can anyone tell me how to cut up a whole chicken?

Question

thanks for the onfo

Answer 1

Yes, but it's easier to send you the link with the pictures and all!

Answer 2

OOOOOh this is going to be hard. Its better if someone shows you. But I'll try.

First you want to cut the legs and wings off. Feel for the leg and wing joints by rotating or moving them till you find a bony bump with a split down the middle. Put your very sharp and large knife in the split and slice through. If you come to any hard places where it feels as though the knife won't go through as easy. Move it around a little till you feel it starting to slice through again.
You should be slicing through the joint at its weakest point.
Then you place the body butt down and put you knife on the neck cavity closer to the back side (smaller of the two sides) and slice downward staying close to the back and cutting the rib cage from back. You can chunk the back unless you want to use it for making chicken stock.
The breasts. uuugh. the hardest part for me. Down the center has a large v shape Gristly area. Some folks like to slice down either side and pull the meat away from the Grissel. I prefer to slice down the center and crack the breast bone in half to give more stability to the breast if frying, baking or grilling.
I can't even explain how to cut out the wish bone...to difficult to explain.

It is easier just to buy it already cut up. Good luck.

Answer 3

Buy a pair of Poultry Shears - like big tough scissors. You can do it with a knife but it's sorta dangerous if you're new at it!

First, remove the spine by cutting down each side of it. Remove neck at the same time if it's attached. Then remove the drumsticks- make sure to cut AT the joint so you don't have to saw through the bones. Then Cut him into four - two breasts and two thighs. You can use the leftover bits to make a really good chicken stock. Don't be squeamish - it's a good skill to have!

Answer 4

I ask the butcher to cut it up for me.

Answer 5

I dont know

Answer 6

with a knife