Poultry shears are heavy kitchen scissors designed to cut through poultry joints, cartilage, skin, and selected small bones with more leverage than ordinary kitchen shears. They are especially useful for spatchcocking and breaking down whole birds.
What Makes Poultry Shears Different
Strong blades, substantial handles, a secure pivot, and often a spring mechanism give the tool leverage for resistant work. Some models include a notch for gripping small bones. Choose a pair that can be dismantled or cleaned thoroughly if the design permits.
Spatchcocking
Place the bird breast-side down on a stable board. Cut along one side of the backbone from tail toward neck, then repeat on the other side to remove it. Work with controlled bites of the shears rather than forcing the tool through the thickest bone in a single movement.
Jointing Poultry
Use the bird’s natural joints whenever possible. Bend the leg or wing to identify the joint line and cut through cartilage rather than blindly crushing through bone. A boning knife may still be more precise for separating flesh around certain joints.
Safe Hand Position
Keep the supporting hand away from the blade path and maintain a firm grip on slippery poultry. Do not twist the shears sideways while the blades are buried in bone. If the tool cannot cut a section with controlled pressure, use equipment designed for heavier work.
Cleaning Raw-Poultry Equipment
Wash and sanitise shears immediately after raw poultry preparation according to the site procedure. Pay particular attention to the pivot, spring, locking mechanism, and any serrations where tissue can collect. If the shears separate into two halves, dismantle them only as the manufacturer directs.
Sharpening and Maintenance
Shear blades do not necessarily use the same bevel as a knife. Sharpen them according to the manufacturer’s geometry or have them professionally serviced. Keep the pivot adjusted so the blades meet correctly without excessive play or friction.
Storage
Engage the safety lock when provided and store the shears dry in a designated position. Do not leave them loose in a drawer where someone can reach onto the cutting edges or where the blades can be damaged by heavier utensils.
Common Mistakes
- Trying to cut heavy bones beyond the tool’s design.
- Missing natural joints and crushing through bone unnecessarily.
- Failing to clean residue from the pivot.
- Sharpening the blades like an ordinary chef’s knife.
- Using dull shears that slip on skin and cartilage.
Chef’s Note
Use the bird’s anatomy to make the work easier. Good poultry breakdown is mostly about finding joints and seams; the shears provide leverage, not an excuse to cut through everything.