Thursday, March 12, 2009

Two Methods of Chicken Cut - Simply and Professionally

There are two ways in which chickens or poultry can be cut, one for home use and other professional use.
The advantages are that it is more economical to cut up chicken or poultry as the self-purchase in portions, and you can cut your way all the different combinations such as drumsticks or without the thigh, or breasts, or wings, etc. First, by using a large sharp knife, free foot care by cutting the skin between the body and legs. Press quite firmly to share collarbone and share back to the backbone of the chest. Cut through the back to the center point and break the backbone of the movement of short knife. Finally, to separate the breasts carefully cut from the left and right along the length of the breastbone. Cut along the backbone of every corner of this and remove the "chicken oysters", which is part of the tender, the quality of which corresponds to the breasts. Cut through the skin between the body and leg. Spread legs and split the joint. Cut off the outermost part of each wing, cutting the joint a little chopper or large knife.


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Remove the wings of some breast meat, along the breastbone and wishbone as far as the joint. If you want to remove the breasts, first hold the chicken firmly, that the wishbone and cut along the breastbone. Take-off the chest, which has cut the joint to the end of the breastbone. You can use the rest of the carcass to make stock, soups and sauces.
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