15:29, 09 Dec 2023, author: Ermakova M.

Freezing chicken

Name: Freezing chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Broiler chicken - 1 carcass (2.5 kg)

Methods for cutting up a chicken carcass at home and then freezing it.

Photo source: https://ru.123rf.com/profile_qwartm

I present to you useful tips for cutting up a chicken carcass if you want to create several dishes from it in the future, rather than bake it entirely. From 1 carcass weighing 2.5 kg or more, bags are obtained with: 2 legs, 2 wings, 2 pieces of fillet and 1 frame for broth. In this case, 1 fillet and cut chicken skin can be ground in a meat grinder, turning them into juicy minced chicken. The output will be approximately 300-350 g of minced meat, from which you can make meatballs, cutlets (adding bread soaked in water, onions and garlic, spices), etc. Packaging the cut parts of broiler chicken is very convenient, especially if you have a small family of 2-3 people.

I recommend finding a village producer rather than purchasing poultry carcasses in supermarkets, in order to minimize the use of antibiotics and other products that are fed to birds during production.

The recipe for freezing chicken was created at the request of workers who are looking forward to it!!!)))

So, buy a broiler chicken carcass, feel free to smell it, and let's start cooking!

Freezing chicken

Кухня: European, птица, калории: 219, время приготовления: 00:40

Ингредиенты

Broiler chicken - 1 carcass (2.5 kg)

Рецепт

1. Rinse the carcass thoroughly in water, dry it with paper napkins or a towel, place it on its back and cut off both legs with a sharp knife, starting from the inside. When reaching the bone, lightly squeeze the leg so that the bone comes out of the joint, cut along it, leaving the remains of the skin and fat on the skeleton - it makes a rich broth.

2. Place the cut legs in a plate or bowl, turn the carcass over onto the breast. The wings must be cut from the back so as not to touch the fillet on the breast. From the back, you can grab a little more meat with a knife, but when you reach the bone, slightly bend the wing up and, as with the leg, press until the bone pops out of the joint, then trim it, slightly turning the carcass, but without cutting the fillet !

3. Place the cut wings on the legs, turn the carcass over on its back again - now it’s the turn of the chicken breast. Cut the skin off the breast completely, exposing the fillet itself. Then carefully cut the fillet, starting at the ribs. Remember that the chicken breast has a keel bone that separates the two fillets, so cut to the middle of the breast and work your way up. You can’t cut two pieces of fillet in one fell swoop!!!

4. Clean the second part of the fillet in the same way, cutting it off from the body. The first time the fillet pieces may be uneven or cut, but everything comes with experience!

5. Thus, you will have: 2 legs, 2 wings, 2 trimmed fillets, 1 rib (you can break it in half along the ribs) and skin. I recommend separating 1 fillet and skin to create minced meat.

6. Distribute the remaining parts of the carcass into bags, depending on what you will cook from them. Place in the freezer.

7. Cut the remaining fillet into portions and pass through a meat grinder along with the skin.

8. The minced meat turns out juicy and fatty.

9. It can also be frozen in a bag or container. There is no need to salt, pepper or add other ingredients to the minced meat before freezing.

10. Now you know how to freeze a chicken, dividing the whole carcass into parts and obtaining excellent semi-finished products.

11. Enjoy your preparations!