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To create boneless skinless chicken breasts, place each breast half skin-side down on the cutting board. Starting at the thickest end of the breast, run the tip of your knife under the breastbone ...
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
According to Cook's Illustrated, you should cut your chicken breast against the grain, much as you do steak. The "grain" refers to the alignment of muscle fibers in the meat. The "grain" refers to ...
Place the chicken skin side up on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth ...
Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1] [2] The cut is intended to contribute to the presentation of the final dish by providing visual ...
A breast quarter contains the breast, wing and portion of the back; a breast has the back portion and wing removed. Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 8 individual pieces. (8-piece cut); or sometimes without the back.
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Half yangnyeom chicken, half fried chicken from BHC chicken franchise. A chicken is cut into pieces, or boneless chicken into bite-size pieces, and seasoned with salt and powdered black pepper. [3] [4] Sometimes cheonju (rice wine) or curry powder is added to get rid of the strong poultry smell.