Novice cooks often have difficulty cutting the bird due to a lack of practical experience. In fact, butchering a chicken carcass is not particularly difficult - just know the correct sequence of actions when cutting chicken.
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In order to cut the chicken quickly and accurately, you need to get a quality, well-sharpened knife with a sharp tip. Even if you are cutting the chicken for the first time in your life, try to make only clear and precise movements - then the chicken pieces will be even and neat. However, small irregularities or not very neat edges are usually noticeable only at the cutting stage - after the chicken is cooked, the flaws will become almost invisible.
- First, you need to use a knife to cut the chicken on the tail. After that, the chicken carcass must be placed vertically on the cutting board, and after inserting the knife into the recently made incision, divide the bird straight down along the line of the spine.
- Now lay the cut chicken skin down, revealing, like a book, in two. Cut the front bone, trying to perform this procedure as accurately as possible.
- The next step is to separate the legs from the carcass - for this you need to turn the half of the chicken over, pull the leg as far as possible and cut it off where it joins the carcass.
- When cutting the chicken carcass into six portions, the chicken is cut into a thin white median strip (cut in half along the cartilage). To get eight portioned slices, the breast is cut in half. As you can see, chopping the chicken is not so difficult - in the worst case, this procedure will take about fifteen minutes. However, if butchering a chicken carcass still seems like overwork, you can get out of the situation by cooking stuffed chicken in the oven. For such a dish, you will need a gutted, but undivided chicken carcass - this way you can avoid the unpleasant process, which you might think of cutting chicken.