Comments on: Frugal tip: Cutting up a whole chicken

By: Rachel

Rachel — Sun, 11 May 2008 15:29:49 +0000

Yes, please do a boning tutorial. With grocery prices being what they are, I’m starting to think those individually wrapped boneless skinless breasts are a luxury, and would like to try using whole chicken. I’m reasonably sure I could manage, but directions and photos would be nice!

By: Gerard Couture

Gerard Couture — Tue, 18 Sep 2007 13:53:57 +0000

In my day, I have cut up many chickens to save money in feeding a family of 6. My children always wanted to dry out the wishbone and wish-on-it so I was careful not to severe it when cutting up the chicken.
Recently, after leaving the hospital ER for a medical problem, I had to return two hours latter because of a chicken bone being stuck in my throat. We did not feel like cooking so we stopped at a fast-food chicken restaurant and ordered two chicken dinners to go. On the second bite, half of the wishbone that was introduced to the breast during their cutting process was accidentally swallowed and got stuck in my throat neither allowing me to swallow it or cough it up. After returning to the ER, being x-ray’d, and having a throat surgeon called it, I was put to sleep and the bone was extracted. I was also admitted overnight to insure their were no other complications.
I shared my incident with the restaurant where the chicken was purchased and even notified their coperate office about my disatisfaction on the way they cut their chicken and received passes for a few dinners (big deal). If I had the monies to hire a lawyer, I would have pursued it legally. A person received mega-bucks because she/he spilt hot coffee on themselves and sued because McDonalds did either served hot coffee or did not have the container marked properly. I recently heard about another person sueing McDonalds for injuring their mouth while eating an apple pie.
I feel that introducing these two small and thin bones to the breast section of the chicken is wrong. The person cutting the chicken using a meat cleaver with force to sever the breastbone, puts children, the elderly, and the public-at-large into a possibility similar to what I indured.
Your response is appreciated. I can also be responded to at 194 Dwight Road, Springfield, MA 01108
Respectfully,
Gerard Couture

By: Granny

Granny — Fri, 08 Jun 2007 21:06:47 +0000

Sorry I didn’t get back to see your comment earlier. Yes, I can write up what I do with the turkey…not really a recipe but a method. And yes, I think it would be helpful to do a boning tutorial!

By: Amy

Amy — Tue, 29 May 2007 21:06:59 +0000

This is such a great tutorial! I love the picture by picture instructions- great job!

By: Home Ec 101 » Blog Archive » No matter how you say it, chicken pilau is fantastic.

Tue, 29 May 2007 13:06:59 +0000

[...] began with two whole chickens, cut them up, reserving the necks and backs for homemade stock, and baked them at 400F for 45 [...]

By: John I. Carney

John I. Carney — Mon, 28 May 2007 13:54:38 +0000

My Sunday School class cooked a picnic-style meal for my church a few weeks ago, in part to raise money for my upcoming mission trip. Fried chicken was the main dish.

I was not part of cutting the chicken up (I did help in the kitchen, just not with the chicken). But I swear, we got more comments about the fact that we had cut up the chicken in the old style — leaving the wishbone intact — than anything else.

By: Heather

Heather — Mon, 28 May 2007 13:37:53 +0000

Granny,
I would love your recipe. Do you think a boning a chicken would be a useful tutorial? I haven’t prepared one in forever, but I can dig out the info.

I will admit that I save the backs for stock rather than messing around with them for meat. I tend to be frugal, but my patience does have its limits.

Tracy,
It’ll work, the cooked chicken will fall apart easily. Approaching it systematically should help you with the task.
Good luck!

By: Tracy

Tracy — Mon, 28 May 2007 02:27:23 +0000

THANK YOU so much for this post!! I have always wondered what the proper way to do this was. Does the same method work for the prepared rotisserie chicken at the store? I love the price on those but when I get them home I am confused and grossed out about taking them apart. Now having a clear method could solve that. Thanks!

By: Granny

Granny — Mon, 28 May 2007 01:46:41 +0000

I love the fact that someone still knows how to do this! I actually enjoy cutting up chickens, and I REALLY love doing turkeys. Each Thanksgiving I make my own boned rolled turkey breast and roast it along side another whole turkey. That way we have lots of white meat leftovers