Cutting the entire chicken is much cheaper than purchasing cut pieces, since hips and legs, lower legs, wings and breasts. The combination of two types of meat (dark and white) of different pieces gives baked and fried chicken dishes more attractive and rich taste. And to cook broth, you can use small scraps.
To quickly cut the chicken, you will need a very sharp knife and a fairly durable cutting board for cutting.
To dissect the bones with a knife, hold the back of the knife with a grade and hit it hard on it with a rolling pin or a oppressive.
If you choose chicken on the shelves of the store, choose chilled, not frozen chicken. Since the shelf life of the chilled chicken carcass is only 5 days. If chicken carcasses have not been bought by this time, then they are frozen, and this extends the shelf life. But now you know that this chicken has a second freshness.
So, let’s start cutting chicken:
Take the chicken and wash it well. Take one leg with your hands and pull it to the side. With a sharp knife, carefully cut the skin and meat directly to the knee joint. Turn the thigh with your hands so that the bones are disconnected, then cut the leg. The same needs to be done with the second leg.
Cut the ribs with a sharp knife and separate the wings and breast from the bottom of the carcass. Stretch the lower part of the chicken and breast in different directions, and then cut the skin near the neck.
Lay the breast on a cutting board and cut with a sharp knife into two parts.
Cut each half of the breast in two slightly below the wings. You may not cut the breast if you want to fry it.
Separate the thighs from the lower leg by straightening each leg, then cut them in the bone connection area.
After cutting the chicken, you will get 8 pieces of the same size.
You can remove the skin from the chicken if you want the chicken not oily. After cutting the chicken, it will be much easier for you to remove the skin from her.
How to remove skin from hips and legs
Take the hips by the skin with your hands and stretch it strongly to the bottom.
So that the legs do not straighten during cooking, you can make a small incision in the connection of the thigh and legs from the outside.
Removing bones and cutting meat with stripes – this is not a complicated operation. After you removed the meat from the bones, cut it with strips or chop it. If you need to cook large chicken breasts, cut them with a knife in two horizontally, before cut the meat with stripes. To make the meat easier to cut, you can place breasts in the freezer for a while. You can use the same technique by cutting a pork bark to make hot.
Take a sharp knife and cut the ends of the wings in the last joints on both sides.
Enter the knife into the chest between the bone and meat. Hold the blade close enough to the bone, cut the meat with frequent short incisions.
Cutting strips for making hot. Take chicken breast across the fibers on fairly thin strips. If a large chicken breast immediately cut it into two parts horizontally.
Cutting the chicken
Wash the chicken well and dry it. Cut the ends of the wings and make a cut on the ridge.
With a sharp knife, make a cut from the opposite side of the ridge. Lay the chicken on a cutting board with a breast up and press it so that the ridge can break and expand the carcass.
Pierce the carcass with a few skewers crosswise so that it is in a detailed position.
