How to cook whole chicken, Budget cooking, How to grocery shop
Learning how to cook whole chicken is important when you are budget cooking. Sometimes you can find parts like the leg and thigh or wings on sale at good prices but they are all dark meat. If you want any white chicken meat at all it is cheaper to buy the whole chicken. A whole chicken can be prepared roasted, boiled, grilled or baked. By learning how to cut a whole chicken into pieces opens unlimited possibilities of cooking.Discover my ultimate guide and instructional videos series to not only save money on your grocery cost but also enjoying the tastiest meals, snacks and desserts you have ever eaten.
CUTTING A WHOLE CHICKEN
- Remove the giblets from cavity; pull the fat out from the neck and tail.
- Pull one wing out from the body to see where it attaches to the shoulder; locate the socket of the joint with a finger and cut through the joint to remove the wing. Repeat with the other wing.(you can cut each wing tip from the wing if you prefer)
- Place the chicken on the back. Pull one leg and thigh out from the body. With a sharp knife slanted toward the body, cut down through the skin between back of thigh and body to reach hip joint. Bend thigh backwards until hip joint pops out. Cut through hip joint to fee the thigh. Remove other leg the same way.
- With a finger feel where the drumstick and thigh are joined; cut through joint to separate. Repeat with other leg.
- Prop chicken on its shoulder with the tail up, support back with one hand while cutting between the front and back ribs. Bend backbone away from collarbone and cut through exposed joint to sever connection between breast and back.
- Bend back in half where rib cage ends and cut through this point to divide back into two pieces.
- Place breast skin side down on cutting board. With a sharp knife, make a slit down the center of white cartilage continuing through the thin membrane that covers the breastbone. Bend tip of breast backwards where cartilage meets breastbone until breastbone pops out. Pull out the breastbone freeing the meat from each side. Fold breast in half lengthwise, pushing down hard to break the wishbone. Cut breast in half lengthwise.
When the cutting is finished I take the neck, giblets, back parts and boil them to prepare a flavored broth for cooking cheap recipes like noodles or dumplings. I usually bread and fry the parts. Sometimes I will remove the bones from the breast, pound them out and make dishes like chicken cordon blue.
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