When breeding chickens, it is important to know not only how to care for them and how to slaughter them, but also how to butcher them. This process has its own subtleties and, if you follow them, cutting the chicken will not be difficult.

In the event that the breeder has a poultry meat processing workshop, the carcasses are processed automatically.

Manual cutting of poultry is used only for non-mass processing of chickens. You need to cope with this work quickly, since the more the bird remains untreated, the higher the risk that it will spoil.

Gutting

The first thing to do with the chicken after it has been plucked is to gut it. The more offal remains in the carcass, the more likely it is that the meat will start to rot.

Chicken should not be fed for 12 hours before slaughterso that her intestines are completely cleansed and gutted as easily as possible.

If there is a processing plant, then the guts of the poultry are usually sent to the preparation of animal feed. On their own farm, they are washed and, after quality grinding, are used as feed for poultry, because they are an excellent additional source of proteins and proteins for it.

It is best to familiarize yourself with how to carve a chicken in stages. Step-by-step instruction avoids mistakes.

Evisceration is carried out in the following sequence:

• Removing the anus - for this, the chicken carcass is placed on the back and the anus is cut with a sharp knife in a circle, without inserting the blade very deeply so as not to pierce the insides. If the intestines are cut and the remnants of its contents come out, then the meat will be completely spoiled and the chicken will only be used for feeding animals. There is no need to pull the anus.
• Anus to keel incision - it is also important to be careful not to cut through the intestines.
• Removing entrails - take out the insides in a bowl, which is prepared in advance. The intestines are carefully removed by pulling on the anus. Once all the intestines are in the bowl, the chicken's stomach and liver are excised. It is best to cut out the liver without separating it from the gallbladder. It is removed after removing the liver. This minimizes the risk of crushing the bubble and spoiling the product. In production, the separation of the gallbladder from the liver is automated.
• Extraction of goiter - by the time of slaughter, the goiter of the chicken must be empty, otherwise it will be problematic to butcher the chickens at home. If the chicken was slaughtered without preparation or died as a result of an accident, and its goiter is full, to extract it, an incision is made in the skin on the neck and the organ is pulled out through it. This manipulation is a little tricky and requires certain skills.
• Removal of genitals - a testicle is cut out from a rooster with a sharp thin knife. When the chicken is butchered, the ovaries are removed.
• Removal of the heart - it is cut out with the same knife as the genitals.
• Flushing - the gutted chicken is quickly washed with cold running water. When there is a processing workshop, flushing is carried out automatically, and water is supplied under high pressure.

This gutting scheme is optimal for cutting a chicken carcass on your own. In poultry farms there is a workshop for processing chickens, and there the automatic evisceration is only controlled by the line operator to avoid rejects.

After the giblets are removed, the question arises of how to cut the chicken quickly and competently. If you plan to cook a whole carcass, then on gutting its preparation for cooking ends.

It is not economical, and therefore the hostesses most often divide the chicken into pieces for cooking from one carcass of several dishes.

No waste

This method is the most profitable. Cutting is carried out in the following sequence:

• Separation of the legs - carried out by putting the carcass on the back and pulling the leg to the side. The junction of the leg with the body is notched. The leg is turned out of the joint and then finally separated from the body with a knife.
• Separation of the wings - the shoulder joint is incised and then the wing is completely separated, pulling it slightly to the side.
• Halves along the spine and in the middle of the breast.
• Separation of the breast and back at the junction of the ribs.

If you need to cut the carcass large chicken, each half of the breast is additionally cut into 2 parts.

The meat processing plant chops the carcass automatically, which is why it is impossible to exclude the presence of bone fragments in the meat. With home cutting, this does not happen.

Chicken pieces are stored in freezer... To get quality meat, it is important to know exactly how to carve a chicken carcass.

Into portions

Butcher the chicken into portioned pieces, which will be close in size, is usually required if the bird is going to be served.

In order to understand how to properly cut a chicken in this way, you need to familiarize yourself with what exactly and in what sequence is performed.

1. An incision is made across the back of the chicken under the shoulder bones.
2. Longitudinal section from the middle of the first section to the tail.
3. Separation of the muscles of the legs from the ridge.
4. Inversion of the legs from the joints.
5. Complete leg separation.
6. Slit towards the neck from the center of the cross-section.
7. Separation of the shoulder blades from the chest with a thin and sharp knife.
8. Splitting the carcass along the backbone from the inside.
9. Separation of the wings with part of the breast.

The part of the breast that does not have wings goes to the fillet. To cut the chicken into portions, the hostess can change the technology for herself, so that the process is most convenient for her.

Conclusion

Cutting a chicken carcass into pieces is quite simple, despite the fact that the process consists of several stages.

When there are a lot of broilers growing on the farm for slaughter, the owner needs to master the cutting technique.

Video

Best of all, in order to understand how to butcher a chicken, watch the video.

Gutting

Butchering

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 the weight. In addition, the freshness of chilled meat is easier to determine.

Express check of freshness of chilled chicken:

1. Examine the chicken. If the carcass has scratches or bruises, the skin is damaged or has yellow-gray spots, it is better to refuse the purchase.
2. Pay attention to the color. The age of chickens is determined by their skin color. In young ones, it is pale pink, veins are clearly distinguished on it. Leather old chicken thick with a yellowish tinge.
3. Feel the carcass. Press on the breast with your finger: fresh meat is firm, it will quickly return to its previous shape. If after pressing there is a dent, this is a sign of product deterioration.
4. Sniff the carcass. Fresh chicken smells simple raw meat... Do not buy chicken that smells like drugs or other off-flavors.

Prepare everything you need:

1. Chicken carcass. It needs to be rinsed and dried with paper towels.
2. Cutting board.
3. A sharp knife. Large or small - your choice. The main thing is that it is well sharpened.
4. Bowls or bags for laying out meat.

Chicken meat is white and quite dietary (twice as much protein as fat). Carcass from 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. Cutlets and chops are made from the breast, and boiled is added to salads. The back, along with scraps of leather, tail and other non-format, goes to the broth.

There is one golden rule to butcher a chicken quickly and easily.

Cut through the joints! Don't try to cut bones.

Separate the legs first. They can be used whole or cut into thighs and shins. 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 sternum while pressing the knife to the bone. Then, using your fingers, gently cut the meat off the frame. Then separate the second half of the brisket from the back.

The remaining frame can be broken into several pieces for easier storage and cooking.

When you get used to it, the whole process will take you no more than 5-10 minutes.

How to cut up chicken for roll and stuffing

Roll of whole chicken - exquisite dish for festive table... It can be cooked in cling film (you get something like chicken ham) or bake in the oven with mushrooms, vegetables, dried fruits and other fillings.

In any case, all bones must be removed from the carcass. Here's how to do it:

For cooking stuffed chicken bones are also often removed. Only in this case, an incision is not made along the sternum. The carcass is gradually turned inside out, while the femurs are carefully removed and the meat is separated from the carcass.

How to barbecue chicken

To do chicken kebab, in principle, it is enough to cut the carcass into portions and.

Whole chicken is less expensive than finished processed parts. But then the question arises - how to butcher the chicken? Doing it wrong can ruin all the meat. If the intestines, gallbladder or spleen are opened, the meat will acquire a specific smell and will taste bitter. Let's figure out how to quickly disassemble the carcass for different purposes.

Tools: a well-sharpened knife, dishes for storing waste and giblets, a cutting board. The plucked bird in advance is laid on its back and work begins.

You will need a well-sharpened knife to gut and cut the chicken.

The evisceration process has several stages, going one by one:

1. Cutting off paws. To do this, pull the tendons (bending the knee joints) and cut them with a sharp knife. You do not need to press hard, we cut it carefully.
2. Trimming the skin around the anus. Make the incision carefully and shallowly so as not to cut into internal organs.
3. Skin incision in the center of the abdomen. How to do it correctly? We cut the bird in half, from the keel to the anus. The depth of the incision is exactly up to the film enveloping the intestines. Again, watch out for integrity internal organs... If you are a beginner separator, it is better to tear up the remaining fabric by hand.
4. Following this, the intestines, together with the anus, are removed and discarded.
5. Incisions are then made to separate the stomach and liver. They will then become components of the dishes. The main thing along the way is not to crush the spleen. It is then cut off outside the carcass and placed in the trash can.
6. Extraction of the goiter. Most the best way - if the bird did not feed before slaughter. In this case, remove the goiter with the esophagus. In another, cut the neck before gutting. Empty the goiter well. Then take the chicken apart further. If the bird is killed internally, the neck will also have to be cut - otherwise the goiter cannot be reached.

If you are butchering a rooster, remove the testes (yellow glands) by pulling them out of the tail through a gentle incision. The chicken's ovaries are also removed. The lungs and heart are removed at the very end of disassembly.

The stomach is emptied additionally: an incision is made, then it is turned inside out, the remains of food are removed and the inner coarse layer is disposed of. At the end of evisceration, the body of the bird itself and the offal are thoroughly washed. This is best done under running water.

Important. Gutting should be started as early as possible after plucking - in order to avoid destructive processes for meat, starting in the intestines or goiter, and turning into meat. Once you have finished gutting, you can start cutting.

How to cut a carcass into pieces

How exactly the bird will understand determines the upcoming method of cooking. You can cook whole chicken in the oven or on the grill. In other cases, the chicken will have to be cut into pieces.

There are several options for parsing, depending on the culinary intentions:

• Waste-free cutting. It is very popular among housewives, it makes it possible to stock up a lot of semi-finished products for future use and assemble a set for broth. The bird is cut to medium pieces. Most economical option from the existing ones.
• Portion cutting. The bird is cut into pieces, getting rid of unnecessary parts. Great option for frying, roasting, grilling. The pieces can be made the same or just symmetrical.
• Boneless cutting. Required for making rolls or minced meat. In this case, the meat is separated from the bones.

Economical way of parsing

The washed, whole chicken is blotted from drops to make it easier to handle it without slipping.

The poultry is placed on the cutting board, breast-side up, and gradual parsing begins:

1. We cut the chicken at the junction of the thighs and trunk. The system is the same as for the initial claw cut: the tendons are pulled by flexing the joint and an incision is made. You can immediately cut the thigh and lower leg by feeling their joint and cutting it with a knife.
2. Branch of the wings. To do this, it is covered, pulled back and turned inside out until the cartilage emerges. It also needs to be cut off from the calf.
3. Breast cutting. An incision is made along it, and the meat is removed using a hook with a knife. The result is two fillets and a back connected to the ribs.
4. Backrest analysis. The ridge is cut in half, the ribs are cut off from it. This cutting is convenient when forming a soup set.
5. If desired and necessary, excess fat is also removed from the resulting pieces.

As a result of the work, we have:

• thighs, breast fillets, wings and drumsticks - for frying, boiling, stewing, baking;
• back, ribs, ends of the wings - for cooking broth;
• fat - for frying.

Instructions for creating portions

We will figure out how to disassemble the bird into portioned pieces step by step.

Usually it is cut into six, eight or ten pieces - commensurate with the number of people at the table and the desire to make them larger or smaller. If the whole carcass is ready, its legs and thighs can be served in whole legs, and two or four servings will turn out from the breast. The starting point here is the size of the carcass, because a maximum of four pieces will turn out from a young and small chicken.

The poultry is cut at the joints of the bones (joints), for which you need to understand where they are. Then cutting off the wings and legs and from the ridge will be a snap. For correct cutting it is best to choose a sharp knife with a large blade. Often, housewives use special culinary scissors: no strong physical impact is needed for such a cut.

Portion cutting can be useful, for example, for chicken skewers. This will require some time and skill.

So, step by step instructions:

• Step 1. Standard. Wash the bird and place it on its back.
• Step 2. Cut off the wings with a well-sharpened blade. The tip of the wing, which is practically devoid of meat, can be cut off and discarded.
• Step 3. Cut off the legs. Separate the lower leg and thighs. From a chicken leg large bird maybe four servings.
• Step 4. The breast will also make four slices. Before cutting, it is cut off from the ridge.

The back and throat are not suitable for this dish.

Attention. You need to string the portions on the skewer carefully, parallel to the bone, and place them quite tightly.

How to separate meat from bones

The hardest part of cutting poultry is separating the bones and meat so that the resulting portions or portions are beautiful. The plus is that if attractive portions are not immediately obtained, the resulting pieces can be processed into chopped cutlets or minced meat.

For disassembly, we again need a knife with a sharp blade, a board and special scissors.

The process consists of the following steps:

1. Place the carcass upside down.
2. Slide the blade along the skin along the spine on one side and then on the other. The goal is to cut the pulp as much as possible without crumbling it if possible.
3. Cut through the tissues holding the bones of the sternum and spine together. In addition, the humeral and femoral cartilage must be severed. This is where scissors come in handy. To simplify the work, the shoulder or leg is gently rotated around its axis so that the cartilage becomes visible.
4. Remove the ridge carefully. Leftover meat it also needs to be carefully cleaned off.
5. The leg bones are removed, starting with the femur. Cartilage and other tissues are cut, bones are thoroughly cleaned. You need to work with a knife. You can help yourself with your hands where the blade does not do very well.
6. The wings are simply cut from the carcass. They are poor in pulp, so there is nothing to clean off from them. It is better to add them to the soup set.
7. The cut parts are washed thoroughly. It is better if the water is running.

Purchase whole carcass Is a very profitable business. Now you can cook a lot of poultry dishes, and the frozen chicken parts will not take up much space in the refrigerator.

The video shows detailed process cutting the chicken carcass into portions.

We all often cook dishes from chicken. Moreover, the meat of this bird is suitable for the first and second courses, and for salads, and for baking, and for barbecue. Just let your imagination run wild, using different pieces. But few people risk buying whole carcasses. And in vain. Having learned how to cut them correctly, everyone can easily get the ingredients for cooking varied dishes... We will tell you how to cut the carcass below.

How to choose a chicken

It is best to choose chilled carcasses. In this case, you will pay only for the meat itself: negligent suppliers pump the bird with water before freezing to increase its weight. In addition, the quality of chilled meat is easier to establish.

Did you know? Chicken is the main type of meat consumed in Israel (67.9 kg per person), Antigua (58 kg per person) and Saint Lucia (56.9 kg per person).

Express diagnostics of the chilled product:

1. Consider the carcass.If wounds or bruises are visible on it, there are injuries or dark yellow spots on the skin, it is better not to buy such a chicken.
2. Focus on the shade. The age of a bird is determined by its skin color. In young chickens, it is pale pink, with clear veins. Adult chickens have thick, yellowish skin.
3. Feel the chicken. After pressing your finger on the breast, the pulp will quickly return to its original shape. If, as a result of touching, a hole remains, this is an indicator of a poor-quality product.
4. Sniff.Fresh chicken smells like regular raw meat. Those carcasses that emit the aroma of medicines or other side odors should not be chosen.

How to cut up a chicken

To quickly and easily cut the carcass into parts, you should adhere to this plan:

1. First, the wings are cut off. The carcass is placed with the brisket upwards and the place where the wing fits is felt. This is where an incision is made with a knife and the cartilage that connects the bones is located. Knowing this secret will make it much easier to butcher the chicken. The other winglet is detached in the same way. If this part of the chicken is going to be fried, then the tips of the wing are cut off and used for broths. And the wings themselves are divided along the membranes.
   
2. When the wings are separated, you can proceed to the legs. To do this, it is easy, without pressing, the skin is cut in the area where the leg is connected to the brisket.
   
3. Putting the knife aside, turn the leg inside out with your hands and break it. This is done only until the tip of the thigh bone appears. As soon as the bone is separated from the breast, cut the meat to the end with a knife.
   
4. The same manipulation is done with the second leg. We now have individual pieces for preparing delicious meals.

   Did you know? For the first time, a chicken was domesticated about three thousand years ago in the territory of modern Ethiopia.

5. If desired, the leg can be divided into lower leg and thigh. To do this correctly, the leg is placed in such a way that its front side (it has more skin) is turned downwards. On the inner side of the leg, a shallow depression is noticeable, which divides the two muscles of the leg - the calf and the femur. It is along this line that the incision is made - the bones are connected there.
   
6. Next, the breast is cut. An incision is made along the sternum, pressing the knife to the frame. Using your fingers, carefully cut the meat from the bones. First on one side, and then on the other.
   
7. The frame can be broken into pieces for easy storage.

Important! When you get your hand filled, the process of cutting the carcass will take 5-10 minutes.

As a result, we get the components for various dishes:

• fillets, thighs, drumsticks, wings - for cooking, frying, baking, stewing;
• ribs, back, wing tips - for soups;
• fat - can be left for frying.

How to cut chicken fillet

Fillet is the most the best part hen. At first glance, the separation process seems complicated. Many people think that getting a beautiful piece is quite difficult. However, the instructions for fillet separation will help in this difficult task. And if you fill your hand, then the process itself will take a little time.

So, take the breast and perform the following steps:

How to separate chicken from bones

Chicken roll is rightfully considered a real decoration of the festive table. By adding signature ingredients to this dish, you can amaze guests and loved ones with culinary talents. However, many inexperienced housewives are afraid of the separation of the chicken from the bones. After all, in order to leave the carcass intact, you need to have skills, make a lot of effort and show dexterity.

An important condition to obtain the desired result - a sharp knife. When cutting, you will have to make numerous cuts, therefore, with an insufficiently sharpened instrument, a lot of energy and nerves will be spent.

So, the process of separating bones is as follows:

The frame can be left for broths, and the cut chicken can be stuffed or put on rolls.

Video: cutting chicken into roll

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 the weight. In addition, the freshness of chilled meat is easier to determine.

Express check of freshness of chilled chicken:

1. Examine the chicken. If the carcass has scratches or bruises, the skin is damaged or has yellow-gray spots, it is better to refuse the purchase.
2. Pay attention to the color. The age of chickens is determined by their skin color. In young ones, it is pale pink, veins are clearly distinguished on it. The skin of the old chicken is thick with a yellowish tinge.
3. Feel the carcass. Press on the breast with your finger: fresh meat is firm, it will quickly return to its previous shape. If after pressing there is a dent, this is a sign of product deterioration.
4. Sniff the carcass. Fresh chicken smells like raw meat. Do not buy chicken that smells like drugs or other off-flavors.

Prepare everything you need:

1. Chicken carcass. It needs to be rinsed and dried with paper towels.
2. Cutting board.
3. A sharp knife. Large or small - your choice. The main thing is that it is well sharpened.
4. Bowls or bags for laying out meat.

Chicken meat is white and quite dietary (twice as much protein as fat). Carcass from 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. Cutlets and chops are made from the breast, and boiled is added to salads. The back, along with scraps of leather, tail and other non-format, goes to the broth.

There is one golden rule to butcher a chicken quickly and easily.

Cut through the joints! Don't try to cut bones.

Separate the legs first. They can be used whole or cut into thighs and shins. 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 sternum while pressing the knife to the bone. Then, using your fingers, gently cut the meat off the frame. Then separate the second half of the brisket from the back.

The remaining frame can be broken into several pieces for easier storage and cooking.

When you get used to it, the whole process will take you no more than 5-10 minutes.

How to cut up chicken for roll and stuffing

A whole chicken roll is an exquisite dish for a festive table. It can be cooked in cling film (you get something like chicken ham) or baked in the oven with mushrooms, vegetables, dried fruits and other fillings.

In any case, all bones must be removed from the carcass. Here's how to do it:

To cook stuffed chicken, bones are often removed too. Only in this case, an incision is not made along the sternum. The carcass is gradually turned inside out, while the femurs are carefully removed and the meat is separated from the carcass.

How to barbecue chicken

To make chicken kebab, in principle, it is enough to cut the carcass into portions and.