tubaroo
Member
I'm having difficulty getting evenly spaced pieces when cleaving/chopping up bone in chicken. Occasionally I am not successful in cutting through the meat and bone in one go, especially through the thicker thigh bones. Then I have to take another swing which tends to mangle the chicken since it doesn't always land on the exact same spot. Or sometimes problems aiming on the downswing and end up with a wider or thinner piece than intended.
How far up should I be swinging from? Any tips for getting even pieces?
I'm cutting up cooked chicken in this case, but there are dishes where I'd be cutting up raw chicken. And the last time I did that last year I ended up with lots of splintered bone. So nowadays I buy cut up bone in drumstick and thigh at the supermarket when cooking those types of recipes. I imagine they use the band saw for those. How do you guys minimize the bone splinters in raw chicken if you're cutting with a bone cleaver?
Made cantonese poached chicken for dinner today which got me thinking of this topic
The bone cleaver and board I use (weighs around 500g, spine thickness 4mm)
How far up should I be swinging from? Any tips for getting even pieces?
I'm cutting up cooked chicken in this case, but there are dishes where I'd be cutting up raw chicken. And the last time I did that last year I ended up with lots of splintered bone. So nowadays I buy cut up bone in drumstick and thigh at the supermarket when cooking those types of recipes. I imagine they use the band saw for those. How do you guys minimize the bone splinters in raw chicken if you're cutting with a bone cleaver?
Made cantonese poached chicken for dinner today which got me thinking of this topic
The bone cleaver and board I use (weighs around 500g, spine thickness 4mm)