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3. **Cut the Chicken into Pieces**: Depending on your recipe, cut the chicken breast into slices, cubes, or strips. Always try to cut against the grain of the meat to ensure tenderness.
4. **Use a Steady Hand**: As you cut, keep your fingers tucked in and hold the chicken firmly with your other hand. Take your time and make steady, deliberate cuts.
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### **How to Cut Whole Chicken**
Cutting a whole chicken may seem complicated, but it’s not as hard as you think. Here’s how you can do it with ease:
1. **Place the Chicken on the Cutting Board**: Start by placing the chicken breast-side up on the cutting board.
2. **Remove the Legs**: Use a sharp knife or kitchen shears to cut through the skin between the body and the leg. Find the joint where the leg connects to the body and cut through it to remove the leg completely. Repeat with the other leg.
3. **Separate the Thighs and Drumsticks**: To break the leg into thighs and drumsticks, locate the joint and cut through it.
4. **Remove the Wings**: Cut off the wings by slicing through the joint where the wing meets the body.
5. **Divide the Breasts**: For bone-in chicken breasts, carefully cut down either side of the breastbone, following the shape of the bone. If you prefer boneless breasts, you can remove the bones by making a slit on each side and pulling the meat away.
6. **Cut the Backbone**: If you want to remove the backbone (for spatchcocking or stock), use a sharp knife or kitchen shears to cut along both sides of the backbone. You can use this for homemade chicken stock.
7. **Use the Carcass for Stock**: Don’t discard the carcass! You can use it to make flavorful homemade chicken stock, which is perfect for soups and sauces.
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### **How to Cut Chicken Thighs**
Chicken thighs are flavorful and versatile. Here’s how to break them down:
1. **Locate the Bone**: For bone-in thighs, locate the bone and use a sharp knife to cut around it. Once you cut along both sides of the bone, you should be able to pull it out.
2. **Debone the Thigh**: If you prefer boneless chicken thighs, cut along the bone, making sure to separate the meat from the bone and skin.
3. **Trim the Skin**: If you want skinless thighs, use your knife to trim away any excess skin.
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### **Tips for Cutting Chicken Like a Pro**
– **Chill the Chicken**: Slightly chilled chicken is easier to cut. If you’re having trouble cutting through the chicken, place it in the fridge for 15–30 minutes before cutting. This will firm it up and make it easier to handle.
– **Cut with Precision**: Always cut slowly and carefully to ensure you’re making even pieces. If you’re making bite-sized cubes or strips, aim for uniform cuts for even cooking.
– **Use Shears for Joint Work**: When cutting through bones or joints, kitchen shears can be incredibly helpful. They give you more control when cutting through tougher areas.
– **Sanitize Your Tools**: Raw chicken can carry bacteria like salmonella, so make sure to wash your hands, cutting board, and knives thoroughly after handling it.
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### **Conclusion**
Cutting chicken at home is not only a practical skill but also a great way to save money and get fresher, better quality meat. With these easy-to-follow tips and tricks, you’ll be able to break down whole chickens, cut chicken breasts and thighs, and prep your poultry like a professional. With practice, you’ll feel confident handling chicken in the kitchen, allowing you to create a wide range of delicious meals for your family. Happy cooking!
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