Often, cooks with little practical experience are faced with one problem - they do not know how to properly cut a bird. However, there is nothing difficult here. The only secret is in what sequence to cut the carcass.
It is necessary
-
- knife (always sharp);
- cutting board;
- apron.
Instructions
Step 1
Buy a knife with a sharp end. It must be of high quality and perfectly sharpened. This way, you can slice the chicken easily and without wasting time. If you are butchering a poultry carcass for the first time, then by all means make sure that your actions are neat and clear. Make sure that all pieces of the bird are even and look pleasant. Of course, if you are working with raw poultry, small unevenness cannot be avoided. But on the other hand, at the next stage, after it is cooked, all the shortcomings will already be invisible.
Step 2
If the chicken is fresh from the freezer, be sure to defrost it. It will be good if you do not use the microwave at the same time, in this case the taste will be better preserved. Leave the chicken on the table, it will defrost at room temperature for 2 to 3 hours.
Step 3
First of all, cut the breast through the bird. On a cutting board, place the carcass upright. In the resulting incision, stick a knife and carefully divide the chicken to the bottom along the spine.
Step 4
Lay the chicken so that the skin is at the bottom and open it in half, like a book. Cut the anterior bone very carefully and carefully.
Step 5
Separate the legs from the body. In order to do this, turn over half of the carcass and pull the leg as far as possible. Cut it off in the bone-free part of the carcass.
Step 6
If you only need to divide the chicken into six portions, then cut it in the middle strip. In half, along the cartilage. If you need to divide the carcass into eight parts, cut the breast in half.
