_chicken Cooked To Cut Up Recipes

Steps:

• Preheat oven to 425 degrees.
• Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
• Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
• Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
• Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
• Bake for 30 minutes.
• Stir vegetables and turn chicken pieces.
• Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).

Steps:

• With a sharp cleaver, remove the legs and wings at their joints. Chop each thigh, bones and all, in 2 pieces each drumstick in 2 pieces. Cut off the lower or bony part of each drumstick. Chop each wing in 2 or 3 pieces. Chop the neck in 3 pieces. Split the bird lengthwise down the spine and through the breast. Remove each half of the breast, cutting it first into quarters, then into slices about 1 inch thick (bones and all). Chop the upper and lower back in 3 pieces each. Lay these down on the serving dish. Then place the neck, wing and leg sections, skin-side up, approximately back in their original positions. Finally, place the slices of breast meat down the middle in 2 neat rows to reconstruct the natural shape of the chicken. (An easy way to do this: as the chicken is chopped, section by section, scoop up the pieces with the broad cleaver-knife blade and slide them directly onto the serving platter.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Cut off the legs at the thigh joints, the wings at the shoulder joints. Split duck in half along the backbone. Carefully separate breast meat from bone, using a cutting and tearing action. Cut breast meat in 2-inch strips. With a cleaver, chop legs and upper wings in 2-inch sections. To serve: Place neck on platter. Arrange wing, leg and breast sections to approximate original shape of duck.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.