Traveling Knife Gal
The knife you want for chicken
Cutco Boning Knife #1761
Cutco lists breaking down whole chicken for its Boning Knife: the thin, flexible blade follows the bones and the sharp tip slips right into the joints.
- Edge
- Straight edge, thin and flexible
- Steel
- 440A high-carbon stainless
- Build
- Full tang, 3 nickel-silver rivets
- Made in
- Olean, New York
- Guarantee
- Forever Guarantee with free sharpening
Pull each leg out, cut through the skin and pop the hip joint, then cut it free. Split the leg at the knee joint into thigh and drumstick. Cut off the wings at the shoulder joint. Cut through the ribs to separate the breast from the back, then split the breast in two. Use a boning knife and kitchen shears, and cut through joints, never bone.
Before you start
Use a separate cutting board for raw poultry, and don't rinse the chicken; washing it splashes bacteria around the sink. Pat it dry with paper towels. Afterward, wash the board, knife and your hands in hot soapy water. Cook chicken to 165°F.
Eight pieces, step by step
- Legs. Pull a leg away from the body, slice the skin between leg and breast, bend the leg back until the hip joint pops, and cut through the joint.
- Thigh and drumstick. Skin side down, find the fat line over the knee joint and cut straight through it.
- Wings. Pull each wing out, find the shoulder joint and cut through it.
- Breast off the back. Stand the chicken up on its neck end and cut down through the thin ribs on each side with shears or a knife to free the back (save it for stock).
- Split the breast. Lay it skin side down and cut through the center along the breastbone, or press firmly to crack it first.
Spatchcocking instead
For faster, even roasting, cut out the backbone with kitchen shears, flip the bird and press firmly on the breastbone to flatten it.
Questions
What knife do you need to cut up a chicken?
A boning knife for the joints and kitchen shears for the backbone. Cutco lists breaking down whole chicken for its Boning Knife.
Should you wash raw chicken?
No. The USDA advises against it because it spreads bacteria. Pat it dry instead.
What temperature should chicken be cooked to?
165°F, measured with a food thermometer.
Keep reading
Sources: Cutco: Boning Knife · Cutco: Types of Knives · USDA FSIS: Safe Minimum Internal Temperature Chart · USDA FSIS: Washing Food: Does it Promote Food Safety?