Monday, December 12, 2016

Chicken Fabrication

 When working with chickens, critical control points may include, purchasing a chicken from a reputable supplier first and foremost. Keeping all equipment properly sanitized is essential before beginning any preparation of raw meat (and after). When fabricating a chicken, it is important to use clean and sanitized equipment, and have all mise en place in place. Knowing the bone structure of chicken is important knowledge in order to correctly cut up the chicken, and should be practiced often in order to properly execute. When cutting a chicken, it is important to use as much meat as possible, and leave the chicken boneless (if required) or void of any joint particles, or cartilage when leaving the bone in. Disjointing consists of cutting the chicken apart at the joints and should be done with care in order to avoid leaving any undesirable pieces behind that may be considered a physical contaminant. 
When fabricating a chicken, the chicken must first be placed on a cutting board breast up. The chicken’s wing tips must be cut off and stored for future stock use, and following this, the wing must be removed. The chicken must then be cut through the skin between the leg and the breast, and removed by pulling the leg back and cutting off the entire section. The breast must then be cut and removed, ensuring to remain semi-boneless with the wing bone left in and frenched. Following this, cut the drumstick and thigh apart at the joint, and remove any excess fat or skin. Clean and cut all ten pieces to satisfaction. In addition, keeping a clean and sanitized station should be a part of any method in a kitchen, especially when working with raw chicken!



Four-piece fabricated chicken
Ten-piece fabricated chicken 

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