Cutting up a chicken before you cook it can seem like an insurmountable task the first time you have to do it. While you could simply go out and purchase chicken parts, this will cost you much more. However, the good news is that cutting up a chicken is not that hard if you follow the simple directions below.
First, take out the chicken giblets (liver, heart and gizzard) and neck (you'll find them in a plastic bag, inside the body of the chicken). You can keep these to make soup or other dishes, or you can throw them out. Always wash your hands with soap before you handle raw meat or poultry.
Now rinse the chicken under cold, running water, remembering to rinse the inside as well as the outside of the body. To start cutting up the chicken, put it breast-side up on a cutting board. The first chicken parts to cut are the wings. Place the knife as close to the body as you can and start cutting with one hand. Use your other and to pull the tip of the wing away from the body.
After the wings, cut off the chicken thighs and legs, this requires snapping the hip joint by applying pressure. Once you have snapped the hip joint (you will hear a popping noise), start cutting at the skin between the chicken body and the thigh.
Cut the thigh and leg from the body, starting at the tail end and cutting towards the neck. You may have to rock the knife when you get to the hip joint in order to cut the tendons. Pull the leg away from the body and then cut the remaining skin connected to the body. Then cut the leg joint to remove the leg or drumstick from the thigh.
Lay the chicken on its side on the cutting board then cut it in half, cutting from the tail towards the neck and going through the ribs on both sides of the chicken. At this point, either you may keep the full chicken breast, or you can separate it into two pieces. Do this by cutting down the middle of the full chicken breast.
You can also remove the tail from the back. Some people throw the tail area away, but others may like this piece. Once you have finished, make sure you wash the knife, cutting board, and your hands in warm soapy water. Chicken can often carry salmonella, which can make you quite sick. It's really important to clean up your work space and your hands right after cutting up the chicken.
A cut up chicken can be used in a variety of recipes. The most common ways to cook a cut up chicken are frying or baking, but there are also many slow cooker recipes for it as well. You can also boil a cut up chicken to make a stock for soups. It's one of the most versatile meats available!
First, take out the chicken giblets (liver, heart and gizzard) and neck (you'll find them in a plastic bag, inside the body of the chicken). You can keep these to make soup or other dishes, or you can throw them out. Always wash your hands with soap before you handle raw meat or poultry.
Now rinse the chicken under cold, running water, remembering to rinse the inside as well as the outside of the body. To start cutting up the chicken, put it breast-side up on a cutting board. The first chicken parts to cut are the wings. Place the knife as close to the body as you can and start cutting with one hand. Use your other and to pull the tip of the wing away from the body.
After the wings, cut off the chicken thighs and legs, this requires snapping the hip joint by applying pressure. Once you have snapped the hip joint (you will hear a popping noise), start cutting at the skin between the chicken body and the thigh.
Cut the thigh and leg from the body, starting at the tail end and cutting towards the neck. You may have to rock the knife when you get to the hip joint in order to cut the tendons. Pull the leg away from the body and then cut the remaining skin connected to the body. Then cut the leg joint to remove the leg or drumstick from the thigh.
Lay the chicken on its side on the cutting board then cut it in half, cutting from the tail towards the neck and going through the ribs on both sides of the chicken. At this point, either you may keep the full chicken breast, or you can separate it into two pieces. Do this by cutting down the middle of the full chicken breast.
You can also remove the tail from the back. Some people throw the tail area away, but others may like this piece. Once you have finished, make sure you wash the knife, cutting board, and your hands in warm soapy water. Chicken can often carry salmonella, which can make you quite sick. It's really important to clean up your work space and your hands right after cutting up the chicken.
A cut up chicken can be used in a variety of recipes. The most common ways to cook a cut up chicken are frying or baking, but there are also many slow cooker recipes for it as well. You can also boil a cut up chicken to make a stock for soups. It's one of the most versatile meats available!
About the Author:
Michelle is an experienced artice writer whose niche is writing about very easy, but delicious, household cooking. Her articles often stress the many advantages of crock pot pot roast like crock pot recipes, which is considered one of her favorites.
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