Knife Skills
Breaking Down Proteins
cutting up a whole chicken and portioning meat and fish yourself.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
A whole chicken usually costs less per pound than buying parts, and cutting it up yourself gets you exactly the pieces you want. Sharp knife, slow hands.
Do this
- Let the joints guide you. Wiggle the leg or wing to find where the bones meet, then cut through that soft gap.
- Pat the chicken dry first. A slippery bird is hard to hold steady, and that's when knives slip.
- Use the tip of the knife for close work around bones, and the heel for anything that needs some force.
Watch out for
- Don't force the blade through bone. If you hit resistance, back up and feel for the joint again.
- Don't let the chicken warm up on the counter. Cold chicken is firmer and cuts cleaner, and fifteen minutes in the freezer makes thin stir-fry slices easy.
- Don't toss the bones. Freeze them in a bag and you've got rich, golden stock for almost nothing.
Remember
Cut through joints, not bone. If the knife is fighting you, you're in the wrong spot.
Recipes that build this skill
Recipes for this one are on the way. Until then, the notes above will get you started.
Ready to practice?
You learn breaking down proteins in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.