The success of cooking meat depends largely on how you prepare it. There are a lot of subtleties here - each kind of meat requires its processing.
How to properly chicken?
First of all, the chicken, like any meat or fish, should be thawed. Here it is better to have patience: shock therapy, such as hot water or an oven, significantly impairs the taste of foods and kills useful substances. It is best to defrost the chicken by putting it in the refrigerator - it will take quite a while, not less than three hours, so it's better to remember your chicken in the freezer in advance. By the way, any defrosted products must be consumed immediately: a second freeze will simply spoil them. If time is short, you can put meat under the tap with cold water, but in no case can you raise the temperature.
Now that the chicken is completely thawed, let's look at it. On the skin of a domestic chicken sometimes there is a little fluff - then it should be burned, for example, with a cigarette lighter. Now take a cutting board and a large sharp knife, or, there is, a special pruner. First, we learn how to cut a chicken for stuffing. We place the carcass upward with the breast and make a long incision along the trunk exactly in the middle of the breast - it is possible to orient to the protruding keel bone. Now carefully take out all the insides - special caution should be shown with the gall bladder, if it breaks - bile will make the meat bitter. If the entrails are fat, it is better to collect and then use in cooking - it contains many useful substances. Now cut the skin on the throat and pull out the trachea, lungs and esophagus. Guzk is also better to remove.
How to cut a chicken from bones?
We need to remove the spine and ribs. To do this, turn the carcass and make a cut along the spine. Bones must be pulled out by hand, gently cutting the meat with a knife, but so that not cut through the carcass through and through. Do not worry, it's hard only the first time, in the future, when you get skilled, it will become easier. All you have to do is rinse with cold water, and your chicken is ready for the stuffing. Someone may have a question, but how quickly to cut the chicken, because, it seems, the described procedures take a long time. In fact, after two or three workouts, you will be able to cope with the chicken in a very short time.
How to cut a chicken on a fillet?
We repeat all the procedures that we did for the stuffing. Then we remove the wings together with the shoulder joint - here it is more convenient to use a pruner or scissors, but it is also possible to use a knife, the main thing is that it should be sharp enough. Now put the chicken on its back and bend the hip. We grope from the inside of the carcass bone and make an incision along it. Then we mostly use our fingers to stretch our bones, we just cut the tendons with a knife. So we do with each bone, the benefit of them is little - legs, hip joint and neck. Each time - cut along the bone, and pull out. It is necessary to act very carefully,
Your efforts will be rewarded: you will receive an excellent fillet, from which you can cook, for example, chicken roll or fingers from chicken fillet .
Most often the chicken is cooked in pieces. Then everything is simple: do not remove all bones, as for fillets. It is enough to prepare the carcass, as for the stuffing, then cut it along into two parts. Cut off the wings with the joint, and divide the halves of the carcass into roughly the same parts: the shin, the thigh, and the remainder - in half. So the pieces are cooked evenly.
Now you know how to cut a chicken, it remains only to choose one of the many recipes for its preparation.