Contents
How to cut a chicken from the bones: for a roll, at home, step by step
It is more profitable to buy an uncut chicken carcass. So why overpay if it is not at all difficult to split it. There are some simple rules on how to quickly and easily cope with this matter. Some recipes use whole meat, such as making a chicken roll at home. Knowing some of the subtleties, you can prepare not only a tasty, but also an attractive dish.
How to cut up chicken for a roll
The point of this process is to completely remove the meat from the bones, without violating its integrity. For a roll, you will need a carcass in the form of a whole layer with skin.
How to cut up chicken for a roll – gently separate the meat from the bones
Do the following:
- Place the whole chicken on a cutting board, breast side up.
- Use a sharp knife to cut the skin and meat in the middle.
- Begin to gently separate the meat from the ribcage, making incisions on the inside. Try to cut as much as possible.
- Gradually remove the fillets from the skeleton without damaging the skin.
- Just cut off the wings – they will not be useful for the roll.
- All that remains is to get rid of the bones in the thighs and lower legs. To do this, cut them lengthwise. Make an incision in the cartilage area. Rotating the bone will break the connection with the tendons. While helping to separate the fibers with a knife, gently pull it out.
Check the resulting meat: if there are small bones left, they must be removed, otherwise they can ruin the dish.
How to divide a chicken for frying step by step
To divide the whole bird into separate parts, use the following algorithm of actions:
- Place the carcass on its back on a cutting board. Separate the legs first. To do this, you need to pull them to the side and cut the skin and meat with a knife at their junction with the body. Then unscrew it so that the joint becomes visible. It is easy to cut in the cartilage area. Divide the resulting legs into drumstick and thigh. It is also easy to do this along the cartilage at the junction.
- Separate the wings in the same way – press firmly against the cutting board in the area of the shoulder joint and cut along the cartilage.
- Now you need to divide the carcass into two parts – breast and back. To do this, cut it along the sides.
- Divide the back into two parts – cut it across at the point where the thoracic spine ends.
- Cut the breast lengthwise. These two halves, at your discretion, can be divided into smaller pieces.
Now the chicken can be easily stewed, fried or baked in the oven. The back of the carcass is often used as a soup set. And from the breast you can cook cutlets by chopping the meat into minced meat.