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Boiling chicken is already a challenge, but not everyone knows how to carve chicken beautifully without it falling apart. In this article, Team PasGo will share with you the simple and effective way to carve chicken meat beautifully without it crumbling.
A plate of beautifully cooked chicken depends on how the chicken is boiled and the technique of cutting it. And all the methods of cutting chicken as well as the considerations when cutting chicken have been compiled by PasGo Team in the article below:
1. Prepare chicken cutting tools
To achieve the art of beautifully carving a whole chicken, you need a large cutting board, a sharp knife, and precision. Cleanse the wooden board with lemon juice and salt before use. Make decisive cuts while carving the chicken; the second cut is crucial as missing it can lead to messy, unattractive meat pieces.
2. The Technique of Carving a Whole Chicken Without Shattering
The Method of Carving a Chicken Neck
- Separate the chicken neck and body, then carve them into approximately 2 finger-length pieces.
Technique for Cutting the Boiled Chicken Neck
Method for Beautifully Carving the Chicken Neck
- For the chicken head, use a sharp knife to make clean vertical cuts to prevent shattering.
Splitting the Chicken in Half
- Slice the chicken breast upwards, splitting it into two. Keep the tail intact. Ensure the cut runs slightly off the spine.
Method to Split Chicken
- Turn the chicken and continue slicing, separating the backbone. You'll have 3 pieces: 2 halves and 1 backbone with the wishbone.
Simple Method to Divide Chicken into 3 Pieces
- Separate the wishbone and backbone into bite-sized pieces, place them with the neck in the center of the plate, head at one corner of the plate.
Arrange on Plate
Method to carve chicken thigh
- Take one half of the chicken and make an incision along the skin connecting the thigh to the breast. Fold the thigh backward, and it will almost separate itself. Use a knife to cut through the cartilage connecting the thigh to the body.
Method to Carve Chicken Thighs
Technique for Cutting Chicken Thigh Meat
- Carve the thighs into bite-sized pieces. Place the carved thigh pieces underneath the plate. Repeat with the remaining half.
Arrange Thighs on Plate
Method for Cutting Chicken Wings
Cut the two wings at the joint between the wing and the chicken body. Next, divide each wing into three parts: wingtip, wing, and drumette. Place the pieces on the plate near the chicken head.
Guide to Cutting Chicken Wings
Technique for Carving Whole Chicken Wings
Method for Carving Chicken Breast and Chicken Body
Next, carve the chicken body lengthwise into long segments and set them aside.
After carving the chicken body, slice the chicken breast and chicken thigh into bite-sized pieces, then arrange them behind the wings to form the chicken body.
Technique for Carving Chicken Body and Breast
Finally, sprinkle a small bunch of finely sliced lime on top of the chicken plate before serving or offering it as an offering to make the boiled chicken plate more visually appealing.
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