Cuting up chickens, 29 pounds of chicken cut and put up.

Beloved blessed me by doing the photos of last night project. I hope this helps any of you who desire the knowledge of how to piece a bird. This work must be done quickly the birds must be kept cold. I had all cut meat in the deep freeze in one hour.
Chickens, .57 a pound for whole fryers (get the larges ones this is the est bargan for the money less bone/fat per pound, and the tenders are bigger(see chicken tenders below) and $1.77 clean breasts (I leave these whole they are "young" or smaller.)
Prepare all surfaces. I used paper bags (recycle) then I line cookie sheets with plastic wrap so they are ready. A VERY sharp knife the best you can afford. If at yard sale look for hardened steal. They will sharpen well.
The breasts first just lay them out not touching. We are going to flash freeze here then bag them in a large zip lock baggies and we will just pull out what we need as we need them. Cover them with plastic. Now when you pull the plastic do it over the item to be covered (don't tear it yet) pull more than you need, let it float in the air into place. I say this after seeing hubby battle over the tear and place method where he trys to grad the wrap with two hands. I have one hand on box one hand on wrap.
When removing your birds lift them out so the moistur stays in the bottom of the bags. This keeps contagions down and mess at a minimum.
I cut wing off then thight at the joint, cut through meat thend bend back to reveil joint it will crack that is the open to cut through.
By slicing close to the ribs the thigh has a lot of meat remaining
Bend back for crack and cut through.

Same for knee, cut through meat all around bend it back for crack cut through
I cut wing tip and toss in stock pots. This pot all the carcass from the backed chiken and all the broth and roasted garlic and onion.
Using Gravity as your third hand. Sorta like God giving you an invisible hand :) Hold bird on end slice through the hollow and as below pull open a little slice down

Here will be your crack to slice you sill be cutting through the rib bones and its all good. Just a little yucky, watch the under left (back) side for neck. slice though joints and clear remaining flesh.

Now from the back cut the meat through and through.


I am now cutting back in half Use pressure he not a slice but a hard press through. Now the worse part is to PUSH don't pull your thumb in an upward motion to remove the blood clots and the two little glands trim with a small knife. Don't put that in your pot YUK, De-fat using your invisible gravity hand lift up on the back with the fat, with a sharp knife slice pulling your blade toward you. It is to keep your stock clear.


Skin your breast using gravity again This will keep your meat free from damage too.

Slice drawing blade toward you. one side and turn it around then the other. As close as you can but don't worry about meat left on the bone this and the back pieces are easily cleaned of all meat after they boil in the stock pot. This is the best soup meat. The back accually has a lot of flavor.

Now each of these large breast will have one small loose tender on the back It comes right off then make three long slices ...chicken tenders. Cover with plastic. These are to be flash frozen right away. They then will be removed and placed into large sip lock baggies.

Stock pots, right all the wing tips, breasts bones, backs and bay leaves several. Left the Roasted Garlic onion batch. All will boil for a few hours here. The right has already boiled for the hour I have been cutting. It was also backed bird. The bird was sliced for supper and the carcass boiled. For soup I will de-bone all this tomorrow or Friday for soup. I removed all meat/bone to be picked tomorrow. I will chill all of this (BELOVED DID IT FOR ME WHILE I SHOWERED) A steal bowl was inserted (floated) in the large pot as it rested in the large sink in cool water. Then he filed the bowl with ice . and stirred the pot.
Here are 2 cups of hearts, livers and gizzards. To it was added 2 cups water. I give this to the dogs after It cools. They always are at attention when they see me with a whole bird. So funny to watch them but they do get a little pesky. My momma would have a fit for this makes the best gravy! I might hold the hearts and livers back, but I just never liked the idea a whole lot. Seams like your eating dirty filters ya know.
Here in a bag is about 2 pounds of skin, fat and the back bone yuk. That is such little waste. Now it is contained in this bag, mess minimized when all done I add three paper towel to spong up the liquid and in the trash it goes.
Trash mess contained and removed post haste by beloved as soon as he walked by (good GUY) .

Cover and freeze. (just a few)


Bleach your counter tops well. Not cross sontamination. This is VERY important with chicken.
Bag all the bags into one
Anticipation.............