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Post by Sherry on Mar 28, 2011 21:18:35 GMT -5
For those who aren't familiar with cutting up a whole chicken(and buying whole and chopping saves a TON of cash), here's a clear, simple video. Granted, this shows how to cut it up for YOUR dinner, but the same principle applies.
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Post by goingpostal on Mar 28, 2011 21:56:38 GMT -5
Well glad to know I've been going pretty good just figuring stuff out on my own. I always just pop the bones out to see where to cut and chop the legs and wings off, than tackle the rest, but that gave me a better way to chop the back and breast. Got a game hen to chop tomorrow so I'll give it a try. Although, I have to say, his knife seems a lot sharper than mine! I really need to buy new knives already.
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Post by Sherry on Mar 28, 2011 22:03:33 GMT -5
Given that he's involved in the food trade- I'm not too surprised his knives are really sharp ;D
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Post by goingpostal on Mar 28, 2011 22:17:12 GMT -5
Yeah, I just can't believe how much mine sucks, there is no way it "flicks" through the fat like that! That's usually my biggest issue is cutting the dang skin.
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Post by Deleted on Mar 28, 2011 22:30:21 GMT -5
Thanks for this!
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Post by Deleted on Mar 29, 2011 20:17:26 GMT -5
BIG thanks for this!!
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Post by suds on May 17, 2011 20:37:12 GMT -5
I cut up allot of chickens and rabbit the skin will dull a knife quick so I use a utility knife to score through the skin then use the knife to cut the rest ..
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Post by Deleted on Sept 24, 2011 0:47:49 GMT -5
I use poultry sheers and hack away starting with the legs and wings then cutting down the middle and cutting out meal size peices and then cut those into chunks and put them in a baggies then in a feezer baggie.
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Post by Deleted on Apr 17, 2012 11:11:08 GMT -5
'Be sure to save the back, for soup, or stock, or feeding fuzzbutts'  Saved this to my favorites, thanks! |
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Post by Sherry on Apr 17, 2012 12:45:23 GMT -5
The back/spine is EXCELLENT bone for them. Easy to crunch up  |
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Post by Deleted on Apr 17, 2012 14:44:31 GMT -5
My fuzz love chicken backs  |
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Post by ferretlove67 on Apr 21, 2012 15:26:02 GMT -5
mine too, I use everything now, well minus the icky gallbladder and digestive portion of the bowel for things I cut apart , but I will hammer those bones if I need to, exposing the good marrow inside. P.s. there is a cheap blade automatic sharpener you can buy or use an old-fashioned proctor/silex brand chopper that will go through chicken necks surprisingly so( with a wee bit of heat i must add), but it hasn't given way and I don't mind if it does as it's incredibly hard to clean! OR the old fashioned knife sharpeners I always wonder if I am doing it but it right ;D , but it does help and I love the shears.  I think the most used things I use, is shears, then the paring and fillet knife if needed and then last resort is the cleaver for quickness, but is not' always the best choice, depends on what you are doing and how quick with it you are. Kidneys, liver, heart, anything I can use I do. more food and more variety too= better health in my book. Love the link! I think the shears are a must for anyone doing a raw or whole-prey diet due to its versatile use. I can't see myself using the knives we got as a wedding gift and are German made expensive, but I did buy a butchering kit and it works awesome! Thanks for the vid! I had to have my video going I found the first time I did a pheasant lol I now use just about anything that i can and they will eat as I think it adds to the entire idea of feeding raw and whole-prey or for that matter what is conveyed here as an integral main focus. |
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Post by Deleted on Apr 21, 2012 15:29:25 GMT -5
I use my poultry shears for just about everything. I can actually cut through the majority of chicken necks. Then I just smash the pieces to make them easier to eat.  |
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Post by Deleted on Apr 22, 2013 10:24:41 GMT -5
I'm glad you posted this article! I learned at a young age how to cut up a chicken, and other small birds, but lots of my friends still don't know how, or won't do it because they think it's "gross". You are correct, you can save lots of money by doing it yourself, not to mention, you get a heart, liver and neck!! And, if you know where they are located (on the back of the chicken, tucked into an area next to the spine held in place by the ribs), you can even get some small kidney!! Yum  |
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Post by bitbyter on Apr 22, 2013 12:21:05 GMT -5
As someone who worked in the food service industry I thought I'd pass along a valuable tip.
Dull knives are far more dangerous than sharp knives
1. Dull knives, you have to use more pressure to cut and they can easily slip off of bones or other hard food items. Therefore when accidents happen (and they will eventually) they are far worse.
2. Sharp knives require you to use far less force and because the edge is sharp they "catch" on solid food items much easier reducing the risk of slipping. If you do end up in an accident usually you an react fast enough to lessen the force that the wound is shallow. Because of higher force needed when using a dull knife the wounds tend to be worse because even if you do react to lessen the force it just isn't enough to prevent a bad wound.
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