When I play pretend-butcher in my kitchen, I feel like Lucy Ricardo in her TV episode when she and her BFF, Ethel, work an assembly line in a candy factory.
I line up all my whole chickens on a cutting board. I take out a platter, another cutting board and a large bowl, along with a stock pot for bones and non-edible parts like wing tips.
Next, I sharpen my knife. With the trash can to left of me, chickens to the right... I'm stuck in the middle with "ewe" as the Mother's Little Helpers would groan at me.
If you do not like the feel of raw chicken, inexpensive plastic gloves can be purchased at your local dollar store and you can dispose them when done with the deboning.
Below is the best picture tutorial that I can offer on how to cut up a chicken. Save all parts! Nothing should go to waste except for the skin.
THE WHOLE CHICKEN
TAKE CHICKEN AND FLIP IT OVER
WINGS SHOULD NOW BE ON TOP, NOT ON BOTTOM
REMOVE WING AT JOINT
WINGS HAVE BEEN REMOVED
WITH KITCHEN SCISSORS OR A KNIFE, CUT OFF BACKBONE
WHEN ONE SIDE IS OFF, SLICE DOWN THE OTHER
LAY OUT THE CHICKEN FLAT AND FIRMLY PRESS DOWN
SLICE DOWN THE MIDDLE
DIVIDE THE HALVES INTO QUARTERS
UNDERNEATH THE BREAST IS THE TENDER
TWO BONELESS BREASTS, TWO LEGS, TWO WINGS
TWO THIGHS
The backbone, the rib cages and the wing tips go into a stock pot for soup!
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