Cutting up raw(whole) chicken?? HELP!?

Question

I can de-skin a whole, raw chicken, and cut up the b*****s just fine.

But my major concern and question(s) is about dis-jointing at the wing and leg parts that are attached towards the breast. Is there a trick to this, any tips?? I always, either cut it at the wrong angle (what is the angle of each, I feel it, but cut it at the wrong angle?!), or in the wrong place? And I usually cut through hard pieces that I think are bone, and then that's a mess to undo. So how do I cut it in exacly the right place in the first place so I don't have to get out the hard pieces and take longer to do this? Are there any videos online or websites which are Detailed and Exact? Most say cut here, but where Exactly is there?

How do I do this in the most effective way? Time and energy wise?

Also, what are the bones in the breast you're supposed to watch out for, and there's one on either the leg or wing that can be sharp if cut through?

Also, what's the best way to then split the wing in half without the hard pieces cut into like above?

Answer 1

Watch Martha Stewart do it...

http://www.marthastewart.com/article/cut...

Answer 2

Smurfette has pretty much got it.

My mom grew up on a Kansan farm during the depression and knew how to do a chicken.

I can remember during the late forties going to grandmas and getting one of the hens that was not laying to good, how she knew which one I will know. I guess she knew them by name.

There was no hatchet. She grabbed it and shook and twisted until the head came off in her hand, which was thrown to the dogs.

Then next was the boiling water to pluck the feathers.

Before it made it into the house the legs were cut off and, yes, thrown to the dogs.

Once inside the chicken was gutted. The heart, liver and gizzard were preserved. Guess where the rest went? Yea, the dogs.

The rest was taking the drumsticks, thighs and wings and breaking them at the joints to know where to cut them off. When you break them you will know where to cut them off, right through the joint.

It was turned on its side to cut through the ribs close to the breast to remove the back.

The front of the breast was cut off to preserve the wishbone. The breast was then cut in half.

Oh, you had to cut the gizzard almost in half to remove the c**p inside.

You want to know how we cleaned a rabbit after a day of hunting with my grandpa?

And yes the dogs got what we didn't want.

  

Answer 3

My grandma raised me, and out in the back she had chickens running loose (for meat and eggs).  When she wanted fried chicken, she would go out and catch a hen, lay it across a stump and chop off it's head with a hatchet.

I thought this was the most god-awful thing I had ever

seen.  then she had a wash tub full of boiling water and

dunked that chicken down in the water.  While it was hot, we both started pulling out feathers.  She wanted NO Feathers left on.

  Then she singed off the fuzz that was left on (singed= holding over stove burner and burning

off feather stubble.)  Boy, did that stink?

  One of my early jobs was to cut up the chicken/ dredge it in seasoned flour and lay it on a tray to fry.

  My grandma pulled out the guts.  I just couldn't do that.

then, using a very sharp knife, I cut off one leg at a time,next to the body. cut off the feet at the joints, cut off the drumstick at the knee joint.

  Went up to the breast bone and cut straight in and down.  this brought out the wish-bone very nicely.

I don't think I can describe the rest in print.  Once you learn how to do it, it goes very fast.

  Cutting into the joint= move the chicken part, wherever

it bends is where to cut.  I used to imagine myself as some important surgeon, and I was dissecting my patient.

Answer 4

HOW TO CUT UP A WHOLE CHICKEN INTO 10 PIECES

Cutting up a whole chicken for fried chicken - Photo

Use a fresh or frozen 4.5-6 lb chicken. If using a frozen chicken, thaw it in the refrigerator overnight and longer until it is still in an icy stage then cut it, you will find it cuts much easier. After cutting, finish thawing it in the refrigerator then fry the same day or next.

Everyone will enjoy an assortment of fried chicken pieces placed on the table. Poultry pieces purchased from a butcher shop or supermarket are sometimes poorly trimmed and, pound for pound are usually more expensive than a whole bird. There is a bonus too, in giblets that come with the whole bird. The process is simple, all you need are a chopping board and a heavy, sharp-edged chef’s knife.

Tip; When frying the chicken it is best to leave the skin on. It can be removed during eating if desired.

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Pieces for every purpose. The quick, efficient way to disjoint a bird produces the 10 pieces shown above. The diagram identifies the location of each piece on the bird. Drumsticks (A) and thighs (B) provide four sections; the wings (C) two. The back (D and E), cut crosswise and the breast (F), divided lengthwise, will produce four more.The meaty b*****s, thighs and drumsticks are choice pieces for broiling, frying and braising.The bony wings may also be broiled or fried and, like the back, make excellent material for stocks, or may be added to a braise.

Material from; THE GOOD COOK "POULTRY"

Answer 5

When i first was taught how to cut up a chicken, I actually broke the joint with my hands and then you can feel where to cut the joint.  After a while you pick it up fast.  It is also safer with a sharp knife if you not knowing what your doing.