Mia Patel
Michelin-starred chef Gordon Ramsay teaches a MasterClass on breaking down a whole chicken. Before handling raw chicken, it is important to wash your hands with warm, soapy water. Ramsay also recommends getting comfortable with the chicken by feeling its weight before you start slicing. To remove the wings, cut through the joint with a chef's knife. This will leave you with a boneless, skinless chicken breast, which you can slice crosswise on an angle to make 1/2-inch-thick slices. You can use the breast for Chicken Suprême with Root Vegetables or pan-fried chicken breast with asparagus and morel sauce. Ramsay insists on using every part of the animal, including the carcass, to make stock.
| Characteristics | Values |
|---|---|
| Knife | Use a chef's knife |
| Hygiene | Wash hands with warm, soapy water before and after handling raw chicken |
| Hygiene | Wash knives and cutting boards after they have been in contact with raw chicken |
| Chicken wings | Cut through the joint to remove the wings |
| Chicken breasts | Slice each breast crosswise on an angle to get 1/2-inch thick slices |
| Salting | Salt pulls juices to the top of the chicken and releases liquid, creating a brine that the chicken absorbs |
| Salting | Breaks down the muscle structure, allowing the meat to retain more of its juices |
| Brining | Faster than salting, adds moisture to lean cuts of meat |
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What You'll Learn
Getting comfortable with the chicken
When shopping for chicken, it is important to pay attention to the colour and appearance of the meat to ensure it is fresh and of good quality. You should also check the expiration date and choose the right cut for your recipe and cooking method. Compared to beef and pork, there are fewer chicken cuts available to the consumer, making shopping for chicken less confusing. Some common cuts of chicken you may find in the supermarket include boneless skinless chicken breasts, chicken thighs, and chicken drumsticks.
Before you start cutting, it is important to understand the weight and feel of the chicken. This will help you to better judge how to cut it and ensure that you are comfortable with the process. It is also a good idea to wash your hands and any knives or cutting boards that will come into contact with the raw chicken. This will help to reduce the risk of food-borne illnesses and ensure that your work area is clean and sanitary.
When you are ready to start cutting, use a chef’s knife to cut through the joint of the wing. This will remove the wings and leave you with a boneless, skinless chicken breast. From here, you can slice each breast crosswise on an angle to create slices that are about 1/2 inch thick. These slices can then be cooked to your desired level of doneness. Remember to save the carcass to make stock, as every part of the animal should be used.
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Hygiene and safety
Before handling raw chicken, it is crucial to wash your hands with warm, soapy water. This is an essential step to prevent the spread of bacteria and should be done both before and after handling the meat. It is also important to keep your kitchen work surfaces, countertops, and utensils clean and sanitized. Wash these thoroughly with hot, soapy water, especially after they have come into contact with raw chicken. Use separate cutting boards and utensils for raw and cooked foods, and always wash your hands between handling different food items.
When shopping for chicken, it is important to separate raw meat, poultry, and seafood from other foods in your cart and bags. At home, place raw chicken in containers or sealed, leakproof plastic bags and store it on the bottom shelf of your refrigerator to prevent juices from dripping onto other food. Always marinate chicken in the refrigerator and never rinse raw poultry in your sink, as this will not effectively remove bacteria.
When cooking chicken, it is essential to cook it thoroughly to the appropriate temperature. Use a food thermometer to check that the chicken is cooked safely. Place the thermometer in the thickest part of the meat, ensuring it does not touch bone, fat, or gristle. Follow package directions for cooking and let the chicken stand for the recommended time after cooking to ensure it is thoroughly cooked.
By following these hygiene and safety practices, you can help prevent foodborne illnesses and ensure that your chicken is safe to eat.
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Salting and brining
Brining the chicken speeds up this process. The salt in the brine seasons the meat and causes a physical change in the protein structure, creating gaps that fill with brine water. This keeps the meat moist, juicy, and flavourful. Brining is especially useful when cooking chicken for a long time, as it helps to preserve the meat.
To brine chicken, create a solution of warm water and kosher salt. Stir to dissolve the salt, then add cold water or ice. Soak the chicken in this brine for around 15 minutes. After brining, rinse the chicken and pat it dry.
For a simple baked chicken recipe, Gordon Ramsay recommends a quick brine, even thickness, smart seasoning, and heat management. First, pound the chicken breasts to an even thickness of about 1.5–2 cm. Then, create a brine solution with 475 ml of warm water and 60 g of kosher salt. Stir to dissolve the salt, then add 475 ml of cold water or ice. Soak the chicken breasts for 15 minutes, then rinse and dry them. Preheat the oven to 230°C (445°F). Brush both sides of the chicken with melted butter or olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika. Place the chicken in a baking dish or on a sheet pan and bake until cooked through.
In another recipe for pickle-brined fried chicken, Gordon Ramsay uses a brine solution made with pickle brine, buttermilk, smoked paprika, kosher salt, and freshly cracked black pepper. The chicken pieces are soaked in this brine before being coated in a flour mixture and buttermilk, then fried until golden brown and cooked through.
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Using the whole chicken
When using the whole chicken, Gordon Ramsay recommends getting comfortable with the chicken before you start cutting. Feel the weight and understand what you're working with. It's important to practice good hygiene in the kitchen to reduce the risk of foodborne illnesses. Wash your hands with warm, soapy water before and after handling raw chicken. Ensure you wash knives and cutting boards after they have been in contact with raw chicken.
When breaking down a whole chicken, you can use every part of the animal, including the carcass to make stock. Find recipes that use chicken stock, such as spiced jasmine rice pilaf. You can then use the individual components to cook a variety of meals. For example, you can make Chicken Suprême with Root Vegetables or pan-fried chicken breast with asparagus and morel sauce. Try a chilli chicken with ginger and coriander as a way to use your thigh meat, or use the whole leg to make stuffed chicken leg with Marsala sauce.
When shopping for a whole chicken, it's important to pay attention to the colour and appearance of the meat to ensure it is fresh and of good quality. Check the expiration date and choose a chicken that suits your recipe and cooking method. Compared to beef and pork, there are fewer chicken cuts available, making shopping easier. However, the whole chicken will require more work in butchering.
Salting the chicken is an important step in the process. When salt is put on raw chicken, juices are pulled to the top. The salt breaks down, melts, and releases liquid, creating a brine of its juice that the chicken ultimately absorbs. Salting changes the makeup of the muscles, allowing the meat to retain more of its juices. This process takes time, but it is worth it for the flavour and texture it adds to the chicken.
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Common cuts
When it comes to common cuts of a whole chicken, there are several options available, each serving a different purpose and offering a unique cooking experience. Here is a detailed guide to help you navigate the world of chicken cuts like a pro:
Boneless Skinless Chicken Breasts
This cut is one of the most popular and versatile options. By removing the bones and skin, you're left with pure meat, which can be cooked in a variety of ways. Whether you're grilling, pan-frying, or baking, this cut is a blank canvas for your favorite flavors and recipes. It's important to note that this cut is usually more expensive than buying a whole chicken, but it saves you the effort of butchering.
Chicken Thighs
Chicken thighs are known for their rich flavor and juicy texture. They can be purchased with or without the bone and skin, depending on your preference. This cut is perfect for those who enjoy dark meat and want to add a savory touch to their dishes. Chicken thighs are often used in stews, curries, or grilled for a mouthwatering barbecue experience.
Chicken Drumsticks
Chicken drumsticks are a classic choice, especially for those who enjoy eating chicken with their hands. This cut is usually sold with the bone in and the skin on, resulting in a juicy and flavorful experience. Drumsticks are versatile and can be cooked in various ways, from baking to grilling, making them a family favorite.
Wings
Chicken wings are a beloved appetizer or snack option. They are usually smaller portions of the wing that have been separated from the breast. Wings are often enjoyed fried, baked, or grilled, and they pair exceptionally well with a variety of sauces and dips. Whether you're a fan of spicy buffalo wings or prefer a tangy barbecue sauce, this cut is a crowd-pleaser.
Whole Chicken
While it requires more butchering, purchasing a whole chicken can be more economical than buying pre-cut parts. It gives you the freedom to choose your cuts and utilize every part of the chicken. From roasting a whole bird to cutting it into pieces for grilling, a whole chicken offers versatility and the opportunity to create a variety of dishes from one purchase.
Remember, when working with raw chicken, it's crucial to practice good hygiene and handle it with care to prevent cross-contamination. Always wash your hands, knives, and cutting boards before and after dealing with raw chicken to ensure a safe and enjoyable cooking experience.
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Frequently asked questions
Gordon Ramsay suggests getting comfortable with the chicken by feeling it and understanding its weight before you start slicing. It's also important to practice good hygiene by washing your hands with warm, soapy water before and after handling raw chicken.
Cut through the joint of the wing using your chef's knife to remove them. This will leave you with a boneless, skinless chicken breast.
Common cuts of chicken include boneless skinless chicken breasts, chicken thighs, and chicken drumsticks.
Gordon Ramsay insists that every part of the animal be used, so you can use the chicken carcass to make stock.
When salt is put on raw chicken, juices are pulled to the top. The salt breaks down, melts, and releases liquid, creating a brine that the chicken absorbs. Salting changes the makeup of the muscles, allowing the meat to retain more of its juices.
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