Cutting a Whole Chicken for Curry _ How to Cut Chicken for Curry _ Cutting Chicken for Chicken Curry

Hello and welcome to my kitchen .

In this video , I'm going to show you how I cut up a whole chicken .

Now , when I'm making chicken curry or chicken biryani , I like to cut up the chicken myself because I actually don't like the way the butchers cut it .

So just follow my instructions and I'll show you how to cut chicken .

Let's get cooking The equipment you're going to need to cut up a chicken is a chopping board , a sharp knife .

And I have a sharpener here which I'm gonna sharpen the knife here .

I have a set of poultry scissors .

Now , this is something that I love to use when I'm cutting up chicken .

It just makes my job easier .

And finally , I need a paper towel because this is what I use to help grip the skin When I removing the skin from the drumsticks .

Now I have my chicken here .

It doesn't really matter what kind of chicken you're using , Whether it's halal or cage free .

It's your preference .

I'm going to put the chicken onto the chopping board and I'm gonna keep this container for all the bits that I'm gonna throw out like the extra skin and anything else that I don't want .

So when I'm cutting chicken , I really want a sharp knife .

So I'm just gonna sharpen this knife before I get started .

So here is my chicken , and I'm gonna It's got this rubber band that is tied around it .

So they use this when they're roasting chicken to keep the limbs together .

So I'm gonna remove that , OK ?

And I pull everything out just to see the chicken , OK , there's lots of feathers here which you can either just hold it under the fire and burn them off or you can pull them out .

So I pull the wing out and I'm gonna make a cut , and I'm gonna feel for where the connection is and just try and cut exactly where the connection is .

Now , if you do that , it just comes off very easily .

Once I've cut the wing off , I actually cut this tip off and I'm gonna remove these feathers .

You can just pull them out and this I'm actually gonna leave it on the side because I use it for stock , and then this wing , I'm gonna cut off the little drum and the other piece .

And again , there's a lot of feathers on here , so I'm just gonna pick this off , OK ?

Once you've taken all the feathers off of these pieces , you can remove them to a bowl .

Now , this is gonna be the bowl where all my chicken pieces are gonna be .

I'm gonna cut this other wing off , so just hold the flat down and put your knife there and cut very lightly and push your knife away from you and the drum mat will roll and the skin will just come off .

So you pull the skin and you push the knife and then with these little other pieces , what I'm gonna do is just cut the two bits of extra skin off when we're cutting the leg .

We actually want to .

You'll see a joint there .

This is the leg , and this is the breast .

We're gonna just cut that skin there to help us be able to see what's underneath .

And you're just gonna pull it and cut through .

And you want to kind of disconnect the the thigh .

There you go .

You see it ?

You heard that crack .

I'm just disconnecting the ball and the socket right here and then just cut this across there .

We go do that for the other side .

So there you have your leg quarters .

We're gonna cut this bit off Any time you get the joint .

It's very easy to cut .

Alright , so now we're gonna remove the skin from the thigh .

So basically , you can just put your thumbs in and kind of peel it off .

It's not that difficult .

And when you get down here , you just need to cut that bit off because there's a lot of fat there .

And the hardest thing is is gripping the skin because it's very slippery .

That's when I use the paper towel .

I just grip it and pork and it's off .

OK , so now we have our leg and our thigh , and we're just gonna cut that , and then I'm removing little bits of fat from the thigh .

There's always this little bit of fat on the side to fit in here .

I don't like that , so I remove that also .

So now you have this thigh .

There's a little bone right there .

There's this piece of meat here , and there's some meat here .

So this is a really big piece of chicken for curry .

So what I do is I just cut that piece off and depending on how big you like your chicken pieces , I actually cut this into a half and make two small pieces of chicken thigh there , and I will cut off a small triangle here , too , so that there's enough chicken on the thigh .

And then there's this little extra piece here .

Now , the reason I don't like the way butchers cut the chicken is because they'll actually cut this thigh into half .

And when they do that , the big bone inside it creates shards , small , tiny shards of chicken bone and , uh , you You'll come across it when you eat the chicken , and it's really not nice .

OK , so I'm just removing the skin .

And I also don't like to cook just with boneless chicken because when you're making a curry or anything else , the bone actually gives a lot of flavour to whatever you're cooking .

So when you're making chicken curry , use the bones and use a chicken with bones in it .

But while I'm cutting this now , you're gonna see that I'm actually gonna remove the ribs and keep them on the side .

OK , so I'm just removing the skin so you can see this is the crown of the chicken .

And it's joint with this little bit of fat and skin and tendons , or whatever it is there , we're gonna just cut it there to separate that .

And this is where my chicken shears come in handy .

Then you can see it's like a pair of scissors .

They're very sharp and pointed , and it just makes life so much easier .

So I just cut across the chicken breast here and I cut the ribs and I'm just gonna pull this apart , and I'm actually gonna use the scissors up here , too .

And I've separated the crown , the breast crown of the chicken and the ribs , so I'll deal with the ribs later .

First , I'm gonna do the chicken breast now with the chicken breast .

You've got this outer layer , and there's a chicken , uh , breast tenderloin on the inside .

So I actually separate the two I'm gonna cut right through the middle .

And as you cut , you can feel the two layers , so I just separate that out .

So there's a pretty boneless chicken breast right here .

Now you can use this in your chicken curry or not use it .

It's up to you , depending on how much chicken you need in your curry .

And I'm gonna do the same for the other side .

There you go .

And there's your other chicken breast .

So now you've got the two chicken tenderloins and you've got this piece of cartilage in the middle .

I'm actually just gonna cut that cartilage in half .

So this is a piece of chicken that you can put in the curry .

And then this is the wish bone here .

I'm actually gonna continue cutting , and this is it gets a little hard here , so I pull out my shears .

OK , so that's one piece , and then this .

I actually cut the , uh , the wish bone .

And I use my the palm of my hand to just push the knife down .

So I've got two pieces here , and then I'll just cut this in half , so I'm cutting it initially with my knife , and then I'm just gonna cut it with my chicken .

She is .

All right .

So now this is the back piece .

I'm gonna remove all the skin , and I'm gonna cut that little all this flap as well .

Ok , so this is all stuff that I don't want in my chicken .

So I'm gonna throw that away .

I'm actually gonna cut the rib right here .

Uh , it's very hard to cut .

Sometimes you just have to break it .

And , yeah , I'm having to use a lot of strength for this .

OK , so I'm doing it , obviously , at the wrong place .

It's supposed to be up here .

There you go .

When you do it in the right place , that's what you'll find when you're cutting chicken is if you're having to spend too much energy , then you're cutting in the wrong place .

So there's a little piece of chicken here , which I'm actually gonna remove and add to my chicken curry .

There you go .

It's got a little bone inside .

It's got some skin .

I'm gonna remove the skin and the fat there and on the other side , too .

So I'm coming right along the spine and just putting my knife there and cutting through .

There you go .

And I want these two little butterflies here too .

The bits I don't like to use in my chicken curry are this the ribs ?

So we're gonna make a chicken stock from both these pieces and these little bits here .

I'm gonna cut this chicken breast into pieces so you can cut them as big or as small as you like for your chicken curry .

I cut them into about 1.5 inch pieces .

And here is the cut up chicken Ready for your chicken curry or your chicken biryani .

And , uh , here is , uh , all the bones and other pieces that we're gonna use for chicken stock .

So I hope you guys found this video useful .

And if you did , please give me a thumbs up and subscribe to my channel , and I'll see you again soon for some more cooking inspiration .