How-To: Break Down a Chicken

It's been almost a week, but I'm back with my first how-to post!  There are probably just as many ways to break down a chicken as there are ways to fix eggs, but the way I was taught in our second week of classes is by far the easiest way I've come across!

I did a Google search on "how to break down a chicken" and found video after video tutorial.  But I don't think I found a single post (or maybe Google just didn't recognize any) with a picture-by-picture tutorial.  I don't know about you, but I learn better with still images.  Videos are great, but I don't want to have to watch a whole video or pause every 5 seconds while I'm trying to learn how to do something.

So I can use the excuse that because there were so many pictures in this post, that that is the reason it took me so long to get another post up!  But we all know that isn't the case.  I'm just a busy bee - I had my first day in a restaurant kitchen last Thursday - It was definitely a LOT to take in, and a completely different scenario than cooking in my own kitchen (duh!).  So I'm excited about going back this upcoming Thursday and learning more!

Anyway, this post is going to be long enough, so I'm sure you want me to stop yapping!  Let's get to breaking down this chicken!

So let's see what we need...

 You want a bowl of ice so that you can keep your chicken at a cool temperature.  If you just set it out on the cutting board, 1. you'll run out of room quick, and 2. the warmer your chicken gets, the more it's prone to grow bacteria (and that's a bit gross, now don't you think?)  After each piece is cut off the chicken, you'll put it in this bowl.

And I didn't label it, but it should be obvious... you'll also need a cutting board.

So the first thing we do is cut off the wing.  You'll want to spread the arm out and look for the ligament between the wing and the drummette. Most important part here is to cut through the cartilage (the soft cushioning between bones)... NOT through a bone. 

Use the dotted line as a guide

Right through the cartilage - if you have any resistance, you're cutting through bone, not cartilage.  Cartilage should be as easy as cutting through butter.

 And you'll want to do the same thing with the other arm/wing area.  (Every step will be done twice, obviously - so I won't restate the obvious from here on out.)

Next we'll take off the thigh and the leg.  It's easier to see what you're working with if you grab the chicken by both legs and sort of bend them down - this pulls the meat away the carcass and allows you to better see the "hip knuckle" that you cut behind next.

 The knuckle should be in the crease between the thigh and the carcass.  Once you find it, you'll make your cut behind it, cutting the leg from the carcass.

Follow the line, not my knife

Cut off any excess fat, as desired

So if you like having the whole leg quarter then you don't need to go any further.  But if you want to break this down even more and end up with a thigh and a drumstick, then we make this cut...

You'll want to find the natural fat seam between where the drumstick and thigh meet. 

Then score against the fat seam until you can find the cartilage between the bones.  Remember, we cut through cartilage, NOT bones!  

 Then you can make a clean cut to have that leg separated into two pieces - the thigh and the drumstick.

And the final components to remove from the chicken are the breast and the drummette.

You'll want to score the middle of the chicken until you find the Keel Bone. (It's a small flat bone that divides the chicken.  And technically, it's more cartilage than bone, but we won't get into specifics).

Once you find the Keel, you'll want to make long strokes along the side of it, running your knife along the outside of the ribs, as well.  You can pull gently on the breast to peel it away from the middle, but a good 4-5 strokes of your knife (if it's properly sharpened, that is) should do it.

When you're close to having the breast almost removed, grab the drummette and breast in one hand.

 Find the cartilage in between the carcass and breast and make a clean cut through that cartilage to release the breast and drummette.

To remove the drummette from the breast, find the cartilage in between the breast and the drummette.  Cut behind that to remove the drummette from the breast.

Remove the skin from the breast, if you'd like, and remove any excess fat.

There should be a small flap-like piece of meat on the breast, which is the tenderloin.  Just lift it up and make a clean cut to remove it from the breast.

And you've got yourself a breast and a tender.

And now all you should be left with is a carcass!

So I know this was long, but I hope it was helpful!  If not, it at least helped me "study"!  Knowing how to break down a chicken saves you money in the long run!  A whole chicken costs way less than the already cut up parts - and is an invaluable skill to possess! 

In the next couple of posts, I'll be doing recipes with what to do with all that cut up chicken - so the only waste we will have had is the excess fat.  And honestly, if you wanted to, you could use it, but we don't want to be too glutinous over here!

See you guys in a couple of days!

How do you break down a chicken?  Was this helpful to you?  Do you like these "How-To" posts? 

Secret Recipe Club: World Peace Cookies

Hello.  It's me guys!  I know I was a little sporadic last week, but I warned you, remember?  Life is crazy.  Life is about to get really crazy.  I start at Jack Fry's on Thursday.  And I still have my other job.  And I still have to go to school.  So yeah, this blog is looking like it's coming in 4th place.  So if I go missing for a little while, know that I'm just busily trying to make something of myself.  And I will try my best to at least post once a week!

Anyway, that brings me to today's post.  It's Secret Recipe Club time!  It's where all of the bloggers in my designated group get shuffled around and get assigned another blogger's recipe to remake on our own blog.

I was assigned Beantown Baker.  Jen is such a super fun gal.  She creates the most amazing baked goods - with her other half being her guinea pig, as well!  She's an engineer by trade and she still makes time to blog some goods!  I definitely must learn her secret of balancing a busy life!

I don't know if my choice was "legal" - I chose to do Jen's September SRC choice - World Peace Cookies.  Technically, it is a recipe on her blog, so I guess it's still fair game.  I was in the mood for some chocolate and these just kept calling my name.

Ingredients:
Adapted from Beantown Baker

1 & 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar
1/4 cup sugar
pinch of kosher salt
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup 72% dark chocolate (I used some Ghirardelli squares), chopped

In a medium bowl, combine the flour, cocoa, and baking soda together.

Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.

Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days.  (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)).

When you are Ready to Bake:

Center a rack in the oven and preheat the oven to 325 F. Line two baking sheets with parchment or silicone mats.

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

And voila!  World Peace Cookies.  They really do make all of your troubles disappear - even if just for the 5 seconds it takes to devour one of them.  They're also perfect with a cold glass of milk!


So thanks Jen for letting me peruse your lovely blog, and I'll be back to test out some more treats - don't you worry!


Interested in the Secret Recipe Club?  Check it out and find out how to join here!

Indian-Spiced Lentils

This fall weather is a bit crazy.  It was a nice fall chill all last week, and now we're back to being in the 80's this week.  I just want my nice fall weather!

My half marathon is going to be here before I know it, and I've been a bad trainee.  I did something to my shoulder last weekend and it's ached all week, but starting to feel better.  So hopefully I can get back to running this upcoming weekend because I'm not going to have a very good time come October 30th if I don't!

Anyway, it's another soup-type recipe.  I've been working on slowly cleaning out my pantry for the past couple of weeks (it's nuts in there!) and noticed I had an abundance of lentils - so what better to do than make a quick curry or soup!  So I did a quick Google search and I was led to an Honest Cooking recipe that helped use up some of my CSA vegetables too!


Ingredients:
Adapted from an Honest Cooking recipe

1/2 cup french green lentils, washed
1 onion, finely chopped
1 tomato, chopped
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
juice from 1 lemon
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon garam masala
1 red bell pepper, seeded and chopped
1 white/yellow bell pepper, seeded and chopped
1 cup chicken stock 

In a medium pot, add lentils and cover with water.  Stir in tomatoes and tumeric.  Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes. 

Heat olive oil in a large skillet under medium high heat until hot.  Add bell peppers and onions.  Cook until starting to soften, about 5 minutes.  Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice.  Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.

Serve with steamed rice.




Have a great Thursday guys!

Fall Hash

Ahhh, did you miss me yesterday? 

I'm here this morning, so that should make up for it right?  I'm hoping that I can at least get you guys 3 posts a week, but we'll see.  I don't want to make promises I can't keep!

Anyway, first week of culinary school was awesome!  We got our whites on Saturday - check me out!

A natural, right?!  C'mon, just entertain me for a minute.

I spent the first week basically feeling everything out.  Seeing who was similar to me.  Seeing who was not similar to me.  It's definitely a lot to take in.  But I'm jumping into it with both feet and absorbing all that is thrown at me!  Next week, we get our knife kits (they're pretty bad ass if you ask me - I can practice "packing my knives and going" as if Padma, herself, was telling me.  Okay, now I'm getting really dorky!)

Anyway, I figure since I'm posting in the morning, I might as well give you a solid breakfast dish!  This is the second hash I've posted in the past couple weeks, so can you tell it's one of my favorite things to make?  They're easy.  They're versatile.  They're darn delicious!

Ingredients:

1 medium acorn squash, peeled and cut into 1/2 inch cubes
4 slices thick-cut bacon, chopped
1 small onion, diced
salt & pepper, to taste

3 main ingredients?  How could you not make this?!

Set a salted pot of water to boil under medium heat.  Add acorn squash and boil just for a few minutes (maybe 4-5) to parboil.  Drain and set aside.

Heat a large cast iron skillet under medium high heat.  Add bacon and cook until crisp, about 5 minutes or so.  Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. 

Remove all the bacon grease, except for about 1 to 2 tablespoons.  Add onions to skillet and cook under medium heat until starting to soften, about 5-7 minutes.  Add in acorn squash and cook until browned, about 5 minutes or so, and stirring occasionally.  Stir in bacon and season with salt and pepper, if needed.

You could serve this as a side dish, or you can eat a whole plateful like I did!  It's fall on a plate - I swear!

It'll probably be another day or so before I'm back, so until next time guys!

Whole Wheat Scallion Pancakes

I grew onions in my garden this year.  Well... let me rephrase that.  I tried to grow onions in my garden this year.  They never really "grew".  And then I lost interest, or got busy... or honestly, got fed up with the squirrels terrorizing and feeding off of my garden.  I just don't think I was born with a green thumb whatsoever. 

The only thing I managed to snag from the garden this year, besides an ongoing supply of lettuce, were some early green onions. 

When I buy them from the store, I can never use up the entire bunch.  I'll use a couple for garnish and then forget about the rest of them.  And the same thing was starting to happen with the ones I picked from the garden.  So instead of letting them go to waste, I decided to use a whole bunch in some scallion pancakes.  Something I've always wanted to try to make, but always put on the back burner. 

And I don't know why, because they're so easy and they make a great little snack when paired with a spicy soy sauce!

Ingredients:
Adapted from Kirbie's Craving's Recipe

3 cups whole wheat flour
1 cup all purpose flour
2 cups boiling water
olive oil, for brushing
sesame oil, for brushing
salt, to taste
about 8-12 scallions, chopped

In a large bowl, combine the whole wheat and all purpose flour with the boiling water.  Knead until a pliable dough is formed, adding more flour or water if necessary.

Since I used whole wheat flour, I had to knead for a little bit for my dough to become elastic enough to use - maybe 10-15 minutes?  Of course, a mixer with a dough hook would be useful here, but I keep it old school because I don't have one of those fancy schmancy mixers (until Christmas! My mom spilled the beans and said she was getting us/me one!).

Divide the dough into 8 equal sized pieces.  Roll the dough as thin as you can, without it breaking.

Spread about a tablespoon of olive oil on top of each circle, and then drizzle with a very small amount of sesame oil (a little goes a long way!).  Mix oils together and massage into the dough until covered.  Sprinkle with salt and a good amount of the scallions (remember, you have to do this 7 more times, so don't go too crazy with it!).

Roll the dough into a long rope (Kirbie's Cravings does a great photo tutorial on this, so check it out if you have questions) and then coil the rope into a circle.  Flatting with a rolling pin to about 1/4 inch thickness - this ensures that the scallions get evenly distributed throughout the pancake.

Repeat this process with remaining pieces of dough.

Heat a nonstick skillet under medium heat and add one pancake.  Cook until golden brown, about 1 & 1/2 to 2 minutes.  Flip over, and cook an additional minute or so.

Repeat with remaining pancakes.

Cut into triangles and serve with a spicy soy sauce (simple soy sauce with red pepper flakes and some grated ginger).

These make a great snack that feed a decent amount of people!  I've even used them as a wrap for Asian-inspired wraps (Bulgogi wraps?!). 

Have a great Friday guys!  I've got my first Culinary Theory class tonight and the lab tomorrow - I'll have a chef's uniform by tomorrow morning!  So exciting!!

Cilantro-Lime Peanuts

With all of the junk food available today, it's hard to say no.  Or at least it is for us.  But lately, we've been trying to cut down on the potato chips, popcorn, and cookies.  It's tough, but we've also got some figures to look out for and a budget to keep up with.

I was in the mood for a snack for Sunday's football games and was limited with what I had to work with.  Luckily, I had some raw peanuts in the pantry and a few spices that I thought would make an interesting peanut combo!  I haven't been able to stop snacking on them since!

Ingredients:

2 cups raw peanuts
juice from 1 lime
1/2 cup olive oil
1 large shallot, sliced thinly
salt, to taste
small handful of cilantro, chopped

In a medium bowl, combine the peanuts and lime juice.  Toss well and let sit for about 30 minutes.

Drain the peanuts and pat them dry with a paper towel. 

Heat a large skillet under medium high heat.  Add olive oil and cook until shimmering.  Add the shallots and cook until crisp, about 2 minutes or so.  Remove shallots from oil and drain on a paper towel-lined plate.

Add about half of the peanuts to the oil and cook until golden brown, about 4-5 minutes.  Transfer cooked nuts to another paper towel-lined plate and season with salt.  Repeat with remaining half of peanuts.

Stir in cilantro and crisped shallots and toss well.

Keep the peanuts in an airtight container for no more than 1 week.  But then again, they won't last that long! 

One of my favorite things about these peanuts is that they're so crunchy and perfectly seasoned.  There's nothing like frying up your own peanuts - haven't done it?  Try it today!

Potato & Red Pepper Hash

Yesterday was my first day.  First day stepping foot inside of a restaurant to see about a job in the kitchen.  The first day stepping foot on campus for culinary school classes.  It was the first day that I've been completely confident doing what I'm doing.  And it was great.  It was a great feeling to be pleasantly nervous. 

I was a bundle of nerves stepping foot into Jack Fry's.  It was thanks to a good friend of ours, Terry, that I even got this opportunity.  While our meeting was a quick one, I appreciated the fact that the chef took time out of his busy day to meet with me and give me this chance.  I have to call back Friday to see when he can fit me in, but it would be at least a 12-week internship-type deal.  I'm truly grateful for the chance to gain some restaurant experience. 

Walking into the classroom for the first time, was much of the same.  A bundle of nervousness.  It was a Basic Nutrition class, so there were a mixture of upper-level students.  And turns out, I was the only first quarter culinary student in there.  The only person not wearing a uniform.  So I kind of felt a little out of place - but after Saturday (my culinary lab), I'll have my uniform, and I won't feel like such an outcast.  Besides my initial fear, the nutrition class is pretty much a science class, so I felt comfortable with most of the material, being a former Biology major.  There's some fun projects coming up - including a recipe book (which I'm most excited about), so I'm excited to learn.  Friday and Saturday are the classes I'm most looking forward to though - Basic Culinary Theory and the Lab to go with it.  So I'll be sure to do a full report next week on those two!

Anyway, you came here for the food right?  We've been eating a lot of breakfast-for-dinner type meals lately.  I don't know why, but I don't see any complaints from Andy - seeing as he'll usually have two platefuls when I decide to do this! 

I love making hashes or potato-type dishes for breakfast.  They're easy, filling, and so versatile.  I had some sweet peppers from our CSA that needed to be used up, and so I thought this was a perfect fit!

Ingredients:
Adapted from Seasaltwithfood's Recipe 

about 5 Idaho potatoes, peeled and cubed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, chopped
3 garlic cloves, minced
1 sweet red pepper, seeded and chopped
salt and pepper, to taste

Bring a large pot of salted water to a boil.  Add potatoes and cook for about 20-25 minutes, or until almost fork tender.  You want them to disintegrate when you touch them!  Drain.

Heat the oil in a cast iron skillet over medium heat until hot.  Add the onion and peppers. Cook for about 5 minutes, or until starting to soften. Add garlic and stir for another minute or so, until fragrant.  Transfer the onion mixture to small bowl and set aside.

Add butter to the skilled with the remaining oil and heat over medium-high heat until butter foams. Add potatoes and make sure they are in an even layer on the skillet.  Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes.  Carefully turn the potatoes and repeat until browning until all sides are golden brown and crisp.

Stir in the onion-pepper mixture and carefully toss until all is combined. Season with salt and pepper to taste.  Serve with some sausage and eggs for a complete breakfast!