Cutting Up a Whole Cooked Chicken: A Step-by-Step Guide

Cutting up a whole cooked chicken can seem like a daunting task, especially if you’re new to cooking. However, with the right techniques and tools, you can easily carve a delicious and visually appealing chicken that’s perfect for any meal. In this article, we’ll take you through a step-by-step guide on how to cut up a whole cooked chicken, including the different cuts you can make and some helpful tips to keep in mind.

Tools and Equipment Needed

Before you start cutting up your whole cooked chicken, it’s essential to have the right tools and equipment. Here are some of the things you’ll need:

• A sharp knife: A sharp knife is crucial for cutting up a whole cooked chicken. You’ll want to use a knife that’s specifically designed for carving, such as a chef’s knife or a carving knife.
• A cutting board: A cutting board provides a stable surface for cutting up your chicken. Look for a cutting board that’s made from a durable material, such as wood or plastic.
• A pair of kitchen shears: Kitchen shears can be helpful for cutting through bones and cartilage.
• A meat thermometer: A meat thermometer ensures that your chicken is cooked to a safe internal temperature.

Step 1: Prepare Your Chicken

Before you start cutting up your whole cooked chicken, make sure it’s completely cooled down. This will help prevent the juices from running all over the place and make it easier to handle. If you’re in a hurry, you can speed up the cooling process by placing the chicken in an ice bath or by using a fan to blow cool air over it.

Once your chicken has cooled down, remove any giblets or neck from the cavity. You can discard these or save them for another use, such as making chicken stock.

Step 2: Remove the Legs

The first step in cutting up your whole cooked chicken is to remove the legs. To do this, locate the joint that connects the leg to the body. You’ll see a natural seam where the leg meets the body. Insert your knife into this seam and gently pry the leg away from the body.

Continue to cut around the joint until the leg is completely removed. Repeat this process for the second leg.

Removing the Thighs and Drums

Once you’ve removed the legs, you can separate the thighs from the drums. To do this, locate the joint that connects the thigh to the drum. Insert your knife into this joint and gently pry the thigh away from the drum.

You can also remove the skin from the thighs and drums if you prefer. Simply grasp the skin with your fingers or a pair of kitchen shears and pull it away from the meat.

Step 3: Remove the Wings

The next step is to remove the wings. To do this, locate the joint that connects the wing to the body. Insert your knife into this joint and gently pry the wing away from the body.

Continue to cut around the joint until the wing is completely removed. Repeat this process for the second wing.

Removing the Wing Tips

Once you’ve removed the wings, you can separate the wing tips from the rest of the wing. To do this, locate the joint that connects the wing tip to the rest of the wing. Insert your knife into this joint and gently pry the wing tip away from the rest of the wing.

You can discard the wing tips or save them for another use, such as making chicken stock.

Step 4: Remove the Breast

The final step is to remove the breast. To do this, locate the keel bone that runs down the center of the breast. Insert your knife into the meat on one side of the keel bone and gently pry the breast away from the bone.

Continue to cut around the keel bone until the breast is completely removed. Repeat this process for the second breast.

Removing the Tenderloins

Once you’ve removed the breast, you can separate the tenderloins from the rest of the breast. To do this, locate the tenderloins, which are the long, narrow strips of meat that run along the underside of the breast.

Insert your knife into the meat on one side of the tenderloin and gently pry it away from the rest of the breast. Repeat this process for the second tenderloin.

Tips and Variations

Here are some tips and variations to keep in mind when cutting up a whole cooked chicken:

• Use a sharp knife: A sharp knife is essential for cutting up a whole cooked chicken. A dull knife can tear the meat and make it difficult to get clean cuts.
• Cut on a stable surface: Make sure your cutting board is stable and secure before you start cutting up your chicken. This will help prevent accidents and make it easier to handle the chicken.
• Cut in a smooth, even motion: To get clean cuts, cut in a smooth, even motion. Apply gentle pressure and let the knife do the work.
• Don’t press down too hard: Pressing down too hard on the knife can cause it to slip and tear the meat. Instead, apply gentle pressure and let the knife do the work.
• Use kitchen shears: Kitchen shears can be helpful for cutting through bones and cartilage. They can also be used to trim excess fat and skin from the chicken.

Cutting Up a Whole Cooked Chicken for Different Meals

Cutting up a whole cooked chicken can be a great way to prepare for different meals throughout the week. Here are some ideas for using your cut-up chicken:

• Salads: Cut-up chicken is a great addition to salads. Try pairing it with mixed greens, cherry tomatoes, and a homemade vinaigrette.
• Sandwiches: Cut-up chicken is perfect for sandwiches. Try pairing it with your favorite bread, cheese, and condiments.
• Soups: Cut-up chicken can be added to soups for extra protein and flavor. Try pairing it with vegetables and noodles for a hearty and comforting meal.
• Pasta dishes: Cut-up chicken can be added to pasta dishes for extra protein and flavor. Try pairing it with your favorite pasta, sauce, and vegetables.

Common Mistakes to Avoid

Here are some common mistakes to avoid when cutting up a whole cooked chicken:

• Not letting the chicken cool down: Not letting the chicken cool down can make it difficult to handle and can cause the juices to run all over the place.
• Using a dull knife: Using a dull knife can tear the meat and make it difficult to get clean cuts.
• Pressing down too hard: Pressing down too hard on the knife can cause it to slip and tear the meat.
• Not cutting on a stable surface: Not cutting on a stable surface can cause accidents and make it difficult to handle the chicken.

Conclusion

Cutting up a whole cooked chicken can seem like a daunting task, but with the right techniques and tools, it’s easy to do. By following the steps outlined in this article, you can cut up a whole cooked chicken like a pro and enjoy delicious and visually appealing meals all week long. Remember to use a sharp knife, cut on a stable surface, and don’t press down too hard on the knife. With a little practice, you’ll be a pro at cutting up whole cooked chickens in no time.

By following the steps outlined in this article and using the right techniques and tools, you can cut up a whole cooked chicken like a pro and enjoy delicious and visually appealing meals all week long.

What tools do I need to cut up a whole cooked chicken?

To cut up a whole cooked chicken, you will need a few basic tools. First, you will need a sharp knife, preferably a boning knife or a chef’s knife. A sharp knife is essential for making clean cuts and avoiding tearing the meat. You will also need a cutting board to provide a stable surface for cutting.

In addition to a knife and cutting board, you may also want to have some kitchen shears or poultry shears on hand. These can be helpful for cutting through joints and removing the wings and legs. You may also want to have a pair of tongs or a fork to help you grip the chicken as you cut it.

How do I prepare the chicken for cutting?

Before you start cutting the chicken, make sure it has cooled slightly. This will make it easier to handle and cut. You can speed up the cooling process by placing the chicken in an ice bath or by running it under cold water. Once the chicken has cooled, pat it dry with paper towels to remove any excess moisture.

Next, place the chicken on a cutting board and position it so that the breast side is facing up. This will make it easier to access the breast meat and make clean cuts. Make sure the chicken is stable and secure on the cutting board to prevent it from moving around as you cut it.

How do I cut the breast meat from the chicken?

To cut the breast meat from the chicken, start by locating the keel bone, which runs down the center of the breast. Place the tip of your knife on one side of the keel bone and carefully cut along the bone, using a gentle sawing motion. Continue cutting until you have removed the entire breast from the bone.

Once you have removed the breast from the bone, you can cut it into smaller pieces, such as slices or cubes. You can also cut the breast into tenders or strips, depending on your desired use. Make sure to cut the breast meat against the grain, which means cutting in the direction of the muscle fibers.

How do I cut the thighs and legs from the chicken?

To cut the thighs and legs from the chicken, start by locating the joint that connects the thigh to the body. Place the tip of your knife on one side of the joint and carefully cut through the joint, using a gentle sawing motion. Continue cutting until you have removed the entire thigh and leg from the body.

Once you have removed the thigh and leg from the body, you can cut them into smaller pieces, such as slices or cubes. You can also cut the thighs and legs into strips or tenders, depending on your desired use. Make sure to cut the thigh and leg meat against the grain, which means cutting in the direction of the muscle fibers.

How do I cut the wings from the chicken?

To cut the wings from the chicken, start by locating the joint that connects the wing to the body. Place the tip of your knife on one side of the joint and carefully cut through the joint, using a gentle sawing motion. Continue cutting until you have removed the entire wing from the body.

Once you have removed the wing from the body, you can cut it into smaller pieces, such as drumettes and flats. You can also cut the wing into strips or tenders, depending on your desired use. Make sure to cut the wing meat against the grain, which means cutting in the direction of the muscle fibers.

What are some tips for cutting up a whole cooked chicken?

One of the most important tips for cutting up a whole cooked chicken is to use a sharp knife. A sharp knife will make it easier to make clean cuts and avoid tearing the meat. Another tip is to cut the chicken when it is slightly cooled, as this will make it easier to handle and cut.

Another tip is to cut the chicken on a stable surface, such as a cutting board. This will help prevent the chicken from moving around as you cut it, making it easier to make clean cuts. Finally, make sure to cut the chicken against the grain, which means cutting in the direction of the muscle fibers. This will help ensure that the meat is tender and easy to chew.

How do I store cut-up chicken?

Once you have cut up the chicken, you can store it in a variety of ways. One option is to store it in an airtight container in the refrigerator. This will help keep the chicken fresh for several days. You can also store the chicken in a freezer-safe bag or container in the freezer, where it will keep for several months.

When storing cut-up chicken, make sure to keep it at a consistent refrigerator temperature of 40°F (4°C) or below. You can also store the chicken in a covered container or zip-top bag to prevent moisture and other flavors from affecting the chicken. Make sure to label the container or bag with the date and contents, so you can easily keep track of how long it has been stored.