Emily Carter
The pulley bone, also known as the wishbone, is a particular cut of chicken. Instead of cutting the chicken into two separate breasts, the cut is made by slicing the bottom, smaller part of the breasts off but leaving the upper, larger portion of the two breasts connected, thereby keeping the wishbone intact. This cut of chicken is considered a butcher's cut, a piece of meat not regularly eaten by the general public but loved by food purveyors.
| Characteristics | Values |
|---|---|
| Name | Pulley bone, Wishbone, Merrythought |
| Location | Top portion of the chicken breast |
| Cut | Perpendicular to the breast bone |
| Custom | Two people take either side of the bone and pull. The person who gets the longer side gets to make a wish. |
| Taste | Sweetest, tastiest, most delicious |
| Availability | Rare, available in select restaurants in Alabama, Chattanooga, Montgomery, and Virginia |
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What You'll Learn
The pulley bone is the top portion of the chicken breast
The pulley bone, also known as the wishbone, is a particular cut of chicken. Instead of dividing the chicken into two separate breasts, the cut is made by slicing off the bottom, smaller part of the breasts, leaving the upper, larger portion of the two breasts connected and the pulley bone intact. This cut is made perpendicularly to the breast bone, with the knife gliding along the angle of the breast bone toward the cutting board, exiting near the neck. The result is two pieces of skin-on, round-edged breast meat held together by the pulley bone.
The pulley bone is considered a “butcher's cut”, a family of meats not regularly eaten by the general public but loved by food purveyors. It is said to be the tastiest part of the chicken, and some people remember fighting over it at Thanksgiving. The bone is also used for a game where two people take either side in their fingers and pull, with the person who ends up with the long side getting to make a wish.
The pulley bone cut is a traditional method that has been largely replaced by the more efficient modern way of cutting chicken, which involves removing the breasts from the bone and halving them to create the familiar half-heart shape seen in grocery stores. Wings also became extremely popular, with restaurant chains dedicated solely to selling them. However, some restaurants, such as Bea's Restaurant in Chattanooga, continue to serve chicken with the pulley bone cut.
The pulley bone is also mentioned in a few restaurant reviews. Virginia's on King in Charleston serves a chicken sandwich called the Pulley Bone Special, which is described as "crispy, but juicy and golden". Martin's Restaurant in Montgomery, Alabama, also serves a Pulley Bone Plate, a rare find on menus these days.
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It is a butcher's cut
The pulley bone is a unique cut of chicken that is a part of the "butcher's cuts" family of meats. These are pieces of meat that are not commonly eaten by the general public but are loved by food purveyors. The cut is made by slicing the bottom, smaller part of the breasts off, leaving the upper, larger portions connected and intact, thereby keeping the pulley bone or wishbone in place. This cut is also known as the Montgomery Cut, named after Montgomery, Alabama, one of the last places in America where pulley bones are still readily available.
The process of cutting a chicken into a pulley bone begins with pressing the chicken down, breast side up. A cut is then made through the center of the breast, with the knife gliding along the angle of the breastbone toward the cutting board until it exits near the neck. This results in two pieces of skin-on, round-edged breast held together by the pulley bone.
The pulley bone is considered a premium cut and is often saved for special customers or occasions. It is said to be the tastiest part of the chicken, with moist, delicious chicken tenderloin that transforms dry, tired white meat. The meat in between the forks of the bone is described as the sweetest meat, and it can be popped out with your fingers.
The name "pulley bone" comes from the tradition of two people taking either side of the bone in their fingers and pulling. The person who ends up with the longer side gets to make a wish. This custom, also known as pulling the wishbone, developed in the early 17th century, and the bone was called a "merrythought" at that time.
While pulley bones used to be a common way to cut and serve chicken, they have largely been forgotten in modern times, with chickens now bred to have bigger breasts and wings to meet the demands of the market. However, a few restaurants, such as Bea's Restaurant in Chattanooga and Martin's Restaurant in Montgomery, Alabama, are keeping the tradition alive by serving up fried chicken pulley bones and other classic dishes.
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The pulley bone is also known as the wishbone
The pulley bone is a particular cut of chicken. Instead of cutting the chicken into two separate breasts, the cut is made by slicing off the bottom, smaller part of the breasts, leaving the upper, larger portion of the two breasts connected and keeping the wishbone intact. The wishbone, also known as the furcula ("little fork" in Latin), is a forked bone found in birds and some other species of dinosaurs. It is formed by the fusion of the two clavicles.
The pulley bone is also called the wishbone because of the custom of two people pulling on it, with the person who ends up with the larger part getting to make a wish. This custom developed in the early 17th century, when the bone was called a merrythought.
The pulley bone is considered by some to be the tastiest part of the chicken. However, it has largely been forgotten, as poultry processors learned to cut chickens in the most efficient way, which does not include the pulley bone. Chickens are now bred to have bigger breasts and wings, and pre-cut chicken in grocery stores usually does not include the pulley bone.
Despite this, there are still some restaurants that serve the pulley bone, such as Bea's Restaurant in Chattanooga and Martin's Restaurant in Montgomery, Alabama.
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It is a rare cut of chicken
The pulley bone is a rare cut of chicken that is hard to find in most restaurants and grocery stores. It is a unique cut of meat that involves slicing the chicken breast perpendicular to the breast bone, leaving the upper portion of the breast connected and containing the wishbone or pulley bone. This cut of chicken used to be popular in the southeastern United States, particularly in Alabama and Chattanooga, and was a featured player for post-church Sunday suppers. However, over time, the way chickens are processed and sold has changed, with bigger breasts and wings becoming the norm, and pre-cut chicken readily available in grocery stores. This has led to the decline in popularity of the pulley bone cut.
Today, it may be challenging to find a restaurant that serves this rare cut of chicken. One notable exception is Bea's Restaurant in Chattanooga, which has been serving fried chicken pulley bones since 1950. Another restaurant that serves pulley bones is Martin's Restaurant in Montgomery, Alabama, where it is a featured item on the menu.
The pulley bone is considered a premium cut of chicken, known for its tender and flavorful meat. It is said to transform dry, tired white meat into moist and delicious chicken tenderloin. The bone itself also holds a special place in tradition and folklore, with friends and family taking turns pulling on the wishbone, with the person who ends up with the larger piece getting to make a wish. This tradition dates back to the early 17th century.
Despite its rarity, the pulley bone cut of chicken remains a beloved piece of culinary and cultural history, evoking memories of Sunday suppers and family traditions. While it may not be as readily available as other cuts of chicken, the pulley bone continues to captivate those who have experienced its unique taste and charm.
In conclusion, the pulley bone is indeed a rare cut of chicken that holds cultural and culinary significance. Its decline in popularity is likely due to the changes in chicken processing and consumer preferences for bigger breasts and wings. However, a few restaurants still keep the tradition alive, serving up this tasty treat to those lucky enough to find it on the menu.
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The bone is used for making wishes
The "pulley bone" is another name for the "wishbone", which is the fusion of the two clavicle bones in a bird, located between the neck and breast. The name "wishbone" comes from the ancient tradition of using the bone to make wishes.
To use the bone for making wishes, it must first be dried out in the sun. Then, two people can hold either end of the bone with their pinkie fingers, make a wish, and pull. The person who ends up with the larger piece of bone will have their wish come true. This tradition is often done during the holidays, but can also be done at any time of the year.
In ancient times, the Etruscans believed that birds were oracles that could predict the future. After slaughtering a chicken, they would dry out the wishbone and stroke it while making a wish. Later, the Romans picked up on this superstition and began cracking the wishbones in half, passing this tradition to the British, who brought it to America.
Today, the tradition of making wishes on a wishbone is often done with turkey bones during holiday celebrations. However, chicken wishbones can also be used. To obtain the wishbone from a chicken, a specific cut is required. Instead of separating the chicken into two breasts, the bottom, smaller part of the breasts is sliced off, leaving the upper, larger portion connected and the wishbone intact. This cut is known as the Montgomery Cut.
The wishbone is considered a coveted piece of the chicken, as it is believed to bring good luck and make wishes come true.
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Frequently asked questions
The pulley bone is a particular cut of chicken. Instead of cutting the chicken into two separate breasts, the cut is made by slicing the bottom, smaller part of the breasts off but leaving the upper, larger portion of the two breasts connected, thereby keeping the pulley bone or wishbone intact.
To get the pulley bone, you press the chicken down, breast side up, and start a cut through the center of the breast. Allow the 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.
The pulley bone is also called the wishbone.
