This month, STEVE BAIN gives us a variation on chicken pieces that includes something a little different — a middle.
This is a variation on dividing a chicken into a variety of different sized 'bone-in' pieces — basically, it does away with some of the ‘body bones’ (which can be kept aside for stock if you are doing a few chooks, or frozen in a mesh bag to use as crab bait).
Hold tight - we’re checking permissions before loading more content
Having different sized pieces allows you to accommodate different portion preferences for those at the dinner table.
There are quite a few ways to cut up a chicken. An aspect of this version is that it gives a piece that can be called a ‘middle’.
Being a little ‘different’ by having a middle cut, it may enjoyably create a talking point at the table among guests and subtly hint that you have processed the chicken yourself, while also getting them thinking, maybe asking questions or having a conversation about how the middle is sectioned from the frame.
Step 1: Start with a chook and either a medium length chef's knife or an east-west (or Santoku) knife.
Step 2
Photo by
Contributed
Step 2: Cut across the body, perpendicular to the spine. Make the cut so that all of the thighs (and drumsticks) are on one side of the cut, and the wings are on the other side.
Step 3
Photo by
Contributed
Step 3: Cut out the middle bones from the end with the wings. Do this by cutting between the centre bone(s) and the joint where the wing connects with the main body.
Step 4
Photo by
Contributed
Step 4: Then do the same on the other side of the centre bones to cut away and remove the entire boney section that doesn't have much meat on it (and is fiddly to eat). This piece can be kept for either making stock or for crab bait.
Step 5
Photo by
Contributed
Step 5: Cut the remaining section in half.
Step 6
Photo by
Contributed
Step 6: Next, if you wish to have some smaller pieces, cut the wings away from the body meat. If you want bigger pieces you can skip this step.
Step 7
Photo by
Contributed
Step 7: Now for the ‘chicken middle’. Cut between the Maryland on one side and the body meat. Note that the ‘middle’ will have a bone in it.
Step 8
Photo by
Contributed
Step 8: Then make the same cut on the other side, between the thigh meat of the Maryland and the body meat. After you have cut completely through on both sides, you now have a chicken middle which is sectioned away from the two Marylands (the Marylands are still connected to each other at this stage).
Step 9
Photo by
Contributed
Step 9: Then flip the large piece over and cut the two Marylands (i.e. the thighs and drumsticks, one on each side) away from the remainder of the bony body. This removes another ‘bony bit’ of the frame that can be used either for stock or bait.
Step 10
Photo by
Contributed
Step 10: The ‘bony bit is central in the photo.
Step 11
Photo by
Contributed
Step 11: Then cut between the thighs and the drumsticks. This gives you four pieces. You may remove the skin from some of the pieces. This gives skinless preferences if one or more of your guests desires this option.
