Step 1: With the breast side facing upward, pull each leg away from the chicken’s body. Slice through the skin that is between the breast and the drumstick.
Step 2: Bend each leg back so that the thighbone pops out of its socket. Cut through the joint to detach the leg completely.
Step 3: Pull each wing away from the chicken’s body. Cut through the joint and remove the wing.
Step 4: Cut downward through the rib cage and then shoulder joints to separate the breasts from the back.
Step 5: Place the skin side down. Split the center breast bone with a chopping motion, then slice through the meat and skin to seperate them into two pieces.
Step 6: You should end up with 6 parts.
*Use a separate cutting board for meat to help prevent cross-contamination.
*Use a sharp chef’s knife to make cutting easier.
*Save the back bones and meat for a stock.
My Chicken Stock Recipe can be found HERE.
