Chopping Chicken/Pork with Bones into Chunks

[Infidelity]

I mainly cook Asian food, and sometimes dishes calls for chicken/pork to be broken down into chunks with bone.

The struggle is I’m not too sure what’s the best way to approach this. I could get a cleaver, or maybe a beater knife. Chicken shears maybe?

Also I was watching Iron Chef JP earlier today and saw the iron chef used his gyuto to chop the chicken. I’m not gonna experiment with that myself. lol

How do some of you handle this?

 

[Just a DK]

Messermeister heavy cleaver for me. Used only to hack chicken with bone, short ribs into small pieces with bone for soup, or fish head in half.

The end grain board you’re gonna want is gonna cost more…

 

[Rangen]

I use a heavy cleaver intended for exactly this purpose.

I applaud your quest. Meat is always better on the bone. I still have fond memories of a restaurant that served an especially memorable chicken-on-the-bone stir fry, loaded with Sichuan peppercorns.

I guess I should mention it's a Chinese cleaver, not a Western cleaver. I got it at the Wok Shop in San Francisco.

Edited to add: And I have separate cleavers for poultry bones and pork bones. I think that's typical for Chinese cleavers; the pork bone ones are considerably more robust and heavy.

 

[stringer]

I mainly cook Asian food, and sometimes dishes calls for chicken to be broken down into chunks with bone.

The struggle is I’m not too sure what’s the best way to approach this. I could get a cleaver, or maybe a beater knife. Chicken shears maybe?

Also I was watching Iron Chef JP earlier today and saw the iron chef used his gyuto to chop the chicken. I’m not gonna experiment with that myself. lol

How do some of you handle this?

+1 for heavy cleaver

Hard part is finding a board that can take the damage.

 

[Nemo]

+1 Heavy cleaver.

Don't mistake it for a Chinese vegetable cleaver, which is a much more delicate knife.

 

[Infidelity]

Thanks everyone! Ordered a meat cleaver to go in my knife roll.