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Cutting Techniques
for Fresh Chicken
CUTTING A CHICKEN INTO 4 PIECES
Pull the wing back as far as possible, and then, using a poultry knife, cut the wing at the second joint from the tip of the wing.
Place the whole chicken MIMIKOS on the countertop with the breast facing up. Cut the skin at the joint between the thigh and the body. Continue cutting until you reach the bone.
Bend the thigh backward as far as it goes. The thigh will come free from the joint with the spine.
Complete the cut from the spine and repeat the process with the second thigh. Each thigh can be further cut by separating the drumstick from the thigh. This way, you will separate the thighs from the breast.
Using the knife, cut each thigh at the joint with the spine, resulting in two equally weighted chicken thighs.
Using poultry shears, remove the lower part of the breast that has been freed from the meat.
If you want to cook the breast with the bone, then cut along the breast from the tail to the neck, resulting in two equally weighted pieces.
Your chicken is now cut into 4 pieces.
CUTTING A CHICKEN INTO 8 PIECES
Split each breast in half. Using the knife, cut each breast along the sides two-thirds of the way down at a sharp angle.
4o mini
Split each thigh in half. Locate the joint above the drumstick that connects it to the upper part of the thigh and cut at the joint.
Your chicken is now cut into 8 pieces.
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