We all often cook dishes from chicken. And the meat of this bird is suitable for the first, and for the second course, and for salads, and for baking, and for kebabs. All you have to do is fantasy using various pieces. But a few whole carcasses risk buying. And in vain. Having learned how to cut them correctly, everyone can easily get the ingredients for preparing various dishes. How to carve the carcass, we will describe below.
How to choose a chicken
It is best to choose a cooled carcass. In this case, you only pay for the meat itself: careless suppliers pump the bird with water to freeze it before freezing. In addition, the quality of chilled meat is easier to establish.
Did you know? Chicken is the main type of meat consumed in Israel (67.9 kg per person), Antigua (58 kg per person) and Saint Lucia (56.9 kg per person).
Express diagnostics of the cooled product:
- Consider the carcass. If there are wounds or bruises on it, there are injuries or dark yellow spots on the skin, it is better not to buy such a chicken.
- Focus on shade. The age of the bird is determined by skin color. In young chickens, it is pale pink, with crisp streaks. Adult chickens have thick, yellowish skin.
- Feel the chicken. After pressing a finger on the breast, the flesh will quickly return to its original shape. If, as a result of the touch, a fossa remains, this is an indicator of a poor-quality product.
- Sniff it. Fresh chicken smells ordinary raw meat. Those carcasses from which the scent of medicines or other side smells emanate should not be chosen.
How to carve a chicken
In order to quickly and without problems cut the carcass into pieces, you should stick to this plan:
- First, the wings are cut off. The carcass is placed breast up and feels the seat of the wing. Here the knife is cut and the cartilage is located, which binds the bones. Knowing this secret, it will be much easier to carve chicken. The other wing is separated in the same way.
We recommend reading about the beneficial properties of chicken meat.
If this part of the chicken is about to be fried, the tips of the wing are cut and used for broths. And the wings themselves are separated by membranes.
- When the wings are separated, you can proceed to the legs. To do this, easily, without pressing, the skin is cut in the area where the leg is connected to the brisket.
- Putting the knife to the side, turn the leg and break the leg. This is done only until then, until the tip of the bone of the hip. As soon as the bone is separated from the breast, the meat is cut with a knife.
- The same manipulation is done with the second leg. Now we have separate pieces for making delicious dishes.
Did you know? For the first time, a chicken about three thousand years ago was domesticated on the territory of modern Ethiopia.
- If there is a desire, the leg can be divided into a shin and a hip. To do this correctly, put the leg in such a way that its front side (there is more skin on it) is turned downwards. On the inside of the leg there is a noticeable shallow depression, which divides the two muscles of the leg - the calf and femur. It is along this line that the cut is made - the bones are connected there.
- Next, carve the breast. On the chest ridge, pressing the knife to the frame, make an incision. Helping with your fingers, carefully cut off the meat from the bones. First, on the one hand, and then on the other.
- The frame for easy storage can be broken apart.
Important! When you put your hand, the process of cutting the carcass will take 5-10 minutes.
As a result, we obtain components for various dishes:
- fillet, thighs, drumsticks, wings - for boiling, roasting, baking, stewing;
- ribs, back, wing tips - for soups;
- fat - can be left to fry.
How to cut a chicken fillet
Fillet - the best part of the chicken. The process of its separation at first glance seems difficult. Many people think that getting a beautiful piece is quite difficult. However, the instructions for the separation of fillets will help in this difficult matter. And if you get your hand, the process itself will take a little time.
Learn how to slaughter and cut the goose and duck.
So, take the breast and perform the following actions:
- To begin with, we define the central line, which divides the breast into two parts.
- Taking the knife a little to the side, we cut the flesh along the breast cartilage.
- Gently pressing with your fingers, with a knife, separate the pulp first along, and then along the base of the cartilage, cutting through the pulp to the end.
The procedure is performed on the one hand, and then - on the other.
- With the cut pieces gently remove the skin. She is being dragged off and cut off from the meat.
The procedure is performed on the one hand, and then - on the other.
How to separate the chicken from the bones
Chicken roll is considered to be a real decoration of the holiday table. By adding branded ingredients to this dish, you will be able to impress guests and loved ones with culinary talents. However, many inexperienced housewives are afraid of the separation of the chicken from the bones. After all, in order to leave the whole carcass, you need to have the skills, make a lot of effort and show skill.
Like chicken meat, turkey, guinea fowl and rabbit meat are also dietary.
An important condition for obtaining the desired result - a sharp knife. When dressing, you will have to make numerous cuts, therefore with insufficiently sharpened tools, a lot of strength and nerves will be spent.
So, the process of separating the bones is as follows:
- Wash the carcass and dry.
- To start cut off the tips of the wings (about half a wing) and legs.
Important! The main task in the separation of bones from meat is to leave a whole skin.
- Then on carcass grope cartilage. A knife is cut through it, dividing the breast in half.
- Carefully peel off the flesh from the stone with a knife.
- Nadlamyvayut foot to see the bone. With it gently scrape the meat. After cleaning up to about half, try to pull out the bone (if you can not pull out, carefully cut off). The same is done with the other leg.
- Get down to the wings. At the skeleton find the bone of the wing and break off. Also gently with a knife scrape the flesh from the bone. On the wings a lot of veins, they should be cut with a knife.
- Carefully trimmed meat from the frame. Small bones can be pulled out later.
- Select the remaining small bones.
It will be interesting for you to read about the benefits of chicken eggs, why two yolk eggs are obtained, why there is blood in chicken eggs, how to check the freshness of eggs at home, why chickens carry eggs with green yolk, and how to freeze eggs.
The skeleton can be left for broths, and the chopped chicken can be flushed or put on rolls.
Video: cutting chicken into a roll
How much cook boiled chicken
Boiled chicken is a component of various dishes. Therefore, you need to know how and how much to cook its individual parts.
- Chicken legs, thighs, fillets and breast are cooked for 30-35 minutes.
- Chicken broth is cooked for more than two hours. If a broiler or a young bird goes to the broth, then the time is reduced to 1.5 hours.
- Chicken wings cook the fastest - 20-25 minutes.
Readiness is determined simply: if the pulp is easily separated from the bones or pierced with a fork, then the meat is ready.
Important! To improve the taste of the finished product during cooking (after boiling) add carrots, onions, a few cloves of garlic and black (fragrant) peppercorns.
How to chop chicken for different types of cooking. Video
In the next video you can see the process of dismantling the carcass. As you can see, to cut the chicken is easy. Now you can easily prepare a variety of culinary masterpieces and surprise family and friends.
