up a whole chicken as it is much cheaper than buying all the different cuts individually. Additionally, buying an entire chicken results in having other, often neglected parts (such as the backbone and neck), which can be used for chicken stock.
However, buying a whole chicken does mean that you’ll inevitably need to cut it up. Cutting up a chicken should be done in a very specific way, with the bird being divided into eight parts.
Cutting your own chicken can feel intimidating, but with a sharp knife and a wooden cutting board, even a kitchen novice can master it. Not only does it save money, but it also allows you to customize different cuts like chicken breasts (What wine goes well with chicken breast?), chicken thighs (What wine goes well with chicken thighs?), and wing tips to fit your delicious recipes.
Start by placing the raw chicken on the chicken breast side. Use a chef's knife to slice between the breast meat and the rib cage. Once you've cut the breast half, repeat the process on the other side. Don't forget to keep the remaining bones for an incredible chicken bone broth.
From chicken parmesan (What wine goes well with chicken parmesan?) to simply cooked chicken, learning how to cut a whole chicken opens up a world of culinary possibilities. So grab that knife, and get ready to impress your friends with your new skills.
Chicken Cuts
When it comes to chicken, there are several different cuts to choose from and each one has its unique characteristics. First up, you've got the whole chicken, which is just what it sounds like an entire bird, feathers and all. But if you're looking for something a little more specific, you can go for the breast, the thigh, the drumstick, or the wing.
Chicken breasts are lean and tender, making them perfect for grilling or roasting.
Thighs and drumsticks are darker meat, meaning they're juicier and more flavorful.
Finally, wings are a favorite for frying and smothering in all sorts of delicious sauces. So, next time you're at the grocery store, don't be afraid to branch out and try a new cut of chicken!
How to Cut Up a Chicken
A chicken can be cut up into six steps using a sharp deboning knife and/or kitchen shears. The deboning knife, with its nice curve, makes it easier to cut around sinews and joints, while the kitchen shears aid in carefully cutting the backbone.
Step 1
Let's get started by tackling those chicken legs. Gently tug at a leg until you locate the point where it's attached to the breast. Go ahead and mark that spot with a minor incision, then continue pulling the leg until you hear that satisfying snap of the bone disconnecting.
Look for the area where the bone was dislodged, and sever the leg there. Repeat the process with the other leg, and voilà - you've got yourself a pair of chicken legs.
Step 2
To split the chicken leg from the thigh, start by turning the leg skin-side-down. Bend the leg a bit to find the joint – you'll spot a fine streak of fat running across the joint area.
Slice right along this streak to disconnect the drumstick from the thigh. Do the same thing on the opposite side to get your second chicken leg. And just like that, you've got yourself two legs and two thighs.
Step 3
Place the chicken so its back is facing upwards. Gently tug the wing to reveal the joint connecting it to the breast. Make your incision along this joint, which you'll recognize by its rounded shape.
Step 4
It's the backbone-removing time. The best tool for this job would probably be a good pair of kitchen shears or scissors. The starting point would be where the chicken's head used to be.
Let the fat line guide your cuts as you work your way along the chicken and over the ribs. To finish off the cut, you could either stick with the shears or simply use your hands to break it.
Step 5
Go ahead and divide those chicken breasts into a pair. Once that's done, give them a flip so they're skin-side down. Now, here's a tip: use your body weight to snap that bone connecting the two halves. All that's left is to cut along that break line, and voilà , you've got two separate pieces.
Step 6
One might be tempted to slice each breast piece in half, yet choosing to keep them whole could result in more evenly cooked portions. It's really up to personal preference, but whole pieces may indeed provide a more balanced cooking result.
And there you have it folks! With a good knife, a steady hand, and a bit of patience, you've successfully learned how to cut a whole chicken. Remember, practice makes perfect. Don't be discouraged if your first few attempts aren't perfect. Keep practicing and soon you'll be carving like a pro!
Now you can cook up a delicious fried chicken meal or a smoky Texas-style BBQ. Enjoy!
