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How to cut up a whole chicken
A photo tour instruction for cutting up a whole chicken into 9 pieces with the least amount of waste.
The "Wing Tuck"
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Simply Succulent Roasted Chicken
I just love a simple, golden, tender rotisserie chicken, bursting with juice. The magic of this classic spit-roasted bird is in its simplicity -- a basic seasoning, well-timed turning on a rotisserie and an immediate transfer of the just-finished bird to your plate. The skin is crispy all over and the meat is tender and juicy throughout.
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Servings: 4
Ingredients:
1 (3 pound) whole chicken
1 tablespoon sea salt (smoked sea salt is excellent)
1/4 cup butter, melted 1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Directions:
1. Season the inside of the chicken well with sea salt. Place the trussed chicken onto a rotisserie and set the grill on high or the oven to 400. Cook for 10 minutes to sear skin.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium or 350 and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Servings: 4
Ingredients:
1 (3 pound) whole chicken
1 tablespoon sea salt (smoked sea salt is excellent)
1/4 cup butter, melted 1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Directions:
1. Season the inside of the chicken well with sea salt. Place the trussed chicken onto a rotisserie and set the grill on high or the oven to 400. Cook for 10 minutes to sear skin.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium or 350 and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
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Creole Fried Chicken
From Cook's Country June/July 2008
Why this recipe works: Creole fried chicken recipes should turn out meat that is deeply seasoned with the complex, lively heat of black, white, and cayenne pepper. Soaking the chicken in a brine of salt, sugar, garlic powder, Worcestershire sauce, and Tabasco sauce seasoned the chicken down to the bone. We built depth of flavor in our Creole Fried Chicken with a three-step approach: After brining, a sprinkling of our Creole seasoning on raw chicken added flavor without the dusty saltiness of packaged spice blends; the seasoning also lent a potent punch to the chicken’s flour coating; and for a peppery finish, we sprinkled the hot chicken with more seasoning when it came out of the oil. Before frying, we rolled the chicken pieces in the seasoned flour not once, but twice—the extra coating produced a crisp, substantial, craggy crust. Using a clip-on candy/deep-fry thermometer to monitor the temperature of the oil before we started and while the chicken was cooking ensured the oil was always at the correct temperature.
To ensure even cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks. We prefer the brash flavor of Louisiana’s own Tabasco sauce in this recipe, but any hot sauce will work. In step 1, do not soak the chicken longer than 8 hours, or it will be too salty.
Serves 4 to 6
Why this recipe works: Creole fried chicken recipes should turn out meat that is deeply seasoned with the complex, lively heat of black, white, and cayenne pepper. Soaking the chicken in a brine of salt, sugar, garlic powder, Worcestershire sauce, and Tabasco sauce seasoned the chicken down to the bone. We built depth of flavor in our Creole Fried Chicken with a three-step approach: After brining, a sprinkling of our Creole seasoning on raw chicken added flavor without the dusty saltiness of packaged spice blends; the seasoning also lent a potent punch to the chicken’s flour coating; and for a peppery finish, we sprinkled the hot chicken with more seasoning when it came out of the oil. Before frying, we rolled the chicken pieces in the seasoned flour not once, but twice—the extra coating produced a crisp, substantial, craggy crust. Using a clip-on candy/deep-fry thermometer to monitor the temperature of the oil before we started and while the chicken was cooking ensured the oil was always at the correct temperature.
To ensure even cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks. We prefer the brash flavor of Louisiana’s own Tabasco sauce in this recipe, but any hot sauce will work. In step 1, do not soak the chicken longer than 8 hours, or it will be too salty.
Serves 4 to 6
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Ingredients:
1 quart water 1/4 C. white sugar 3 T. Worcestershire sauce 3 T. hot sauce 2 T. salt 1 T. granulated garlic |
4 lbs bone-in chicken pieces 2 T. black pepper 2 T. dried oregano 2 T. granulated garlic 2 T. onion powder |
2 T. cayenne pepper 2 t. white pepper 2 t. celery salt 1 C. unbleached all-purpose flour 2 -3 quarts peanut oil |
Directions:
For the Brine:
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours
For the Spice Blend:
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt
- Mix well
- Set aside half your spice blend
- Add remaining spice blend to flour and mix well
- In a deep pot add oil
- Heat to 375 degrees
Meanwhile:
1. Set up a cookie sheet with a rectangular cake rack
2. Remove chicken from brine, setting each piece on rack
3. Using half of the reserved spice blend sprinkle both sides of each piece of chicken
4. Coat in flour mixture-return to rack
5. Let stand for five minutes
6. Coat in flour one more time-return to rack
7. Let stand for an additional five minutes (resting time helps the coating stick)
8. Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings
9. No more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth
piece is added. (Don’t forget to monitor the oil temperature and adjust the burner accordingly as you fry; adding cold
chicken to hot oil causes the temperature to drop. Lots of cold chicken just exacerbates the problem)
10. Cook for 7 minutes, turn
11. Cook an additional 7 minutes
12. I use a meat sensor for the larger pieces (Cut pieces down to size and don’t overheat the oil as it causes undercooked meat)
13. Remove cooked chicken to a clean rack, dusting both sides again with the Creole spice blend
14. Repeat cooking process with remaining chicken
15. Repeat dusting of both sides of cooked chicken when second batch is complete
Juiciest Smoked Chicken
My boyfriend has declared this the most beautiful and best-tasting chicken he’d ever had. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment.
Prep Time: 15 minutes | Cook Time: 4 hours
Ingredients
1 3-5lb chicken
1 lemon
1 onion
1 apple
2 garlic cloves
Salt & Pepper
Paprika
Olive Oil
Instructions
1. Brine the chicken 12 – 18 hours.
2. Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.
3. Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.
4. Rub olive oil all over your bird. This will help give it a nice golden brown color. Then sprinkle salt and pepper all over, and a light dusting of paprika for color.
5. Set up your grill for indirect cooking (or use your smoker).
6. Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.
7. Let the chicken rest for at least 20 minutes before pulling apart or slicing.
Special thanks to Kevin at extraordinarybbq.com
Prep Time: 15 minutes | Cook Time: 4 hours
Ingredients
1 3-5lb chicken
1 lemon
1 onion
1 apple
2 garlic cloves
Salt & Pepper
Paprika
Olive Oil
Instructions
1. Brine the chicken 12 – 18 hours.
2. Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.
3. Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.
4. Rub olive oil all over your bird. This will help give it a nice golden brown color. Then sprinkle salt and pepper all over, and a light dusting of paprika for color.
5. Set up your grill for indirect cooking (or use your smoker).
6. Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.
7. Let the chicken rest for at least 20 minutes before pulling apart or slicing.
Special thanks to Kevin at extraordinarybbq.com
The Moose's Favorite Chicken Salad
A chicken salad sandwich may sound boring... but I believe you just haven't tasted a GOOD one. The secret ingredients for this chicken recipe? Cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. In the past I didn't use it often but I've become so addicted that I'm growing my own because it pairs so well with chicken. The dried cranberries add some sweetness to the chicken salad, and the lemon juice provides just enough tang to brighten all the flavors.
Prep time: 10 minutes Serves 4.
Ingredients
2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 Tbsp lemon juice
1/4 cup mayonnaise
2 Tbsp fresh chopped tarragon
Salt and pepper to taste
* This is an excellent way to use last night's left over whole roast chicken or you can make it fresh: Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.
Directions
Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Prep time: 10 minutes Serves 4.
Ingredients
2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 Tbsp lemon juice
1/4 cup mayonnaise
2 Tbsp fresh chopped tarragon
Salt and pepper to taste
* This is an excellent way to use last night's left over whole roast chicken or you can make it fresh: Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.
Directions
Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Peruvian Chicken
Also known as Super Chicken or El Pollo Rico this is a satisfying way to make a bird flavorful enough for anyone, but mild enough for everyone.
Prep Time: 20 minutes | Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes | Serves 6
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine
* 3 tablespoons canola oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tablespoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* juice of 1 lemon
* 1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
Prep Time: 20 minutes | Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes | Serves 6
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine
* 3 tablespoons canola oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tablespoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* juice of 1 lemon
* 1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
Brined Bird Legs with Pop Sop
These chicken legs get brined first, then grilled up with barbecue sauce so they are tender and moist and full of flavor.
Prep Time: 2 hours | Cook Time: 12 minutes | Total Time: 2 hours, 12 minutes
Ingredients:
* 16 chicken drumsticks, washed and pat dry, skins removed.
* 1/2 cup kosher salt
* 12 ounces cola
* 1 1/2 cup KC Masterpiece® Original barbecue Sauce
* 1 small yellow onion peeled and finely minced
* 1/2 teaspoon garlic powder
* 2 tablespoons Worcestershire sauce
* 1/4 teaspoon cornstarch
Preparation:
1. Place the drumsticks in a 1 gallon storage bag. Place the bag upright in a bowl, and add the salt and 1 quart of cold water and seal the bag. Place the bowl with the chicken in the refrigerator and chill for at least 2 hours.
2. In a saucepan, combine the cola, KC Masterpiece barbecue Sauce, minced onions, garlic powder and Worcestershire sauce. Whisk in the cornstarch and bring the mixture to a boil. Remove the pan from the heat and allow the mixture to thicken and cool.
3. Preheat the grill. Divide the Pop Sop into two small bowls. Remove the chicken legs form the brine and pat dry. Season the drumsticks with salt and pepper. Grill the drumsticks over medium heat for 5 to 7 minutes. Turn the drumsticks and liberally brush them with half of the Pop sop and cook for another 5 to 7 minutes.
4. Serve the drumsticks immediately with the remaining Pop Sop as a dipping sauce.
Prep Time: 2 hours | Cook Time: 12 minutes | Total Time: 2 hours, 12 minutes
Ingredients:
* 16 chicken drumsticks, washed and pat dry, skins removed.
* 1/2 cup kosher salt
* 12 ounces cola
* 1 1/2 cup KC Masterpiece® Original barbecue Sauce
* 1 small yellow onion peeled and finely minced
* 1/2 teaspoon garlic powder
* 2 tablespoons Worcestershire sauce
* 1/4 teaspoon cornstarch
Preparation:
1. Place the drumsticks in a 1 gallon storage bag. Place the bag upright in a bowl, and add the salt and 1 quart of cold water and seal the bag. Place the bowl with the chicken in the refrigerator and chill for at least 2 hours.
2. In a saucepan, combine the cola, KC Masterpiece barbecue Sauce, minced onions, garlic powder and Worcestershire sauce. Whisk in the cornstarch and bring the mixture to a boil. Remove the pan from the heat and allow the mixture to thicken and cool.
3. Preheat the grill. Divide the Pop Sop into two small bowls. Remove the chicken legs form the brine and pat dry. Season the drumsticks with salt and pepper. Grill the drumsticks over medium heat for 5 to 7 minutes. Turn the drumsticks and liberally brush them with half of the Pop sop and cook for another 5 to 7 minutes.
4. Serve the drumsticks immediately with the remaining Pop Sop as a dipping sauce.
Margarita Grilled Chicken Breasts
This recipe is very tasty and simple, you do not even need to turn the chicken during cooking.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Ingredients:
* 1 teaspoon lime zest
* 1/4 cup fresh lime juice
* 1/4 cup extra-virgin olive oil
* 2 tablespoons tequila
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* 1 - 2 sprigs fresh mint ( 3 inches long )
* 4 chicken breast halves (WITH SKIN and rib section)
Preparation:
In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt, mint and cayenne. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally. Build a medium size fire to one side of grill. ( those with gas grills light one burner only ) Remove chicken from bag; pour marinade into a small saucepan. Bring to a boil and boil for 1 full minute. Grill breasts over indirect heat, skin side up, do not turn. Baste with marinade every 10 minutes. Continue to grill and baste until chicken is no longer pink in the center and juices run clear (approx 45 min to 1 hour) check temp with quick read thermometer ( 165 ° F )
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Ingredients:
* 1 teaspoon lime zest
* 1/4 cup fresh lime juice
* 1/4 cup extra-virgin olive oil
* 2 tablespoons tequila
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* 1 - 2 sprigs fresh mint ( 3 inches long )
* 4 chicken breast halves (WITH SKIN and rib section)
Preparation:
In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt, mint and cayenne. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally. Build a medium size fire to one side of grill. ( those with gas grills light one burner only ) Remove chicken from bag; pour marinade into a small saucepan. Bring to a boil and boil for 1 full minute. Grill breasts over indirect heat, skin side up, do not turn. Baste with marinade every 10 minutes. Continue to grill and baste until chicken is no longer pink in the center and juices run clear (approx 45 min to 1 hour) check temp with quick read thermometer ( 165 ° F )
