Cutting Up Chicken

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Cutting Up Chicken

Although chickens and other poultry are sold already cut into halves, quarters, breasts, thighs and drum- sticks, sometimes it makes sense to buy a whole bird and to do the job yourself That way you can prepare four larger pieces or eight smaller ones, depending on the recipe, and you can cut the pieces so the backbone and other bony bits (which can be saved for stock) are not included. Also, a whole bird is cheaper to buy than pieces.

A sharp knife and sturdy kitchen scissors or poultry shears make the job of cutting up poultry very easy.

1. With the sharp knife, cut through the skin on one side of the body down to where the thigh joins the body. Bend the leg out away from the body and twist it to break the ball and socket joint.

2. Hold the leg out away from the body and cut through the ball and socket joint, taking the "oyster meat" from the backbone with the leg. Repeat on the other side.

3. To separate the breast from the back, cut through the flap of skin just below the rib cage, cutting towards the neck. Pull the breast and back apart, cutting through the joints that connect them, Reserve the back for stock.

4. Turn the whole breast over, skin side down. Take one side of the breast in each hand and bend back firmly so the breastbone pops free. Loosen the bone on both sides with your fingers and, using a knife to help, remove it.

5. Cut the breast lengthwise in half, cutting through the wishbone. You now have 2 breasts with wings attached and 2 leg portions.

6. For 8 pieces, cut each breast in half at an angle so that some breast is included with each wing. Trim off any protruding bones.

7. With the knife, cut each leg portion through the ball and socket joint to separate the thigh and drumstick.

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Cutting Up Chicken