HOW TO CUT UP A WHOLE CHICKEN INTO 10 PIECES
Cutting up a whole chicken for fried chicken - Photo
Use a fresh or frozen 4.5-6 lb chicken. If using a frozen chicken, thaw it in the refrigerator overnight and longer until it is still in an icy stage then cut it, you will find it cuts much easier. After cutting, finish thawing it in the refrigerator then fry the same day or next.
Everyone will enjoy an assortment of fried chicken pieces placed on the table. Poultry pieces purchased from a butcher shop or supermarket are sometimes poorly trimmed and, pound for pound are usually more expensive than a whole bird. There is a bonus too, in giblets that come with the whole bird. The process is simple, all you need are a chopping board and a heavy, sharp-edged chef’s knife.
Tip; When frying the chicken it is best to leave the skin on. It can be removed during eating if desired.
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Pieces for every purpose. The quick, efficient way to disjoint a bird produces the 10 pieces shown above. The diagram identifies the location of each piece on the bird. Drumsticks (A) and thighs (B) provide four sections; the wings (C) two. The back (D and E), cut crosswise and the breast (F), divided lengthwise, will produce four more.The meaty breasts, thighs and drumsticks are choice pieces for broiling, frying and braising.The bony wings may also be broiled or fried and, like the back, make excellent material for stocks, or may be added to a braise.
Material from; THE GOOD COOK "POULTRY"
