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05-Cutting up a Whole Chicken |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 05-Cutting up a Whole Chicken recipe on the web!! You'll find it economical to purchase a whole chicken, then cut it into parts yourself. Don't worry; it's not difficult. Get the best results-safely-by using a sharp boning knife or poultry shears to cut chicken. Boning knives have a slim, pointed blade and a wide handle. Poultry shears, also known as curved shears, are made of stainless steel and are about 9 1/2 inches long with slightly curved blades and serrated edges. Unlike traditional scissors, poultry shears have a spring-loaded hinge design so they can exert the necessary force to cut chicken bones and cartilage. The lower blade usually has a notch near the hinge for the purpose of cutting through the smaller bones. After each use, wash with hot, soapy water and dry very thoroughly with paper towels, so they won't rust. 1. Place chicken, breast up, on cutting board. Remove wing from body by cutting into wing joint with a sharp knife, rolling knife to let the blade follow through at the curve of the joint as shown. Repeat with remaining wing. [See top left picture.] 2. Cut off each leg by cutting skin between the thigh and body of the chicken; continue cutting through the meat between the tail and hip joint, cutting as closely as possible to the backbone. Bend leg back until hip joint pops out as shown. [See top center picture.] 3. Continue cutting around bone and pulling leg from body until meat is separated from the bone as shown. Cut through remaining skin. Repeat on other side. [See top right picture.] 4. Separate thigh and drumstick by cutting about 1/8 inch from the fat line toward the drumstick side as shown. (A thin white fat line runs crosswise at joint between drumstick and thigh.) Repeat with remaining leg. [See bottom left picture.] 5. Separate back from breast by holding body, neck end down, and cutting downward along each side of backbone through the rib joints. [See bottom center picture.] 6. Bend breast halves back to pop out the keel bone; remove keel bone (for more detail, see step 2 on 06-How to Bone a Chicken Breast). Using poultry shears or knife, cut breast into halves through wishbone; cut each breast half into halves. [See bottom right picture.] From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-How Do I Buy Great Chicken or Turkey? 03-Poultry Storage 04-How to Flatten Chicken Breasts 05-Cutting up a Whole Chicken 06-How to Bone a Chicken Breast 07-Get the Facts on Food Safety 08-Handling Food Safely 10-Thermometer Facts 11-Roasting Chicken and Turkey 12-Great Grilling 14-Poaching Chicken 15-How Much Poultry? 16-Microwaving Poultry 17-Use Your Favorites! 18-Moist Poultry Secrets 09-Check It Out! 13-Carving Poultry |
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