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Old 01-20-2005, 10:31 AM   #1
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How do I quarter a chicken?

I'd like to try making Coq au Vin this weekend. The recipe says to quarter my chicken. Can anyone give me some tips on how to do this?

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Old 01-20-2005, 10:50 AM   #2
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i will just have to come over and show you. yummmm, i love coq au vin. are you gonna use a chicken, or a rooster (which is the real deal, since it is called "coq").
quartering isn't difficult when you think about it, the legs and wings come off easy by stretching them away from the body, and finding the joint to slice through. then it's a little trickier to cut out the backbone. i use a good pair of shears for this. once the backbone is cut out, you can flatten out the bird to get a better idea of how to split the breast. a cleaver works best, but you could use a big knife as well for this.
like i said, it is easier to show someone than to explain it...
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Old 01-20-2005, 10:54 AM   #3
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You're welcome to come demonstrate--as long as you bring Bucky Jr! There's always more than enough food in my house.

I'm using a chicken that I have in the freezer and want to use up. He's probably about 3-4 lbs. I want to play with my new French oven more so have been scrounging around for recipies that use it! It's supposed to snow Saturday night so coq au vin should be a perfect meal!
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Old 01-20-2005, 11:10 AM   #4
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Between needing to learn the cuts of beef and needing to learn how to quarter a chicken you and I are very much alike PA Baker :) This is another thing I am dying to learn how to do. I have tried cutting up chickens, but always end up with a mess. Last night I made chicken under a brick. You cut out the backbone and flatten the bird before cooking. When it was done, like Bucky said, it was much easier to see how to quarter it. Instead of using a brick for this recipe I used my French oven to weight it down. Worked great. If you are looking for another recipe to use your French oven (allbe it not actually for the cooking part) then this is a great one. Let me know and I will happily post it. By the way, how do you like your new toy and what have you made in it so far?
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Old 01-20-2005, 11:16 AM   #5
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GB, it sounds like you and I need to go spend a few days with a butcher! The problem with me is that I like meat, as long as I don't think about what animal it comes from. So manhandling the meat a lot tends to turn my stomach. I need to work on that! (If it weren't for my hubby, who's a pure carnivore, I could probably eat very little meat.)

I love my new French oven! I felt so guilty buying it, but between the incredible sale and having used it, I am so happy I did! So far I've used it to simmer a big batch of soup (I'd already had it made and frozen) and last Sunday I made the braised beef that was on this month's Gourmet cover. Norgeskog posted it here: http://www.discusscooking.com/viewtopic.php?t=7471. It was excellent!

I'd love your chicken under a brick recipe. I have a second chicken in the freezer and that would be a good use for it! :D
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Old 01-20-2005, 11:25 AM   #6
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See if this helps.

http://www.ruchiskitchen.com/ruchisk...terchicken.htm
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Old 01-20-2005, 11:26 AM   #7
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Yes I think you are right. A field trip to the butcher would do me a lot of good!

I will post the Chicken under a brick recipe when I get home tonight. I went to do it from memory, but I know I will leave something out so I will wait until I can post it correctly. it really came out great and was a lot of fun to make.

I am so happy you are enjoying your French oven. They are such a great tool in the kitchen!
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Old 01-20-2005, 11:44 AM   #8
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Quote:
Originally Posted by Rainee
That's great, rainee--thanks! I always do better when I can see things like this. :)
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Old 01-20-2005, 06:44 PM   #9
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Quote:
Originally Posted by GB
I will post the Chicken under a brick recipe when I get home tonight.
Here it is
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Old 01-20-2005, 10:32 PM   #10
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PA Baker:

Try this:

Make cuts along both sides of the backbone, removing it completely. Place the chicken, breast side down on the counter and press it flat. Using a heavy knife or cleaver, cut through the breast bone, halving the chicken.

Place one half on the counter skin side up. Make a cut diagonally across the half, near the thigh, making two pieces-the thigh/leg and the breast/wing. This cut is made in the area between the end of the rbs and the thigh. Repeat with the other half.

Enjoy your coq au vin. Next time, give chicken paprikash a try!
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