A quick manual on a way to portion up an entire chicken. All you want is a regular work surface and a very sharp knife with a blade more-less about the length of your hand and with a sharp tip.
It really works exactly the identical whether the chicken is cooked or uncooked. The entire technique took less than five minutes, so don’t be put off by the number of the steps. Good luck.
It’s important for you safety, to have a solid and clean surface to work on. If your cutting board slips, it can finish bloody. One trick is to get a moist tea towel and put it below the chopping board. This way, if the knife gets stuck between the bones and you pres to much, you will not have to call emergency services.
Select the proper knife. You do not need one too large for the task, it’ll simply be awkward to handle it,
but it can not be too small. You do not need a blunt knife, a sharper knife is a safer knife.
Begin with the legs, slice through the join between the thigh and the bird until you come to the bone. Go slowly. Grab the thigh and bend it backwards, until the joint pops out, now you know where you need to make put you knife. Cut through the popped joint (it should be very easy apply some light pressure on you knife) to separate the leg from the bird.
Slice down the breast bone from the wishbone all the way down to the end of the breast, take you time. This is the best part of the chicken you do not want to destroy it. Follow the rib cage until the bulk of the breast is separate from the carcass, slice down the breast bone from the wishbone all the way down to the end of the breast. Before you slice through the joint and remove the breast from the carcass you have to bend the joint until it pops out just like you have done it with the legs.
Now you have to ask yourself what you are going to do with it. If you cut off the tip of the wings you are left with a beautiful chicken supreme, if you cut the wings completely you have 4 wings and 2 chicken breasts and of course you still have the whole chicken carcass, which it’s a crime to throw away. It’s a great and probably the best part of chicken for broth.
Sixty years ago food was in short supply and malnutrition rates were high. “The Ministry of Food” was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we’re living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked – wholesome, tasty food that was simple and quick to prepare. If you’re a complete beginner in the kitchen, Jamie’s promise to you is that you’ll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step .