_chicken Cooked To Cut Up Food

ROASTED CUT UP CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
• Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
• Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
• Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
• Bake for 30 minutes.
• Stir vegetables and turn chicken pieces.
• Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).

_CHICKEN, COOKED: TO CUT UP

Steps:

• With a sharp cleaver, remove the legs and wings at their joints. Chop each thigh, bones and all, in 2 pieces each drumstick in 2 pieces. Cut off the lower or bony part of each drumstick. Chop each wing in 2 or 3 pieces. Chop the neck in 3 pieces. Split the bird lengthwise down the spine and through the breast. Remove each half of the breast, cutting it first into quarters, then into slices about 1 inch thick (bones and all). Chop the upper and lower back in 3 pieces each. Lay these down on the serving dish. Then place the neck, wing and leg sections, skin-side up, approximately back in their original positions. Finally, place the slices of breast meat down the middle in 2 neat rows to reconstruct the natural shape of the chicken. (An easy way to do this: as the chicken is chopped, section by section, scoop up the pieces with the broad cleaver-knife blade and slide them directly onto the serving platter.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_DUCK, COOKED: TO CUT UP

Steps:

• Cut off the legs at the thigh joints, the wings at the shoulder joints. Split duck in half along the backbone. Carefully separate breast meat from bone, using a cutting and tearing action. Cut breast meat in 2-inch strips. With a cleaver, chop legs and upper wings in 2-inch sections. To serve: Place neck on platter. Arrange wing, leg and breast sections to approximate original shape of duck.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.