Monday, 24 October 2011

The Basics - Chicken For Saute

Cutting up a chicken for saute is handy to know- its sometimes cheaper to buy a whole chicken for 6/7 even 8 euro and then cut it up, when you do you get: (13 pieces)
2 breasts
2 fillets
2 thighs
2 wing
2 drumstick
2 pieces of the crown
1 carcass

By getting a whole chicken and cutting it up yourself means you get a variety of means brown and white on the bone and off as well as the carcass and wing-lets you could use for making the chicken stock. In most shops/butchers 6 chicken fillets or 4 breasts of chicken will cost 6 euro if you buy a whole chicken you can reduce how much you spend on meat! This video is from the Culinary Arts course in DIT (Dublin Institute of Technology)

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