To cut a chicken, the technique varies slightly depending on the cooking of the meat. A chicken is cut raw for all tajine preparations, sautéed and fricassee. A chicken can be cooked when it has been roasted or cooked in a casserole.
To cut a raw chicken, place it on the board. The goal is to get eight pieces of meat. Start by separating thighs and pestles. Cut the fins. Then slice the dorsal part of the carcass along the ribs. Cut the breast on each side of the keel and detach the two wings.
To cut a cooked chickenplace it on the board and use a large fork to hold it if it is still hot. Cut between the thigh and the white cutting at the joint. Separate the thigh from the pestle, also cutting at the joint. Remove the white along the sternum and cut the wing at the joint. Separate the white in half. You have what to treat the guests of eight pieces of meat.
Our advice To keep the white of the chicken cooked, do not separate it from the carcass before putting it in the refrigerator. It will remain more mellow.
How to Cut Up a Whole Chicken | Melissa Clark Recipes | The New York Times (March 2021)