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Cutting Techniques for
Cooked Chicken
The main goal of cutting is to make the meat easy to eat. Secondly, we want to achieve this while keeping the chicken as presentable as possible. Finally, our aim is to minimize waste by trying to leave as little meat as possible on the bones.
CUTTING COOKED CHICKEN
After allowing the cooked chicken to rest, place it on its back on a clean cutting board. Stabilize the chicken with a fork, and then, using a sharp and relatively long knife, cut the skin between the thigh and the breast. Press the knife down, cutting as close to the breast as possible.
Once the bone is removed from one side of the body, repeat the same process with the other thigh.
Stabilize the chicken with a fork. Keeping the knife as close as possible to the breastbone in the center of the breast, cut vertically from one end to the other to free it from the bone. Repeat this process on the other side.
You now have 2 legs and 2 breasts. To provide servings that include meat from both the breast and thigh, cut each piece in half. Slice the breast slightly diagonally into equal, elegant pieces.
Cut each thigh at the joint to separate it from the drumstick.
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