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How To Cut Apart A Whole Chicken by The Pampered Chef. Visit our website for more great videos at http://www.pamperedchef.com/video
Tags:How to Cut Apart a Whole Chicken,cutlery,cutting a chicken,How To Cut Apart A Chicken,kitchen knife,kitchen skills,knife,Knife Skills,knives,The Pampered Chef
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Lisa Flynn: Well Chris, now you are going to teach and train on how to de-bone a chicken.
Chris Koetke: That's right, and it's so easy to do. So the first thing we want to do, is we want to cut right between the leg and thigh and the breast, and you see there is this sort of this fleshy piece of skin there, very simply make one cut, one on the other side, and then what we need to do is separate the leg and thigh from the rest of the chicken. There is a really easy way to do this. Very simply if you put your finger on the back of the chicken, you will feel the joint, where the thigh connects to the backbone, and very simply you are going to take and pull the leg back, and out pops the leg-bone. You can see it right there. Just slice right between the carcass and that joint that is sticking out, same on the other side.
Now lot of times people want to cook the thigh and the drumsticks separately, and that's a great thing. But how do you separate the two? Well, nature has provided a little dotted line, if you will, and there is a little line in fat right there, and if you just cut right on that line of fat, very easily it separates leg and the thigh. So once again, look for that little line of fat right there, and then simply cut right on it, separates the leg and thigh that fast.
So now on to the breast and the wings, and so to remove the breast, very simply you feel right across the top of the chicken and you'll feel the breast bone sticking up right there. So I am just going to take the knife, and I am going to cut right alongside the breast bone, until I hit a bone. Exactly, and that's actually the rib cage, and so very simply I want to take the knife, and I am pressing against the rib cage as I am cutting the chicken breast, and that way I am sure not to leave any of the meat on the chicken when it's all done. So I am running into one other bone, and actually there's two little bones right at the end of the chicken here, and that's the --
Lisa Flynn: Wishbone!
Chris Koetke: The wishbone, exactly. And so once you hit that wishbone, That's really a guide, because I am cut right along that wishbone and that will lead right into the joint where the wing connects to the rest of the chicken, you can see it right there. So now I have this leftover, this is perfect for stock or making chicken soup, and then the last thing I might want to do, is to separate the wing from the breast, and you can see that nice little joint sticking out there, all you have to do is cut right underneath it, and now I have the wing and I have the breast. I could do a couple things with it. I could certainly cut off the end, or maybe cut it for buffalo wings, or very simply, I could take this, fold back to wing, just like that, and it's perfect for frying, deep frying or whatever, exactly.
Lisa Flynn: Well, you know what Chris, I think these are excellent ways to see the versatility of the knife.
Chris Koetke: You know, I couldn't agree more. This is a very versatile knife.