Jacques Pépin shows how to cut up whole chicken.Jacques Pépin shows how to cut up whole chicken.
Now when you cut chicken for stew I will remove that wish bone, [SOUND] [BLANK_AUDIO] [INAUDIBLE] We'll remove, This. [SOUND] And now to separate the chicken. One of the mistake is to try to cut here. Use the weight the chicken. I choreograph the weight of the chicken here. I cut with the point of the knife. Look what happens. That's it. Now there is nothing really holding it, except in the back now, that little thing that we call the oyster, here. So I will go with my knife and cut that oyster. Now to open the leg, one of the mistakes is to extend the leg too much, and it's hard to open. You have to Bring that bone. Bring it through the carcass, grab it at the knee, and then it will crack open easily. You cut through the sinew. There is a lot of sinew here. You pull it out, and that's it. The other leg. Again, cut this way, oyster. Bring it back to cut it at the sinu, and pull out. Now I have the whole breast, which is very large. If I wanna separate it in two I have to cut around the sternum here to the central bone. On the one side, actually. And on the other side, here it is. This side and this side. I will put the chicken on its side. I know that there is an articulation right there. So I will go into that articulation here with my knife, If I don't find it, I jiggle a little bit to slide into the articulation. At that point, I hold the chicken with my knife and I pull out. One breast. Same thing on the other side. Again the articulation is right there. So I will cut to go into the articulation, hold it, pull out. As you can see here, I have leave the two fillet. Now I run my finger To remove that fillet there, and that fillet here. And this is the whole carcass of the chicken, ive cut at the joint here, the joint here, the joint here and the joint there, that's the four places where I have cut. This usually [NOISE] We cut the end of it. [BLANK_AUDIO] [INAUDIBLE] this. This is a chicken for stew for four people, four or more. Big breast. The filet left to cook with the breast but more at the last moment because they are tender. And then the leg it usually, [SOUND] cut at the joint between the drumstick and the thigh bone. By cutting this it make it shrink So that **** it starts cooking it's going to shrink there and the bone will show. This is the chicken for stew.