Due to the lack of practical experience often beginning culinary specialists face complexity of cutting of chicken. Though actually cutting of a bird's carcass doesn't represent in itself special complexity. For this purpose it is enough to know all sequence of necessary actions.
It is required to you
- - sharp knife;
- - cutting board;
- - apron.
Instruction
1. Get well ground qualitative knife with a sharp tip in order that cutting of chicken was fast and accurate. If you cut chicken even for the first time in life, you watch that your movements were only verified and accurate, for giving by pieces of chicken of an equal and accurate look. However if you cut crude chicken, not accurate edges or small roughnesses will be visible only at a cutting stage, after preparation of a bird the defects will be almost imperceptible.
2. Defreeze your chicken if she is frozen. Better make it, without resorting to the microwave oven, it is so best of all to remain gustatory qualities. Leave it for a defrosting either in the fridge, or on a table at the room temperature.
3. For a start cut chicken by means of a knife on a breast. On a cutting board put a carcass of chicken vertically. In recently made section thrust a knife and divide a carcass lengthways tenches of a backbone to a bottom.
4. Put bones.
5. Start separation of legs from a carcass. For this purpose turn a half of chicken, as much as possible delay a leg and cut off it in that place where it is attached to a carcass of chicken.
6. If you cut chicken for six portions, divide her on a white thin middle strip – along a cartilage in half. If you cut chicken on eight pieces, then cut a breast in half.