Due to the lack of practical experience, often novice cooks are faced with the difficulty of cutting chicken. Although, in fact, cutting a bird carcass is not particularly difficult. To do this, it is enough to know the entire sequence of necessary actions.
It is necessary
- - a sharp knife;
- - cutting board;
- - an apron.
Instructions
Step 1
Get a well-sharpened, quality knife with a sharp tip to help you cut the chicken quickly and neatly. If you are cutting chicken even for the first time in your life, make sure that your movements are only calibrated and clear, to give the chicken pieces an even and neat look. However, if you are cutting raw chicken, rough edges or small irregularities will be visible only during the cutting stage, after cooking the poultry, the flaws will be almost invisible.
Step 2
Defrost your chicken if frozen. It is better to do this without resorting to a microwave oven, this way it is better to preserve the taste. Leave it to defrost either in the refrigerator or on the table at room temperature.
Step 3
First, use a knife to cut the chicken through the breast. Place the chicken upright on a cutting board. Insert a knife into the newly made incision and divide the carcass along the line of the spine to the bottom.
Step 4
Lay down the bones.
Step 5
Begin to separate the legs from the carcass. To do this, turn over half of the chicken, pull the leg as far as possible and cut it off in the place where it is attached to the chicken carcass.
Step 6
If you are cutting the chicken into six portions, divide it along the white, thin middle strip along the cartilage in half. If you are cutting the chicken into eight pieces, cut the breast in half.
