If you've only ever bought chicken drumsticks, chicken wings and chicken fillet separately, you probably don't know exactly how to cut a whole chicken. It's important to know how to properly cut a whole chicken, because otherwise there is a risk that instead of nice drumsticks and a boneless fillet you will get a shapeless mass of meat and bones that stick out.
So - in the first place, you need to have enough space for work and a sharp knife with which you will cut the joints and skin of the chicken.
It is advisable to examine the chicken and if necessary, remove the remnants of feathers. Then wash it and dry it with kitchen paper to make it easier to work with.
Place the chicken on its back so that the breasts are on top and with the help of a sharp knife separate the small sternum. Then remove the upper part of the wings, which is practically composed only of skin and bones.
This is followed by the removal of the top part of the chicken wing or the upper part of the wings. This is done by making a circular cut around them, then lift them up and cut them in the area of the exposed joint.
It's time to start removing the thighs. An incision is made just below the chicken breast, which follows the curve of the thigh. The incision begins at the front and moves to the spine, with the aim of separating the thigh at the joint connecting it to its spine.
The same is done with the other thigh and the leftover bone, along with the rump, is broken and removed.
Turn the chicken with its breasts up and make an incision in the middle. Carefully open the chicken and use a knife to make an incision in the ribs on both sides of the spine. Remove the thoracic cartilage and ribs. And you're done - the chicken is cut in no time.
From chicken breasts you can prepare a delicious chicken roll or chicken julienne. You can use chicken drumsticks for one of the most loved and prepared by many recipes - chicken with an unique taste. From the smaller pieces, meat cuts and wings, you'll make a delicious chicken soup.
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