我家廚房 Christina's Kitchen

卸全雞 Dismantle a Chicken

做法

1.	雞取出內臟後，用水沖洗乾淨，濾乾再用紙巾擦乾。
2.	用剪刀煎去雞屁股和週圍的脂肪。
3.	再剪去脖子多餘的皮和脂肪。
4.	將雞腿拉開，用利刀從雞腿和連結身體的部位切開，再斬斷連結的骨頭。
5.	同步驟4做法將雞翅卸下。
6.	順著雞尾部到雞脖子，用剪刀沿著雞背骨一側剪開，再將另一側也剪開取出雞背骨。保留雞背骨熬製高湯用。
7.	雞胸面向下，從中間剁開成兩片帶骨的雞胸。
8.	依照需要將雞腿，雞翅和雞胸切成適當大小。

PROCEDURE

1.	Remove the giblets from the chicken. Rinse the chicken, drain and pat dry with paper towels.
2.	Use a pair of kitchen scissors to cut off the chicken butt and surrounded fat.
3.	Scissor off the excessive neck skin and surrounded fat.
4.	Hold up one leg away the body. Use a sharp knife to slice between body and thigh then pop the hip bone. Repeat this step for the other leg.
5.	Use the same technique to remove the wings.
6.	With the chicken breast-side-down, scissor down each side of the back bone from the cavity opening up to the neck. Reserve the backbone for stock.
7.	Cut the remaining chicken along the middle seam into two chicken breasts.
8.	Cut the chicken legs, wings and breast into desired sizes.