Chicken is a major component of Southern food. If you’ve been following this series of raising and harvesting chickens as a means of survival, you know that we’ve already killed, plucked, and cleaned the chickens. Your birds can be frozen or cooked whole, of course, but if you want to cut it into “fryer” pieces, continue reading.
My dad was the world’s expert in cutting up chickens. He and my brother always had a running contest to see who could do the job the quickest. Daddy could cut up a chicken in just under ten seconds, and this wasn’t a one-time fluke. He could do this on a regular basis. How? Because he had so much experience doing it. Not only had he been butchering chickens for his family since he was a child, he also owned a grocery store. He’d get big boxes of whole chickens in, and he’d have to cut them up for his customers. Dad also had the right tools for doing the job. He used a very sharp knife and a very sharp cleaver. He also had a chopping block made of a huge piece of oak.
Unless you’re proficient with handling a meat cleaver, you’ll do better using a chef’s knife. Just make sure it’s super sharp. Since you probably don’t have a chopping block, you can use a sturdy cutting board. If you keep your knife wet as you cut, the meat won’t tear.
Place the chicken on the cutting board. You want to break down the chicken at its joints. Instead of my explaining this process to you, I think this video will be much more helpful:
Fresh homegrown chicken is the best chicken you'll ever eat! No preservatives, no hormones, no additives - just great-tasting chicken! We Southerners love our chicken, especially fried chicken - an extremely popular Southern food. Wanna know how to make some amazing crispy fried chicken? Or how about some Geechee fried chicken? Or some honey-pecan glazed fried chicken? Just click the links to get the recipes!
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