Super Mom – No Cape!

One mother sharing her knowledge with others

How to Cut Up Chicken Breasts

Posted by supermom on November 14, 2008

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How to Cut Up Chicken Breasts



8 Responses to “How to Cut Up Chicken Breasts”

  1. Lynn said

    Great idea. I usually just freeze it but cutting it up first is a great idea. It would be much easier to cut it all at once. Thanks for the tip.

  2. Kim said

    This may sound silly, but is that a special freezer paper? I have wondered what is good for freezing besides ziploc bags, because they are so expensive. Thanks for the post!

  3. supermom said

    Hello Kim, Not a silly question at all. Yes, it is special paper. We use Reynolds brand Freezer paper, but I imagine there are other brands out there too. One side (the side you put towards the meat) is plastic coated. I had switched to using ziplock bags but found that unless we sucked every bit of air out of the bag before sealing, the food would get freezer burn. So I’ve gone back to using freezer paper and haven’t had a problem with freezer burn since.

  4. mom2fur said

    Prepping your chicken ahead of time is great. As far as that ‘fat end,’ I cut off the skinnier point, then I cut the fat part crosswise–over the equator, if you can picture that. I don’t like fat chicken pieces, LOL!

  5. Nathan said

    Hello there – I’ve been having trouble with chicken breasts lately. You see, I purchase from a supermarket and there’s usually about 5 breasts in a packet but they all have remnants left on from the rest of the chicken, consisting of a mass of fat and bloody tissue near the top (the thick end) and a little row of tendons within the breast itself. I was just wondering what sort of cuts you would advise me to make in order to remove it all, before it goes into the oven or grill, or whether it’s actually possible to remove the tendons without totally destroying the portion. Hope you can help with this, it would be much appreciated!

    • supermom said

      Hello Nathan,

      Sorry it took me a bit to get back to you. To remove the fat and bloody tissue near the top… I would trim that away as I demonstrate in the second picture above. Sometimes the fat can just be pulled off but if not, run the tip of your knife between the fat and the flesh of the chicken. Do the same thing with any bits of bone, etc that may still be attached. I hope that helps.

  6. andrew aragon said

    which way does the grain run on the breast and thigh pieces? I want to cut so the pieces look good and not sawed off.

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