Claire Thompson
Dressing a chicken is a straightforward process that can be done in 20 minutes or less. Before starting, gather all the necessary equipment, including a sharp knife, a culling station, a bucket, and a de-feathering station. The first step is to cut off the chicken's head and hang it up by its legs. Next, make an incision to separate the skin and expose the meat. Cut and pull the skin away from the meat, starting with the legs and moving to the breast. Remove the wings and breasts, followed by the legs and thighs. The chicken is now ready to be cleaned and prepared for cooking.
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What You'll Learn
Pluck feathers or skin the chicken
There are two ways to remove the feathers from a chicken: plucking or skinning.
Plucking feathers
Plucking a chicken is the process of removing its feathers. It is best to start plucking as soon as the bird is killed, when it is still warm, as the feathers will come out more easily. If you are unable to pluck the chicken immediately, it is best to let the carcass become completely cold before plucking, as the flesh of a bird is more likely to tear when it is half cold.
To pluck the feathers, the operator should hold the bird by the legs and the wings, with the head hanging downwards in front of or between the legs. This will allow the blood to drain to the neck. The feathers should be pulled out in the reverse way to that in which they lie, with a sharp pull, without tearing the skin. The tail feathers must also be completely drawn out. Once the back and breast have been denuded, the bird can be turned around and the underparts and neck can be plucked. The legs should then be plucked, holding each in turn straight upwards by the shank and running the thumb and finger sharply down the thigh to remove the feathers. Finally, the wings can be plucked, drawing out the small feathers and plucking the flight feathers in groups of two or three.
Skinning a chicken
Skinning a chicken involves removing the skin and feathers together. First, tie the chicken's legs together and cut off its head. Hang the chicken up by its legs with the breast facing you. Make a cut around the yellow part of the leg joint, deep enough to separate the skin but not the tendon. Cut and pull the skin down from the leg, cutting and pulling it all the way down and backwards around the upper thigh and breast. Continue to cut and pull the skin down around the wings, cutting them loose at the first joint.
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Cut off the head
Cutting off a chicken's head is a delicate process that requires precision and care. Here is a step-by-step guide on how to do it:
Firstly, it is important to restrain the chicken to prevent any accidental injuries. Tie the chicken's legs together tightly with a piece of rope to restrict its movement. This is a crucial step as it ensures both your safety and the chicken's immobilization, making the process more humane.
Once the chicken is securely tied, use a sharp knife, axe, meat cleaver, or machete to cut off its head. Aim for the area just below the jawline and slice into the jugular vein. This will cause the chicken to immediately pass out and die, minimizing any pain or suffering. Allow the chicken to hang for a minute or two to ensure it is dead and to facilitate the drainage of blood.
After the chicken has been drained of blood, it is time to remove the head completely. Use your sharp knife to carefully cut through the remaining tissues and bones, separating the head from the body. Take your time with this step to ensure a clean and precise cut.
Optionally, you may want to consider preparing a hot water bath, as this will make the de-feathering process easier. After cutting off the head, plunge the chicken into the hot water for 45 seconds to a minute. This will help loosen the pin feathers.
Finally, with the chicken still hanging, allow it to cool for a minute or two. This ensures that all the blood has drained and that the chicken is ready for the next steps in the dressing process.
Remember, cutting off a chicken's head requires caution and a steady hand. Always prioritize your safety and the humane treatment of the animal.
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Remove the neck
Removing the neck of a chicken is relatively easy. Begin by grasping the neck with one hand and using your other hand to pull the skin around the neck down. You want to access the base of the neck, where you will make a cut. With the skin pulled down, and the base of the neck exposed, use your knife to slice into the meat of the neck. Make sure not to cut through the neck. Instead, push the sharp blade into the meaty neck until you meet resistance from the bone. Then, make similar cuts into each side of the neck.
It is important to note that the neck should not be confused with the oil gland, which is a flap at the tail of the bird. The oil gland should be discarded. The neck, on the other hand, can be saved to make chicken broth or stock. Simply place the necks in a pot of cold water with a lid on top. Alternatively, you can trim the neck skin before using it for broth.
To remove the neck, you can also try a different method. First, stretch the neck across the cutting board. Then, use a knife to slice into the top of the neck, just below the head. Pull the neck upwards and slice through the esophagus and trachea. Finally, discard the head and neck.
Another approach involves first uncovering the crop, a fleshy sac at the base of the neck that the chicken uses to store food. To do this, lay the chicken on its back and stretch out the neck. Make a horizontal slice into the neck skin about halfway down, followed by two vertical slices from the first slice to the top of the neck. Loosen the crop and pull it free from the chicken, being careful not to break it open as it may contain food. With the crop removed, push down the neck skin and place the neck against the cutting board. Use your knife to slice around the meat at the base of the neck on all sides, cutting around the bone.
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Cut and separate the wings, breasts, legs and thighs
To cut and separate the wings, breasts, legs and thighs of a chicken, follow these steps:
Wings
Chicken wings have two joints connecting three sections: the drumette rounded end connected to the chicken, the wingette or "flat" (middle portion), and the wing tip pointed end. Start by bending the joint between the wing and drumette to dislocate it, then use a sharp knife to cut through the joint with a firm, downward slice. Repeat this process to dislocate and cut through the joint connecting the wingette and wing tip. You can discard the wing tips or save them to make chicken stock.
Breasts
To separate the breast from the rest of the chicken, start by pulling each leg away from the body and slicing through the skin between the breast and drumstick. Then, turn the chicken on its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg. With the chicken still on its side, pull each wing away from the body and cut through the joint to remove them. Finally, lift the chicken and cut downward through the rib cage and shoulder joints to separate the breast from the back. You can save the backbone for stock.
Legs and Thighs
To divide the legs into thighs and drumsticks, turn each skin side down and cut through the joints (along the white fat line) to separate the thigh from the drumstick. Repeat this process for the other leg.
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Prepare the giblets
Preparing the giblets is an important step in the process of dressing a chicken. The giblets refer to the edible inner parts of the chicken, which include the gizzard, heart, liver, and neck. Here is a step-by-step guide to preparing the giblets:
Step 1: Remove the Giblets
Using a sharp knife, carefully cut the rump of the chicken and remove the gizzard and the mass of fat through the back orifice. Be cautious not to pierce the bag of bile, which is the gallbladder, as bile can impart a bitter taste to your meat. With three fingers, reach inside the chicken and pull out all the inner organs, being careful not to tear any of the organs. You can set aside the liver for making stuffing, the heart for skewers, and the gizzard for a confit.
Step 2: Clean the Giblets
Give the giblets a quick rinse under cold running water to remove any excess blood or impurities. You can also soak them in wine or dairy, such as milk or buttermilk, to help tame their gaminess and temper the bold flavour. Alternatively, you can soak them in acidulated water (water with a little lemon juice) for about 15 minutes, as suggested by chef Paolo Vitaletti.
Step 3: Store the Giblets
After cleaning and rinsing the giblets, you can store them in the freezer until you are ready to cook them. They will typically stay fresh for up to 3 months. If you plan to use them sooner, you can also store them in the refrigerator for a shorter period.
Step 4: Cook the Giblets
When you are ready to cook the giblets, there are various recipes you can try. You can fry the giblets in olive oil until they are browned. Then, add spices, seasonings, chopped onion, and garlic, and continue frying for a few more minutes. Finally, add some wine and simmer gently until the giblets are cooked to your desired level of doneness. Remember that giblets usually take 15-20 minutes to cook, while livers require a shorter cooking time of 5-8 minutes.
Preparing chicken giblets can be a delicious and sustainable way to utilize all parts of the chicken, reducing waste, and creating a tasty treat for your meal.
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