Chicken parts: their names, methods of cutting the carcass and necessary tools

23 May

2018Chicken cutting: schemes, standards, technologies

Chicken meat is supplied for cutting in the form of gutted and semi-gutted carcasses. In the first case, it is a bird without a head, neck, internal organs, legs up to the tarsal joint, but with fat in the lower abdomen, lungs and kidneys. Semi-gutted carcasses - without cloaca, intestines, crop, oviduct.

Depending on the technology of cutting chicken, there are three ways to obtain semi-finished chicken products:

1. Waste-free. The most economical and profitable option, since semi-finished products are obtained from the carcass for main courses, broths, and soups. This type of chicken cutting is used in automated production.
2. Portioned. All excess is separated from the carcass, and the resulting semi-finished products are used for grilling, frying, and stewing. Pieces (portions) can be either symmetrical (classic method) or equal in size.
3. Boneless. The meat is completely separated from the skeleton. The resulting fillet is ideal for rolls, minced meat, and gourmet dishes in restaurants.

Chicken skeleton: structure, names and descriptions of bones, photo

The chicken family tops the list of the most popular bird breeds used in agriculture and industrial poultry farming.
This is understandable. Chicken meat is known for its beneficial properties, and chicken bones are a mandatory component of the daily diet of many pet owners. To this we can add that this bird is the main producer of eggs entering our food market. From the information above, it becomes clear why it has gained such popularity. In this article we will look at what features chicken bones have.

This is interesting

The solid basis of a bird's body is cartilage and bones. They are connected to each other by ligaments, forming a single chicken skeleton. His bones are hollow inside. Thanks to this, the body has a margin of safety and weighs little.

Such characteristics predispose the chicken to flight, but it rarely does so.

The structure of the chicken has the following features:

• the skin does not contain sebaceous glands;
• the mouth has no teeth;
• the large intestine is short, which is why food is digested 50 times faster than in humans;
• no bladder;
• there is a coccygeal gland, a crop and a carina of the sternum.

Chicken skull

The detailed structure of this part of the skeleton is presented in the photo below.

The second section (facial) is not so pronounced. It is formed by the incisive, nasal, palatine, pterygoid, zygomatic, quadrate, quadratozygomatic, maxillary, mandibular and hyoid bones. These can also include a coulter. The entire bird family has no teeth.

The nasal, incisive and maxillary bones form the basis of the upper half of the beak. At the junction with the frontal bone it is plastic. This provides the beak with slight mobility. The square-shaped bones are responsible for the mobility of both halves of the beak, which helps them swallow large pieces of food.

Distinctive features of birds

Photo of the chicken structure:

Poultry is divided into keeled and ratite representatives. Chickens are classified as ratites. In their anatomical structure they are close to reptiles, but due to their ability to fly and think, they are distinguished by a number of unique characteristics.

The main distinctive features of birds:

• lack of teeth;
• the presence of a horny sheath on the jaws, forming a beak;
• ability to lay eggs;
• dry skin;
• presence of plumage;
• demonstrative zygomatic orthodrome;
• mobility of the quadrate bone;
• ribs with hook-shaped processes;
• metatarsal commissure of the pelvic bones;
• highly organized brain;
• streamlined contours;
• uneven arrangement of muscles that ensure movement and flight;
• the insides are shifted closer to the center of gravity of the body;
• the intestine is shortened, but the secretory functions of the gastrointestinal tract remain at a high level.

Body structure

In the chicken family, the cervical vertebrae are elongated and make up the main part of the spinal column. The first vertebra of the neck connects to the condyle of the occipital bone, which has a spherical shape. Thanks to this difference in the occipital joint, the bird's head can move in different directions.

The thoracic region has 7 vertebrae, some of which are fused together to form one bone. A chicken has as many ribs as there are thoracic vertebrae.

One rib is formed by the vertebral and sternal bones. There are two types of chicken ribs:

In half

Another popular way of cutting a carcass is halving. This method is especially suitable if you want to cook tobacco chicken. They operate according to the following scheme:

1. Place the carcass breast side up and hold the bird with your hand. Make incisions on both sides of the spine, which are then removed.
2. Cut the breast bone (keel) and then unfold the carcass. The breast bone is removed by simply pulling it out of the flesh.

The chicken is left unfolded or divided lengthwise into two even parts, depending on what dish the hostess will prepare.

Bone broth

Many doctors recommend that after waking up, drink not the usual coffee, tea or juice, but rich bone broth. To prepare it, it is better to take chicken.

If you cook fresh bones correctly, you can get a healthy drink that improves the condition of the human musculoskeletal system. Its composition is rich in vitamins and minerals, which makes this broth an indispensable element in the daily diet of elderly people and patients with diseases of bones and joints. This drink does not burden the digestive system and has a calming effect on the intestines.

American researchers studying the effects of foods on the digestive system confirm the benefits of bone broth. But they warn that to prepare the drink you need to choose the best quality product.

Secrets of experienced chefs

All chefs have their own tricks when cutting poultry. Many world-famous masters suggest paying attention to the following details:

• Freshness. All processing must be carried out on a fresh carcass. If you use frozen poultry, before cutting it, you need to completely defrost it, rinse it well and dry it.
• The right tool. To cut the chicken into pieces, you will need to take a large knife, and to separate the flesh from the body, it is advisable to use a small tool. Kitchen scissors with serrated blades also come in handy.
• Maintaining hygiene. Before cutting, it is important to inspect the carcass for the presence of parasites and check the sanitary documents from the suppliers. It is recommended to wear rubber gloves before handling poultry. After the procedure, the instrument blades are doused with hot soapy water and thoroughly cleaned. Hands are washed with soap.
• Aesthetics. By removing the outer phalanx of the wings, it will be possible to significantly increase the visual appeal of dishes prepared in any way.
• Removal of tendons. Poultry fillets have tendons - one in the large muscle and another in the small muscle. They need to be removed, which will help make the meat soft and attractive after cooking. Using the end of a sharp knife, cut both tendons in turn. The blade is moved along the fibers until it comes out.
• Help with your hands. A sharp tool does not always help in such matters as removing skin, finding a joint and moving meat from a bone. In this case, you need to help yourself with your fingers so as not to damage the carcass.
• Separate storage. Parts of the carcass should be placed in the freezer separately from vegetables and fish. In the refrigerator, portioned pieces are left where there are no foods nearby suitable for raw consumption. This will help prevent the taste of the food from spoiling.

It is equally important to cook this or that part of the chicken correctly. If you process chicken incorrectly, it can lead to dry flesh, destruction of all beneficial microelements, and deterioration in taste.

There are many ways to cut a chicken depending on the further use of the carcass or its parts. The first time this procedure may seem complicated, but subsequent cuttings will be easy and quick. Still, it is much more economical to get several different parts from one carcass than to buy them separately at exorbitant prices.

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Why dogs should not eat chicken bones

Many owners introduce this product into the daily diet of their pet dogs. Some owners of four-legged pets believe that bird bones are the most useful and necessary component of their pet's food, so they add them to the dog's bowl at every opportunity. But this opinion is wrong. Chicken bones can seriously injure the internal organs of an animal, even leading to its death.

Injuries can be caused by shrapnel fragments of chicken bones. They are extremely durable and always very sharp. If there is damage to the trachea or pharynx, the animal will experience very severe pain. Such injuries can cause internal bleeding and respiratory failure. If the owner lets this situation get out of control and does not take the animal to the veterinary clinic, it will die.

Sometimes tissue injury is observed in the area of ​​the stomach or intestines. In this case, internal bleeding will begin. If the injury is deep and extensive, gastric juice or feces may enter the abdominal cavity. This situation is very dangerous. An animal can only be saved if it undergoes urgent surgery.

In veterinary practice, there are often cases where chicken bones clog the cavity of the large intestine. The consequences can be different: from bloating and intestinal obstruction to heavy blood loss and intoxication of the body, leading to the painful death of the animal.

But the dog can still be helped. Oil enemas will be a good help. If they do not improve the condition of the sick animal, the only option left is surgery, during which the dead tissue is removed and healthy tissue is sutured.

We take out the breast fillet

Very often, chicken fillet is used for salads or diet food - it has low calorie content, is rich in proteins, and saturates the body.

But when buying a whole chicken, housewives are sometimes faced with the problem of removing chicken breast from the carcass. But this is a simple process that does not require much time:

1. An incision is made along the chest ridge, pressing the knife against the bone.
2. Carefully trim the meat from the frame.
3. Separate the other half of the brisket from the back.

How to cut a chicken into pieces

Dressed carcasses are much easier to store and are easier to sort. Proper cutting is also rational in terms of space allocation in the refrigerator and freezer. Whole carcasses take up a lot of space, and even portioned pieces are laid out quite easily.

Required Tools

To cut a carcass, you need a board, preferably made of plastic and dedicated specifically for cutting poultry. Wood is not suitable because it easily absorbs all odors, and glass may not withstand pressure.

There are several ways to cut gutted chicken into pieces:

Waste-free way

In waste-free cutting, the carcass is washed and dried, then placed breast side up on a cutting board. Incisions are made at the junction of the thighs and torso. The ham is pulled back, cut off from the body with a knife and the joint is everted. The joint joint is then cut with a knife. The wings are trimmed in the same way. The breast is cut lengthwise and the fillet is removed from the bone, picking it up with a knife blade. The spine is cut in the middle and the ribs are cut off from the back. Excess fat from the resulting bones is removed along with the skin at your discretion.

Portion cutting

Portion cutting requires a certain skill to disassemble the carcass into equal parts. The carcass is laid on its back and the legs are cut off at the joints. The drumstick is cut from the thigh along the bend of the knee joint. The remaining carcass is divided into two halves, cutting along the ridge and breast bone. The resulting halves are cut in half again into two equal parts.

Boneless cutting: open and closed methods

Boneless cutting is needed for preparing chicken meat rolls, semi-finished products from pulp, minced meat, as well as for preparing stuffed carcass.

You can separate meat from bones using open and closed methods.

With the open method, the skin is incised vertically on the back along the entire length of the carcass . Using knife movements sliding along the bones, the meat is separated from the skeleton starting from the tail to the neck. Then the ischium, hip joints and wing joints are broken. They expose the femur by cutting off the veins in a circle and moving the meat with their fingers “stocking” to the last cartilage. After this, the upper joint is cut and the meat is turned out. Repeat the same steps with the second leg. The ribs are cut with scissors and the fork bone and keel are removed. The wings are left with bones or cut from the carcass.

The closed method is more complex and requires a lot of skill . Through the lower hole of the carcass, the tail is cut and the frame of the ischial bones is exposed. The meat is cut to the upper femoral cartilage and the joint is separated. Then the veins on the ham are trimmed and the meat is removed, removing the bones. The carcass is turned out gradually, cutting the meat from the ribs to the neck. The neck is pulled out with a sharp movement. The breast fillet is separated from the carcass and the wing joints are broken off, then the fork bone is removed and the skeleton is removed. The carcass is turned skin out.

Tools

Before the cutting process, be sure to prepare the tools and work surface. Gutting a carcass is considered a dirty process; it is recommended to cover the surface of the table and all surrounding objects with oilcloth. It is advisable for the hostess to wear an apron and rubber gloves on her hands.

To cut poultry you will need the following tools:

• Cutting board. Working with chicken is not complete without using a cutting board. For cutting meat, it is recommended to choose a hard plastic board. Wooden surfaces absorb odors and are therefore not suitable for this task. Or, if there is no other board other than a wooden one, it is advisable to wrap it with durable film before work.
• Capacity. Be sure to prepare a container - the elongated giblets or ready-made portioned pieces will be placed in it.
• Knives. There are special knives for gutting and cutting - they have curved ends. If such a tool is not at hand, wide and narrow knives made of thick steel and with a strong handle will do.
• Carving fork. With its help, you can carefully remove the heart, lungs, intestines, crop, liver, and stomach from the carcass. The fork allows you to do everything quickly, without putting any effort, without contaminating the surface.
• Kitchen scissors. They are used to cut the tendons of wings and legs. If there are no such scissors, it is quite acceptable to replace them with a sharp knife.

Having a set of kitchen tools on hand is ideal when cutting up chicken. But it is not always possible to purchase a kitchen set. For this reason, it is permissible to use several knives of different sizes. Tools must be well sharpened and washed.

Name of chicken parts (full list)

The chicken carcass is divided into the following parts:

The fattest parts of the chicken are the skin, wings, tail and legs.

Proper cutting of chicken: how to cut chicken into portions

For those who don’t want to delve into the nuances of cutting, we can give only one piece of advice: bake or boil the whole carcass - the issue will be resolved. The rest ;t, who are interested in this, should continue the excursion into the world of butchering. There are several options for dealing with a chicken carcass. If you divide a chicken carcass into parts according to the classical scheme, the result will be 8 pieces.

Basic methods of cutting poultry

Cutting without waste

It is used when it is necessary to make a larger quantity of semi-finished products from the carcass into stock and get assorted broth. Cutting is done into medium pieces.

Video - How to cut chicken without waste

Portion cutting

The chicken is divided into portions, all excess is thrown away. This option is good when you plan to bake or fry.

For such cutting you will need to fill your hand. It may not work out the first time. Only persistent training will ultimately allow you to achieve even, beautiful pieces.

Step 1. Place the carcass on its back. Cut off the legs at the cartilage joints. The process will become easier if you press the leg against the work surface, make an incision in the flesh and slightly turn the thigh out. The cartilage will open and it will be easier to find the place of articulation.

Legs are cut at cartilage joints

Step 2. Cut the drumstick from the thigh at the bend.

Step 3. Divide the remaining carcass into 2 halves. A pair of vertical incisions will be required along the spine and sternum (on either side of them).

Step 4. Cut the pieces obtained in the third stage horizontally in the center into 2 parts each.

Cutting into equal pieces

The result will be 8 pieces, almost identical in size:

Boneless cutting

This is an option that involves separating the meat from the bone. It is mainly used for making rolls, rolls or minced meat.

Video - Removing bones from chicken

How to remove bones from chicken legs

The scheme for all options is the same:

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Knowing some combinations of products, you will always be prepared for the sudden arrival of guests and will have backup options for what you can prepare from chicken fillet “just in case.” Nobody argues about the universal taste of chicken anymore. It is popular literally all over the world! Each national cuisine has its own signature recipe with chicken fillet (and most often there are many of them). In some places the poultry meat turns out to be sweet, sour and juicy, and in others it turns out dry and very satisfying. But one thing is certain: chicken meat is considered lean and is recommended by nutritionists for proper nutrition. Therefore, there is more than one recipe with chicken fillet for weight loss. It is also recommended in small proportions for baby food. In this case, it must be boiled to retain more of its beneficial properties. The low percentage of fat, but high protein content allows this product to be eaten by people who are contraindicated for high cholesterol consumption. Among other things, recipes for chicken fillet dishes are very diverse. Fillet can be boiled, stewed, fried, or baked. It can act both as a main dish and as a filling. This is such an indispensable product!

Egg Quest

When buying a package of eggs, I personally evolved like this: - At first I took it without looking; — Then he began to open and examine the eggs for damage; — Now, after inspection, I move each of them slightly to exclude cracks at the bottom (if there are any, the egg sticks to the tray and does not move). I recently learned from friends that one is interested in the packing date in order to buy fresh eggs, while another actually weighs several identical trays on check scales to choose the heaviest one! What is your egg buying ritual?

Modification of technological lines

Poultry meat processing production complexes have a modular design. Therefore, if necessary, they can be modified to solve specific problems in production. The modular design allows you to reduce the cost of purchasing equipment by eliminating unnecessary elements, as well as simplify the process of delivery and installation in small production areas.

Equipment for food factories is made of stainless steel, therefore it is not subject to corrosion, is easy to clean and meets the requirements of sanitary standards of the Russian Federation.

Useful tips

In order to cut up a chicken quickly and accurately, and then not waste time on cleaning, you can use the advice of experienced chefs:

1. To work, prepare a knife, scissors, board, bowl or other container for pieces of chicken, and place a trash can nearby. By placing the cut elements in a bowl rather than on the table, the latter will remain dry and clean.
2. To process the carcass, use a special meat cutting board. If you don't have one, you can take the plastic version. It, unlike a wooden model, will not absorb moisture and odor. As a last resort, a regular wooden board can be wrapped in cellophane.
3. In the process of cutting off the legs and wings, be sure to feel the joint and turn the limb in order to clearly see the place of the cut. There is no need to saw the bone, even if the knife is very sharp and you have a lot of strength in your hands. Proper cutting produces neat pieces without bone fragments.

Dividing poultry into parts is necessary not only for preparing dishes, but also for convenient, compact storage of meat in the refrigerator. At any time you can take out a bag or container with the desired part of the chicken and cook soup, make goulash, or fry a cutlet.

We buy a high-quality welding inverter for cheap

People often ask in the comments, what kind of welding do you recommend to buy for your home?

If you live in Ukraine, then you can buy Paton there; he makes very good devices.

Well, if you live in Russia, then you won’t see Paton like your own ears here, and that’s why we’ll buy Resanta.

Why resanta? Yes, because there is a lot of information on them, all his sores and weak points are known. You can, of course, look for three-story buildings like BRIMA ARC-200, but they are now difficult to find on sale and even on the used market.

I'll tell you right away. We will not buy a new Resanta in the store because Resanta has lost quality, we will buy the old Resanta because they used to make their welding inverters conscientiously.

And so, we go to flea markets and look for Resanta 250 there.

Refurbished devices are not recommended for purchase. Since it is impossible to say with certainty that the repaired device will work, God knows who the master repaired it and how exactly he did it.

Here we turn on the mailing mode and ask sellers to send photos of the insides. The inside should look like this. Blue relays can be different, but the main criterion for choosing the interior is the SIZES OF THE RADIATORS. If the radiators are large, we move on. Particular attention should be paid to the radiator of the diode bridge; radiators of this size ensure that 2 diode bridges of the KBPC5010 type are installed here. (In the center next to the blue relyushki). It is also worth paying attention to the number of network capacitors. for 250A there are 4 pieces, for 220 there are 3 pieces, for 190 there are 3 pieces

And so, by this moment you should have lost half of the sentences, and our next object of attention is IGBT transistors.

I’ll tell you right away which keys you can use.

If you find an option from Infenion, the keys look something like this. You can take it, I haven’t come across these IGBTs pierced yet. The letters on the transistors may change, but the company logo must remain.

These transistors from firechild are also normal. By the way, if instead of F it is written on in a circle, then this means that the IGBT has changed. Naturally, this option is not recommended for purchase.

If the transistors differ from the options I proposed, then we do not buy them. Here we are still a bit out of options.

Next, we select according to the internal cleanliness of the device. We give preference to clean devices.

We have carried out remote screening of options, now we can go offline and look at the device live.

And so, before us is a welding inverter.

Before buying, we open it and check the condition of the fans; they should spin easily, and there should be no signs of repair on the board. TRACES OF FLUX AROUND power transistors and diodes - this is the norm, this is a factory.

Next, we start the device WITHOUT A COVER, in order to make sure that both coolers are working, and working powerfully. and the fact that the welding does not beep. IF THE WELDING BEEPS A LOT, we don’t buy it. If the coolers spin weakly, or they are generally set to 0.1A instead of the required 0.4A, then you can again bargain for 500 rubles on this.

Then we evaluate the condition of the power wires, power cord, and plug. Usually they break, burn, melt and you can bargain on this.

Next is a test on the electrode. We check how the device cooks, whether the anti-stick protection works, and if everything is ok, then we buy it.

And so, you bought the device. And before preventive varnishing of weak areas, go to a car service to purify the device.

After blowing, you buy ACRYLIC GLOSSY VARNISH in a can for 150 rubles.

And spray it where I highlighted it with red circles.

You need to spray ON THE BOARD, these are the weak points of the welding machine, it is in these places that the tracks SEW because of dust. It also sews under capacitors, but you won’t be able to spray varnish under it, so I didn’t mark them.

Next, you can replace the cord, since it becomes dull in the cold, buy a new KG 2.5 kV cable and plug. Then you can update the mounts if they are worn out, we take the cooler on Alik AUB0912VH and cost 300 rubles.

That's all. the welder is ready for a cheap price. Enjoy the shopping

Preparatory process

Before starting the event, you need to collect all the necessary tools on the table. Since the most “dirty” stage of work lies ahead, it is advisable to cover the entire tabletop with oilcloth.

Now you need to singe the carcass over the fire of the burner to remove any remaining feathers and fluff, rinse and blot the chicken well, after which you will need to use a culinary ax to separate the head (if this was not done when slaughtering the bird) at the level of the second cervical vertebra. Then you should cut off (chop off) the paws with a knife along the tendon located at the lower cartilage.

Next, you need to make a neat cut around the anus, without touching the intestine. The separated portion should be discarded. Then you need to remove the ovaries. All that remains is to incise the skin around the keel, then remove the crop. At this point, the preparatory stage is completed, so you can proceed to further cutting of the bird.

Reply to the post “A choice was made here”

Pfft! Anyone can throw dumbbells and grab cookies. I saw this yesterday:

A huge, king-sized jar of Nutella was abandoned in the fresh herbs section. Lettuce and dill instead of Nutella, you know? This is power, this is fortitude!

PySy. She stood there like that. A ray of light fell on her. the singing of angels was heard from somewhere above. but I restrained myself. And the bank remained standing XD

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