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    Steps in Fabricatingchic Ken

    Uploaded by

    mathblueprintgroupwatersystem
    The document provides instructions for fabricating a chicken by cutting it into parts including the breasts, wings, and leg quarters. It then gives steps for deboning a whole chicken by cutting along the bones and pulling the meat away from the carcass to remove all bones while keeping the skin intact. The 10 steps describe making cuts to separate the joints and remove each bone individually to fully debone the chicken for stuffing and roasting.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Steps in Fabricatingchic Ken

    Uploaded by

    mathblueprintgroupwatersystem
    11 views20 pages
    The document provides instructions for fabricating a chicken by cutting it into parts including the breasts, wings, and leg quarters. It then gives steps for deboning a whole chicken by cutting along the bones and pulling the meat away from the carcass to remove all bones while keeping the skin intact. The 10 steps describe making cuts to separate the joints and remove each bone individually to fully debone the chicken for stuffing and roasting.

    Original Description:

    adesgrh

    Original Title

    tle

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    The document provides instructions for fabricating a chicken by cutting it into parts including the breasts, wings, and leg quarters. It then gives steps for deboning a whole chicken by cutting along the bones and pulling the meat away from the carcass to remove all bones while keeping the skin intact. The 10 steps describe making cuts to separate the joints and remove each bone individually to fully debone the chicken for stuffing and roasting.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    11 views20 pages

    Steps in Fabricatingchic Ken

    Uploaded by

    mathblueprintgroupwatersystem
    The document provides instructions for fabricating a chicken by cutting it into parts including the breasts, wings, and leg quarters. It then gives steps for deboning a whole chicken by cutting along the bones and pulling the meat away from the carcass to remove all bones while keeping the skin intact. The 10 steps describe making cuts to separate the joints and remove each bone individually to fully debone the chicken for stuffing and roasting.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    steps in

    fabricatingchic
    ken
    1. Cut along center of breast bone

    steps
    2. Here you can view the cut made
    3. Using the knife, scimitar may be
    preferred but a fillet knife would work
    well too. Cut along one side of the breast
    bone to the base of the chicken.

    steps
    4. Separate skin that is attached to
    breast from leg quarter
    5. With your thumb under the wing joint
    press upward and out to separate joint

    steps
    6. With knife, cut between joint to
    remove and cut any skin not separated
    from carcass yet.
    7. Here is a picture of detached breast and
    wing.

    steps
    8. Cut around wing joint to remove
    wing.
    9. A small thin piece of meat located on
    underside of breast that can be removed by
    pulling the tenderloin, good for chicken
    tenders. Repeat steps 3-9 for the other side
    of breast.

    steps
    10. Cut around leg quarter going up
    high towards backbone then circling
    down toward other side.
    11. Halfway through you will hit the
    joint.

    steps
    12. Using your thumb push up and out
    to snap apart joint.
    13. Finish cut through joint to remove leg
    quarter. Repeat steps 10-13 for other leg
    quarter.

    steps
    deboning
    chicken
    STEP 1:
    Place the chicken, breast
    side up, on a clean cutting
    surface. Stretch out each
    wing flat against the board
    by pulling the tip. With a
    boning knife, cut off the
    wing tip and next joint,
    leaving the largest wing
    bone still attached
    STEP 2:
    At the neck, cut out the
    wishbone by pulling the
    skin up and out of the way
    and sliding the knife along
    the underside of the
    wishbone. Continue cutting
    around and under the
    wishbone until it is free and
    can be pulled out with your
    fingers.
    STEP 3:
    Turn the bird over, and
    with breast side down,
    cut along the backbone
    from the neck to the
    tail.
    STEP 4:
    With short sharp strokes
    of your knife, keeping
    the knife close to the
    bones cut the flesh and
    skin, carefully using your
    fingers to pull the flesh
    away from the carcass.
    Gently (the skin tears easily) pull
    STEP 4: to separate the breastbone and
    carcass from the flesh.
    Cut through the ball-and-socket
    joints connecting the wing and
    thigh bones to the carcass, so that
    they are separated from the carcass
    but still attached to the skin. When
    step is completed on both sides,
    meat will be attached only along
    the ridge of the breastbone.
    STEP 5:
    Cut the flesh from the
    curved (saber) bone near the
    wing and remove the bone.
    STEP 6:
    The partially-boned bird
    with leg and wing bones
    left in, is now ready for
    stuffing.
    STEP 7:
    While holding the wing
    bone from inside the bird,
    cut through the tendons and
    scrape the meat from the
    bone with the knife. Pull out
    the bone, using the knife to
    free it.
    STEP 8:
    Cut off end of the leg bone
    using a cleaver or thick-
    bladed cook‘s knife. Note:
    The use of a cook‘s knife for
    chopping through chicken
    bone is acceptable for this
    application but not
    recommended for cutting
    through other bone.
    STEP 9:
    Repeat step #7 to
    remove the leg bone.
    Reposition wing and leg
    meat so skin side is out.
    STEP 10:
    The whole chicken is now
    completely deboned, with
    the skin intact and ready to
    be stuffed, rolled, and
    roasted.

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