Mia Patel
Cutting up a chicken to get the pulley bone, or wishbone, is a traditional way of preparing chicken. It is a Southern way of cutting chicken, which results in 11 pieces rather than 12. The choicest breast meat remains with the pulley bone, and the remaining breast meat is halved. To get the pulley bone, you press the chicken down, breast side up, and start a cut through the center of the breast. You can then feel for a notch 1-2 inches from the top of the breast to locate the pulley bone. The number of pieces a whole chicken can be cut into ranges from 11 to 15, depending on the desired number of pieces and which parts are used or wasted.
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What You'll Learn
Cutting through the legs of the pulley bone
Cutting up a chicken for the pulley bone is a unique way of preparing a chicken. It is a traditional method, and one that is not often seen in stores today. The pulley bone is the top portion of the chicken breast, and it is also known as the wishbone.
To cut through the legs of the pulley bone, you must first separate the breast from the body. This is done by cutting through the rib cage, with the chicken neck-side down. Use a sharp knife to sever the ribs on both sides of the breast, running the knife down towards the neck. Once the ribs are severed, the breast will still be attached by the shoulder blades. These can be popped out by bending them away from the body, or you may need to cut through the exposed joint.
Now the breast is separated from the back. You can then use your finger to feel for the notch of the pulley bone, around 1-2 inches from the top of the breast. The size of the chicken will determine the exact location of this notch. From this notch, cut straight down until you feel the thin pulley bone separate from the breast. This is a shallow cut, so take it slowly. You will feel the bone break free.
Now, turn the blade towards the top of the breast and cut through the 'legs' of the pulley bone. You can then break them off to separate this piece from the breast.
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Separating the back from the breasts
First, it's important to understand the anatomy of the chicken and locate the pulley bone or wishbone, which is situated between the breasts. The pulley bone is a V-shaped bone that runs through the centre of the chicken's breast.
To separate the back from the breasts, start by positioning your knife towards the top of the breasts, near where the neck was. Carefully cut through the "legs" of the pulley bone. You can either cut through them or, once you've reached them, break them off to finish separating this piece from the breasts. This step ensures that the pulley bone remains intact and attached to the breasts.
After separating the pulley bone, you can now divide the rest of the back from the breasts. Cut or pop the top back piece away from the lower back piece at the connecting joint. This will give you two separate back pieces.
If you wish to keep the pulley bone as a single piece, there is an additional step. Use your index finger to feel for a notch about one to two inches from the top of the breast. The size of the chicken's breast will determine the exact location of this notch. Once you've located it, carefully cut along this area to separate the pulley bone from the breast meat.
Finally, you can further split the breast meat by slicing through the meat and bone. A chopping motion may be necessary to cut through the bone. Alternatively, you can choose to cut the breast meat away from the bone, reserving the bones for broth or other purposes.
By following these steps, you will successfully separate the back from the breasts and obtain the desired pulley bone piece.
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Identifying the notch on the breast
To identify the notch on the breast of a chicken, you must first understand the anatomy of a chicken. The breast is the soft, fleshy part of the chicken, while the back is the bony side. Once you've identified the breast, feel for the notch about one to two inches from the top of the breast. This will help you locate the pulley bone, which is a popular treat.
When cutting up a chicken, you will need to separate the whole back from the breasts. You can then cut or pop the back into two pieces. If you wish to keep the pulley bone, the notch you identified earlier will be useful as a reference point.
It's important to note that the number of pieces a whole chicken can be cut into varies. Some people cut it into 11 pieces, while others may cut it into 12, 13, or even 15 pieces. The discrepancy arises from different points of view and cutting techniques. For example, some people might include the pulley bone as one piece, while others might cut it into two wing "arms."
Additionally, when preparing a chicken for roasting, you might come across instructions to cut a notch into the breast bone. This is done to flatten the breast plate and make it easier to cook. You would use a knife to make a V-shaped cut along the neck opening, between the ribs.
In summary, identifying the notch on the breast of a chicken is important when cutting it up for the pulley bone or when preparing it for certain cooking methods, such as roasting. By understanding the anatomy of a chicken and following the provided instructions, you can successfully locate and utilize the notch on the breast.
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Splitting the breast in two
To split the breast in two, you must first identify the location of the pulley bone. Feel for a notch one to two inches from the top of the breast. The size of the chicken's breast determines the location of the notch. Once you've located the notch, turn your blade towards the top of the breast (where the neck was) and cut through the "legs" of the pulley bone. You can also break them off after cutting to the notch to separate the pulley bone from the breasts. This method leaves the pulley bone or wishbone intact, along with some of the choicest breast meat. The remaining breast meat can then be halved along the breast plate. You may need to use a chopping motion to cut through the bone.
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Pan-searing the pulley bone
To pan-sear the pulley bone, you will need to first cut the chicken to obtain the pulley bone. To do this, place your washed chicken breast side up on a dedicated meat-cutting board. Pull the legs away from the body and cut through the skin to reveal the thigh. Pop the thigh bone out of its socket by bending the leg quarter toward the back of the chicken. Cut through the socket to remove the leg quarter from the body, and repeat for the other leg. Feel for the joint that separates the leg and thigh, and cut through this joint to separate the leg from the thigh.
Now, press the chicken down and start a cut through the center of the breast. Allow your knife to glide along the angle of the breast bone toward the cutting board, until the knife exits the top of the chicken near the neck. Once removed, you will have two pieces of skin-on, round-edged breast held together by the pulley bone.
To pan-sear the pulley bone, you will need to first prepare the meat. Pat the surface of the meat dry with paper towels to remove excess moisture, and season generously with salt and pepper. Choose a heavy-bottomed skillet, preferably a cast-iron or stainless steel pan, that will retain and distribute heat evenly. Preheat your pan over medium-high heat and add oil with a high smoke point, such as vegetable, canola, or grapeseed oil.
Carefully place the seasoned pulley bone in the skillet and let it sear without moving for about 4-5 minutes on one side until a golden crust forms. Use tongs to flip the meat and avoid piercing it, which can cause moisture loss. Sear the other side for an additional 4-5 minutes. Adjust the cooking time based on your desired level of doneness.
To finish, reduce the heat to medium-low and add butter, minced garlic, chopped thyme, and rosemary to the skillet. Tilt the skillet slightly and spoon the garlic herb butter sauce over the meat, basting it for about 1-2 minutes. Use a meat thermometer to check the internal temperature of the pulley bone. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust the cooking time as needed for your desired doneness.
Finally, transfer the pulley bone to a cutting board or plate and let it rest for 5 to 10 minutes. This allows the juices to redistribute within the meat, ensuring the most tender results.
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Frequently asked questions
The pulley bone, or wishbone, is a cut of chicken that includes the choicest breast meat.
To get a pulley bone, use your index finger to feel for a notch 1”-2” from the top of the breast. Then, cut through the centre of the breast, leaving the pulley bone intact.
The number of pieces you can cut a chicken into ranges from 11 to 16, depending on the number of pieces you want and which parts of the chicken you use or waste.
