(WSVN) - Chef Giorgio Rapicavoli of Glass and Vine restaurant in Coconut Grove says it’s always best to buy your chicken whole.
Chef Giorgio Rapicavoli: “A whole chicken’s going to cost you $1.49 whereas a cut-up chicken is going to cost you two dollars a pound because you’ve got to pay for the labor also.”
To prep the chicken to cook, Chef butterflies it. First cut out the backbone…
Chef Giorgio Rapicavoli: “You just want to cut on both sides of the backbone.”
Then he cuts out the breastbone. This lets you cook the chicken flat…
Chef Giorgio Rapicavoli: “What this is going to do is let the chicken cook super evenly.”
Bake it in the oven, and when it’s done, take a serrated knife and cut the chicken down the middle.
Chef Giorgio Rapicavoli: “It’s super easy because we took out that keel bone, remember? Follow the lines. Right here, there’s a joint and we just follow that joint straight through, and that’s where we cut down and we have a super clean cut.”
He just cuts the breast in half, and repeats the process on the other half. A couple of minutes and you have perfectly cut chicken eight pieces to serve a family of four!
Copyright 2024 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.