Jul 08 2008
How To Cut A Whole Chicken - Video
Today’s feature is a YouTube video showing how to cut a whole chicken. Save money on your grocery bill by buying chickens whole then carving them up yourself–and it’s really not that hard!
Here’s the video, it’s nice & quick yet covers the details well:
Chicken Butchery 101
By The Niagara Culinary Institute
Butchery Basics: Cutting A Whole Chicken Into Parts
- Each part of the chicken is pointed out: the backbone, wings, two breasts, legs
- How to cut the legs from the chicken (getting as much meat as possible)
- How to clean the wing meat off the bone (Frenching)
- How to remove the keel (breast bone)
- The results are 2 breasts, 2 wings, 2 legs plus the carcass and wing tips for stock
Note: Using a good, sharp knife makes the job so much easier–also make sure your hands and cutting board are really clean before handling the chicken.
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Posted in Food Tips | 
( 2 )
08 Jul 2008 at 6:04 pm
That’s one way to do it. My way is different. We like the wish bone so we cut in front of the keel bone. and we leave the ribs on the breast, so I will cut through the ribs along the side. I seperate the legs from the thighs.
09 Jul 2008 at 5:45 am
my hubby bought me a nice pair of gourmet shears or poultry shears. With these I simply cut the backbone right out, then the breastbone, then I can quarter the chicken by cutting between the breast and leg/thighs. Snip snip snip…all done. Granted, it’s not as nice as the video, but it’s faster and takes less practice.
The backbone, breastbone and wingtips are frozen for later use in stock.