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Cutting and Carving Tips
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| Cutting
Up Whole Chicken |
| 1.
Remove giblet package
2. Place
chicken breast-side up; cut between thighs and body.
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3.
Hold 1 leg in each hand, lift chicken and bend legs back until
ball of thigh joint pops out of socket.
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4.
Cut between ball and socket of each leg to remove legs with
thighs attached.
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5.
Cut through each leg at joint to remove thighs.
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6.
Move wing to feel joint. For each wing, cut between ball and
socket; pull wing away and cut through skin.
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7.
Turn chicken on its side. To separate breast from back, begin
at point where wings were attached and cut where breast joins
rib bones. Repeat on other side.
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| 8.
For bone-in split chicken breasts, place skin-side down and
cut wishbone in half at V of bone.
Cut closely
along each side of breast bone.
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| 9.
Save bones, skin, and giblet (but not liver) to make stock.
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| How
to Carve Whole Cooked Chicken |
| 1.
Remove any stuffing from cavity. |
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| 2.
Place chicken on cutting board breast-side up. Begin carving
at area nearest neck, cutting thin slices across the grain and
entire length of breast. |
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| 3.
To carve drumsticks, hold one in each hand, lift chicken and
bend legs back until ball of thigh joint pops out of socket. |
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| 4.
Cut between ball and socket of each leg to remove legs with
thighs attached. Cut through each leg at joint to remove thighs. |
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| 5.
To carve wings, move wing to feel joint. For each wing, cut
between ball and socket; pull wing away and cut through skin. |
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(Return
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| Boning
Breasts |
| 1.
Hold chicken breast skin-side down, with pointed end of breast
facing out, away from hands. Feel for bone structure at bottom
of breast.
Starting
at the bottom bone, which runs through center of breast, work
thumb through the meat to the bone.
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2.
Continue to run thumb between meat and bone working toward the
point of the breast. Work closely to the bone, separating meat
from center bone and cartilage.
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3.
When end of cartilage is reached with thumb (at point end of
breast), force thumb out, making separation complete.
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4.
Continue to separate and pull meat from bones, working with
thumb close to bone.
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5.
Separate meat from rib portion of breast.
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6.
With bones in one hand and meat portion in the other hand, pull
to separate completely. A knife may help free one of the small
bones at the base of bone structure.
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| 7.
Feel to see if a portion of the wishbone (pulley bone) remains.
If so, cut away.
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8.
If desired, pull away skin and discard.
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(Return
to Top) |
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