Home

Cooking Poultry

Cooking Methods

Poultry Politics

Chicken

Duckling

Turkey

Goose

Guinea Fowl

Pigeon

Ostrich

Quality and Storage

Cutting for Sauté

Spatchcock

Meat

 

  Cutting Chicken for Sauté
 
 

Fact Sheet

This is a classical cut of chicken where a whole chicken is cut on the bone with the skin left on.

A whole chicken provides 8 pieces, which is 4 portions.

Each portion consists of one piece of dark leg meat and one piece of white breast meat.

The winglets can be used for different dishes or stocks providing a total ten pieces of cut chicken.

 

DCP03628

 

Using a boning knife  and your fingers remove any giblets and internal fat from the chicken, these can be used for stock. Wash the chicken under cold running water and dry thoroughly with paper towel.

From the neck end of the chicken, reveal the wishbone by scraping away the flesh until the wishbone is visible.

DCP03631

 

With your fingers, get under the bone loosen the base, until the bone can easily be removed.

DCP03632

 

Pull out the winglets as shown and cut through the joint nearest to the chicken’s body.  Do the same with the second winglet.

 

DCP03633

 

Always find the joint to cut through, this prevents cutting through bone, making it safer, easier and prevents splintering.

Place the chicken on its side and cut through the skin between the breast and the leg, pull the leg back, dislocating the joint. The joint should now be exposed.

DCP03634

 

Turn the chicken over, as in the picture cut around the fleshy part, this is called the oyster, cut around until all the flesh is released and the leg comes away from the body.

DCP03635

Repeat the same on the opposite side.

Turn the leg skin side down.

You will see a natural fat line through the flesh of the leg, ensuring the skin is smoothed out, cut down this line and you will find it takes you through the joint. Repeat with the other leg. Splitting the leg into thigh and drumstick.

DCP03637

 

Cut through the knuckle at first joint. 

DCP03638

 

That creates the four pieces of leg meat.

 DCP03639

 

Now back to the carcass

 The next stage is to remove the small Supremes; approximately two thumbs width up the side of the chicken cut through the flesh and find the natural wing joint.

 

DCP03640

 

After cutting through the wing joint, carefully cut the flesh away to a point ensuring the piece looks like a small supreme.

DCP03641

 

Repeat on the other side.

DCP03642

 

Cut down through the carcass, separating the breast from the carcass; ensure the knife goes behind the two thin breastbones that form a V (look carefully at the photograph).

 

DCP03643

 

At the base of the carcass, cut through the natural joint.

 

DCP03644

 

The carcass can be used for stocks and gravies.

DCP03645

 

Trim away any skin to neaten the shape of the breast. Cut into 2 equal pieces diagonally across the highest part of the breastbone

DCP03646

 

You should now have 10 pieces of chicken. Arrange it on your tray as it came off the chicken;

2 x Small supremes.

2 x Thighs

2 x Drumsticks

2 x Winglets

2 x Breast pieces

 

DCP03647

 

 French Terms 

 Supreme    –     L’Aille

Breast        -      Blanc

Thigh         -      Cuisse

Drumstick –     Pillon

Winglet      -     Ailleron

Carcass      -     Carcasse