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How to Butcher a Chicken
Posted by Kristin :-) Technique by Wusthof on 26th May 2017
Recently, I asked our customers what we could do as a company that would make them happy. One response we got was that we could provide more techniques and recipes for customer reference. While I try to be as knowledgeable as possible about our products, I am not an expert in the kitchen, so I intend to fulfill this customer wish by bringing true experts' techniques and recipes to our website. Our technique this week is being shared from Wusthof - the following is Wusthof's video called "How To Butcher a Chicken."
In this video, by Wusthof, Master Chef Camas Davis presents how to butcher a chicken. She begins with a boning knife to follow the seams and cut the chicken into pieces.
While cutting the chicken breast into two pieces, she mentions that she would use a cleaver to get through the middle of the breast.
The end result of this video is two skin-on bone-in chicken breasts, two wings, two thighs, and the extra back bone that she mentioned she would use for stock.
Now that you've butchered that chicken, check out this Tasting Table recipe for "Easy Lemon and Herb Chicken Marinade:"
Easy Lemon and Herb Chicken Marinade
Recipe from the Tasting Table Test Kitchen
Yield: 2 cups (enough to marinade a 3-to-4-pound chicken)
Prep Time: 5 minutes, plus marinating time
Cook Time: N/A
Total Time: 5 minutes, plus marinating time
One 3-to-4-pound chicken
¼ cup olive oil
2 tablespoons whole-grain mustard
1 tablespoon Worcestershire sauce
4 garlic cloves, smashed
3 thyme sprigs
1 jalapeño, thinly sliced
1 lemon, thinly sliced
1. On a clean cutting board, break down the chicken into wings, breasts, thighs and drumsticks. Discard the carcass (or reserve for making stock).
2. Place the chicken pieces in a resealable bag, add the remaining ingredients, seal the bag and coat the chicken thoroughly. Allow the chicken to marinate for 8 to 12 hours.
3. When you're ready cook the marinated chicken, roast with the accompanying marinating ingredients or discard the marinating components and grill or sear the chicken.