Master Chicken Chopping With A Cleaver

Cutting up a chicken with a cleaver is a basic culinary skill that every home cook should know. It is possible to cut up a chicken the usual way (wings, drumsticks, thighs, breasts, back) with a cleaver, but a good chef's knife may be easier to handle. To cut up a chicken with a cleaver, start by standing the chicken on its neck with the legs pointing up and breasts pointing away from you. Slide the cleaver between the body and wing, cutting through the joint close to the body. Remove the legs and separate the thighs from the drumsticks. If you want the legs in smaller pieces, cut each thigh and drumstick in two with a firm action. Chop through the bone by lifting the cleaver and bringing it down hard and fast.

How to cut up a chicken with a cleaver

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How to cut up a chicken with a cleaver without splintering the bone

To cut up a chicken with a cleaver without splintering the bone, you'll need a sharp cleaver and a steady hand. Here's a step-by-step guide:

Step 1: Remove the Wings

Stand the chicken on its neck with the legs pointing up and the breasts facing away from you. Slide the cleaver between the body and wing, cutting through the joint close to the body. Be careful to only cut the tendons and not the bone.

Step 2: Remove the Legs

Lay the chicken on its back with one leg near you and the other leg away from you. Slide the cleaver between the joint near the body, again cutting only the tendon and not the bone. Separate the thigh from the drumstick by locating the ball joint and cutting through it. If you want smaller pieces, you can cut each thigh and drumstick in two with a firm, quick action.

Step 3: Remove the Breasts

Place the chicken breast skin-side down on your cutting board. Using a smaller knife, slide the blade between the meat and the bone to remove the breast from the bone. You can then cut the breast into nice-sized pieces.

Step 4: Cut the Backbone

Remove the backbone with kitchen scissors or a sharp cleaver. You can skip this step if there isn't much meat on the back. Cut the back pieces into manageable pieces.

Step 5: Reassemble and Serve

Reassemble the chicken on a plate with the breast meat on top of the back pieces. You now have a chicken cut into pieces with the bones intact.

To avoid splintering the bone, use a sharp cleaver and cut with decisive strokes. Traditional European cleavers have a rounded edge to avoid splinters, but Chinese cleavers are also effective if you use the heal of the edge, following the arrow that indicates "bone behind this line, slicing in front". For thicker bones, you may need to use a wooden mallet to pound the flat end of the cleaver. With a little practice and the right tools, you'll be able to cut up a chicken with a cleaver without splintering the bone.

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How to cut up a chicken with a cleaver without cutting around the bone

To cut up a chicken with a cleaver without cutting around the bone, you will need a chicken and a sharp cleaver. A medium-weight cleaver with a sharp but not too steep an angle edge is ideal. You can also use a heavy cleaver, but this may be more unwieldy. A curved blade can make it easier to leverage the weight of the cleaver over bones.

First, remove the wings. Stand the chicken on its neck with the legs pointing to the ceiling and the breasts pointing away from you. Slide the cleaver between the body and the wing, cutting through the joint close to the body. Ensure you are only cutting the tendons and not the bone.

Next, remove the legs. Lay the chicken on its back with one leg near you and one leg away from you. Slide the knife between the joint near the body, again cutting only the tendon and not the bone, and remove the leg. Separate the thigh from the drumstick by cutting at the joint. If you want the legs in smaller pieces, cut each thigh and drumstick in two with a firm action.

To separate the breast from the bone, slide a knife between the meat and the bone. You may find it easier to use a smaller knife for this step.

Finally, remove the backbone. Place the chicken on its back and use kitchen scissors to cut down either side of the spine. You can skip this step if the back doesn't have much meat on it. Cut the back pieces into the desired size.

You can now reassemble the chicken on a plate with the breast meat on top of the back pieces.

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How to cut up a chicken with a cleaver into 6, 8 or 10 pieces

To cut up a chicken with a cleaver, you'll need a whole chicken and a sharp cleaver. You can cut the chicken into 6, 8, or 10 pieces. Here's how to do it:

First, stand the chicken on its neck, with its legs pointing to the ceiling and breasts pointing away from you. Slide the cleaver between the body and wing, cutting through the joint close to the body. Cut only the tendons, not the bone. Repeat on the other side to remove both wings.

Next, lie the chicken on its back with one leg near you and one leg away from you. Slide the cleaver between the joint near the body, again cutting only the tendon to remove the leg. Repeat on the other side. Separate the thigh from the drumstick by cutting through the joint. If you want smaller pieces, you can cut each thigh and drumstick in half by placing the thigh under the blade and pushing down firmly and quickly.

Now, you can move on to the breast. Place the breast skin side down and split the center bone using a chopping motion. Then, slice through the meat and skin to separate it into two pieces. You can cut each breast half into quarters by turning them skin side up and cutting diagonally through the bone.

Finally, you can divide the back into two pieces by cutting through the rib cage and shoulder joints. You should now have your desired number of pieces, depending on whether you divided the breast halves and legs.

While cutting, remember to always prioritize your safety. Work slowly and deliberately, and ensure your cuts are controlled and precise.

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How to cut up a chicken with a cleaver safely

To cut up a chicken with a cleaver safely, it is important to keep a few key things in mind. Firstly, ensure your work area is spacious enough to allow for safe handling of the cleaver. It is crucial to avoid having your hand near the cutting area, as this can lead to accidental cuts or injuries.

When cutting, always aim for decisive cuts with a sharp blade. This will help you achieve clean bone cuts and minimise bone fragments and splinters. Traditional European cleavers with a rounded edge are designed to avoid splinters, so consider this type of cleaver if splintering is a concern. Additionally, using a cleaver with a heavier weight can often make the task easier, as it allows the weight of the cleaver to do more of the work.

Now, for the step-by-step process:

Step 1:

Start by removing the wings. Stand the chicken on its neck, with the legs pointing up and the breasts facing away from you. Slide the cleaver between the body and the wing, cutting through the joint close to the body. Ensure you only cut the tendons and not the bone. Repeat this process for the other wing.

Step 2:

Remove the legs. Place the chicken on its back with one leg near you and the other away from you. Again, slide the cleaver between the joint near the body, cutting the tendons. Remove the leg and repeat for the other side.

Step 3:

Separate the thigh from the drumstick by cutting through the joint. If you want smaller pieces, you can cut each thigh and drumstick in half with a firm, quick action. Place the thigh under the blade and push down firmly.

Step 4:

To cut the breast, place it skin side down on your cutting board. Cut through the centre bone with a chopping motion, then slice through the meat and skin to separate it into two pieces.

Step 5:

If you want to further divide the breast, place it skin side up. Hold the wing with your non-dominant hand and locate the shoulder joint by wiggling it. Cut through this joint to separate the wing from the breast. Repeat this process for the other side.

Additional Tips:

• If you're cutting through thicker bones and need more force, you can use a wooden mallet to pound the flat end of the cleaver. This is a safer method that doesn't require precise aim.
• Always use a separate cutting board for meat to avoid cross-contamination.
• Don't stress too much about achieving perfect cuts. Focus on safety and technique, and remember that practice will improve your results over time.

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How to cut up a chicken with a cleaver using the 'Chinese style'

Chopping a chicken with a cleaver can be intimidating, but it gets easier with practice. A sharp, heavy cleaver is ideal for cutting through bones and tough cuts of meat. Here is a step-by-step guide on how to cut up a chicken with a cleaver using the Chinese style:

Step 1: Prepare the Chicken

Stand the chicken on its neck, with the legs pointing up and the breasts facing away from you. If the chicken has a head, cut it off and discard it. Then, chop off the neck by cutting at the base, where the neck meets the body.

Step 2: Cut the Chicken in Half

Place the chicken breast-side up and split it in half by cutting through the backbone. Cut straight through the length of the chicken, leaving the tail intact. You can use a cleaver or sharp kitchen shears for this step.

Step 3: Separate the Wings and Legs

For the wings, use the cleaver to slice through the joint, separating the drumette and the wing. You can use the weight of the cleaver to chop down, holding the chicken with your other hand. Repeat this process for the legs, separating the thigh from the drumstick.

Step 4: Cut the Backbone and Neck

Cut the middle backbone lengthwise up through the neck. You will now have three pieces: two halves and the backbone with the tail and neck on either end. You can cut the neck and backbone into smaller pieces and place them in the middle of the plate, or save them for chicken stock.

Step 5: Debone and Slice the Meat (Optional)

If you prefer to debone the meat, use your fingers to locate the joints and separate the meat from the bones. This step can be messy, especially with the thighs, so feel free to skip it. Once the meat is separated, slice it into bite-size pieces and arrange them on the plate.

Tips:

• When cutting through bones, you can use the weight of the cleaver to your advantage.
• For harder areas, cut until you hit the bone, then smack the back of the knife to cut through.
• Chinese-style cleavers are thinner and more versatile than regular meat cleavers, so they may be better suited for precision cuts.
• Always use a sharp cleaver, as it will give you cleaner cuts and make the process easier.
• Practice makes perfect! Chopping a chicken can be intimidating at first, but with time and practice, you will improve.

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