If you've ever wondered how to chop an onion or how to find the freshest fish at the market, a series of new videos atwww.ledger-enquirer.com will answer your questions.
Each Wednesday, a new video featuring an area chef will be posted on the Web site.
Austin Scott, the culinary arts teacher for the Muscogee County School District, offers today’s lesson.
Scott shows how to save a little money by buying whole chickens and then cutting them — the eight-cut method — yourself.
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Buy a whole fryer that’s about 3 1 /2-5 pounds.
Scott says you need two knives — a chef’s and a boning — that are very sharp. • Step 1: Cut the chicken in half. Put your chef’s knife in the chicken’s cavity and feel where the spine is. Place the knife securely in the middle of the spine and then cut. It should come apart easily. • Step 2: Find the sternum or keel. Cut right through the middle. You will now have two halves. • Step 3: Quarter the chicken. Find the line between the breast and the thigh. Cut through and you have two quarters. Repeat with the other half.You now have two breasts with wings and two leg quarters. • Step 4: Switch to your boning knife. Remove the wing from the breast. You’ll take the little drummette and find the joint. Cut through the joint. Now you have two wings and two breasts. • Step 5: Cut the thigh from the drumstick by finding the joint between the drumstick and the thigh. Cut right through the joint. Now you have two drumsticks and two thighs. You should now have eight pieces. You’re done.