Cutting up a Whole Chicken

By á-5981

Ingredients

• 1 whole chicken

Preparation

Step 1

Pull leg and thigh away from body. With small sharp knife cut through the skin to expose the joint.
Cut through the joint then cut the skin around the thigh to free the leg. Repeat with other leg.
Separate drumstick from thigh by cutting skin at the joint. Bend drumstick to expose joint; cut through joint and skin.
Pull wing away from the body. Cut through skin to expose the joint. Cut through joint and skin to separate wing from body. Repeat with other wing.
Snip along each side of the backbone between rib joints with kitchen shears.
Hold chicken breasts in both hands (skin side down) and bend it back to snap breastbone. Turn over. With a knife cut in half along breastbone. Breastbone will remain attached to one of the halves.