How to carve raw chicken. Gutting and cutting chicken at home

Now in the store you can buy the part of the chicken that you need. Certainly it is very convenient. Still, it's good to know how to cut a whole chicken into portions. First of all, because buying a whole chicken is cheaper.

You don't always have to cook the chicken whole. Most often it needs to be cut into portioned pieces. It is not always necessary to boil a whole chicken for broth. Therefore, you need to know and be able to cut the chicken into pieces correctly.

Cutting chicken into portions is easy. All it takes is a cutting board and a sharp knife.

Lay the chicken breast side up. Make an incision between the thigh and the carcass. Bend the thigh a little to the side and cut the joint. Repeat on the other side.

It was you who cut off the leg. It can be cut into thigh and drumstick. How to cut the legs is clearly seen from the joint connecting the thigh to the drumstick. Cut the meat and then the joint. And you can cook whole.

Now you need to cut off the wings. In the same way, you first need to cut the skin and meat between the wing and the breast. Cut the joint. Similarly, cut off the second wing.

Now you need to separate the chicken breast from the back. This can be done with a knife, but it is more convenient with special kitchen scissors. Cut off the back. The bones of the chicken are not very thick in this part and the chicken is easily cut.

These are the parts of the chicken we got.

Now it remains to cut the breast in half. This is where the bone is the hardest. However, it is easy to cut with a sharp knife.

If the recipe calls for a fillet, you can immediately separate it from the bone and remove the skin.

Place the chicken pieces in bags or cook right away.

As you can see, cutting chicken into portions is easy.

Watch the video on how to cut a chicken into portions. From them you will learn about two ways to cut the chicken into pieces, which parts to leave for the broth, and which parts can be used for cooking chops, stewing and frying the chicken.

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I usually buy ready-made chicken fillets in the store. But since I decided to learn how to cut the chicken for the roll on my own, I picked up several options for cutting.

To be honest, I don’t know yet which one is more convenient - I will try. If someone has their own proven version, I would be grateful if you share it!

Method 1:

First we need to remove the chicken skeleton. It is advisable to leave the peel intact, but if it is slightly damaged, it’s not scary, then you will sew it up.

	1. Cut the chicken along the breast, separate the cartilage It is convenient to cut with 2 sharp knives, long and short, and culinary scissors (skin). Put the carcass on its back, rip open the stomach from the neck down without cutting the bone itself. In general, when cutting, it is better, if possible, to leave the skeleton as a whole, so it will be more convenient to cut it out. With a knife, resting on the bone, cut off the breasts from the ribs.
	2. We cut out the wings, they are the most difficult to cut out, and it is not always necessary, you can simply cut them off. We remove the wings like a coat, from the shoulder down. I cut out the first 2 joints, I no longer suffer with the third. We clean the meat from the chest until we hit the wing and leg 3. Cut the bone of the remaining wing along the bone and carefully trim the meat around the cartilage and bone
	4. We take the chicken by the leg and make a longitudinal incision along the bone, we clean the meat around the cartilage The same with the other leg.
	6. Now, holding the legs, cut out the pelvic part, also resting on the bone with a knife. We cut off the tail and carefully, trying not to make holes in the skin, we clean the meat along the spine (be careful here, the skin is close) to the neck. That's all - the skeleton is separated.
	7. And we got chicken fillet.
	8. Then we cut off a part of the meat and evenly distribute it over the flattened boneless chicken carcass.

Method 2:

	It is necessary to cut the chicken in such a way that it turns into a flat "leaf" - a layer of meat on the skin. This is a difficult moment, because the most important thing in the process of cutting a chicken is not to damage the skin.
	To remove the spine, you need to carefully cut the chicken along it. First you need to make a cut on one side.
	Then - on the other.
	The result was a "frame" from which you need to free the meat.
	Be careful not to cut the skin with the knife.
	Separate the spine and sternum, continuing to clean the meat with a knife, tendons - everything that prevents the removal of bones.
	You may need to put in some effort and skill to remove the bones without tearing off the skin and, preferably, excess meat.
	Remove 2 phalanxes of wings.
	This is what you should get after cutting.
	In order to remove the tubular bones, it is necessary to cut through the tendons around the cartilage with a sharp knife.
	Next, you should carefully gradually “turn out” the bone from the meat, cutting, if necessary, the tendons.
	Pull out the bone.
	Cut the legs lengthwise to the bone.
	Pull the bone out of the meat using the same method, cutting the tendons.
	Remove small bones, unnecessary fat. The roll is ready.

Method 3: Cutting chicken for rolls

	1. So, we need to separate the chicken meat from the skeleton. Cut the chicken along the back. Cut off the ass.
	2. We begin to separate the meat. To do this, we carefully but carefully scrape the meat from the spine.
	3. And now ... we will break off our “arms and legs” chicken. Now it will be easier to cut them off completely. We scrape the meat from the thighs. And where the thigh connects to the lower leg, we cut it off. We have to dangle the bones of the thigh.
	4. We cut off the wings only from the spine. Carefully! Don't make a hole in the skin!
	5. We scrape off the rest of the meat adjacent to the spine. We should get a carcass with meat separately, and a chicken skeleton separately. They are connected by cartilage, where the breast is.
	6. We take the skeleton in one hand, the meat in the other and with a neat jerk from top to bottom we separate these two halves. That is, as if tearing these two halves apart.
	7. Wings and drumsticks are not used in the roulade. We cut them off. Now carefully feel all the meat, and where there are cartilage, remove everything to the last. Section completed!
	8. We slightly beat off the chicken layer of meat so that there are no obvious tubercles. Don't overdo it! We just need to level the surface! Now we rub with garlic, salt, pepper.

Method 4: If you need the whole skin

	Removing the skin from the chicken is quite simple. it rests on almost nothing.
	First, put the chicken on its back and take care of the separation of the skin along the breast. We start from the place of disembowelment. Here you will have to make some effort to separate the skin and chicken fat, but there will be no big problems. We move higher. Particularly carefully separate the skin in the area of ​​​​the middle of the breast, because. in this place the skin fits tightly to the bones and can be easily torn.
	In all other areas of the breast, problems should not arise. the skin is attached to almost nothing and can be easily separated even without the help of a knife. After all the skin along the breast has been separated, free and cut the knee joints.
	The lower leg will remain inside the skin, we will not separate it, we will only separate the thigh to the line of the spine (we do not touch the spine yet). Let's do it on both sides, of course! Then we turn the chicken upside down and start removing the skin along the back. Here the main difficulty is to separate the skin along the spine. here it is very close to the bones and you need to make some effort and care so as not to cut through. Move from bottom to top, from tail to neck.
	When you have separated the skin along the entire line of the spine, free and cut the shoulder joints. We will leave the wings inside the skin. Separate the skin around the neck and remove. As you can see, everything is easy and fast! And here's a great video tutorial:

Oven-baked chicken or turkey is the main decoration of the New Year's table. This dish is traditionally used for special occasions, because it not only has excellent taste, but also looks really festive and beautiful. However, not all housewives know how to properly cut a ready-made treat so that the bird does not lose, as they say, its presentation, but at the same time it was convenient to eat. Let's try to understand all the intricacies of this process and prove in practice that everyone can quickly and easily cope with slicing. So let's get started.

1. Put the baked bird (in our case, a turkey) on a cutting board with the breast up and leave for half an hour. If the carcass weighs more than 6 kg, then the process will take about 45 minutes. It is not recommended to skip this step, since the finished dish should not only cool a little, but brew to soak in the juice.

2. Using a sharp knife, carefully cut the skin around the bird's leg.

3. Then pull on the leg so that the cartilage that connects the femur to the pelvis comes out of the socket and turns out. With a large knife, cut the carcass sharply in this place.

4. Separate the leg and set it aside on a cutting board. Repeat steps on the other side of the carcass.

5. Turn the leg over so that it is skin-side down. Make an incision between the thigh and lower leg and gently stretch the leg to expose the joint.

6. With a knife, separate the thigh from the lower leg, dividing the leg into two parts. Do the same with the second leg.

7. Make a parallel incision in the breast using the tip of a sharp knife to keep the skin as intact as possible.

8. Cut the breast flesh along the marked line until you meet resistance at the point where the wing joins the carcass.

9. Pull the wing to expose the joint, and then separate the brisket with the wing from the carcass with a knife.

10. Cut the carcass in the same way on the other side.

11. Make an incision where the wing meets the breast.

12. Cut the wing from the breast, bringing the cut to the joint and carefully separating the parts from each other.

13. Holding the skin with your hands, cut the breast against the grain into neat, even slices. Repeat the previous steps with the second part of the carcass.

14. Beautifully arrange the chopped bird on a dish and serve a treat to the table.

You can bake a bird in the oven and air grill. To make the dish tasty and juicy, remember a few important things:

• poultry for roasting should be at room temperature. A cold and damp carcass is baked unevenly and takes longer to cook.

• do not forget to periodically open the oven during the baking process and pour the carcass with fat, which will be abundantly released during the cooking process - this simple manipulation guarantees the dish a juicy and rich taste.

• do not be afraid to use spices - without them, the bird will turn out not so ruddy and fragrant. The classic option is salt and pepper, but if you like more interesting flavor combinations, use cumin, coriander, chili and other spices.

Bon Appetit!

Prepared by http://www.popsugar.com/

When raising chickens, it is important to know not only how to care for them and how to slaughter them, but also how to butcher them. This process has its own subtleties and, if you follow them, cutting the chicken will not cause difficulties.

In the event that the breeder has a poultry meat processing workshop, then the processing of carcasses occurs automatically.

Manual cutting of poultry is used only for non-mass processing of chickens. You need to cope with this work quickly, since the more the bird is left untreated, the higher the risk that it will deteriorate.

gutting

The first thing to do with a chicken after it has been plucked is to gut it. The more offal left in the carcass, the more likely it is that the meat will begin to rot.

Before slaughter, do not feed the chicken for 12 hours so that her intestines are completely cleansed and it is as easy as possible to gut her.

If there is a processing plant, then the insides of the bird are usually sent to the preparation of animal feed. On their own farm, they are washed and, after high-quality grinding, are used as poultry feed, because they are an excellent additional source of proteins and proteins for it.

It is best to familiarize yourself with how to butcher a chicken in stages. Step by step instructions to avoid mistakes.

Evisceration is carried out in the following sequence:

• Anus removal- for this, the chicken carcass is placed on its back and the anus is cut out in a circle with a sharp knife, without inserting the blade very deep so as not to pierce the insides. If the intestines are cut through and the remains of its contents come out, then the meat will be completely spoiled and the chicken will be used only for feeding animals. It is not necessary to pull out the anus.
• An incision from anus to keel- It is also important to be careful not to cut through the intestines.
• Removing the innards- take out the insides should be in a bowl, which is prepared in advance. The intestines are carefully removed by pulling on the anus. Once all the intestines are in the bowl, the chicken's stomach and liver are cut out. It is best to cut out the liver without separating it from the gallbladder. It is removed after the liver is removed. This minimizes the risk of crushing the bubble and ruining the product. In production, the separation of the gallbladder from the liver is automated.
• Extraction of goiter- by the time of slaughter, the goiter of the chicken must be empty, otherwise it will be problematic to butcher chickens at home. If the chicken was slaughtered without preparation or died as a result of an accident, and its goiter is full, to extract it, a skin incision is made on the neck and the organ is pulled out through it. This manipulation is a little complicated and requires certain skills.
• Removal of genitals- the testis is cut out from the rooster with a sharp thin knife. When the chicken is butchered, the ovaries are removed.
• Heart removal- it is cut out with the same knife as the genitals.
• flushing Gutted chicken is quickly washed with cold running water. When there is a processing plant, washing is carried out automatically, and water is supplied under high pressure.

This evisceration scheme is optimal for cutting a chicken carcass on your own. Poultry farms have a workshop for processing chickens, and there automatic evisceration is only controlled by the line operator to exclude marriage.

After the giblets are removed, the question arises of how to butcher the chicken quickly and competently. If it is planned to cook a whole carcass, then on gutting its preparation for cooking ends.

This is not economical, and therefore housewives most often cut the chicken into pieces for cooking several dishes from one carcass.

No Waste

This method is the most profitable. The cutting is carried out in the following sequence:

• Separation of the legs - carried out by putting the carcass on the back and pulling the leg to the side. The junction of the legs with the body is incised. The leg is twisted out of the joint and then finally separated with a knife from the body.
• Separation of the wings - the shoulder joint is incised and after that the wing is completely separated, slightly pulling it to the side.
• Dividing in half along the spine and in the middle of the breast of the carcass.
• Separation of the breast and back at the junction of the ribs.

If it is necessary to cut the carcass of a large chicken, each half of the breast is additionally cut into 2 parts.

The meat processing shop carries out the cutting of the carcass automatically, which is why the presence of bone fragments in the meat cannot be ruled out. This does not happen with home cutting.

Chicken pieces are stored in the freezer. To get high-quality meat, it is important to know exactly how to cut a chicken carcass.

For portioned pieces

Cutting the chicken into portions that are close in size is usually required if the bird is planned to be served on the table.

To understand how to properly butcher a chicken in this way, you need to familiarize yourself with what exactly is done at the same time and in what sequence.

1. On the back of the chicken, an incision is made across under the shoulder blades.
2. Longitudinal section from the middle of the first section to the tail.
3. Separation of the leg muscles from the spine.
4. The twisting of the legs from the joints.
5. Full separation of legs.
6. Incision to the neck from the center of the transverse incision.
7. Separating the shoulder blades from the chest with a thin and sharp knife.
8. Separation of the carcass along the spine from the inside.
9. Separation of wings with part of the breast.

The part of the breast that does not have wings is filleted. To cut the chicken into portions, the hostess can change the technology for herself, so that the process is as convenient as possible for her.

Conclusion

Cutting a chicken carcass into pieces is quite simple, despite the fact that the process consists of several stages.

When there are enough broilers for slaughter on the farm, it is necessary for the owner to master the cutting technique.

Video

Best of all, in order to understand how to butcher a chicken, watch the video.

gutting

cutting

The good thing is that now it takes less time to cut, the pieces have become neater, the breast is obtained as a separate whole piece, there is much less physical effort when cutting.

So I decided to write an article with detailed instructions for beginners, so that they start right away and don’t have to relearn later 😉, and not only beginners. Probably a lot of housewives cut the chicken as they are used to, do not think about how to make this process more convenient and faster.

What will be required:

• whole fresh chicken
• knife sharp
• cutting board
• PATIENCE)))

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Photos are clickable, click on them to enlarge

How to cut a chicken step by step photo:

1. Cutting the chicken in this way, we will get 8 pieces. First of all, of course, you need to wash it thoroughly, lightly dry it with a towel.

2. First, let's get the chicken legs. We put the carcass on the board, down with the back, take the leg and pull it in the opposite direction from the carcass, cut the skin.

3 We hold on to the leg with the thigh with one hand - with the other - for the carcass. We begin to separate, for this, we tear off the thigh from the carcass, slightly turning it up. The joints should separate - the femur should come out of the joint.

4. The joints no longer connect, so now you can easily cut off the leg with the thigh, cut it, twisting the thigh and turning the carcass on its back, breast up. We finish separating the leg, cut to the tail.

5. Cut off the second leg in the same way. Now we will separate the wings. By touch, we determine where the shoulder joint is located, which connects the wing to the carcass, we cut along the joint.

6. It remains to separate the breast from the back. Take a close look at the photo, it shows the direction in which to cut.

The direction can be determined by the white fat line, they are connected by ribs and cartilage, it is easy to cut them. We cut strictly in the indicated direction in order to divide correctly.

7. We cut off the breast only on one side, cut it on the other.

8. For me it was the most difficult moment. But he is already behind, we rejoice if everything turned out well for us and we are not upset if not very much. ;-). Everyone knows that in any business you need to fill your hand, next time it will work out for sure!

In the middle of the breast, along its entire length, there is a cartilage on the bone, you need to remove it. Slightly cut the upper part of the breast, where there are two bones, cut just between these bones until we come across a bone from the cartilage, which has a dark color.

9. To pull out a bone with cartilage, you need to pry this bone with your thumbs, for this we begin to break the breast into two parts, as it were, with little effort, push the bone up and push our fingers under it.

11. We got the cartilage from the chicken meat almost completely, it rests only on the bone and a little in the middle. We take the cartilaginous bone and carefully, but with effort, pull it, after which the cartilage will be removed.

12. We removed the cartilaginous bone and the cartilage itself.