How to properly cut a chicken carcass. How to cut chicken into portions

The chicken can be cooked whole, but only if you are going to bake it, otherwise this method of cooking will be inconvenient.

Therefore, it is worth knowing how to cut a chicken into pieces, because buying a whole bird is much more profitable than buying parts. And you can cook the pieces as you wish: stew, boil, fry, cook in the oven.

Preparation for cutting

If you had to buy a fresh bird, most likely it will not be gutted. In this case, it is advisable to buy a young chicken. It is ideal for preparing different types of dishes. If you buy a frozen carcass, it is usually already gutted.

Thus, you can choose the option that is more suitable for a particular situation.

If there are still feathers on the body, then you need to clean them, starting from the neck. You need to pull the skin with one hand and pluck it with the other. After gutting the bird, you can begin to singe the remaining fluff on the skin. This must be done carefully, making sure that the carcass does not burn.

Plucking a chicken

Gutting

To gut the bird and cut it into pieces, you will need a sharp knife and kitchen scissors. It is necessary to carry out gutting carefully, because there is a risk of touching the spleen or bile, as a result of which the liquid will penetrate into the meat and it will become bitter.

Gutting is carried out in stages:

The paws need to be cut off. To do this, you need to stretch the tendons and use a sharp knife to make an incision in the desired location.

Carefully cut the anus in a circle through the skin, without touching the internal organs. Then use a sharp knife to cut a line along the abdomen all the way to the anus.

Anus removal

Remove the intestines, stomach, liver, etc. from the body. Unnecessary organs should be discarded. The stomach and liver can be useful for preparing various dishes.

Bowel removal

Liver and stomach

Pull out the goiter along with the esophagus and throw it away.

Goiter extraction

Remove the ovaries.
Remove the heart and lungs from the carcass.
At the end of the procedure, it is necessary to wash the carcass and cut it into pieces.

Cutting chicken at home

You need to prepare for this stage if you have to cut up chicken at home. A wooden board is not suitable for cutting, as it absorbs foreign odors.

If there is no other option, it is better to wrap the board with cling film. The choice of cutting option depends on the dish you are going to prepare from the bird.

What's the best way to disassemble a bird?

All parts of the carcass can be used separately: for the oven, frying, boiling, etc. Cutting usually takes place in several stages.

How to cut up chicken without waste

This option is the most economical compared to others, because even bones can be used for a soup set.

Cutting off the leg from the carcass

Wing clipping

Zero waste cutting option

You need to do this:

Gut the bird.
Place the carcass on a board, pull the thigh away from the body and cut the skin. Stretch the leg and cut the tendons and the joint between the thigh and the lower leg.
Cut off the wings from the carcass (like the thigh before).
Cut the breast down the middle and cut 2 pieces of fillet along the back.
If necessary, you can chop the vertebra in half to make it easier to remove the remaining parts.
Trim fat from all parts of the bird (this may be useful for frying).

This way you can cut the carcass into portions and use parts for different dishes.

How to cut a chicken carcass into 8 parts

This method is classic. You end up with 2 wings, 2 legs, 2 pieces of brisket and 2 thighs.

Sequencing:

Place the gutted chicken carcass on its back, cut along the thigh with a sharp knife and break off the cartilage at the junction.
Separate the leg from the thigh along the fat line between them.
Cut the wings from the carcass with a sharp knife.
Turn the carcass over onto its belly, run a sharp knife along the vertebrae and separate the fillet from the ribs. Remove the breast bone from the resulting piece and divide the fillet in half. The leftovers in this case are usually thrown away or used for a soup set.

Separation of the thigh and lower leg along the fat line

Cutting off the wings

Separating the breast from the back

Received breast

Removing the bone from the breast

Cut breast

The end result of cutting into 8 parts

How to cut chicken into equal portions

This method will require some skill:

It is necessary to lay the carcass on its back, separate the ham from the body (as was done in previous versions). Divide the ham into legs and thighs.
Divide the remaining carcass in half along the vertebrae.
Then cut it in half crosswise with a sharp knife.

Cutting methods

Depending on the further method of preparation, the chicken carcass is cut in different ways. When cooking broth or soup, a whole chicken is most often used, cutting it after boiling. But when frying tobacco chicken, stewing, preparing portioned dishes and barbecue, the chicken must be cut into several parts, removing the bones.

The classic way to cut a carcass

The carcass can be divided into legs, wings and fillets. The method is convenient for those who do not need to use the entire bird at once. Chicken parts can be stored in the freezer and used as needed. The chicken is cut in the following order:

Pulling the leg to the side, cut the skin from the belly to the back. The leg will come away freely from the rest. It needs to be broken out at the joint and cut off near the back. Repeat on the other side.
The wings are separated from the chest in a similar way.
The chest part is cut from the back along the fat fold on the side. After separation, remove the fillet from the breast: make an incision along the collarbones (where the neck was), use your hands and a knife to separate the flesh from the flat bones of the sternum and keel.
The remains of small rib bones are cut off, the breast is divided into 2 halves or left whole.

All parts are packaged separately: the flesh and legs are suitable for second courses, the wings can be used for frying and in broth, and the bones and back provide a good rich broth.

In half

You can cut a chicken into 2 half carcasses in different ways:

Cut along the keel bone and along the entire length of the spine. There will be 2 not exactly identical halves.
Separate the meat from the breastbone and cut off the bone. Make incisions on both sides of the spine and remove it. You will get 2 equal half carcasses and bones for the broth.

For 8 parts

Cutting a chicken carcass into 8 approximately equal parts is used when preparing portioned dishes and is convenient for storage. Before dividing, you need to make 2 half carcasses using the second method. After this, 1 half is placed skin side up and the leg is cut off from the chest section. By palpating the joint connecting the thigh and shin, the ham is divided into 2 parts.

The thoracic section with the wing also needs to be divided into 2 parts. The breast fillet is cut crosswise slightly below the base of the wing. It turned out to be 2 more parts.

In the same way, divide into 4 pieces and the second half of the carcass. The hostess will end up with 8 pieces with the same amount of meat on them.

No waste

In order not to leave bony waste, it is simpler. The housewife does not need to separate the bones and spine, so the chicken carcass is laid on its back and cut lengthwise in half: along the sternum and spine. Separate 2 legs with pelvic bones and part of the spine. The wings with parts of the pectoral muscle are cut off from the front halves. For a large carcass, you can additionally halve the breast fillet halves. You will get 6-8 medium pieces, convenient for preparing 1-2 servings of food.

For equal portions

Before cutting the chicken into portions, you need to separate the meat parts from the frame. The bones will go into soup. The legs are separated first, cutting the skin in the direction from the abdominal incision to the back. The thigh comes off easily if you pull the shank to the side. There is only 1 joint at the base that needs to be cut with a knife or scissors. Then the breast is cut off along with the wings, separating it completely from the dorsal part. The spine is set aside in the broth and work continues with the cut off meat part:

remove the fillet, separating the breast bones from the meat;
cut off the wing and some meat from the breast, and divide the rest of the fillet in half;
cut the leg into the thigh and drumstick.

Boneless cutting

Sometimes, when making ceremonial dishes (rolls, stuffed poultry, etc.), cutting is required, in which bones are removed from the carcass without dividing the meat into pieces. After such manipulation, the chicken looks like a layer of meat with skin or a “bag” of muscle tissue. Depending on the recipe, 2 methods of removing bones are used. The first is as follows:

Start cutting the chicken from the back. Make a longitudinal cut and begin to remove the meat from the bones, moving from the back. The hip joint is exposed and broken to separate the bone from the flesh. The meat is pushed away with your fingers, helping with a knife. The femoral part is turned out like a stocking. At the connection with the lower leg, the joint is cut, disconnecting the exposed thigh bone, and it is removed. The pulp is turned back out. Clean the leg on the other side in the same way.
Moving towards the chest, the skin and muscles are separated from the ribs, gradually moving to the sternum and keel bone.
The base of the wing is separated like a thigh by everting the muscle stocking without cutting the skin. At the junction with the second joint, the bone is cut and removed. The wing is turned inside out, giving a normal appearance.
The clavicle and thymus bone are separated by simply cutting off the edges of the meat plate.
All that remains is to carefully separate the thin part between the two breast fillets from the keel bone. Here you can use scissors, being careful not to cut through the skin and thin layer of connective tissue.

To properly cut a chicken with a bag, no cuts are made. All skin around the carcass must remain intact. To do this, cut the spine near the base of the rump (tail), and then begin to separate the meat with skin from the bones in a circle. Having reached the hips, the bones are removed, breaking out the joint from the pelvic bone and freeing each part in the same way as in the open method. When moving to the chest part, it will become more difficult to remove the meat, because the cut on the abdomen will end.

Here they begin to turn all the skin with the muscle layers attached to it inside out. The frame is easily separated from the fillet up to the wing bones. At the keel bone, the connective tissues are carefully trimmed, taking care not to damage the skin.

When the hostess gets to the wing, the joint must be cut off from the frame with scissors and each part must be turned out individually, removing the meat (as in the open method). Then you should restore the normal appearance of the wing and finish cutting near the collarbones. Set aside the frame for the broth, and turn the skinned meat out with the stocking.

We take out the breast fillet

Sirloining a breast on the bone is simple: the meat needs to be cut from thin but dense bones. They cut along the center line, separating it from the keel, and then remove it from the sternum and ribs with a finger and a knife. Repeat with the second half.

Cutting chicken for rolls and shish kebab

For the roll, methods are used to remove bones from a whole carcass. Depending on the recipe, you can use either a layer or a stocking. The main requirement is to preserve the skin to which the muscles are attached intact, and remove the bones.

The most convenient way to cut chicken for shish kebab is into 8 parts or in portions. If the pieces are large, they can be cut in half.

Tips from successful chefs

Professional chefs give the following recommendations:

Before you start cleaning and dressing the bird, be sure to sharpen your knife, paying special attention to the sharpness of its tip.
It is easier to perform the procedure if the carcass is fresh or thawed.
The heart, lungs, liver and stomach are best used for making pies or stews. It is there that they reveal their true taste.
Defrost the bird in the refrigerator or in cold water.

How to cut chicken for roll and stuffing

The boneless cutting option is ideal here, since in this case all unnecessary parts, such as bones and ribs, are removed. After cutting, the skin must be removed. What will remain is the fillet, which is usually used for grinding into minced meat in a meat grinder or for beautiful slicing when preparing chicken roll.

How to cut chicken for shish kebab

If you only need fillets, you can use the boneless method of cutting meat or choose the method of cutting poultry into kebabs with bones.

The following processing option is suitable:

Separate the ham, divide it into 2 parts: leg and thigh.
Separate the wings from the carcass.
Separate the brisket fillet from the backbone and divide into portions depending on size (4 or 6 parts each).
Take skewers and string pieces onto them; it is advisable to place the bones along the skewer to make it easier to prepare the kebab.

Advice! Don't forget to marinate with seasonings and herbs to taste for a unique taste of the dish.

Gutting

After slaughtering and plucking a chicken, it should be gutted. Moreover, this must be done as soon as possible, since the insides quickly disappear. To work, you will need a medium-sized sharp knife or scissors for cutting, oilcloth, plates or bowls where you will need to put offal and waste, a cutting board made of wood or plastic.

In order to gut a chicken at home, follow the following sequence of actions:

Cover the table on which the carcass will lie with oilcloth so as not to smear it with grease.
Place the carcass with its back down, cut off the legs: bend the legs at the knee joint and cut the tendons with a knife.
Cut out the anus in a circular motion. This must be done carefully so as not to puncture the intestines.
Then cut the skin of the bird from the anus to the keel along the center line of the abdomen. You need to cut shallowly so as not to touch the abdominal organs.
Remove the entrails and place them in a bowl: the intestines separately into the waste, the stomach and liver into another container. When cutting out the liver, you must be extremely careful not to accidentally damage the gallbladder and spleen. It is easier to remove them when the liver is already removed from the carcass.
Remove the goiter with the esophagus. To make this easier, the crop should be empty. To do this, before slaughtering, the bird must not be fed for about 12 hours. If for some reason the crop is full of food, it can be removed through an incision in the skin.
Remove the genitals: cut out the testes of roosters and the ovaries of chickens.
Remove the lungs and heart.
Clean the stomach: cut it open, turn it inside out, remove any remaining food and peel off the inner lining.
Rinse the carcass and giblets with cold water.

Preparing the herd for slaughter

After the herd has gone through all stages of fattening, you can begin the final stage - preparation for slaughter. Absolutely all the subtleties and nuances should be taken into account, since failure to follow simple rules can lead to a bad result - low quality meat product.

So, what is the preparation of livestock for slaughter - below are step-by-step tips.

First of all, the birds need to be caught, and this is not always easy. Special care is required to avoid harming the birds during capture. The best way! Catch them one by one by the paws, not by the wings. Because there is a risk of injury. You should not make sudden movements. Since abrasions and hematomas will be visible on the carcass and will significantly deteriorate its marketability. It is advisable to catch chickens a day in advance. In extreme cases, 10-12 hours before slaughter.
The second and mandatory step. Relocation to a clean, separate room where the birds will spend the last hours of their lives. In the event that further use of feathers is planned? It is recommended to buy chickens! To clean the feathers before slaughter, although this can be done after.
During the last 24 hours, birds should not receive any food. Instead, they are watered with a solution of Siberian salt. To quickly and effectively cleanse the intestines and digestive tract completely.
After the digestive tract has been cleansed? Transport to the slaughterhouse can begin if necessary. Or move on to the next preparatory stage.

If the birds were not isolated and pre-prepared? This will negatively affect the quality of meat products. In addition, food residues and droppings in the bird’s body can cause rapid spoilage of the meat product.

How to choose a carcass in a store

When purchasing a chilled chicken carcass, you need to pay attention to its freshness. You can identify fresh chicken by the color of its skin, the elasticity of its muscle fibers and its smell. How to do it:

Inspect the carcass. If it shows bruises, damaged skin, and is yellow-gray in places, it is better not to buy it. The color of the skin and its thickness will indicate the age of the bird. In young chickens it is thin and pink, in old ones it is thick and yellowish.
Touch the carcass, press with your finger. If it is fresh, there will be no indentation from the finger, the fibers will quickly return to their previous state.
Smell the chicken. Fresh meat has a pleasant aroma, but stale chicken does not have it and acquires foreign odors.

This is enough to choose a fresh carcass in a store or market.

Chicken cutting procedure

If you do not intend to cook the carcass of an adult chicken or broiler whole, they need to be cut into small portions. There are several ways to cut up chicken carcasses for various dishes.

No waste

This method allows you to cut the chicken most profitably, so that waste is minimal. Step-by-step instruction:

Place the bird on its back, grab the leg, pull it to the side and cut to the joint. Turn the joint to the side and cut off the leg completely. Do the same with the second leg.
Separate the wings from the carcass: cut the shoulder joint, move the wing to the side and cut it off with a sharp knife.
Cut the bird carcass in half along the spine.
If the chicken is large, then its halves can be cut into 2 more parts.

Wash the resulting pieces and place them in the refrigerator freezer for storage.

For portioned pieces

This method allows you to cut the chicken into portioned pieces, almost identical in size, which can be served after cooking. Here's how to do it step by step:

Place the carcass on its back and make a longitudinal cut from the lower abdomen to the neck.
Use a large knife to separate the halves of the carcass from the back bones, cutting through the ribs on both sides. Set the ridge aside (later it can be used for broth).
Take one half, place it on the board, cut off the upper part of the wing to the first joint (send it into the broth), then the part to the next joint, and then the rest of the wing along with part of the carcass.
Cut the breast into 3 parts.
There is a leg left that needs to be divided into thigh and drumstick at the joint.
Do the same with the other half of the chicken.

This way you can get 12 portions. Cut up chicken breast will be used as fillet. You can make chops, cutlets from chicken fillet, boil it and put it in a salad.

Boneless

From chicken cut according to this scheme, you can prepare various dishes, including minced meat, rolls, and semi-finished meat products. But in the process of cutting chicken this way, you need to be able to not only accurately cut the meat from the bones, but also do it in such a way that the pieces retain an attractive appearance. To do this, be sure to take a thin, well-sharpened knife.

There are two ways to remove bones from a chicken: open and closed. If you follow the first one, then you need to do this:

Cut the skin vertically along the entire back.
Gradually separate the meat from the bones, moving upward from the tail.
Break the ischium, hip and wing joints.
Use a knife to score the meat and remove it from the bones.
Having reached the upper joint, break it too.
Turn the meat inside out and do the same with the other leg.
Cut off the ribs, keel and fork bones, and wings with scissors.

Cut the tail and remove the meat from the seat to the upper cartilage of the thigh.
Cut the joint and veins around the circumference of the leg.
Break the joint where the shin and thigh meet.
Do the same on the second side of the carcass.
Trim the meat together with the skin with a sharp knife from the ribs to the neck, cut off the neck.

How to separate meat from bones

The aerobatics of cutting chicken is separating the bones from the meat while maintaining the attractive appearance of the carcass or portioned pieces. Even if you don’t manage to cut it beautifully the first time, the resulting parts can be used in minced meat or chopped cutlets.

Cutting chicken this way will require a sharp knife, scissors and a cutting board. This process can be represented step by step as follows:

Place the carcass on its stomach.
Cut the skin along the spine on both sides. In this case, it is necessary to clean off the muscle tissue as much as possible.
Cut the connective tissue that holds the sternum and spine bones together. In addition, it is necessary to cut the cartilage of the shoulder and femoral girdle. You can use scissors for this. To facilitate the process, the leg or shoulder is carefully twisted, exposing the cartilage tissue.
Carefully remove the ridge. In this case, it is necessary to carefully cut off the remaining muscle fibers from the surface.
The leg bones are removed one at a time, starting with the femur. Cut the fabrics where they join. You can pull them out with a knife, gradually clearing the bones and helping yourself with your hands.
Cut the wings from the chicken carcass. There is too little muscle on them, so separating them from the bones does not make sense.
Rinse the cut carcass under running water.

Of course, it is much easier to separate the meat from the bones when the chicken carcass has already been cut into pieces. However, the kitchen is a place of constant experimentation and the birth of new masterpieces and ideas. Even a banal chicken fillet can be prepared for guests in such a way that they will remember your dish all their lives.

At first, cutting up chicken will require a lot of effort. However, armed with the necessary knowledge, you can master this art with minimal losses, showing off the perfect pieces in your culinary masterpieces. Homemade chicken has a special taste, once you try it, you are unlikely to return to store-bought chicken, having once and for all made a choice in favor of natural farming.

Good afternoon, novice poultry farmers! Today we will explain to you how to hack and butcher. Videos and photos will help you. Growing is not an easy task, which can only be accomplished by those who know the basic rules, as well as tricks and secrets that make it an economically profitable and problem-free field of activity.

The final stage in raising meat chickens is slaughter and processing to obtain a carcass ready for consumption or sale. Experienced poultry farmers have already established this process, since they regularly have to deal with this not the most pleasant task.

But, beginners often make mistakes due to a lack of knowledge and confidence. For those who don’t know how to kill a chicken and what to do with it next, here are some basic tips.

The Belarusian “Company 7” offers to buy a separator for the meat processing industry; it will always come in handy for successful farmers!

These days, there is a popular but unfounded myth that it has long been unprofitable to raise chickens for meat at home. This myth has led many to refuse to keep meat chickens.

But products purchased in stores do not always meet quality requirements, and their cost is much higher than if grown at home.

What is needed to successfully raise chickens for meat - basic tips below.

The first and most important rule is choosing the right breed. Today there are no more profitable birds for meat than broilers. These are hybrids that, after 2 months, will be completely ready for slaughter, and will not require huge investments in feed.
To obtain good fattening results, the poultry farmer must follow the rules for constructing a diet for representatives of meat breeds and hybrids. In raising broilers, a special three-stage fattening technology is used, which allows you to achieve maximum weight already at 45-60 days.
Before slaughter, it is important to take care of the preparation of the bird in order to obtain good quality meat carcasses without flaws.

We will describe in detail below how the process of preparing for slaughter takes place in a small private farm and what is needed for this.

How to choose a chicken

It's better to buy chilled chicken. So you will pay only for the weight of the carcass itself: unscrupulous producers pump chickens with water before freezing to increase weight. In addition, the freshness of chilled meat is easier to determine.

Express check of freshness of chilled chicken:

Examine the chicken. If there are scratches or bruises on the carcass, the skin is damaged or has yellow-gray spots, it is better to refuse the purchase.
Pay attention to the color. The age of chickens is determined by skin color. In young ones it is soft pink, with distinct veins. The skin of an old chicken is thick with a yellowish tint.
Touch the carcass. Press your finger on the breast: fresh meat is elastic, it will quickly return to its previous shape. If a dent remains after pressing, this is a sign of damage to the product.
Smell the carcass. Fresh chicken just smells like raw meat. Avoid buying chicken that smells like medicine or other off-flavors.

Rules for selecting and defrosting chicken

When purchasing a chicken carcass, experts recommend paying attention to the following:

a good carcass has a rounded breast, the keel bone does not protrude. In older birds, the breast bone no longer springs as well as in a young chicken;
all parts of the carcass must be proportional , but if the sternum is too large in comparison with the legs and thigh, then this may indicate the use of hormonal drugs during growing;
the bird must be well gutted and feathered;
defects on the external surface should not be visible (no fractures, hematomas, blood clots);
If you press on the meat, there should be no dent left. Fresh meat restores its shape well, otherwise it is better to refuse such a purchase;
the meat of young chickens has a light pinkish color , thinner and whiter skin, and the fatty deposits are pale yellow. An old chicken's skin will be thicker and oilier, with a yellow tint;
a fresh carcass will smell good and not emit a suspicious “aroma.” An unpleasant smell of sourness, rotting or dampness is unacceptable;
The fact that the bird is fresh is indicated by dry and clean skin. If there is sticky, slippery skin, the conclusion is that the chicken was probably sick and was treated with antibiotics. Such signs also indicate a low-quality product;
choose chilled meat. It better preserves its taste and beneficial qualities. But after freezing, the meat already loses its quality and becomes somewhat harsh;
Sellers and manufacturers, in order to obtain more weight (and, accordingly, the amount from sale), cheat by soaking chicken carcasses in water. After such treatment, the carcass gains up to 20% in weight;
take a good look at the packaging. Choose a transparent one through which everything can be clearly seen. It must not be damaged;
if there are pieces of pinkish ice under the packaging, this indicates that the bird was frozen and defrosted several times;
the packaging must have marks of inspection by the State Veterinary Supervision Service and an indication of GOST , the state number of the veterinarian, as well as information until what date storage can be carried out;
chicken is chosen depending on the recipe of the dish that is planned to be prepared. For first courses, choose carcasses weighing 2–3 kg
. Please note: the older the bird, the richer the borscht. Homemade chicken is perfect for delicious broths. It is best to bake, fry, and stew broiler chickens weighing up to 1 kg. They are ideal for preparing second courses.
look on the label o. If it is not there, you should refuse the purchase;
Look carefully at the expiration date. If the shelf life is more than 7 days, then preservatives may have been used.

If there are no plans to cook the chicken on the day of purchase, then you need to freeze it. Now about defrosting. Chicken meat should be defrosted on the refrigerator shelf or in cool water. It takes approximately 24 hours to defrost a 1.8 kg carcass in the refrigerator, and 3 hours will be enough to defrost parts of the bird. –

9 o'clock.

You need to defrost the bird in water by placing it in a plastic bag. The water should be changed several times. This defrosting will take 2 hours.

To quickly defrost chicken meat, you can use the microwave. Defrosting time will depend on the size of the carcass or its parts. The chicken (or parts of it) should be turned as it thaws to prevent it from browning. It is covered with a special lid on top, which will protect it from splashing.

How to cut chicken into portions

Prepare everything you need:

Chicken carcass. It needs to be washed and dried with paper towels.
Cutting board.
Sharp knife. Big or small - your choice. The main thing is that it is well sharpened.
Bowls or bags for laying out meat.

Chicken meat is white and quite dietary (twice as much protein as fat). The carcass consists of the neck, back, breast, wings, thighs and drumsticks. In stores, as a rule, chickens are sold already plucked, without heads and necks.

Wings and legs are used for frying or stewing. The breast is used to make cutlets and chops, and the boiled breast is added to salads. The back, along with scraps of skin, tail and other non-format meat, goes to the broth.

To cut a chicken quickly and without problems, there is one golden rule.

Cut at the joints! Don't try to saw the bones.

First, separate the legs. They can be used whole or cut into thighs and drumsticks. Then cut off the wings. The first phalanx of the wing is usually separated and used to prepare broth, since there is little meat there and this part burns when frying.

Then cut out the breast. Make an incision along the chest ridge, pressing the knife against the bone. Then, using your fingers to help you, carefully cut the meat from the frame. After this, separate the second half of the brisket from the back.

The remaining frame can be broken into several parts to make it easier to store and cook.

Once you get the hang of it, this whole process will take you no more than 5–10 minutes.

How long to cook cut up chicken

Boiled chicken is a component of various dishes. Therefore, you need to know how and how much to cook its individual parts.

Legs, thighs, fillets and breasts are cooked for 30-35 minutes.
The chicken broth takes over two hours to cook. If a broiler or young bird is used for the broth, the time is reduced to 1.5 hours.
Chicken wings cook the fastest - 20-25 minutes.

Readiness is determined simply: if the flesh is easily separated from the bones or pierced with a fork, then the meat is ready.

The good thing is that it now takes less time to cut, the pieces have become neater, the breast turns out to be a separate whole piece, and there is much less physical effort when cutting.

So I decided to write an article with detailed instructions for beginners, so that they start right away correctly and don’t have to relearn them later.