How do you cut up a chicken?

Answer 1

cut down back cut legs and wings off

Answer 2

Make sure you have a good sharp carving knife. Cut the legs off first. Then the wings. Then on the very low side of the breast (near the plate) cut towards the chicken (away from you) and then cut down from top to bottom for the size of slices you want to serve. Then start on the other side of the breast and do the same thing. This is done ONLY AFTER the chicken is cooked and has 'set' on the counter for 15 minutes to let the meat settle and it's easier cutting.

Answer 3

1. Trace your design on the front of the pumpkin.

2. Cut a large circle around the stem, remove the top.

3. Scoop out the "guts" and seeds. (Rinse out if desired)

4. Cut your design. The most well-known is the jack o'lantern with triangle shaped eyes

5. Put a candle inside, place the top back on.

6. Put the pumpkin on your front porch for your trick-or-treaters to enjoy!

(NOTE : leave a small hole or space at the top to let the heat and smoke from the candles get out. Otherwise the heat may damage the pumpkin.)

Answer 4

You start by cutting off the legs and wings, by cutting the meat around the joints and gently twisting away. Separate each into two parts (cutting the knee and elbow, as it were) and put aside. Then, cut away the entire breast from each side so that you have two large pieces to cut flat on a cutting board; if you don't, you'll end up with lots and lots of white meat shreds, not slices. Cut the breast meat against the grain, again so that you have slices and not long strings of meat. Finally, because none of us are perfect, pick away at all the bits that are left on the bird (...as the carver, you get to eat them as you do it).

It's too visual to do justice in writing, so check out the link below for an excellent 6-minute video on the New York Times website.

Answer 5

I butcher whole chickens as follows. Place the chicken on the cutting board, face down, and use poultry shears to cut on both sides of the backbone. Remove and discard the chicken's backbone, and any innards. I then trim any excess pieces of fat hanging over the back side of the chicken. Flip the chicken back over so it is breast side up, take a boning knife and cut on one side of the breast bone, using the breast bone and rib cage to guide the knife along the chicken breast to de-bone it. I then use the shears to finish detatching the chicken breasts and trim any excess chicken skin. I then flip the chicken over one last time, grasp the chicken leg and pull it forward until I hear a crack, and the joint is exposed. I use the boning knife and shears to detach the chicken leg and trim the skin. I then separate the thigh from the drumstick.

The chicken carcass can either be discarded, or can be roasted in a 400 degree oven for an hour, and then used to make chicken stock.

Answer 6

boil it in the toilet bowl then poo in its neck then cut its right leg off and urinate in its stomach and finally get the tweezers and pick around a bit for the bladder when you have found it stick your rude finger up bladder until u find kevin he will give you directions to the wish bone

Answer 7

Place the turkey on a platter or cutting board. Begin taking thin slices parallel to the sides of the turkey. Continue until you reach the rib cage. You can then take off the legs and wings.