Jointing a chicken

Jasper27_2

Thanks for the links, the pictures make it look easy enough so I'll give it a go.

Pink.

Hi Jasper,

There's an earlier thread with lots of tips and advice on jointing a chicken so I've added your thread to it to keep the suggestions together.

Pink

furndire

Definately much easier to use a pair of kitchen scissors than a knife.

thriftlady_2

tessie_bear wrote: »

delia explains it well in te complete cookery course ( i think it is that book) u could look in the libary for a book with pics...

It's in the link I posted.

keelyjrs

Hi guys, are scissors really sharp enough to do the job? I was going to ask where I could get boning knives from and have a look at the lakeland site but I expect they are pricey!

mgardner

furndire wrote: »

Definately much easier to use a pair of kitchen scissors than a knife.

I find this too and its certainly safer.

furndire

keelyjrs wrote: »

Hi guys, are scissors really sharp enough to do the job?

You will find that most of the cutting is through the flesh. If when you want to do the joints, sort of bend them backwards, and you will then just have to cut through the sinews.

I have reasonable knives that I sharpen and also a cleaver from Chinese shop, but always end up using scissors.


You know you have a Free Range Chicken when you joint it, as the bones are much harder.

Gryfon

I bought a boning knife which is great. Cost me about £14 I think. Gets through the bone fairly easily and cuts through everything else like butter.

Took me about 30 minutes last night to do two chickens into breasts, wings, thighs and drumsticks.

Kevie192

Hi all,

This is gonna sound like a silly question but I have a recipe that calls for part-boned chicken breasts... The recipe is here.

What exactly is that cut? I want to cook this for tonight but I don't know what it is! Could I use chicken legs?

Whilst we're on the subject, what is the difference between a chicken leg and a chicken leg quarter? Are there instructions anywhere on how to do this? I'm tempted to buy a M&S whole chicken and do it myself if I knew how?

Kevin

jm2926

You can use any part of chicken, they are interchangeable and it's down to personal preference. Part boned chicken breast is a chicken breast with the bone bit at the bottom left on. I think the theory is that it is tastier cooked on the bone.

Use leg if you want, it's tastier than breast. It's not as lean though, and if you leave it in a casserole for ages you can end up with bones everywhere if you use thighs. Should be ok for that recipe as the chicken just goes on top.