Cutting Chicken With Pulley Bone: The Right Way

The pulley bone, also known as the wishbone, is a particular cut of chicken that is difficult to find in stores today. Instead of dividing the chicken into two separate breasts, the pulley bone cut involves slicing off the bottom, smaller part of the breasts while leaving the upper, larger portion connected, thus keeping the wishbone intact. This cut of meat is considered a butcher's cut, as it is loved by food purveyors but not regularly eaten by the general public. The pulley bone is said to be moist like dark meat and is often fought over by children due to its association with making wishes. To obtain a complete pulley bone, one must cut up a whole chicken themselves or request it from a butcher.

The pulley bone is the top portion of the chicken breast

To begin, place the chicken breast side up on your cutting surface. Use a sharp knife to cut through the skin between the legs and the body cavity, revealing the thighs. Pop the thigh bone out of its socket by bending the leg quarter toward the back of the chicken, then cut through the socket to remove the leg quarter from the body. Repeat this process for the other leg.

To separate the breast from the body, stand the chicken with its neck facing down. Use your knife to sever the ribs on both sides of the breasts by running it down towards the neck. Once the ribs are severed, the breasts will still be attached by the shoulder blades. Bend and slice through the exposed joint to separate the breasts and back pieces.

To get the pulley bone, use your index finger to feel for a notch 1"-2" from the top of the breast. The size of the chicken's breast determines the location of this notch. From this notch, cut straight down until you feel the thin pulley bone separate from the breast. Turn your blade towards the top of the breasts and cut through the "legs" of the pulley bone. You can usually break them off to separate this piece from the breasts.

Finally, split the breast into two pieces by running your knife down the middle of the breast bone, chopping through it as you go. You can now cut the breast meat away from the bone if desired.

Once you have cut up your chicken, you can cook the pulley bone in a cast-iron skillet. Season the chicken with your desired blend of herbs and spices, and let it sit for a few hours to absorb the flavours. Heat butter and oil in the skillet over medium-high heat, then place the chicken skin side down. After a few minutes, flip and sear the bottom side of the chicken for an additional 3-4 minutes. Move the skillet to an oven preheated to 350 degrees and insert a meat thermometer. Remove the chicken once it reaches an internal temperature of 170 degrees.

How to cut the chicken to keep the wishbone intact

Keeping the wishbone, or pulley bone, intact when cutting a chicken can be tricky, but it is possible. The wishbone is located at the top of the chicken breast, and it is usually destroyed when the breast is split down the middle. However, there is a way to cut the chicken that preserves the wishbone.

First, place the chicken breast-side up and pull back the neck skin to expose the meat at the neck cavity opening. You should be able to feel the wishbone through the meat at the opening. Starting at the top, use a boning knife to carefully cut behind the wishbone, working your way down on both sides until the wishbone is detached.

Now, you will have the whole chicken breast on the cutting board. Run your index finger up and down the center of the chicken breast until you feel the keel bone disappear and only soft tissue remains. This is where you will make a horizontal cut. With a smaller bird, you can cut through the breast with a chef's knife, but for a larger bird, you will need poultry shears. This will give you a U-shaped piece with the wishbone intact.

By following these steps, you can keep the wishbone intact while still cutting the chicken into pieces. This method ensures that you can enjoy the ritual of making a wish without sacrificing the quality of the meat.

Why cooking meat bone-in is better

Cooking meat bone-in is a highly debated topic, with various factors to consider, such as flavour, texture, ease of cooking, presentation, and cost. Here are some reasons why cooking meat bone-in might be preferable:

Flavour and Moisture Retention

One of the most significant advantages of cooking meat with the bone in is moisture retention. Bones help prevent the escape of moisture, keeping the meat juicier and more flavourful. This is especially beneficial for leaner cuts of meat, such as white meat chicken, that are more prone to drying out during cooking. The connective tissue surrounding the bones breaks down during cooking, releasing moisture into the meat.

Enhanced Flavour

Bones are believed to enhance the flavour of the meat. This belief has led to the common practice of using bones to make stocks and sauces, which adds depth of flavour to dishes. The marrow within the bones is thought to contribute to the overall flavour of the dish, although there is some debate about whether the marrow's flavour truly affects the meat during the cooking process.

Longevity and Wholesomeness

Bone-in meat tends to have a longer shelf life and remains wholesome for a more extended period. The bone acts as a natural preservative, preventing the covered surface of the meat from drying out and prolonging its freshness. This is especially true for poultry, where the presence of the bone can significantly impact moisture retention.

Cost-Effectiveness

Bone-in meat is typically less expensive than boneless options. By purchasing meat with the bone still in, you are often getting more value for your money, as the bone adds weight to the product. Additionally, bone-in meat can be more economical for the producer, as the process of removing bones can be time-consuming and labour-intensive.

Cooking Flexibility

The bone can impact the cooking process and is particularly beneficial for longer cooking times. Bone-in meat excels in slow and moist cooking methods, such as braising or smoking. The bone helps regulate the cooking process, allowing for more even heat distribution and preventing overcooking. A probe thermometer can be used to monitor the temperature between the bone and the outer edge of the cut, ensuring the meat is cooked perfectly.

In summary, cooking meat bone-in offers several advantages, including improved moisture retention, enhanced flavour, extended longevity, cost-effectiveness, and flexibility in cooking methods. While personal preferences may vary, the bone-in cooking method is worth considering for a more wholesome and flavourful dining experience.

The pulley bone's significance in the US

The "pulley bone" is a colloquial term for the wishbone, a forked bone found in birds and some dinosaur species. It is formed by the fusion of the two clavicles and is located at the top of the chicken breast. The name "wishbone" comes from the custom, which developed in the early 17th century, of two people pulling on the bone, with the person who gets the larger part making a wish.

In the US, the term "pulley bone" seems to be more prevalent in certain regions, such as Alabama, Appalachia, and parts of Tennessee. Some people shared that their families used the term "pulley bone" instead of "wishbone", and it was passed down through generations. However, the usage of the term "pulley bone" seems to be less common nowadays, with many people in the younger generations only familiar with the term "wishbone".

The decline in the use of the term "pulley bone" could be attributed to the way chicken is typically cut in stores nowadays. Whole chickens are less commonly purchased, and the way chickens are butchered in supermarkets often results in the wishbone being separated from the chicken breast. As a result, people now mostly encounter the wishbone during holiday meals like Thanksgiving, when a whole turkey is served.

Despite the shift in terminology and the changes in chicken butchery, the pulley bone still holds cultural significance in the US. It continues to be a source of childhood nostalgia, with many people fondly recalling the tradition of pulling on the wishbone and making wishes. Additionally, the pulley bone has inspired culinary creations, such as the Pulley Bone Special chicken sandwich served at Virginia's on King in Charleston.

How to get a complete pulley bone

The "pulley bone" is another name for the wishbone, a forked bone found in birds and some dinosaur species. The name "wishbone" comes from a custom that developed in the early 17th century, in which two people pull on either side of the bone, and the person who gets the larger part gets to make a wish.

To get a complete pulley bone, you must first place the chicken breast-side up. Then, start a cut through the centre of the breast, allowing the knife to glide along the angle of the breast bone toward the cutting board, until the knife exits near the neck. This will result in two pieces of skin-on, round-edged breast that are held together by the pulley bone.

It should be noted that this method of cutting chicken is quite rare nowadays. In fact, one source notes that if you are in Montgomery, Alabama, you are in one of the last places in America where pulley bones remain readily available.

If you are interested in getting a complete pulley bone, your best bet may be to visit a local butcher shop or grocery store that sells whole chickens and ask them to cut it for you using the method described above. Alternatively, you could try to cut it yourself if you feel comfortable doing so.

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