Tonight's dinner will be smothered chicken with popovers. The monkey bread will have to wait until tomorrow! The recipe for smothered chicken calls for a whole frying chicken cut into eight pieces.
To cut up a whole chicken:
1. Place the chicken, breast side down, on a nonporous work surface (not wood). Using a very sharp knife, cut through the backbone along the spinal column.
2. Turn the chicken over and break both sides of the breastbone by pushing down on it with the hell of your hand. Firmly flatten the chicken as much as possible.
3. Wiggle the wing joint at the shoulder, poking around with the tip of your knife until you feel the connecting tissue.
4. Cut through to remove the wing. Repeat with the other wing.
5. Wiggle the leg back and forth to see where it connects to the body. Pull down to help detect the connecting joint; when you find the socket, cut through it. Repeat with the other leg.
6. Cut each thigh from the drumstick at the joint.
7. Cut away the side of the breast, still attached to the back, severing the tiny bones (backbone can be used for making stock).
8. Cut the breast in half, starting just above the cartilage and probing with your knife to feel where the tissue gives way. Make the cut a little off center, where the bones are thin. The chicken is now in eight pieces, ready to be cooked.
Of course the chicken was stuffed with nasty bits (okay okay, good stuff!) in a bag. I felt a wee bit guilty throwing 'em away, so I sauteed them plain for a few minutes until no longer colored for my minikitty. Oh man I sure spoil her! It smelled very yummy while cooking up. mmmm...yech
1 comment:
I love, love, love chicken!
You are very brave cutting and separating it all by yourself, I cannot do it!
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