Mastering the Art of Cutting Chicken Giblets

Learning how to cut chicken giblets is a crucial skill for transforming a whole chicken into delicious meals. By mastering this technique, you can become a more competent and reliable cook in the kitchen. Here are some important tips to keep in mind:

1. Tools and Ingredients for Cutting Chicken Giblets

• 1 whole chicken
• 7 liters of clean water
• 4 liters of boiling water
• 1 cup
• 1 bowl

Tools and ingredients for cutting chicken giblets

Tips: To successfully cut chicken giblets, it’s essential to use a very sharp knife.

2. Principles of Cutting Chicken Giblets

Animals like chickens have a main artery, which makes cutting the giblets a quick and simple process once you locate it. Here’s how to cut rooster and hen giblets:

How to Cut Rooster Giblets

1. Remove all the feathers around the rooster’s earlobe.
2. Use a sharp knife to make a quick and neat cut around the earlobe area.
3. Collect the giblets in a clean bowl.

Note: The rooster’s main artery is near the earlobe. Be careful not to cut too deep, as it may break the rooster’s neck and affect its appearance. If there is no bleeding, make another deeper cut in the same spot.

How to Cut Hen Giblets

1. Pluck all the feathers around the hen’s earlobe, approximately 1 cm away.
2. Prepare a bowl to collect the giblets under the chicken’s neck. Use a sharp knife to make a deep and strong cut, causing the giblets to squirt out.

Note: Unlike the rooster, the hen’s main artery is located in the neck.

3. Tips for Plucking Feathers after Cutting Chicken Giblets

Properly handling the chicken after cutting the giblets is crucial for achieving quick, neat, and clean results. Follow these steps:

1. After the chicken is deceased, prepare a large pot of boiling water (about 4 liters) and immerse the chicken in it to assist with feather plucking.
2. Pluck the feathers in the direction of hair growth. Once all the feathers are removed, rub salt on the chicken’s skin to eliminate any unpleasant odors.

Tip for plucking feathers after cutting chicken giblets

Tips: The ideal water temperature for immersing the chicken is around 70-80 degrees Celsius, which allows for easy feather plucking without tearing the skin. Before plucking the feathers, remove a few strands of feathers on the wings and toes. Then, remove the feathers on the legs, mane, tongue, and beak of the chicken.

4. Considerations When Cutting Chicken Giblets

• Use a very sharp knife to ensure quick, neat, and precise cuts. Avoid cutting too deep, as it can break the chicken’s neck and affect its appearance.
• Avoid cutting into the chicken’s esophagus, as it may contaminate the giblets with undigested food.
• Hold the wings and legs tightly to prevent the chicken from struggling, which can make it more difficult to cut the giblets.

Considerations when cutting chicken giblets