Cutting poultry like a pro: a chef’s step-by-step method
At the dinner table, cutting up poultry can sometimes be a daunting task. However, a few precise movements are all that’s needed to get the job done right. Here’s a safe method, based on professional advice.
The right time and the tools for success
Above all, allow the meat to relax after cooking. This allows the juices to redistribute and the meat to remain soft. Wait
A stable work surface makes all the difference, especially with a knife. Place a damp cloth under the board, otherwise it will slip. Also, file the edge of the knife just before use. The blade must not be forced, to limit accidents.
Three tools are all you need for precision and peace of mind. Choose a large knife, a boner and poultry shears. Then secure the bird with a long fork. With this crew, you can carve poultry without stress.
“Look for the joint, not the bone: the knife glides without forcing.”
From thighs to whites: the step-by-step method
Start with the thighs, skin side up. First, incise the skin between thigh and trunk. Then, push outwards to feel the joint. This way, all you need is a quick tug to separate cleanly.
Follow with the wings, using the same principle of articulation. Then run along the wishbone to release each white. The result is an intact, crispy skin. This is the basis for carving poultry that remains appetizing.
- Always allow meat to rest before slicing.
- Stabilize the board with a damp cloth.
- Look for the joint, not the bone, to cut.
- Slice cleanly, do not saw, to keep nice pieces.
- Save the carcass for a rich, fragrant broth.
Safety, cleanliness and anti-waste in the kitchen
Safety comes first, because chicken requires rigor. Wash your hands for 20 seconds before and after handling. Also, isolate boards and knives dedicated to raw poultry. This reflex ensures contamination-free cutting of poultry.
Don’t throw anything away, because everything can still be used in the kitchen. The carcass makes a tasty homemade broth. And the trimmings make a quick and tasty sauce. When you choose to carve poultry at home, you optimize every morsel.
No product reference (brand or model/commercial name) is cited in the article.
This guide focuses on gestures and safety, nothing else.
Frequently asked questions, clear answers
The knife sometimes jams, and this is normal. In this case, move back a centimetre to find the joint. This way, you avoid the bone that wears away the blade. This is the easiest way to carve poultry cleanly.
Should I cut warm or hot? Better lukewarm, as the fibers still hold together. To be on the safe side, refrigerate leftovers within 2 hours. You can also carve poultry in the kitchen and serve.
Training tips and mistakes to avoid
Practice on roast poultry on a quiet evening. Then repeat the same movements the following week. Little by little, the map of the joints becomes obvious. It’s ideal for carving poultry without thinking about it.
Avoid sawing the bone, as this will damage the flesh. Instead, make a clean cut, always towards the joint. That way, you’ll keep the pieces nice and the skin intact. This guide makes it easy to carve poultry at home.
Keep calm, then proceed piece by piece. And serve as you go, to keep the heat in. With this method, serving becomes smoother and more enjoyable. You’ll soon be cutting up poultry in front of your guests.
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