How to properly chicken for cooking different dishes

Economical housewives probably know that poultry meat is much cheaper at a price than pork or beef. And according to the taste qualities it fully meets the requirements of the most fastidious gourmets. Would anyone be able to give up the mouth-watering chicken of "tobacco" with a roasted skin or a fragrant hot chicken just taken out of the rich broth? In addition to dishes prepared from a whole carcass, there are many other recipes in which a bird is used, cut into pieces: stew, pilaf, meat "in French", etc. But does everyone know how to properly chicken a chicken? After all, the dish should not only be tasty, but also attractive when served on the table. The processing of meat should be special if you plan to make a pulp, for example, roll, using fillets. In addition, it became very popular to fry shish kebab from a bird. Gourmets choose this meat, as the dish is prepared in a very short time and turns out to be extraordinarily soft and juicy. In this article, you will find tips on how to properly chicken for all of the above dishes. Prepare a sharp knife and get to work.

How to properly chicken

1. Place the bird's bird on a stable cutting board with the belly up. Taking the right wing aside, make a deep incision along the trunk. You will see the place of attachment of the joint. Make a sharp jerk, tightly grasping the right hand wing and directing it down. Then cut the fiber and the cartilaginous tissue with a knife. Also do the left wing. Usually the dishes use these parts of the whole carcass, but you can cut them in half at the junction of the two bones.
2. Similarly, cut off the wings from the trunk and legs. The joint will be somewhat deeper in the pulp, so you must first make a particularly deep incision along the trunk, separating the massive pectoralis from the abdomen. Each leg is then divided into two parts along the joint joint.
3. With the help of kitchen scissors cut the neck along with the skin.
4. Divide the chicken into two pieces, making incisions with a knife in the direction from the lower end of the breast to both sides along the ribs. Then cut off the back, cutting it across the bone of the ridge.
5. Scissors walk along the line framing the fleshy thoracic part.
6. This method, describing how to properly chicken, provides that the remaining tail and dorsal pieces will be used to brew the broth.
7. The breast is divided by a knife along two halves, each of which is then cut across into several parts. At this stage, you can learn how to chicken the fillet. For this, it is necessary to separate the flesh, by running a knife along the bone, and to remove the fleshy part entirely.
8. Chicken meat is ready for further processing!

Tips on how to cut a chicken for a shish kebab

In principle, the portion pieces obtained by the above described method will be quite suitable for stringing on iron bars or spaces in a grate for frying. Since the chicken's meat is soft enough and tender in its structure, it's not necessary to severely carve the carcass when cutting it into shish kebab. The best way is to prepare tasty pieces for a barbecue.