How to cut up a whole chicken into pieces | طريقة تقطيع الدجاج

Learning how to cut a whole chicken into pieces is a great way to save money on food! Use this step-by-step tutorial on how to carve a raw whole chicken. #ClaudettesKitchen Subscribe on YouTube: /channel/UCToRJlZEleBpAES3e7GwA4g Follow me on Facebook: https://www.facebook.com/Claudettes-Kitchen-109357004207229 Follow me on Instagram: https://www.instagram.com/claudettes_kytchen/ If you like my work, please stay connected by subscribing to my channel and turn on the notification bell! Every week 2 more videos will be added! Cutting a whole chicken is easier than you think! Learn how to cut a whole chicken and how to debone a chicken! It is absolutely worthwhile to buy a chicken and cut it yourself. Recipes: 1- Wash your hands and rinse the bird well with water. Remove the innards and set aside for stock. Pat dry with paper towels and set your bird on a cutting board. 2- Remove the skin and reserve for chicken stock. 3- Flip your bird breast side up. Spread the legs and feel inside the bird to get an idea of where the bones and joints are. This is where you are going to cut. 4- Using a sharp knife at a slight angle towards the chicken body, apply pressure down and firmly through the joint where the leg is attached. Do not try to “saw” the leg off. Do not be afraid of cutting too close to the body. You want the meat on the leg not on the body. 5- Repeat the same step for the other side, holding the knife at a slight angle towards the body of the chicken. 6- Flip your bird around so the wings are up front. Start cutting the chicken down the center of the rib cage toward the spine by pressing down while using a slight sawing motion. Stay as close to the middle as possible so you end up with two even-sized breasts. 7- Flip the chicken so the breasts are up. Carefully cut away the breast/wing combination from the spine muscles of the chicken. Angle towards the center, aiming to keep as much breast meat on the breast as possible. Remember that it is best to have cut off too much spine than not cut off enough breast. 8- Repeat this for both sides and you should have two breasts with wings attached. 9- Removing the wings is duplicate of removing the legs. Feel around for the bones, angle your knife and press hard. Remember not to saw here, just press firmly. Recipe2: Whole chickens are good for roasting, but you can also cut them into pieces for braises and stews Tip: Don't throw away the leftover back and neck: Store them in the freezer each time you cut up a chicken until you have enough for stock. Simmer for an hour with water to cover and you'll have a base for a great soup. Lay chicken on its back breasts side up. Remove bag with giblets if any. Trim fat and skin on both sides of the opening. Remove the tail or I like to call it “butt”. Sharp kitchen shears are great for this step as well. Cut each leg between the leg bone and the bone that is attached to the body. It helps to start cutting and then snap the leg. You will hear a crack, so cut the muscle between 2 joints. Cut the wings the same way as legs. Pull the skin from the breasts using your hands and help it separate from meat with the knife along the way. It should come off very easily. Or leave it on. Flip the chicken and trim skin the same way on the back. There will be more fat attached to the carcass under the skin. Trim it as well. Flip chicken on its back again and remove the breasts. Cut each breast in the middle close to the center bone and along the ribs. Recipe3: Cutting up a whole chicken Cutting up a chicken is easy, economical, and the best way to get the exact chicken pieces you want! Start with the chicken on a large cutting board. With the chicken laying on its back, make a cut into the skin where one of the thighs meets the body. The leg quarter should fall away from the body pretty freely, revealing the thigh joint. Next, hold the body of the chicken in one hand and the leg quarter in the other and fold the leg quarter back, as if you’re breaking the spine of a book, to pop the joint out of its socket. Use a large, sharp knife to cut through the joint, separating the leg quarter from the body. Repeat on the other side. To remove the wings, grab one wing and use it to tip the chicken on its side on your cutting board. Use your other hand to feel for the joint where the wing and breast meet—it’s usually a little deeper than I expect. Cut into and around that joint, holding the wing up and using the weight of the chicken to help release the wing. Repeat on the other side. To separate the breast from the back cut along that line all the way from the cavity opening to the head opening. To cut the breast in two half-breasts lay the breast skin side down on your cutting board and find the tip of the breastbone. Then use your knife to cut the breast in half down the center line. /channel/UCToRJlZEleBpAES3e7GwA4g

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