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Poultry Fabrication

Poultry Fabrication. Culinary Arts II 5.02 Mrs. Benners. Sanitation procedures. 1. Hand washing – wash for at least 20 seconds w/ warm soap H 2 O 2. Sanitizing solution – always sanitize cutting boards after use a. Store below 41 degrees

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Poultry Fabrication

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  1. Poultry Fabrication Culinary Arts II 5.02 Mrs. Benners

  2. Sanitation procedures • 1. Hand washing – wash for at least 20 seconds w/ warm soap H2O • 2. Sanitizing solution – always sanitize cutting boards after use • a. Store below 41 degrees • b. Place on trays or pans to collect juices at bottom of fridge • c. Avoid time and temperature abuse – Above 135 or below 41 • d. Prevent cross contamination by separating raw & ready to eat • 3. Foodborne risks – both spread through common food, water, and poop of poultry that are kept together • a. Salmonellosis • b. Campylobacteriosis

  3. Tools and equipment needed to fabricate or cut up poultry • 1. Boning knife – thin flexible, long, curved blade that allows for easy cutting around bones • 2. Cutting board – in order to protect work surfaces as well customers; often red or pink to indicate usage with raw meats • 3. Chefs or French knife – all-purpose for most types of cutting

  4. Cutting up a Whole Chicken As the expression goes, there is more than one way to skin a cat…. ….There is also more than one way to cut up a whole chicken. The first way is what your textbook / test wants you to know. The second is a neat / smart way to do it, too.

  5. Whole poultry into eight pieces • a. Split poultry from back bone side (meat is back up) • b. Cut ribs that connect backbone and remove the back bone. • c. Break breastbone, remove cartilage • d. Cut bird completely in half • e. Leg quarter cut through skin between thigh and breast • f. Cut through leg and thigh joint • g. Cut at joint to separate breast and wing

  6. Cutting Up a Whole Chicken Remove packaging, Rinse bird, Remove giblets The parts you see here are: Gizzard Neck Heart Liver

  7. Cutting Up a Whole Chicken Cut away the fat at the opening of the cavity, it just gets in the way later.

  8. Cutting Up a Whole Chicken Identify the skin which separates the leg from the body. Cut through the skin separating the leg to the body

  9. Cutting up a whole Chicken Holding the chicken, twist the leg up and out of the joint, dislocating the hip.

  10. Cutting up a Whole Chicken Now you have a place to cut the leg and thigh away from the chicken.

  11. Cutting up a Whole Chicken To separate the thigh from the leg, grasp the thigh in one hand and the leg in the other and dislocate the knee.

  12. Cutting up a Whole Chicken Then cut through the joint. Then repeat these steps on the other side before moving on to the wings.

  13. Cutting up a Whole Chicken Grab the body of the chicken in one hand and the upper part of the wing in the other and twist away from the body. Cut through the shoulder joint.

  14. Cutting up a Whole Chicken Then separate the drumette from the rest of the wing, by dislocating the elbow and cutting through that joint.

  15. Cutting up a Whole Chicken Separate wing from the drumette. If you’d like, separate the wing tip from the wing, in the same manner. I use the wingtips for chicken stock. Then repeat on the other side.

  16. Cutting up a Whole Chicken Grasp the back of the chicken firmly below the tail (the chicken should be upside down). Cut straight down through the ribs to mostly separate the back from the breast of the chicken. This will have to be done on both sides.

  17. Cutting up a Whole Chicken Cut through both shoulders

  18. Cutting up a Whole Chicken The back and breast are now separate. I save the back for stock. There is some meat on it and the the portion just under the shoulder blades are referred to as the oysters of the chicken and are a prized cut. However, they are small and one chicken only has two. Just don’t miss these when you roast a whole chicken.

  19. Cutting up a Whole Chicken I use a utility knife during almost the whole process, but for these last two cuts, I switch to my large chef knife as it takes a little bit of strength to accomplish it.

  20. Cutting up a Whole Chicken Cut through the sternum to split the chicken breasts. You may need to flip the bird over and finish cutting through the skin (You may also just attempt to cut the chicken away from the sternum)

  21. Cutting up a Whole Chicken Now that is split, finish cutting through the skin

  22. Cutting up a Whole Chicken This is one half (plus the back) of a bird.

  23. Cutting Up Poultry Video • This is a video of another chef working on cutting up a whole chicken. From Gourmet • https://www.youtube.com/watch?v=zW5BFvCmV7k

  24. Butterflying • Done on chicken breasts that have been de-boned and skin and excess fat removed. • Starting at the widest part of the breast, insert your knife into the middle of the breast. • Slice carefully through the middle leaving but NOT dividing into two separate pieces. • Once you have made your cut, open up your chicken like you would open up a book

  25. Purchasing Poultry • Whole chickens are less expensive to buy than pre-cut portions. • Ultimately though, the factor which determines what you buy is the desired poultry style. • How your menu uses the poultry determines what you should buy. • The most popular style is chicken breast. • Quality poultry has skin that looks and smells fresh with no blemishes

  26. Storing Poultry • Most uncooked poultry is good about 2 days after purchase. • Cooked poultry can be used for up to 7 days.

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