How do you cook CUT UP chicken???

Question

not the breast but the whole chicken cut ups??

Answer 1

Cutting Up Chicken by Michael Chu

If you haven't cut up a chicken carcass before, then it can be a bit challenging. This sectioning method produces an eight piece, ten piece, or twelve piece result.

First, start with a clean surface and assemble your tools. All you really need is a strong sturdy knife and a large cutting board. I also like using kitchen or poultry shears. In the picture below, you'll see that I'm using a plastic cutting board, but wood would have worked just as well (see Equipment & Gear: Cutting Boards). In my case, my largest wood cutting board does not have a blood or juice groove, so I chose to use my large plastic board.



Remove the giblets from the chicken and set aside (often, I'll use these and any trimmings from the bird for making stock). Rinse the chicken and as much water as possible drip out before transferring to the cutting board. Orient the carcass so the breast is facing up.

Start by removing the legs. This is done by pulling a leg away from the body and scraping with the sharp edge of the knife through the connecting skin and tissue.



Once the bone is reached, use the tip of your knife to find the joint where the thigh meets the main body. Pressing down on the knife between the joint, cut through the cartilage and separate the leg from the body.



By cutting through the joint, you won't have any shattered pieces of bone in your chicken.



Use your fingers to feel where the thigh bone meets the drumstick and cut through the joint with your knife. Once you've separated the drumstick from the thigh, look to see where you started your cut. On the other leg, look at the same region. You'll notice a line of fat. Cutting straight down through this line will yield clean separation of drumstick and thigh.



Next, separate the wing from the body.



For a twelve piece chicken, cut the wing through the first joint. This cut is desirable when frying the chicken wings because it exposes more of the skin of the wing providing more area for breading and a more even fry. The wing portion with the tip is called a wingette, while the portion attached to the body is called the drummette.



Repeat the leg and wing steps for the other side.

Rotate the carcass so it is breast-side down. Using kitchen shears, cut through the ribs down both sides of the back bone. If you don't have kitchen shears, you can stand the bird up and cut down with your knife to remove the backbone. You can save the backbone for making stock.



Splitting the breast can be done from the breast side, as shown below.



Another method is to split the breast by cutting from the inside, through the keel bone.



Once the breasts have been separated, you can cut them in half for a ten or twelve piece chicken. This is often recommended to produce portions of similar size - especially since many chickens are bred to have large breasts.



This method of cutting up a chicken can produce the "classic" eight piece, even-portioned ten piece, or perfect-fry twelve piece cuts.

Eight pieces

2 drumsticks
2 thighs
2 wings
2 breast halves

Ten pieces

2 drumsticks
2 thighs
2 wings
4 breast quarters

Twelve pieces

2 drumsticks
2 thighs
2 wingettes
2 drummettes
4 breast quarters

Tools used:

Kitchen shears to cut backbone off
Chef's knife to section chicken
Boning knife is a great alternative for the Chef's knife for everything except cutting through the keel bone. A sharp boning knife will remove the wings and legs from body easily and since you are cutting through the joints and not bones, the thin blade gives great speed and flexibility.

Answer 2

You could bake it in the oven with barbecue sauce over it. That's always good. If you wanted to use a bbq grill, then par-boil the chicken pieces first, if the bones are still in it, then you can put bbq sauce on it and finish cooking it on the grill. I like to serve it with hobo potatoes(sliced potatoes with butter, onion, salt and pepper cooked in aluminum foil) and corn on the cob or salad.

If it deboned chicken pieces, how about a soup or stir-fry? Cook the chicken, then either make a gravy for it or use canned and serve over rice, noodles or mashed potatoes.

If you like mexican food, you could cook the chicken with some diced onion and green pepper.To make enchiladas, you will need tortillias, either flour or corn, depending on which you prefer. Lay the tortillia flat in a baking pan, that you sprayed with non-stick spray, load the tortillia with the cooked chicken mixture and cheese, roll the tortillia to close it, lay seamed edge down. Continue till you have as many as needed, top with salsa and more cheese. Serve with salsa and sour cream, if desired. You could also use this mixture for tacos or taco salad, if you prefer. I have, it's a big hit at our house!

Good luck! : )

Answer 3

Zillions of ways! Last night I made my oven-fried crunchy chicken. Make a coating of some bread crumbs, cornstarch, various spices, put in a bag, put the chicken pieces to coat. Put on a lined pan in oven at 400 for about an hour. Yummers!
Or, just bake plain with spices, or fry them.
Or put in a roaster with cut up potatoes, carrots, and onions, add a few cups of water, bake at 350 for an hour and a half, and supper is ready!

Answer 4

if you've never done it your going to buture it, but dont feel bad I do too. the idea is to take the legs and cut them off the body then cut the thigh off of the drumstick. then you cut off the wings. and cut down the middle in between the ribs splitting the breast. I cant do this for the life of me. so i hope you have better luck. oh and try and make sure you have a sharp knife. :)

Answer 5

batter it and fry it.

Simmer it. Cool it, cut the meat off the bone. Add it to broth with celery, onions. Heat it back up. Chop canned biscuit dough into 6ths and drop into the hot broth. After the dough puffs up, add chopped green onion. Chicken and dumplings

Simmer it in a tomato sauce. Add pepper flakes, onion, celery, bell pepper. Serve over steamed rice.

Lots of ideas...

Answer 6

There are a 100 ways to skin... I mean to cook a chicken.

Answer 7

You can use it in a stir-fry dish. Stir-fry it for a couple of minutes, but not too long, because it could dry out very quickly since its surface area has increased (due to it being cut up). I like to stir-fry it with broccoli, mushrooms, peas, onions, and garlic with some vegetable oil and soy sauce, and then serve it with white rice.

Answer 8

you can chunk it up and toss it in some chicken bullion with noodles and veggies and have soup.

You can saute it with onions, peppers, and put it in a tortilla and make chicken fajitas.

You can chunk it up and toss in grated carrot, chopped celery, a little mayo, grainy mustard and lettuce and put it on a slice of whole wheat bread and have an open faced sandwich.

Answer 9

confusing problem check out into yahoo that will will help

Answer 10

Put them in a slow cooker with barbeque sauce--YUM! You can also boil them, add veggies (onions, celery, carrots), season it up, add noodles and have chicken noodle soup.