how do you cut up a whole chicken?

Answer 1

with a big butcher knife or cleaver. cut that sucker right down the middle. Then cut the wings and thighs off at the joint closest to the body. Next, take the thighs and cut them in half giving you thighs and drum sticks. cut the middle of the chicken (breasts and back) in half. Most people discard the back, not much meat.

Answer 2

My grandfather taught my mom and she taught me: 1st, cut off the wings then cut in the joints to separate the 3 pieces throwing away the tip, next cut off the thigh/leg and then separate at the joint, next holding onto the bird (front or back) cut down the middle (between the front and back) lay the front flat (breast) flesh down and hold onto the two sides and bend towards you with your thumbs on the breast bone so that you snap the bone in 2 then with your fingers loosen the fleash around the bone and dig out the bone then cut in half lenghtwise and then the 2 pieces in half. Next snap the back and do the same cutting - half then half. Hard to describe without showing but it really is not difficult.

Answer 3

Chicken Soup with Whole-Wheat Dumplings:

8 cups chicken stock
3/4 pound skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoons freshly grated Parmesan cheese
2 tablespoons skim milk
1 large egg
Salt and freshly ground pepper
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 small butternut squash-peeled, seeded and cut into 1/2-inch pieces
1 large turnip, peeled and cut into 1/2-inch pieces
1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces

1. In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.

2. Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.

3. Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.

Yield: 6