Chef Ramsay's Quick Guide To Cutting A Chicken

Chef Gordon Ramsay has some useful tips for preparing and cooking chicken. While chicken is one of the most common meats cooked at home, it can be difficult to get right. Ramsay recommends bringing chicken to room temperature before cooking to ensure it cooks evenly. He also suggests opting for skin-on chicken breasts for more flavour and moisture. When cutting a whole chicken, a sharp knife or kitchen shears are required, along with some basic knowledge of chicken anatomy. Trussing a chicken is a useful technique for roasting, helping the chicken retain its shape and preventing the wings and legs from burning.

Preparing the chicken breast

Step 1: Start with Room-Temperature Chicken

Remove the chicken breasts from the refrigerator and let them sit for at least three minutes to reach room temperature. This is a crucial step recommended by Chef Ramsay to ensure even cooking. By avoiding cooking cold chicken, you reduce the risk of overcooking, which can result in dry and rubbery meat.

Step 2: Seasoning

Season the chicken breasts generously with salt and pepper. This not only adds flavour but also helps to tenderize the meat. You can also add other seasonings or herbs of your choice at this stage to enhance the flavour profile.

Step 3: Pound the Chicken (Optional)

If you prefer a uniform thickness for your chicken cutlets, use this step. Place the chicken breast on a smooth cutting board and cut it horizontally into two pieces. Cover each piece with plastic wrap and gently pound them with a mallet until they reach an even thickness. This technique is especially useful for chicken breasts, which tend to be thicker on one end, ensuring even cooking.

Step 4: Preheat the Oven and Pan-Fry

Preheat your oven to the desired temperature, usually around 425 degrees Fahrenheit for chicken breast. Place a stainless steel or cast iron skillet on high heat and add a suitable cooking oil, such as grapeseed oil. You can also add aromatics like thyme and garlic to the pan to infuse additional flavours into the chicken.

Step 5: Pan-Fry the Chicken

Once the oil is hot, carefully place the chicken breasts into the pan, starting with the skin side down. This step is crucial for creating a delicious crust and sealing in the juices. Adjust the heat to prevent burning and cook the chicken breast until it is cooked to your desired level of doneness.

Final Step: Check Doneness and Rest

Use a meat thermometer to check the internal temperature of the thickest part of the chicken breast. The US Department of Agriculture (USDA) recommends a minimum internal temperature of 165°F (74°C) for poultry. Allow the chicken to rest for a few minutes before slicing or serving to retain moisture and ensure juicy, tender meat.

Trimming excess fat

Trimming the excess fat off a chicken is a matter of personal preference. Leaving the fat on will make the chicken more flavourful, but removing it can make the meat leaner.

If you want to trim the fat off a chicken thigh, start by cutting off the obvious flaps of fat that hang off the chicken. Cut any remaining strips of fat from around the edges. These strips may be hidden under the top layer of chicken skin, so lift the skin slightly to check. Then, use your scissors to skim the surface of the chicken and remove any remaining fat.

For the underside of the chicken thigh, look for the obvious fat and dig down with your scissors in a nose-diving motion to remove the hidden pockets of fat. Hold the fat on top with one hand and trim the fat from below with the other. There may be a small triangle of fat that runs deep, so be sure to look out for this and trim it off.

Once you've finished trimming, do a final check to make sure you haven't missed any spots. This process should take about 45 seconds to a minute per chicken thigh once you've practised it a few times.

Using a chef's knife

To cut a chicken using a chef's knife, start by laying the chicken breast on a smooth cutting board. Rest your hand on the chicken and use the knife to cut the chicken horizontally. Each cutlet should be about 1/2 inch thick.

Place the smooth side-down cutlets on a large sheet of plastic wrap. Cover the chicken with another piece of plastic wrap and gently pound it with a mallet until the cutlets are of even thickness. This is an important step because chicken breasts are thicker on one end than the other. Pounding the chicken to an even thickness helps ensure even cooking.

To ensure the chicken is cooked properly, check the internal temperature using a meat thermometer. The temperature in the thickest part of the meat, including the breast, thigh, and wing, should reach 165°F (74°C) to 175°F (80°C).

When handling raw chicken, it is important to practice good hygiene to reduce the risk of foodborne illnesses. Make sure to wash your hands thoroughly with warm, soapy water before and after touching raw chicken. It is also crucial to wash knives and cutting boards after they have been in contact with raw chicken.

Cooking techniques

When it comes to cooking chicken, renowned chef Gordon Ramsay has some insightful techniques to ensure the best results. Here are some of his key cooking methods and tips:

Trussing Technique

Trussing a chicken is an excellent technique for roasting. It helps the chicken retain its shape and prevents the wings and legs from overcooking. By bending the wings slightly away from the body and sliding the wing tips under the neck, you can keep them from burning. Cross the ends of the drumsticks and secure them with twine, trimming any excess. This technique ensures even cooking and creates an impressive, beautifully cooked chicken.

Cutting and Pounding

For even cooking, it is crucial to ensure that chicken cutlets have a uniform thickness. Start by placing the chicken breast on a smooth cutting board and cutting it horizontally into cutlets about 1/2 inch thick. Place the cutlets between two sheets of plastic wrap and gently pound them with a mallet until they are of even thickness. This step is especially important for chicken breasts, which tend to be thicker on one end.

Temperature Control

Chef Ramsay emphasizes the importance of bringing chicken to room temperature before cooking. Allow the chicken to rest outside the refrigerator for at least three minutes. This helps the chicken cook more evenly once it hits the pan. Additionally, always check the internal temperature of the chicken to ensure it is cooked thoroughly. The thickest parts of the meat, including the breast, thigh, and wing, should reach an internal temperature of 165°F (74°C) to 175°F (80°C).

Skin-On Chicken

Opting for skin-on chicken breasts adds flavour, texture, and moisture to your dish. Cooking with skin-on chicken ensures a more delicious result than using boneless, skinless chicken breasts, which tend to lack fat and are more prone to drying out during cooking.

Kitchen Hygiene

Chef Ramsay underscores the importance of practising good hygiene when handling raw chicken. Always wash your hands thoroughly with warm, soapy water before and after handling raw chicken. Additionally, ensure that knives and cutting boards are washed after they come into contact with raw chicken to reduce the risk of foodborne illnesses.

Hygiene practices

When preparing chicken, it is important to follow good hygiene practices to reduce the risk of foodborne illnesses. Here are some key hygiene practices to follow when cutting a chicken:

Wash Your Hands

Before handling raw chicken, make sure to wash your hands thoroughly with warm, soapy water. This is an important step to prevent the spread of bacteria and contaminants. It is also crucial to wash your hands again after handling raw chicken to ensure that any bacteria or raw chicken juices are removed from your hands.

Clean Your Work Area

Use a smooth, clean cutting board when preparing chicken. It is important to sanitise the cutting board before and after use. Additionally, ensure that your knives are sharp and clean before starting. Wash them with warm, soapy water or place them in a dishwasher if they are dishwasher-safe.

Separate Raw and Cooked Chicken

Always use separate utensils, plates, and cutting boards for raw and cooked chicken to avoid cross-contamination. Never place cooked chicken on a plate that previously held raw chicken without washing it thoroughly first.

Handle with Care

When handling raw chicken, be careful not to touch your face, mouth, or any other surfaces. Raw chicken can harbour harmful bacteria, and touching your face or other surfaces can spread these bacteria. Wash your hands frequently while handling raw chicken to minimise the risk of contamination.

Store Properly

If you are not cooking the chicken immediately after cutting it, make sure to store it properly. Place the chicken in an airtight container or wrap it tightly in plastic wrap or aluminium foil. Store it in the refrigerator until you are ready to cook it.

By following these hygiene practices, you can help ensure that your chicken is safely prepared and minimise the risk of foodborne illnesses.

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