It's important to properly cut chicken to use the thighs, wings, breast, and other parts without contaminating the meat as well as possible, whether you're buying whole chicken from the grocery store or raising and slaughtering it yourself. This article has information on how to cut chicken that has been washed in hot water and stripped of its feathers.
Step
Part 1 of 4: Removing Chicken Feet and Head
Step 1. Wash the chicken completely
Place the chicken directly under the cold running water from the faucet. When washing the chicken, remove the feathers that are still attached to the skin.
- Use an outdoor sink if you have one, as washing chickens is a dirty job.
- Drain off any excess water when you're done.
Step 2. Cut the chicken feet
Place the chicken on its back on a cutting board. Use a butcher's knife to press down on one of the joints of the claws where the top of the claw meets the bottom of the chicken shank (drumstick). Press to cut the claws. Repeat with other claws.
- Be sure to place the knife directly at the joint, between the two chicken veins, for a smooth cut. You don't need to cut the bones.
- Discard the chicken feet, unless you plan to use them for a recipe.
Step 3. Cut the head of the chicken
Stretch the neck of the chicken on a cutting board, and use a knife to slice the top of the neck under the head. Pull the head up and slice through the esophagus and trachea. Remove the chicken head.
Part 2 of 4: Get Rid of Chicken Cage, Neck and Oil Glands
Step 1. Open the chicken cache
Place the chicken on its back and pull the neck. Use a knife to make horizontal incisions in the skin of the neck only half the length. Make two vertical wedges from the first wedge to the top of the neck. Insert a finger in a horizontal incision, grasp the skin, and pull at the neck.
Use a knife to help loosen the skin when you pull it
Step 2. Find the chicken cache
First, look for the esophagus, the soft tube that runs along the neck. Pull the esophagus away from the neck and look for the gizzard, the fleshy sac that chickens use to store food, which is at the bottom of the neck near the chest. Loosen the crop and remove it from the chicken.
- The crop is firmly attached to the chicken's body, so you will have to try to remove it.
- Be careful not to tear the cache, as it may contain food that is being digested. If you tear it, remove as much tissue and contents as possible.
- If the cache does not contain food, then it is more difficult to find it. This cache will stick flat on the chest.
Step 3. Remove the chicken neck
Press the skin of the neck and place the neck on the cutting board. Use a knife to slice the meat under the neck on all sides, i.e. cut around the bone. Using one hand to firmly grasp the chicken's body, grab the neck with the other hand and twist.
- You may find it easier to hold the chicken and twist its neck with one hand.
- Remove the chicken neck or save it for a broth.
Step 4. Cut the oil glands of the chicken
This gland is the cover on the tail of the chicken. Use a knife to cut an inch (1.25 cm) from the top of the tail, and cut off the gland. Remove the gland.
Part 3 of 4: Eliminating Chicken Intestines
Step 1. Open the body cavity of the chicken
With the chicken on its back, use a knife to make an incision over the cloaca, which is at the end of the chicken's tail. Insert your finger into the cavity and pull it open more.
- Do not slice the internal organs when cutting them.
- Because enlarging the cavity will press the intestines, the chicken manure can come out. If this happens, wash the chicken immediately.
Step 2. Remove the chicken intestines
With the chicken on its back, place one hand on the breast to keep it stable. Insert the other hand into the cavity you created, above the internal organs. Cover the intestines with your hands and pull them out. Repeat until all intestines have been removed.
- This process must be done slowly and carefully. Be careful not to tear the gallbladder, which is a small, greenish organ.
- Once all the intestines have been removed, look for the gallbladder and make sure it doesn't tear. If it is torn, then the chicken meat has been contaminated with bile.
- The intestines are still attached to the chicken by the gut hole. Use a knife to cut it, making sure not to tear the intestine itself.
- Discard the intestines or save the gizzard and chicken liver for use in recipes.
Step 3. Remove the chicken liver and lungs
The liver is in the center of the chest, and the lungs are attached to the spine. Use your fingers to gently release the organs and pull them in.
Part 4 of 4: Preparing the Chicken for Cooking
Step 1. Wash the chicken
Wash the chicken thoroughly both the inside and outside of the cavity. Make sure no tissue or blood is left on the chicken. Dry with a tissue when finished washing.
Step 2. Store the chicken in the cooler or refrigerator
If you don't plan on cooking the chicken right away, make sure that the chicken is stored properly. Do not leave the chicken at room temperature for more than a few minutes after cutting.
Step 3. Cook the chicken whole or cut it into pieces
Consider making a whole roasted chicken, or cutting the wings, thighs, and chicken breasts to cook separately.
Tips
- If you're cutting more than one chicken, consider setting up an outdoor area for easier cleaning.
- Chicken parts that are not used can be composted and used as fertilizer.
Warning
- Wash the cutting area with warm soapy water and a disinfectant when finished.
- If the chicken is contaminated with large amounts of feces or bile from the gallbladder, throw the chicken away.
