Thrifty housewives must know that poultry is much cheaper than pork or beef. And the taste is consistent with the requirements of the most fastidious gourmets. Can anyone give up an appetizing “tobacco” chicken with toasted peel or a fragrant hot chicken just taken out of a rich broth? In addition to dishes prepared from the whole carcass, there are many other recipes that use poultry cut into pieces: stew, pilaf, meat "in French", etc. But do everyone know how to properly chop chicken into portioned pieces? After all, the dish should be not only tasty, but also attractive when serving. Meat processing should be special if you plan to make pulp, for example, roll, using fillet. In addition, it has become very popular to fry kebabs from poultry. Gourmets opt for this meat, as the dish is cooked in a rather short time and turns out to be unusually soft and juicy. In this article, you will find tips on how to properly chop chicken for all of the above dishes. Prepare a sharp knife and get to work.
Procedure for how to chop chicken
- Place the carcass of the bird on a stable cutting kitchen board with the abdomen up. Taking the right wing to the side, make a deep incision along the body. You will see the place of attachment of the joint. Make a sharp jerk, tightly grasping the wing with your right hand and directing it down. Then cut the fiber and cartilage with a knife. Do the same with the left wing. Usually these parts of the whole carcass are used in dishes, but you can cut them in half at the junction of two bones.
- Like wings, cut off the trunk and legs. The joint joint will be slightly deeper in the pulp, so you must first make a particularly deep incision along the trunk, separating the massive thigh from the abdomen. Each leg is then divided into two parts according to the joint.
- Using kitchen scissors, cut off the neck with the skin.
- Divide the chicken into two pieces, making cuts with a knife in the direction from the lower end of the brisket on both sides along the ribs. Then cut the back, cutting it across the bone of the ridge.
- Scissors walk along the line framing the fleshy chest.
- This method, which describes how to properly chop chicken, provides that the remaining tail and dorsal pieces will be used to cook the broth.
- The breast is divided into two halves with a knife, each of which is then cut across into several parts. At this stage, you can learn how to cut chicken into fillets. To do this, separate the flesh by running a knife along the bone and remove the whole meaty part.
- Chicken meat is ready for further processing!
Tips for Butchering Kebab Chicken
In principle, the batch pieces obtained by the method described above will be quite suitable for stringing on iron rods or placed in a frying grate. Since chicken meat is quite soft and tender in structure, it is not necessary to finely grind the carcass when cutting into kebab. The best way is to cook appetizing pieces on the barbecue.