How to quickly gut a chicken. Video - How to cut a chicken without waste

Taste chicken meat depends on how it was processed and gutted. Depending on the size of the pieces needed for cooking, there are two ways to cut the carcass. The first option allows you to get eight equal parts. According to the second, "wasteless" method, you can cut the carcass more economically into small pieces.

For cutting the carcass, there are special scissors in the form of secateurs or a large sharp knife.

gutting

Before cutting the carcass, it is necessary to prepare it for gutting. The sequence of actions is as follows:

1. 1. Cut off the head of the chicken.
2. 2. Cut off the beak.
3. 3. Remove the eyeball.
4. 4. Remove the throat tube from the neck and discard.
5. 5. Cut off the paws with a knife along the folds.

The skin from the paws is easily detached after firing.

You should prepare a bowl for waste in advance and internal organs.Then you can proceed directly to gutting:

1. 1. In the back of the chicken carcass, cut off the protrusion and make a small skin incision on the abdomen, pull out the insides through it.
2. 2. Separate the intestines, cut off the spleen from the liver without damaging it, then cut out the stomach. You need to act very carefully so as not to hurt the intestines and gallbladder, otherwise the taste of offal will be spoiled by the bitterness of bile. Select edible parts: heart, liver, stomach, discard the rest.
3. 3. Remove the heart from the carcass.
4. 4. Pull out the goiter from the bird.
5. 5. Cleanse the stomach. Cut it lengthwise, discard the contents, pry the inner shell along the edge with the tip of a knife and detach.
6. 6. After gutting, thoroughly rinse the carcass in cold water.

At proper preparation chicken for slaughter, the goiter will be empty and it will be easy to remove. Otherwise, before gutting, you should cut the skin on the neck and clean the goiter.

If the chicken is not subject to follow-up cooking, then all the internal organs should be folded back into the carcass of the bird and placed in the cold.

The skin of the bird is cleaned with a soft brush.

cutting

The chicken is cut step by step into 8 parts:

• 2 shins;
• 2 hips;
• 2 wings;
• 2 breast halves.

The work must be performed strictly following a certain sequence:

1. 1. Place the carcass on the back breast up.
2. 2. Using scissors, make an incision from the bottom in the middle of the breast to the top.
3. 3. Unfold the chicken so that it is convenient to cut out the spinal column.
4. 4. Enter kitchen knife into the carcass and slowly, parallel to the spinal column, divide the carcass in half towards you.

Separation of wings and legs

Then you need to cut the chicken into pieces. First you need to separate the legs:

1. 1. Pulling the limb to the side, cut the skin between it and the body.
2. 2. Take the chicken thigh with one hand and hold the carcass with the other
3. 3. Turn the hip joint outward and upward with force - the ligaments will tear and the thigh can be easily detached from the body.
4. 4. Separate the lower leg from the thigh.
5. 5. Leave the leg on the table with the skin down, sharply lower the knife along the fold, dividing it into two halves.

1. 1. Find the connection of the wing with the carcass.
2. 2. Determine the place where the wing bone enters the connecting joint.
3. 3. Cut sharp knife along the tendons of the joint

Separation of the bone with cartilage from the breast

The next step requires:

1. 1. Separate the breast from the back along the line of adipose tissue. It creates a white stripe, determines the direction of the incision along which the cartilage tissue connects the sternum to the ribs.
2. 2. Draw out the cartilage. They are located on both sides of the bone, which runs along the center of the breast along its entire length. Cut the upper part of the breast at the location of the two bones exactly between them to the bone that has a darker color.
3. 3. Remove the cartilage, they need to pry with the thumbs of both hands, as if breaking the breast in half. Apply force and try to push up the bone that holds the long cartilage. Without reaching for the ribs, squeeze the bone and cartilage out of the breast. When the latter are released from the meat, take the bone and pull until it slips out of the soft tissues.
4. 4. Divide the breast in half and pull out the ribs from the inside, removing them with a sharp knife. It turned out a separate chicken fillet. If necessary, it must be cut into pieces or left in one piece.

All pieces should be rinsed under running water and dry with a paper towel. Meat can be used to make a roll, and the bones, back and cartilage can be used for soup.

It is rare when a hostess thinks about how to cut a chicken carcass.. Many do it either on a whim, or according to a well-established tradition in the family. Meanwhile, there is general technology cutting, which can not only speed up this process for the seasoned, but will also become an indispensable instruction for those who are just trying themselves in culinary skills.

The method described below will show the step-by-step cutting of the carcass into 8 relatively equal-sized pieces. Or even 10 if you separate the wings. And, among other things, in the form nice addition will remain chicken back and cartilage - it is hardly suitable for stewing, frying or baking, but it will become great addition to the standard soup set.

The advantage of purchasing a whole carcass is obvious- whatever parts you need, they will come out much cheaper than a separate purchase chicken breast or shins. But if you buy chicken exclusively for cutting and subsequent freezing, then you need to keep one thing in mind important rule: preference should be given to chilled products. It is almost always fresh, and even if not, it is very easy to recognize by its characteristic smell or appearance.

With frozen carcasses, alas, such a trick will not work. And most often, chicken gets into the freezer, which has already lain for 2 or 3 days in the chilled department - this is how stores and suppliers extend its shelf life. But, you see, such a carcass, and even after repeated defrosting, cutting and freezing, will definitely not be the first freshness.

Useful tricks for the hostess "on a note"

How to butcher a chicken - step by step guide

The first thing to do is to thoroughly rinse the carcass under running water.. After that, it is desirable to dry it slightly, you can use a towel. And boldly proceed to the process of cutting the chicken:

Cut the breast into portions

Basic cutting preparations chicken carcass completed, it's time to divide the received into "portions". Let's take a breast:

Cut the legs into portions

We'll get four more pieces so the chicken lasts longer. Whole chicken leg It's good, but it's still big. Therefore, we will divide it into several parts, separating the thighs from the shins. The cutting process is very similar to separating wings from a chicken carcass: in order to correctly determine the location of the cut, it is necessary to feel for the joint connecting the bones. In turn: straighten the leg, find the articular connection - carefully cut the legs into two parts.

This method of cutting allows you to get 8 pieces of chicken due to the breast and legs. And 2 more, if you separate the wings from the carcass. On top of that, the chicken back and breast bones remain. They can also be cooked, but it's much better to put them in a separate bag and freeze them - they will later become a good basis for rich chicken broth.

When raising chickens, it is important to know not only how to care for them and how to slaughter them, but also how to butcher them. This process has its own subtleties and, if you follow them, cutting the chicken will not cause difficulties.

In the event that the breeder has a poultry meat processing workshop, then the processing of carcasses occurs automatically.

Manual cutting of poultry is used only for non-mass processing of chickens. You need to cope with this work quickly, since the more the bird is left untreated, the higher the risk that it will deteriorate.

gutting

The first thing to do with a chicken after it has been plucked is to gut it. The more offal left in the carcass, the more likely it is that the meat will begin to rot.

Before slaughter, do not feed the chicken for 12 hours so that her intestines are completely cleansed and it is as easy as possible to gut her.

If there is a processing plant, then the insides of the bird are usually sent to the preparation of animal feed. On their own farm, they are washed and, after high-quality grinding, they are used as feed for poultry, because they are excellent for her. additional source proteins and proteins.

It is best to familiarize yourself with how to butcher a chicken in stages. Step-by-step instruction avoids mistakes.

Evisceration is carried out in the following sequence:

• Anus removal- for this, the chicken carcass is placed on its back and the anus is cut out in a circle with a sharp knife, without inserting the blade very deep so as not to pierce the insides. If the intestines are cut through and the remains of its contents come out, then the meat will be completely spoiled and the chicken will be used only for feeding animals. It is not necessary to pull out the anus.
• An incision from anus to keel- It is also important to be careful not to cut through the intestines.
• Removing the innards- take out the insides should be in a bowl, which is prepared in advance. The intestines are carefully removed by pulling on the anus. Once all the intestines are in the bowl, the chicken's stomach and liver are cut out. It is best to cut out the liver without separating it from the gallbladder. It is removed after the liver is removed. This minimizes the risk of crushing the bubble and ruining the product. In production, the separation of the gallbladder from the liver is automated.
• Extraction of goiter- by the time of slaughter, the goiter of the chicken must be empty, otherwise it will be problematic to butcher chickens at home. If the chicken was slaughtered without preparation or died as a result of an accident, and its goiter is full, to extract it, an incision is made in the skin on the neck and the organ is pulled out through it. This manipulation is a little complicated and requires certain skills.
• Removal of genitals- the testis is cut out from the rooster with a sharp thin knife. When the chicken is butchered, the ovaries are removed.
• Heart removal- it is cut out with the same knife as the genitals.
• flushing Gutted chicken is quickly washed with cold running water. When there is a processing plant, washing is carried out automatically, and water is supplied under high pressure.

This evisceration scheme is optimal for cutting a chicken carcass on your own. Poultry farms have a workshop for processing chickens, and there automatic evisceration is only controlled by the line operator to exclude marriage.

After the giblets are removed, the question arises of how to butcher the chicken quickly and competently. If it is planned to cook a whole carcass, then on gutting its preparation for cooking ends.

This is not economical, and therefore housewives most often cut the chicken into pieces for cooking several dishes from one carcass.

No Waste

This method is the most profitable. The cutting is carried out in the following sequence:

• Separation of the legs - carried out by putting the carcass on the back and pulling the leg to the side. The junction of the legs with the body is incised. The leg is twisted out of the joint and then finally separated with a knife from the body.
• Separation of the wings - the shoulder joint is incised and after that the wing is completely separated, slightly pulling it to the side.
• Dividing in half along the spine and in the middle of the breast of the carcass.
• Separation of the breast and back at the junction of the ribs.

If it is necessary to cut the carcass of a large chicken, each half of the breast is additionally cut into 2 parts.

The meat processing shop carries out the cutting of the carcass automatically, which is why the presence of bone fragments in the meat cannot be ruled out. At home cutting this does not happen.

Chicken pieces are put away for storage freezer. To get high-quality meat, it is important to know exactly how to cut a chicken carcass.

For portioned pieces

Cut up the chicken portioned pieces, which will be close in size, is usually required if the bird is planned to be served on the table.

To understand how to properly cut a chicken in this way, you need to familiarize yourself with what exactly is done at the same time and in what sequence.

1. On the back of the chicken, an incision is made across under the shoulder blades.
2. Longitudinal section from the middle of the first section to the tail.
3. Separation of the leg muscles from the spine.
4. The twisting of the legs from the joints.
5. Full separation of legs.
6. Incision to the neck from the center of the transverse incision.
7. Separating the shoulder blades from the chest with a thin and sharp knife.
8. Separation of the carcass along the spine from the inside.
9. Separation of wings with part of the breast.

The part of the breast that does not have wings is filleted. To cut the chicken into portions, the hostess can change the technology for herself, so that the process is as convenient as possible for her.

Conclusion

Cutting a chicken carcass into pieces is quite simple, despite the fact that the process consists of several stages.

When there are enough broilers for slaughter on the farm, it is necessary for the owner to master the cutting technique.

Video

Best of all, in order to understand how to butcher a chicken, watch the video.

gutting

cutting

The slaughter of chickens is the logical conclusion of the stages of rearing and fattening poultry. It is required to update the livestock, cull unpromising individuals or prepare carcasses for sale.

Either way, you'll have to go through the process plucking chickens, gutting and cutting carcasses into pieces. If you are slaughtering 3-4 chickens at a time, the plucking is done by hand and each bird will take 25-35 minutes to process.

If it is necessary to process a large number of chickens, it is rational and efficient to use mechanically plucking with the use of nozzles on a drill with adjustable rotation speed.

For the convenience of plucking and cutting chickens, prepare in advance:

• enameled bucket for hot water;
• a sharp knife of small length, designed for gutting a carcass;
• nozzle on a gas cartridge with flame adjustment;
• LPG bottle for existing temperature conditions operation;
• tweezers, pliers or tongs to remove the "stubs" left after pulling the pen;
• a bag for feathers and unused parts of the carcass;
• oilcloth and thin latex gloves.

Manual way of plucking chickens

Start plucking the chicken it is necessary immediately after slaughter until the carcass has cooled down, and the feathers will be easily pulled out of the skin.

If several birds are slaughtered, then to facilitate the plucking process, the carcass should be immersed immediately before the procedure in a container of hot water.

The water temperature is about 50 C, and the immersion time is 30-40 seconds until the release of air bubbles from the feather cover stops.

Proper plucking of domestic chicken

The skin around the neck should be pulled back and tied so that it does not come off with the feathers.

1. We start with the wings and tail, pull out large feathers in the direction of their growth, so as not to damage the skin, which leads to loss presentation carcasses. Do not capture large bunches, it is enough to remove 3-4 large feathers at a time.
2. Next, go to the back of the carcass and sequentially clean the carcass from feathers and fluff from the tail. Special attention we devote to the neck, where the skin is tender, and the feathers hold firmly and deeply.
3. The next step is to cleanse the chest and abdomen.
4. We pull out the remaining large stumps of feathers with tweezers or by scraping off the skin with a blunt knife.
5. The final stage of plucking and preparing the carcass for cutting is the firing of fine fluff.

Use a torch and a can of LPG, which are sold in tourist supply stores.

The carcass is pre-rubbed with bran or flour, which allows you to lift the feathers stuck to the skin of the chicken.

The distance to the carcass from the burner and the intensity of the flame are adjustable so as not to damage the skin. After the carcass is washed with water and fed for gutting and cutting.

Mechanical plucking of chickens

It is possible to mechanize the monotonous and time-consuming work of plucking a bird carcass using a conventional drill or a screwdriver and a special nozzle.

1. The cylinder with rubber "fingers" rotates at a given speed and the feather is captured, which is pulled out of the skin of the chicken without damaging it.
2. The drill is fixed on the surface of the table, workbench, and you just have to bring the carcass to the drum and control the plucking process.
3. Fine feathers and "stumps" are removed manually and through the final firing with a gas burner.

Removing goiter from a chicken

Instructions - how to cut homemade chicken into portions step by step

Classic variant chicken cuts are:

• Separation from the carcass of the wings. We take the wing to the side and make a circular incision around the joint. We twist the joint and cut the connective tissue;
• Branch of the thigh. We make a circular incision around the thigh, the joint will be deeper, repeat the steps, as is the case with the wings. The legs can be divided into two parts by making an incision along the joint;
• We divide the remaining chicken carcass into two parts, making an incision along the ribs along the lower part of the sternum. We break the back and cut off the connective tissue with a knife;
• We make another cut along the sternum and ridge, getting two portions of chicken for use in the first and second courses.

The fillet can be removed from the breast, and the bones of the sternum, tail and ridge can be used to cook a rich chicken broth.

VIDEO REVIEW

If, when gutting a chicken, you find abnormal development of internal organs or their damage, then you should contact your veterinarian for clarification about the possibility of eating chicken or identifying a disease that may threaten the poultry population.

It is better to buy chilled chicken. So you will pay only for the weight of the carcass itself: unscrupulous manufacturers pump chickens with water before freezing to increase their mass. In addition, the freshness of chilled meat is easier to determine.

Express check of chilled chicken freshness:

1. Examine the chicken. If there are scratches or bruises on the carcass, the skin is damaged or has yellow-gray spots, it is better to refuse the purchase.
2. Notice the color. The age of chickens is determined by skin color. In young, it is pale pink, veins are clearly distinguished on it. Leather old hen thick with a yellowish tint.
3. Feel the carcass. Press your finger on the breast: fresh meat is elastic, it will quickly take its former shape. If a dent remains after pressing, this is a sign of damage to the product.
4. Smell the carcass. Fresh chicken smells just raw meat. Don't buy chicken that smells of drugs or other off-flavours.

Prepare everything you need:

1. Chicken carcass. It needs to be washed and dried with paper towels.
2. Cutting board.
3. Sharp knife. Big or small, your choice. The main thing is that it is well sharpened.
4. Bowls or bags for laying out meat.

Chicken meat is white and quite dietary (twice as much protein as fat). Carcass of neck, back, breast, wings, thighs and drumsticks. In stores, as a rule, chickens are sold already plucked, without heads and necks.

Wings and legs are used for frying or stewing. Cutlets and chops are made from the breast, and boiled is added to salads. The back, along with skin scraps, tail and other unformatted items, goes to the broth.

To butcher a chicken quickly and without problems, there is one golden rule.

Cut on the joints! Don't try to cut the bones.

First separate the ham. They can be used whole or cut into thighs and drumsticks. Then cut off the wings. The first phalanx of the wing is usually separated and used to make broth, since there is little meat there and this part burns when frying.

Then cut out the breast. Make an incision along the sternum, pressing the knife against the bone. Then, helping yourself with your fingers, carefully cut the meat from the frame. After that, separate the second half of the brisket from the back.

The remaining frame can be broken into several parts to make it easier to store and cook.

When you get used to it, this whole process will take you no more than 5-10 minutes.

How to cut chicken for roll and stuffing

Roll of whole chicken - gourmet dish For holiday table. It can be cooked in cling film(get something like chicken ham) or bake in the oven with mushrooms, vegetables, dried fruits and other fillings.

In any case, all bones must be removed from the carcass. Here's how it's done:

For cooking stuffed chicken bones are also often removed. Only in this case, an incision is not made along the sternum. The carcass is gradually turned inside out, while the thigh bones are carefully removed and the meat is separated from the frame.

How to barbecue chicken

To do chicken kebab, in principle, it is enough to cut the carcass into portions and.