1 bird. 9 pieces. the easy way.
So for the 40 cloves of garlic chicken, I thought I’d break/cut a chicken for the first time and what better way to learn than from the resident butcher extraordinaire.
You’ll need a chicken, obviously. A pair of
kitchen poultry scissors. A cutting board. Your sharpest knives. A pair of balls.
Here’s the deal. In here, raw chicken comes with the head and feet still attached. Which means the neck, esophagus, lungs and heart are still present. They also throw in the kidneys as bonus. So it’s up to you to decapitate a dead chicken’s head, rip out the heart and lungs and cut off the feet “through the joint”. Which I did, squirming (have you ever had lifeless chicken eyes stare at you? They’re strangely squinty.).
Long story short, you should totally break your own chicken. First, because it’s cheaper than pre-cut ones. Second, you also get the backbone, which you can save to make your own chicken stock. A little mirepoix, bay leaf, black peppercorn and boom. Paris Hilton in The Simple Life.
Not bad for a first timer, methinks. I think I over-butchered the thighs, though.
Do it. You know you want to.