Breaking Down The Bird
I’ve written about how much fun it is to learn new cooking techniques, and I’ve even done a ‘how to’ post about the simplicity of halving a chicken for recipes like pollo al mattone.
Once again inspired by a meal I’m cooking tonight, which involves (you guessed it) half chickens, I felt compelled to review.
All you need is a knife…and a bird.
One of the must-have items in any kitchen is at least one good quality knife. A complete set is nice, of course, but spending the money on one piece of cutlery is an investment. Further, taking good care of it by having it professionally sharpened and hand washing, rather than dishwashing for many brands will allow you to use it for years to come.
Right, moving along then…pardon the tangent.
I tend to favor my santuko knife for breaking down a bird.
Simply place the bird breast side down on a flat, dry surface and slice slightly to one side of the spine, straight down the middle. Alternatively, a good pair of sharp kitchen scissors can do the trick.
Depending on what recipe you’re planning on preparing, you may need to continue breaking down the rest into breast, thigh and leg.
In any case, it’s easy to do and more cost effective than buying a bird already cut into pieces.
Give it a try; you can start with one of my favorite half chicken recipes!