I see some folks mention using a cleaver for breaking down poultry. How? Are you actually taking whacks at the bird? Are you aiming for joints (and hitting them)? Don't pieces go flying?
I'm not looking to try this out myself, I can't stand handling poultry to begin with and when I buy a whole chicken, that's how it gets cooked, but I'm curious why a cleaver is used (or better) instead of a sharp knife.
I'm not looking to try this out myself, I can't stand handling poultry to begin with and when I buy a whole chicken, that's how it gets cooked, but I'm curious why a cleaver is used (or better) instead of a sharp knife.