Open Umay
Breaking down raw poultry
Separate the legs, wings, and breasts without wasting meat
The technique
Place the bird on its back. Pull one leg outward, slice the skin between the body and the leg, then pivot the leg until you feel the joint pop, and slice exactly at that spot. Repeat on the other side. For the breasts, slide the blade along the breastbone, following the bone.
« When you buy a whole bird and want parts for different cooking methods: confit legs, pan-seared breasts, or the carcas »
When to use
When you buy a whole bird and want parts for different cooking methods: confit legs, pan-seared breasts, or the carcass for broth. It is also useful when cutting a chicken into eight pieces before marinating or a quick roast.
« Letting the skin tear instead of slicing it cleanly »
Common mistakes
- Forcing the joint instead of pivoting it to the correct angle damages the bone
- A blade that strays from the breastbone tears meat from the breasts
- Letting the skin tear instead of slicing it cleanly
« If it resists, you are not in the right spot yet. »
The cue
The leg joint yields effortlessly when you pivot it outward to 90 degrees: that is the signal to slice, never before. If it resists, you are not in the right spot yet.