If you want to cut raw chicken well, you need the right knife. A bad cut can ruin the texture and flavor of the meat, and it can also cause injury to yourself or others.
There are three common types of kitchen knives that can help you cut chicken well: chef’s knives, boning knives, and cleavers. Each one has its own unique features and is useful for different tasks.
Chef’s Knife
The chef’s knife is the most versatile kitchen tool you can own, performing a variety of chopping, slicing and disjointing tasks. It’s also an invaluable addition to any chef’s arsenal, so learning how to use it is essential.
The best way to start is to get a handle on how you hold your knife, as this will determine whether the blade feels comfortable in your hand. A pinch grip is a good option for slicing through larger ingredients like bunches of fresh herbs, while a handle grip is easier to control when precision chopping is required.
Depending on your needs and preferences, there are a few different types of knives that can help you cut chicken, including the chef’s knife, boning knife and cleaver. These are all great options for cutting meats and poultry. However, it’s important to find a knife that is right for you and fits your needs. The key is to get a knife that is durable and sharp, but that also feels comfortable in your hands when you’re slicing, dicing or cutting vegetables.
Boning Knife
A boning knife is a versatile knife that can cut a wide variety of meats. It has a flexible blade that makes it easy to cut along bones and joints, as well as a handle that offers a sure grip when cutting greasy or slippery foods.
While a boning knife was originally devised to cut meat off of bones, it has also become an indispensable kitchen tool for other tasks. It can easily cut tender cuts of beef, pork, saltwater fish, and poultry, separating bones from the meat and removing connective tissue like fat.
It is also great for delicate work, such as deboning and removing skin from poultry and fish.
A good boneing knife will be made from high-quality materials, including carbon steel or stainless steel. Both of these metals are tough and durable but are less likely to rust or stain than some other types. The right material can help ensure the knife will last a long time, and will be easy to care for.
Paring Knife
The paring knife is a small, curved blade that can perform delicate tasks. It is best for peeling, slicing and chopping fruits and vegetables.
It is also useful for cutting chicken, particularly if you need to remove the wing portion of a breast. You can use the blade to trim off the extra fat, and you can also slice pockets into the meat for stuffed chicken dishes.
You can use the paring knife to cut the skin between the thighs and body of the chicken. You should cut between the hip joints, close to the bones.
You should slice chicken against the grain, which gives it shorter muscle fibers that are more tender. To do this, locate the tiny white muscle fibers that run in 1 direction and cut them across in a clean slice. This will make the chicken tenderer and easier to chew when you cook it.
Carving Knife
Carving knives are primarily used to cut cooked chicken and other types of meat into thin, uniform slices. They can also be used to slice large roasts like turkey or a ham.
Carved cuts of meat can be used in sandwiches, casseroles, soups and more. A good carving knife should have a sharp, durable blade and a comfortable grip that doesn’t get too hot or slip out of your hands when you’re using it.
Carving a rotisserie chicken is easy with the right tool. A 6-3/4″ Petite Carver from Cutco is a great choice to help you cut up this popular ingredient.