Different Cuts of Chicken

How to Debone a Chicken

How to Make Breaded Chicken

How to Make Chicken Cutlets

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EVERYDAY CHICKEN
Chicken is not only one of the most versatile foods to cook, it is also a good value. Learn all about different cuts if chicken. Every part of it can be used in different ways:
It can be roasted whole and unadorned cut into serving-size pieces, seasoned with exotic spices, and cooked quickly under the broiler, or slowly in the oven until meltingly tender. However chicken is cooked, it’s always a favorite.

Free-range or organic?

Buying chicken can sometimes be confusing, with labeling varying from “free-range” and “organic,” to “corn-fed” and “farm-fresh.” Free-range birds have been provided access to open-air runs. “Traditional free-range” follow stricter standards the birds are given more freedom and space. Free-range birds must have continuous daytime access to the open air, for at least 50% of their lifetime. Organic birds have been fed on a completely organic diet, given no meat by-products, and won’t have been given antibiotics. They usually have outdoor access, and are reared for up to 12 weeks, twice as long as intensively farmed chickens.

They are often the most expensive choice, but you can taste the difference in the meat. Choose chickens that have a recognized “organic” certification. Corn-fed simply means that the birds have been fed on a diet of corn or maize, resulting in a yellow, golden skin. It doesn’t mean that they are free-range or organic. Farm-fresh is a misleading label, and can still mean that the bird has been intensively farmed.

Cutting a bird into eight pieces :

Step 1
Using poultry shears, cut through the ribs two-thirds of the way along each breast half and at an acute angle.

Step 2
Each leg can be further divided. Locate the joint above the drumstick that connects it to the thigh and slice through to divide.

Step 3
The chicken after being cut into eight pieces: two whole wings, two breast halves, two thighs, and two drumsticks.

Dividing the Crown

The crown consists of the main part of the bird:The legs and pope’s nose are removed, leaving the whole breast and wings on the bone. The crown may be cooked whole or divided. If the breast halves are to be cooked on the bone, run the blade of a sharp knife along the dividing bone, then chop the breastbone in half.
The breast halves can be removed from the whole crown or after chopping it in half the breastbone will act as a natural brake, so you can press firmly on either side of the central bone and follow its contours.

Cutting chicken wings

The whole wings can be cut from the breasts using a sharp knife or poultry shears, cutting through the ball and socket joint where they are attached to the breast. Chicken wings have sweet, accessible meat and it is a shame not to use them as part of whatever dish is being made with the chicken. If they are not used, they can be cooked separately or added to the carcass and used for making stock.

Taking a Breast Half from the Bone

Step 1
Using poultry shears, cut away the ribs and the backbone.Work from the thickest (wing) end of the breast toward the narrowest part.

Step 2
Using a sharp knife, separate the meat from the bone by following the contours of the breastbone, cutting the breast neatly away.

Step 3
Locate the small inner fillet on the underside of the breast and slice any connecting membrane to remove it.