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 1.
Remove the legs
Place the chicken breast side up on a solid cutting board. Pull
one leg away from the body and cut through the skin between the
body and both sides of the thigh.
Bend the whole leg firmly away from the body until the ball of the
thighbone pops from the hip socket. Cut between the ball and the
socket to separate the leg. Repeat with the other leg.
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 2.
Divide The Legs
Place the chicken leg skin side down on the cutting board. Cut
down firmly through the joint between the drumstick and the thigh.
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 3.
Remove
The Wings
With chicken on it's back, remove wing by cutting inside of wing
just over joint. Pull wing away from body and cut from down
through the skin and the joint. Repeat with the other wing.
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 4.
Cut Carcass in
Half
Cut through the cavity
of the bird from the tail end and slice through the thin area
around the shoulder joint. Cut parallel to the backbone and slice
the bones of the rib cage. Repeat on the opposite side of the
backbone.
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 5.
Remove The Breast
Pull apart the breast and the back. Cut down trough the shoulder
bones to detach the breast from the back. Cut the back into two
pieces by cutting across the backbone where the ribs end.
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6. Cut
Breast In Half
You may leave the breast whole if your recipe requires. To cut in
in half, use a strong, steady pressure and cut downward along the
length of the breastbone to separate the breast into two pieces.
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Why Cut Up Your Own
Chicken?
- Whole chickens
cost much less per pound
- Precut meat is
often poorly trimmed and you get less meat per pound.
The picture on the left shows a whole chicken cut in 10 pieces.
a. Legs, b. thighs, c. wings, d. part of back portion. e. tail end
of back portion. f. breasts, and c. wings. |
