In this article, we will learn how to correctly cut the whole chicken into pieces, and for the roll
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Did you know that buying a whole chicken is much more economical than in parts, and then cut it correctly and get both the first and second.
How to choose a quality chicken?
Before cutting the chicken, you need to buy it. And how to buy high -quality chicken?
- It is better to take a chilled chicken, than frozen, frozen can contain a lot of water - to increase the weight that manufacturers pumped.
- We look at the chest of the chicken: Small, rounded - the chicken is of high quality, if the breast is more than the rest of the chicken is a sign that the chicken was grooved by hormones.
- Do not take the carcass of chicken if it has hematomas and other skin damage, broken bones.
- Signs of young chicken: The bone on the chest is not yet durable-spring, light pink skin (the old chicken is yellowish), small scales on the paws.
- After pressing the skin of the chicken, a dent remains with a finger, if it quickly disappears - the chicken is fresh, it remains for a long time - the chicken was stuck on the counter.
- The smell of raw meat should come from the chicken. If you feel the aroma of drugs, chemistry or spices, do not take such a chicken.
- The skin of the chicken should not be sticky - This is a sign of non -possession.
How to cut chicken into pieces: step -by -step instructions
We arm ourselves with a sharp knife, and learn to cut the chicken:
- Pull the chicken leg of the chicken from the body a little, cut the skin around the joint with a knife, cut the meat to the joint, turn the thigh with the hand with the hand, and cut the connection with a knife between 2 bones. We do the same with the second chicken leg.
- We cut the legs into 2 parts at the junction of two bones. We turned out 2 hips and 2 legs.
- We turn the chicken on the side, and along the costal bones we divide it into the back and breast with wings.
- Cut the cartilage bone on the chest.
- We cut the breast into 2 parts, and then another 2 pieces. It turned out 4 pieces of breast, on two of them - wings. The edge of the wings in the joints is cut off.
- If you need a separate fillet, cut it out of the chest.
How to cut a chicken for the preparation of a roll: step -by -step instructions
The meat of the chicken can be fried: porridge with mushrooms, only mushrooms alone, prunes with walnuts, grated cheese with garlic, broccoli and carrots. But first you need cut the chicken:
- We cut off the ends of the wings, they can be added to the chicken bones when you cook the broth.
- First, cut the breast of the chicken to the bone in half.
- With a sharp knife, separate the meat from the bone so that the meat remains one layer, and the bones are bare - without meat.
- Gradually, we free the bones from the meat and from the side of the back, wings, we try not to damage the skin.
- We cut the meat from the hips of the chicken and legs, and, we do it as if from the inside.
- We got bones - for broth, and a layer of chicken meat - for a roll.
- We unfold the carcass of chicken without bones, cut the tendons, if any, film and bloody places.
- If the meat is distributed unevenly, we cut it off where there are a lot of it, and put it to where the thin layer is.
- We salt the layer of meat, pepper, sprinkle with other spices that you like, distribute evenly the filling, turn it off tightly with a roll so that the skin is from above.
- We wrap the roll into the food film, let it brew for 8-10 hours, and soak with spices, and cook in water, over a half hours on low heat.
Video: art cutting chicken for roll
How to cut a chicken, and what to cook from it?
How to cut a chicken, and what to cook from it? Which parts of the chicken, and for what dishes are suitable?
- For pilaf: shin, hip, fillet
- On barbecue: fillet
- Frying on the barbecue: wings, hips, lower legs
- For the first dishes: back, cartilage bone from the chest, edges of the wings
- For frying, baking in the oven, stewing: wings, legs, hips
- For salads, for a sandwich: boiled or baked in the oven of a fillet without a skin
- For chop or cutlets on a bone: breast with a bone
- For stuffing: skin and hips
So, we learned to cut the chicken into pieces, and with one large layer - for a roll.
Video: art cutting chicken
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