Mia Patel
Cutting a chicken with a cleaver can be a daunting task, but it is a valuable skill to have in the kitchen. Whether you're looking to cut a chicken into basic pieces or chop it up bone-in for Asian-style dishes, the right techniques and tools can help you achieve your desired results. Safety is a key concern when handling sharp objects like cleavers, and it's important to be mindful of potential hazards such as bone fragments and splinters. With practice and precision, you'll be able to cut a chicken with a cleaver like a professional chef, saving money and creating delicious meals.
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Cutting through bone
Cutting through chicken bones can be dangerous, and it is important to be careful when attempting it. One source notes that they nearly chopped off [their] left thumb while trying to cut through chicken bones.
To start, place the chicken on its back. Then, place the cleaver against one side of the breast bone and hit the back of the cleaver with your palm, directing the cut to the centre of the backbone. This breaks through the breast completely. Then, align the cleaver to the centre of the backbone and hit the back of the cleaver with your hand again. This splits the bird in two.
If you want to cut through thicker thigh bones, you can use a forward slicing push cut from a lower height, still using the weight of the cleaver. You can also use a mallet to cut through bones. Place the cleaver on the bone and press down with your right hand to make a slight indentation. Then, use a wooden mallet to pound the flat end of the cleaver, again using your right hand. This technique is safe and does not require precise aim. Usually, even the thickest bones can be cleaved through with two or three hard whacks from the mallet.
It is worth noting that chicken bones are soft, and you always have the possibility of bone fragments and splinters. To avoid this, you can choose to debone the chicken before cooking.
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Removing wings
To remove the wings of a chicken using a cleaver, follow these steps:
First, position the chicken on its side. Pull one of the wings away from the body. Using the cleaver, cut through the joint to detach the wing. It is important to cut through the tendons, but not the bone. Repeat this process for the other wing.
If you wish to remove the wing tips, cut them off at this stage. The wing tips can be saved along with the backbone for making stock.
Now, you have successfully removed the wings of the chicken. You can continue to break down the chicken further, or use the wings as a whole piece for various recipes.
Remember, when working with raw chicken, it is important to practice good food safety habits, such as using a separate cutting board for meat and washing your hands and surfaces thoroughly to avoid cross-contamination.
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Separating legs
Separating the legs from the chicken is a simple process but requires some precision. First, place the chicken on its side. Then, bend each leg backward until the thighbone pops out of its socket. Now, cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
If you want to divide the legs into smaller pieces, you can separate the thigh from the drumstick. To do this, place each leg skin side down and cut through the joints (along the white fat line). You can further cut each thigh and drumstick in two with a firm action using the cleaver.
It is important to note that chicken bones are soft, and there is always the possibility of bone fragments and splinters. When cutting through the bones, use a cleaver to chop through them with decisive cuts. You can also use a wooden mallet to pound the flat end of the cleaver, which is a safe method that does not require precise aim.
Additionally, always ensure that your cutting board does not slip and that you are using a sharp cleaver. Practicing cutting a whole chicken will help you become more comfortable with the process, and any mistakes made will barely be noticeable after the meat is cooked.
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Splitting the breast
To split the breast, place the chicken skin-side down on the cutting board. Run a sharp knife along the centre of the breast to weaken the cartilage. Then, turn the chicken over and position your palms on each side. Press down firmly until you hear the breastbone crack. Make a long, even slice through the centre of the breast to cut the skin. Use a pair of poultry shears to cut through the bone. You can also use a wide sturdy knife like a chef’s knife or cleaver, pressing down firmly until you punch through the breastbone.
To create boneless skinless chicken breasts, place each breast half skin-side down on the cutting board. Starting at the thickest end of the breast, run the tip of your knife under the breastbone to release it from the meat. Continue to follow the breastbone, pulling it back with your free hand. When you reach the rib cage, angle your knife slightly to get under the rib bones.
Alternatively, place the chicken on its back. Then, place the cleaver against one side of the breast bone and hit the back of the cleaver with your palm, directing the cut to the centre of the backbone. This breaks through the breast completely. Then, align the cleaver to the centre of the backbone and hit the back of the cleaver with your other hand. This splits the bird in two. You can also use a mallet for this step.
If you want to divide the legs, turn each skin side down and cut through the joints (along the white fat line) to separate the thigh from the drumstick. Repeat for the other leg.
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Safety tips
Safety should always be the top priority when handling a cleaver. Here are some safety tips to keep in mind when cutting a chicken with a cleaver:
Always use a cutting board: Place the chicken on a sturdy and stable cutting board. Make sure the board is secure and doesn't slip to avoid any accidents. Using a separate cutting board for meat can help prevent cross-contamination.
Protect your hands: Keep your hands away from the blade at all times. When cutting, use a controlled chopping motion and avoid any quick or erratic movements. Hold the chicken firmly but carefully to avoid slipping.
Cut away from your body: Always direct your cuts away from your body. This will help you maintain control and minimise the risk of injury in case of a slip.
Keep your fingers clear: Be mindful of your finger placement. Do not place your fingers near the joints or bones you are cutting. Use the tip of the cleaver for precision cutting and keep your fingers clear of the blade's path.
Use the right cleaver: Choose a cleaver that is sharp, well-maintained, and suitable for cutting meat and bones. A dull or improper blade can increase the risk of slipping or requiring excessive force, which can lead to accidents.
Cut with precision: Before cutting, identify the joints and bones you need to separate. Cut only the tendons and avoid the bones whenever possible. Make decisive cuts with confidence, as hesitation can increase the risk of slipping or uneven cuts.
Use additional tools: If you are uncomfortable cutting through bones, consider using poultry shears or kitchen scissors. These tools can be safer and more precise for cutting through thicker bones. You can also use a wooden mallet to aid in cleaving through bones without putting your hands at risk.
Be aware of bone fragments: Chicken bones can produce fragments and splinters during the cutting process. Be mindful of this and inspect the meat before consumption. While small bone fragments can be safely chewed and swallowed, larger splinters should be removed to prevent choking hazards.
By following these safety tips and practicing caution, you can effectively cut a chicken with a cleaver while minimising the risk of injury. Always prioritise safety and take your time, especially when handling sharp tools and raw meat.
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