Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Serious Eats)   How do you cut up a raw chicken? First of all, you don't pullet   (seriouseats.com) divider line
    More: Followup, Bird, Human leg, Buffalo wings, knife skill, Salt, Shoulder, sharp knife, Meat  
•       •       •

642 clicks; posted to Food » on 10 Sep 2021 at 11:50 AM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



58 Comments     (+0 »)
View Voting Results: Smartest and Funniest


Oldest | « | 1 | 2 | » | Newest | Show all

 
2021-09-10 10:37:01 AM  
"Other than spatchcocking (which isn't really a butchering project), this is the simplest way to process a bird."

Fark user imageView Full Size
 
2021-09-10 10:59:27 AM  
I always thought being able to cut up a chicken or carve a turkey or similar was pretty much a standard thing but I've been surprised at the amount of people who don't know how to do this - not that it is rocket science or anything.

I learned from my grandmother when I was around 7.
 
2021-09-10 11:26:23 AM  
Fark user imageView Full Size
 
2021-09-10 11:31:36 AM  
ok dadmitter
 
2021-09-10 12:05:31 PM  
Use a sharp knife?

It's basically find the joints and cut in between them. There's usually enough visual cues on a chicken so finding them isn't too difficult.
 
2021-09-10 12:07:20 PM  
Oh, this is just a simple application of yesterday's food tab lessons:

Toss the whole chicken into your cuisinart.
 
2021-09-10 12:07:31 PM  

UberDave: I always thought being able to cut up a chicken or carve a turkey or similar was pretty much a standard thing but I've been surprised at the amount of people who don't know how to do this - not that it is rocket science or anything.

I learned from my grandmother when I was around 7.


I think the prevalence of pre-cut breasts and thighs really got people away from buying the whole bird (for chickens at least).  Especially if you're set on making a meal that only uses a particular cut of the bird and you need more than two.
 
2021-09-10 12:09:34 PM  

eyeq360: Use a sharp knife?

It's basically find the joints and cut in between them. There's usually enough visual cues on a chicken so finding them isn't too difficult.


Well you'd think so, but then again, look at all the ridiculous avocado cutting injuries.
 
2021-09-10 12:40:57 PM  
I'd break down more chickens if I liked white meat more.  Usually just buy whole legs or thighs.  When I do need chicken breasts I buy whole chickens for the same price as the breasts would cost and get free legs and backs for stock.
 
zez
2021-09-10 12:42:22 PM  
"And if you're really lucky, you'll get a free liver, heart, and gizzard thrown in to sweeten the deal! I know a girl (named Chichi) who'd get the whole chicken just to get her hands on some of those delicious gizzards!"

At my local grocer you can buy a tub of gizzards. Livers and hearts too.
 
2021-09-10 1:02:52 PM  
I rarely cut up whole chickens.  I use this recipe for whole cast iron skillet chicken.  Comes out perfectly every time.

And I buy bone in breasts and thighs and debone them myself.  Much cheaper.
 
2021-09-10 1:06:47 PM  

gopher321: "Other than spatchcocking (which isn't really a butchering project), this is the simplest way to process a bird."

[Fark user image 400x406]


as always, Onstad shows us the way?

Fark user imageView Full Size
 
2021-09-10 1:17:14 PM  
Lately we've been leaving the breast on the bone when processing whole chickens. It roasts up super moist and tender that way. If you do need something for a boneless application, it's not that hard to cut the meat off later
 
2021-09-10 2:05:22 PM  
Two CSBs

Csb1
I live in Spain, I can go to the meat counter in a supermarket or the meat stall in a market and ask for a whole chicken and they'll butcher it however I want. Same for rabbit or any other meat.

Csb2
A few months ago my father-in-law bought us a whole chicken as he gets them cheap from a wholesalers. I asked to include the neck and feet as I wanted to make stock. Not expecting the neck (and head) to still be attached, I got a whole, uncleaned chicken. Used YouTube to learn how to get all the innards (lungs, heart, liver ect) out and to remove the neck cleanly.

/Had good dinner
//Made awesome stock
///Don't want to clean another chicken though...
 
2021-09-10 2:15:47 PM  
Just gonna leave this here...

Jacques Pépin Techniques: How To Cut Up A Whole Chicken | KQED Food
Youtube xfDsNRXPKE8
 
2021-09-10 2:36:09 PM  
Fark user imageView Full Size

Better learn in these days
 
2021-09-10 2:40:43 PM  

UberDave: I always thought being able to cut up a chicken or carve a turkey or similar was pretty much a standard thing but I've been surprised at the amount of people who don't know how to do this - not that it is rocket science or anything.


Well, then, you get the pullet surprise.
 
2021-09-10 2:58:15 PM  
Make sure you choke it first and be sure to wash your hands. Safety counts.
 
2021-09-10 3:06:56 PM  

Fireproof: [Fark user image 425x420]


That's not even close to medium rare. That's pluck it's feathers, wipe its ass, and put it on a plate raw.
 
2021-09-10 3:22:59 PM  
"OK I've plucked it and stuffed it, you kill it and cook it"
 
2021-09-10 3:30:10 PM  

Joey Jo Jo Jr Shabadu: eyeq360: Use a sharp knife?

It's basically find the joints and cut in between them. There's usually enough visual cues on a chicken so finding them isn't too difficult.

Well you'd think so, but then again, look at all the ridiculous avocado cutting injuries.


I sometimes forget about them.

And the people who did the cinnamon challenge and every other social media challenge involving the consumption of anything, as it's usually a stupid thing to consume or it's a stupid amount.
 
2021-09-10 3:36:15 PM  

Telephone Sanitizer Second Class: Just gonna leave this here...


Classically trained + a lifetime in the kitchen + a sharp knife = serious skillz.


If you don't want to cut the knob off the drumstick you can French it.
Just make a cut down to the bone all the way around about 1/2" from the knob.
The meat will release and shrink and form a more lollypop shape.

Frenching works great for crown racks too. Cover the raw bone end with foil so it doesn't burn.
 
2021-09-10 3:39:02 PM  

drjekel_mrhyde: [Fark user image 337x750]
Better learn in these days


BTW I might have my daughter take me to get about 5 or 6 of them, then cut them up.
 
2021-09-10 4:05:05 PM  
Do these techniques also apply to the human body?
 
2021-09-10 4:06:43 PM  

WhiskeySticks: Do these techniques also apply to the human body?


Yes.
 
2021-09-10 4:32:06 PM  

WhiskeySticks: Do these techniques also apply to the human body?


No wingtips, no keelbone, and a lot less breast meat
 
2021-09-10 4:35:04 PM  

drjekel_mrhyde: [Fark user image 337x750]
Better learn in these days


can i get one cheaper that hasn't been inspected?
 
2021-09-10 4:40:12 PM  

anuran: WhiskeySticks: Do these techniques also apply to the human body?

No wingtips, no keelbone, and a lot less breast meat


Human hands are like wingtips. And depending on the type of human you butcher, the breast meat may have a lot of filler to give the false impression of plumpness.
 
2021-09-10 4:54:39 PM  

WhiskeySticks: Do these techniques also apply to the human body?


No, the bones and joints are much tougher, and the cuts are more like a pig than a bird. Also, human tenderloins are much tougher than pigs/cows b/c we spend too much time walking upright.
 
2021-09-10 5:06:25 PM  

WhiskeySticks: Do these techniques also apply to the human body?


My FIL is an accomplished and highly respected physician whereas I only have distant memories of a high school anatomy class so it's always baffled me that he has no idea how to carve a bird whereas I'm like "Yeah, it's the same the basic outline let's get slicin"

He probably has a much higher resistance toward making an absolute mess of the job, and has never had to serve one of his charges with mashed potatoes and gravy to polite company
 
2021-09-10 5:11:57 PM  

Joey Jo Jo Jr Shabadu: UberDave: I always thought being able to cut up a chicken or carve a turkey or similar was pretty much a standard thing but I've been surprised at the amount of people who don't know how to do this - not that it is rocket science or anything.

I learned from my grandmother when I was around 7.

I think the prevalence of pre-cut breasts and thighs really got people away from buying the whole bird (for chickens at least).  Especially if you're set on making a meal that only uses a particular cut of the bird and you need more than two.


Probably, but as long as whole birds are still available on the cheap let em overpay. The only 'parts'I buy are dark quarters, and those also tend to come with some backbone for soup. Excellent for grilling and smoking.

Usually though the whole bird goes in for the missuses's favorite roast chicken n gravyjus. Bones, wings, and neck go into a bag for the freezer. We're one of those weird households that actually makes spuh from that awesome free stuff. 3 carcasses + 1 gallon of water and we're good.
 
2021-09-10 5:13:28 PM  

drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days


Super farking jelly.
 
2021-09-10 5:14:50 PM  

Schmerd1948: Make sure you choke it first and be sure to wash your hands. Safety counts.


Step 2, go to the coop and catch the chicken.
 
2021-09-10 5:53:40 PM  

tintar: gopher321: "Other than spatchcocking (which isn't really a butchering project), this is the simplest way to process a bird."

[Fark user image 400x406]

as always, Onstad shows us the way?

[Fark user image 700x951]


Want to know how I know you're a semi-old millenial or Gen-Xer or maybe even a bit older than that?

Achewood ain't been updated in a dang sight. I miss it but I kind of respect the fact that he ended it.

/The Great Outdoor Fight? You kidding me?
 
2021-09-10 6:59:08 PM  

NINEv2: Schmerd1948: Make sure you choke it first and be sure to wash your hands. Safety counts.

Step 2, go to the coop and catch the chicken.


A bird, once, in the hand, to the pot is some work. It's even worse if it's been shot.  Then you got to get it on the table.
Tastes good but it is some work.
 
2021-09-10 7:01:19 PM  

drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days


Wtf is a "charcoal steak"?
 
2021-09-10 7:07:40 PM  

olrasputin: Oh, this is just a simple application of yesterday's food tab lessons:

Toss the whole chicken into your cuisinart.


Look at city boy getten all fancy.
Buy in bulk and use the wood chipper.
 
2021-09-10 7:54:00 PM  

Bonzo_1116: drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days

Wtf is a "charcoal steak"?


Undercooked.

/ducks
 
2021-09-10 8:03:00 PM  
First, take your cock and pullet....
 
2021-09-10 8:06:44 PM  

Bonzo_1116: drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days

Wtf is a "charcoal steak"?


hips.hearstapps.comView Full Size

It's also known as top blade steak, chicken steak, or the infraspinatus muscle. Located on the top of the shoulder blade. If you cut it in half and remove the gristle in the center, the two halves are known as flatiron steak.
 
2021-09-10 8:17:09 PM  

eyeq360: Bonzo_1116: drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days

Wtf is a "charcoal steak"?

[hips.hearstapps.com image 300x300]
It's also known as top blade steak, chicken steak, or the infraspinatus muscle. Located on the top of the shoulder blade. If you cut it in half and remove the gristle in the center, the two halves are known as flatiron steak.


The more you know.  Thanks.
 
2021-09-10 8:51:34 PM  

eyeq360: Bonzo_1116: drjekel_mrhyde: [Fark user image image 337x750]
Better learn in these days

Wtf is a "charcoal steak"?

[hips.hearstapps.com image 300x300]
It's also known as top blade steak, chicken steak, or the infraspinatus muscle. Located on the top of the shoulder blade. If you cut it in half and remove the gristle in the center, the two halves are known as flatiron steak.


I'm quite a fan of flat iron steaks.  seem to have a different (good) flavor than any other cut.  i don't like much fatty anything in a steak either, & they seem to have just the right amount of fat.  Cooked to medium/medium well, juicy & delicious on a grill.
 
2021-09-10 9:13:12 PM  

Telephone Sanitizer Second Class: Just gonna leave this here...

[iFrame https://www.youtube.com/embed/xfDsNRXP​KE8?autoplay=1&widget_referrer=https%3​A%2F%2Fwww.fark.com&start=0&enablejsap​i=1&origin=https%3A%2F%2Fwww.fark.com&​widgetid=1]


And here is Martin Yen doing it in 18 seconds

How to Debone a Chicken in 18seconds?
Youtube WHmyAoY-HrA



I learned how to cut up a chicken from my mother using a knife. I relearned from a friend who was a restaurateur and he always used poultry shears. It is faster and somewhat cleaner using the shears, but either works. It doesn't matter as much now as I most often buy chicken leg quarters now because they are far cheaper then even buying a whole bird. This week a 10 lb./ bag was $2.90 (for the bag not per pound).
 
2021-09-10 9:24:39 PM  

drjekel_mrhyde: [Fark user image 337x750]
Better learn in these days


I will see your $.79 and counter with
Fark user imageView Full Size
 
2021-09-10 10:12:29 PM  

sdd2000: It doesn't matter as much now as I most often buy chicken leg quarters now because they are far cheaper then even buying a whole bird. This week a 10 lb./ bag was $2.90 (for the bag not per pound).


That's a fantastic price...this seems the cheapest at my grocer:

Fark user imageView Full Size
 
2021-09-11 12:33:18 AM  

Swiss Colony: Csb1
I live in Spain, I can go to the meat counter in a supermarket or the meat stall in a market and ask for a whole chicken and they'll butcher it however I want. Same for rabbit or any other meat.


that's the thing. generally any major supermarche in the US will also cut up anything they sell, however you ask, gratis. then they just re-wrap it and slap the original price label back on. now, how good their butchers are, or not, is simply an experience best left to the reader. (also, I mean, I imagine modulo frozen whole-birbs, lol)

casual disregard: Want to know how I know you're a semi-old millenial or Gen-Xer or maybe even a bit older than that?

Achewood ain't been updated in a dang sight. I miss it but I kind of respect the fact that he ended it.

/The Great Outdoor Fight? You kidding me?


I actually had to look it up because I never really knew, but apparently I count as GenX? definitely a child of the Fark/Kuro5hin/MetaFilter/Slashdot eras. the wife: but can't you follow people on Fark, don't you have friends there? me: *cackles maniacally*

yeah, I do respect the way he ended it and went on to other things. altho' the few times I remember I have an instagram account, he's still hocking hand-inked panels! but it still amuses me where if there's a topic to mock, Onstad probably had written about it.

I do re-read me some GOF every few years, never fails to amuse!
 
2021-09-11 12:37:44 AM  

eyeq360: If you cut it in half and remove the gristle in the center, the two halves are known as flatiron steak.


phedex: I'm quite a fan of flat iron steaks.  seem to have a different (good) flavor than any other cut.  i don't like much fatty anything in a steak either, & they seem to have just the right amount of fat.  Cooked to medium/medium well, juicy & delicious on a grill.


flatiron used to be one of my favoritest things of the evars. and even 20+ years ago, they were already farking hard to find. not even because no one seemed to know how to farking properly cook them, but because it's one of the cuts the butcher likes to keep for themselves (as they do with hanger steak) - but at least back then it was super-cheap (when I could find it) - also because no-one knew what it was, and didn't look impressive/popular enough, most people ass-umed it was trash-meat or some nonsense.
 
2021-09-11 12:40:15 AM  

tintar: Swiss Colony: Csb1
I live in Spain, I can go to the meat counter in a supermarket or the meat stall in a market and ask for a whole chicken and they'll butcher it however I want. Same for rabbit or any other meat.

that's the thing. generally any major supermarche in the US will also cut up anything they sell, however you ask, gratis. then they just re-wrap it and slap the original price label back on. now, how good their butchers are, or not, is simply an experience best left to the reader. (also, I mean, I imagine modulo frozen whole-birbs, lol)

casual disregard: Want to know how I know you're a semi-old millenial or Gen-Xer or maybe even a bit older than that?

Achewood ain't been updated in a dang sight. I miss it but I kind of respect the fact that he ended it.

/The Great Outdoor Fight? You kidding me?

I actually had to look it up because I never really knew, but apparently I count as GenX? definitely a child of the Fark/Kuro5hin/MetaFilter/Slashdot eras. the wife: but can't you follow people on Fark, don't you have friends there? me: *cackles maniacally*

yeah, I do respect the way he ended it and went on to other things. altho' the few times I remember I have an instagram account, he's still hocking hand-inked panels! but it still amuses me where if there's a topic to mock, Onstad probably had written about it.

I do re-read me some GOF every few years, never fails to amuse!


Caught some 'tude from the meat counter guy just the other day. "Would you mind wrapping that steak in cling wrap? It adheres better in the freezer." Dingus: "This is freezer paper". Our exchange got a little frosty afterward. farking jerkoff.

/I may be a little touchy lately
 
2021-09-11 6:19:42 AM  

tintar: flatiron used to be one of my favoritest things of the evars. and even 20+ years ago, they were already farking hard to find. not even because no one seemed to know how to farking properly cook them, but because it's one of the cuts the butcher likes to keep for themselves (as they do with hanger steak) - but at least back then it was super-cheap (when I could find it) - also because no-one knew what it was, and didn't look impressive/popular enough, most people ass-umed it was trash-meat or some nonsense.


I hate when that happens. But then again, it's going to happen with every cut sooner or later. Likely much faster given social media and how people jump onto "trends" because someone on Instagram or whatnot talks about it. Then you can't get it anymore and when you can, it's two or three times the price of what it used to be.
 
2021-09-11 9:14:11 AM  

Telephone Sanitizer Second Class: Just gonna leave this here...

[YouTube video: Jacques Pépin Techniques: How To Cut Up A Whole Chicken | KQED Food]


I was thinking this technique to debone

Pepin Debone Chicken.flv
Youtube nfY0lrdXar8


I started to RTFA but stopped when the tools section was more than a cutting board and one knife.
 
Displayed 50 of 58 comments


Oldest | « | 1 | 2 | » | Newest | Show all


View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.