The Food Lab: Better Home Cooking Through Science

STEP 7: CRACK THE BACK Hold the chicken by the back and position it vertically on your cutting board, with ...

STEP 8: BREAK OUT THE CLEAVER Switch over to your cleaver and continue cutting through the ribs, using short, ...

STEP 9: CUT THROUGH THE SHOULDERS Use the tip of the cleaver to cut through the shoulder bones on either side, or use ...

whole breast. Save it for stock. STEP 11: SPLIT THE BREAST To split the breast, cut through either side of the br ...

STEP 12: 4-PIECE CHICKEN A standard 4-piece (quartered) chicken is two breast halves (with or without the wings a ...

STEP 13: FIND THE BALL Use your fingertip to locate the ball joint between the thigh and drumstick. ...

STEP 14: CUT AT THE JOINT Cut through the joint with your chef’s knife, separating the thigh from the drumst ...

STEP 15: DIVIDE THE BREASTS Cut each breast crosswise in half by pressing down on your knife blade with ...

STEP 16: FINISHED Eight pieces of chicken, ready for stewing, braising, pan- roasting, or frying. Cut the wings ...

PAN-ROASTED CHICKEN PARTS ...

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SERVES 4 One 4-pound chicken, cut into 8 serving portions, or 3 pounds bone-in, skin-on mixed chicken pieces ...

Adjust an oven rack to the center position and preheat the oven to 350°F. Season the chicken generously w ...

eat, 10 minutes if you want to add a pan sauce (I would). Most supermarkets carry cutlets, but you can ...

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3-MINUTE CHICKEN CUTLETS SERVES 4 4 boneless, skinless chicken breast halves, cut horizontally in half and pound ...

chicken rests. ...

KNIFE SKILLS: How to Prepare Chicken Cutlets The most difficult step in preparing chicken cutlets is the cutting: ...

you’ve got the breast split, pounding is fun and easy. The key is not to pound too hard. Hard pounding can ...