Who knows the old fashioned way to cut up a bird for frying?

[ChooksChick]

I can't remember the details, but my mom cut up a bird differently than the typical 8 piece method (breast, wing, thigh, drumstick), and it wasn't the culinary 8 piece method, either (drumstick, thigh, upper breast and upper wing joint, lower breast).

There was a piece that had part of the back, and I'm just not sure how it was done, nor what exactly was on it...may have had part of the breast meat, but I think it may have been BOTH lower breasts?

Does anyone know this method? Am I nuts?

 

[ooptec]

hey,

If you do figure it out update your post .....

Now you got me curious lol

cheers

 

[ChooksChick]

It's driving me nuts!!

I've been trying to get a hold of my mom to ask, but she's not to be found...

 

[Pele]

Since I am a google nerd, and love a challenge, I went on a mission with your question

I found this old recipe that mentions including the neck in the fry, as well as cutting out the back meat to add as well. Everything else is the exact same, just those extra peices (which sound delicious!)

http://www.familycookbookproject.com/view_recipesite.asp?rid=2415211&uid=41014&sid=87274

Edit to add: I found another recipe that has detailed instructions on the actual cutting stage. The author is kind of wordy, but keep scrolling down!

http://www.ansonmills.com/recipes-fried-chicken.htm

 

[Azriel]

My Mom would cut the wings off, legs off and cut the thigh and drumstick apart. Then cut just behind the rib cage down to the back and cut or break the back away from the rib section. Then you can feel where the ribs join, and cut at the joint. You now have the breast, ribs, back, 2 wings, 2 thighs and 2 drumsticks. On the cornishx she would cut off one side of the breast meat, but on the DP birds, I don't do that. On the DP birds I put the backs and ribs away for stock or soup.

 

[slick4591]

This video is a little crude, but this is how my mother cut up a chicken with the piece called the pulley bone.