Lucas Delgado
Cutting chicken bones with a knife requires a sharp, heavy knife such as a medium-weight cleaver with a sharp blade. Chicken bones are relatively soft and can be cut through at the joint with relative ease. A boning knife can be used to cut through the cartilage of the wings and breast, and to separate the scapula from the rest of the carcass. For thicker thigh bones, a heavier cleaver or butcher's axe may be required.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Knife type | Boning knife, medium-weight cleaver, butcher axe, heavy-duty meat cleaver |
| Knife features | Sharp, heavy, stainless steel, full tang handle |
| Chicken parts | Thighs, breasts, wings, ankles, tendons, scapula |
| Techniques | Decisive cuts, forward slicing push cut, cutting along the ribs |
| Considerations | Aiming the knife, handling the meat gently, cutting at the joints |
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What You'll Learn
Use a sharp, heavy knife like a cleaver
When cutting chicken bones with a knife, it is important to use a sharp, heavy knife like a cleaver. A sharp, heavy knife will make it easier to cut through the bone and reduce the risk of mangling the meat. While it is possible to cut chicken bones with a regular chef's knife, it is not recommended as it may damage the knife.
A medium-weight cleaver with a sharp blade is ideal for cutting chicken bones. The cleaver should have a straight edge, not a steep angle, to make decisive cuts. Chicken bones are relatively soft, so a heavy cleaver is not necessary unless you are cutting through a thick bone like the leg bone. In that case, a heavier cleaver or even a butcher's axe may be required.
When using a cleaver to cut chicken bones, it is important to use a steady, controlled motion. Hold the chicken firmly with one hand and the cleaver in the other. Position the blade at the joint or desired cutting point and apply firm, downward pressure to cut through the bone. For thicker bones, you may need to use a chopping motion, raising the cleaver above your head and bringing it down with force.
If you are cutting through thicker bones or multiple bones at once, you may need to make several cuts. Try to aim for the same spot to avoid mangling the meat. A helpful technique is to use a forward slicing push cut, starting from a lower height and still using the weight of the cleaver. This can be effective for cutting through cooked chicken bones, which are more brittle than raw bones.
Using a sharp, heavy knife like a cleaver is an effective way to cut through chicken bones. With the right tool and technique, you can confidently prepare bone-in chicken dishes and make precise cuts without damaging your knife or the meat.
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Cut at the joints to cut through bones easily
When cutting chicken bones, it is best to cut at the joints as the blade can cut through them relatively easily. The weight of your cleaver or heavy-duty knife should do most of the work, so you won't need to apply much force. A meat cleaver works best when breaking down smaller, thinner bones in chickens. The blade's weight delivers enough force to cut through joints and small bones. The ideal cleaver should balance weight and control to perform optimally. The Japanese Honesuki is a specialized poultry knife that also works well for chicken processing. Its fine, light point easily navigates joints, creating clean cuts through flesh and skin, and scraping meat from bones with precision.
If you are unsure about cutting through a particular bone, it is recommended to cut around the joint instead of forcing the knife through. Chicken legs, for example, are typically split at the knee joint to separate the thigh from the drumstick. To do this, place the chicken on a cutting board with the skin facing up, and bend the drumstick back from the thigh until you can see a white line of fat in line with the joint. Then, simply slice along the fat line with your knife to separate the two parts.
It is important to always use a sharp knife when cutting chicken bones, as dull knives require more force and are more likely to slip. In addition, ensure your workspace is well-lit so you can clearly see the joints and cutting lines. A damp kitchen towel placed underneath the cutting board can help prevent it from slipping while you cut.
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For thicker thigh bones, use a cleaver or a heavy-duty meat cleaver
When it comes to cutting through chicken bones, the type of knife you'll need depends on the thickness of the bone. For chicken wings and joints, a standard sharp knife will suffice as the bones are smaller and easier to cut through. However, for thicker thigh bones, a more specialized tool is required.
Thicker thigh bones demand a heavier and stronger knife, such as a cleaver or a heavy-duty meat cleaver. These knives are designed for this specific task and will make the job much easier. A medium-weight cleaver with a sharp edge is ideal, but be sure to choose one with an angle that is not too steep. The weight of the cleaver will assist you in cutting through the bone with less force required.
You can find cleavers specifically designed for this purpose, often marketed as "meat cleaver bone choppers." They are made from durable materials like stainless steel and feature a thickened blade for maximum impact. Some examples include the BLADESMITH Meat Cleaver Butcher Axe and the Dream Reach Meat Cleaver Knife.
When using a cleaver to cut through thicker thigh bones, it is important to make decisive cuts. Hold the chicken thigh on a cutting board and use a forward slicing push cut, allowing the weight of the cleaver to do most of the work. This technique will help you achieve a clean cut without mangling the meat.
Additionally, consider investing in a good-quality cleaver that suits your needs and maintaining its sharpness to ensure efficient and effective bone cutting.
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Use a boning knife to cut apart the chicken carcass
To cut apart a chicken carcass with a boning knife, you'll first want to cut off the bevel cartilage, or "
Then, turn the chicken face down and make a cut from the ditch to the ribs, keeping the knife along the ribs to avoid wasting any meat. Pull the wings, and the breast will come off. Cut the remaining skin to complete the breast section.
For the wings, cut with the joint part attached. Cut the cartilage—no strength is needed. If the knife doesn't go in smoothly, change the position and try again. Repeat this process on the other side.
Finally, to separate the remaining carcass into two parts, put the knife in the scapula as if sliding it under it. As a chicken has two scapulae, do this for both, and pull them to separate the carcass.
While the above method uses a boning knife, it is worth noting that other sources suggest using a meat cleaver to cut through chicken bones.
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Cut off the bevel cartilage, or Yagen, first
When cutting up a chicken carcass with a boning knife, the first step is to cut off the bevel cartilage, or Yagen. The Yagen is a precious part—each chicken has only one—and it is white or translucent, located under the breastbone in the middle of the carcass. It can be easily cut off with a knife; no strength is needed. If the knife doesn't go in smoothly, change the position and try again.
After cutting off the Yagen, the next step is to cut off the diaphragm. There are membranes on both sides, and you can put the knife into the base of the membranes to cut them off. The diaphragm is juicy and good for Yakitori or stir-fry.
Following this, you can cut off the Sot-l'y-laisse, which lies in the pelvis. This requires careful cutting. Don't try to dig it out, but rather make cuts in the surrounding area little by little.
Finally, you can cut through the bones. You will need a sharp, heavy knife, such as a cleaver, or you may damage your chef's knife.
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Frequently asked questions
A medium-weight cleaver with a sharp blade is ideal for cutting chicken bones. Alternatively, a sharp, heavy knife can also do the job.
For thicker thigh bones, you can use a forward slicing push cut with a cleaver. Start from a lower height and use the weight of the cleaver to cut through the bone.
Cut the wings with the joint part attached. Cut through the cartilage with a smooth knife motion. If the knife doesn't go in smoothly, adjust its position and try again.
First, cut off the bevel cartilage ('Yagen') located under the breastbone. Then, cut off the diaphragm by slicing through the base of the membranes on both sides. Finally, carefully cut out the Sot-l'y-laisse from the pelvis area by making small cuts in the surrounding area.
