As a rule, buying a whole chicken and separating its meat from the bones yourself is much cheaper than purchasing an already cut poultry. In addition, you are left with a chicken skeleton, from which you can cook a rich broth. You can remove the skeleton so that the poultry is suitable for stuffing, or you can separate the meat so that you get separate parts - breasts, legs, wings.
It is necessary
- - cutting board;
- - a knife with a wide blade;
- - a knife with a thin blade.
Instructions
Step 1
Wash the poultry carcass, remove the offal, cut off the neck.
Step 2
Cut the wings off and set them aside to cook separately.
Step 3
Place the bird, breast side up. Place your fingers under the skin where the bird's neck was. Pull the skin towards you until you reach the shoulder joints. Using a large knife, cut the shoulder joints, remove the meat from them. Grasp the bone that has been freed from the meat and pull it towards you. As a result, you kind of turn this part inside out without tearing the skin. Separate the shoulders from the carcass completely. Repeat this part with the other wing.
Step 4
Pull the skin towards you to expose the keel, the bone to which the pectoral muscles attach. Use a small, sharp knife to separate the breast from the bones. Peel all the meat off the ribs.
Step 5
You will have chicken skin, chicken carcass and chicken legs on the board. Pull the leather off each to separate it completely. Trim the hip joints and separate the legs.
Step 6
Use a sharp thin knife to separate the meat from the bones of the legs, trim the remaining pieces from the chicken skeleton. You will have chicken skin suitable for stuffing and meat that you can slice, dice, or mince.
Step 7
If you do not need to care about the integrity of the chicken skin, simply cut it, starting from the neck along the keel bone to the tail, and remove using a thin, sharp knife.
Step 8
If you need cooked chicken meat from whole chicken for salads, filling or for any other purpose, then there is no point in separating it from the skeleton raw. Whole-boiled chicken will be rich and aromatic, and the meat will come off the bones, for the most part, by itself.
Step 9
Remove the skin from the chicken. Place the chicken in boiling water, add spices, seasonings, roots, if required by the recipe. Simmer for about 30 minutes over high heat, skimming off periodically, and then for 2-3 hours over low heat. Stir occasionally. By the time the cooking is over, most of the meat will separate itself. You just have to cool the chicken and remove the leftover meat with your hands. By the way, leg bones from such a bird can be used in the preparation of Kiev cutlets.
