Hey Loves!

I've been on a whole chicken buying streak and let me tell you why:

  • WAY cheaper that pre cut chicken
  • Great for making stock with the back piece
  • Flavors and textures are better with bone in chicken pieces
  • Can use the gizzards for gravy
  • Not wasting any part of the animal (except what's already been removed)

Unless you've just gone outside and wrangled yourself a live chicken, you may be a little worried about how to cut up a raw chicken. Here's where the quality comes in and this helps with piece of mind. I buy free range, organic and non veggie/soy fed chickens. I know that I'll be carving up a bird that consumed what it was supposed to eat and therefore is less prone to disease. Now, if it's simply the texture or the thought of handling raw meat, I have three words for you. GET OVER IT. Raw chicken is not dangerous, it's not going to pop out from under your bed at night and it's not going come back to life. I promise.

I've put together a really simple step by step guide to help you get through the massacre MUAH AH AH! In no time you'll be enjoying wonderful chicken dishes, at half the price and you'll be stocked up on stock (hee hee). I found a really nice video for you guys as well if you get stuck! Here you go - Click here.

*Chef's Note: I always brine my whole chickens for 6-8 hours. It leads to more tender, juicy meat that falls off the bone. I use 1 cup kosher salt with 3 cups hot water to dissolve. Pour the warm salt water into a large pot, add the chicken, some citrus, a couple of bay leaves and enough water to cover the chicken and pop it in the refrigerator. It's really simple and there aren't a lot of rules when brining so you can get creative!

Step #1 - Get out your tools. Cutting board, kitchen shears and a sharp chef's knife.

Step #2 - Rinse your whole chicken at pat dry with a paper towel.
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Step #3 - Place the bird breast side up and start with the legs.  Cut along the side of the body where the skin is that pulls the leg.  

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Step #4 - Use your hands and reach under the chicken to expose the bone and break it apart, finishing by cutting the skin to release the legs. 


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Step #5 - Separate the the thighs from the legs.  Look for the fat line that goes across the leg horizontally and make the cut through the joint.

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Step #6 - Now that you have the legs and thighs off, time for the wings. Turn the bird over and feel for the joints between the wing and the back. When you find the joint, simply cut through it.  

Step #7 - Using your kitchen shears, follow the fat lines between the breasts (breast side down is the easiest way to spot them) and the back to remove the back from the breasts. It's pretty easy to spot, use the fat lines as your map!

Step #8 - Make a small cut in the back of the breasts just so it's easier to crack them apart. Flip the breasts over and push down firmly and quickly to break the breast bone. Cut apart with your chef's knife. Don't mind the burn mark on my cutting board. This happened the first day that I got my new kitchen torch lol. Wood burns Lauren.


Here's your whole chicken kids!!

I immediately threw the back bone of the chicken into the crockpot with some onions, celery, salt and pep and herbs de provence. Cover with water and set it on high for 4 hours. You'll end up with a few quarts of nice stock to boot!

Live to thrive,

Lauren

 

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