How to Cut a Fresh Whole Chicken
Shopping for chicken presents a variety of different options, depending on your budget and menu. You will find cut-up chicken pieces wrapped in packages for easy meal preparation. Whole chickens are usually less expensive than cut-up chicken, making it economical to cut a fresh whole chicken when preparing a chicken entree. Once you perform the process a few times, your proficiency will improve and you will make quick work of the chicken. Does this Spark an idea?
Instructions
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Place the chicken onto the large cutting board with the breast facing up.
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Grasp a chicken leg and pull it away from the chicken body. Insert the knife into the space where the skin connects between the leg and the chicken body and make a slit in the skin. Hold the chicken leg and twist it away from the chicken to break the hip joint. Repeat the same process on the other leg.
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Insert the knife up from the tail of the chicken through the thigh, moving it up through the back toward the top of the chicken. Cut off the thigh and leg in one piece. Repeat the same process with the other leg.
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Insert the knife through the joint connecting the leg and the thigh. Repeat the same process with the other leg and set aside the two thighs and legs on the platter.
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Place the chicken on the cutting board with the breast facing up and cut off both wings. Set the wings onto the platter.
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Lay the chicken on its back and cut the whole breast (with rib cage) from the chicken. Repeat the same process with the other breast. Discard the backbone from between the breasts or use it for broth. Set the whole breasts onto the platter.
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Tips & Warnings
Store a whole fresh chicken for up to two days at 40 degrees Fahrenheit or colder, according to the USDA Food Safety Inspection Service.
References
- Photo Credit Thomas Northcut/Digital Vision/Getty Images
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Comments
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good....
