Have you ever wondered how to cut up poultry? Raw or cooked, chicken, turkey or duck, the basic method is the same.
First, place a washed and dried chicken, breast side up on a cutting board. To remove the entire leg, cut down between the thigh and body. Cut through the joint and repeat on the other leg. Bend the thigh back and twist it to break the joint.
To separate the drumstick from the thigh, place the leg skin side down and cut through the joint. Then using poultry shears, cut through the rib cage along one side of the backbone from tail end to neck. Repeat on the other side to remove the backbone in one piece.
With the skin side down, crack the breast bone, and then cut the breast in half by placing the knife along one side of the breast bone. Remove the wing. Pull back from the breast and cut up the joint. Then cut the wing in half again at the joint. This cut is perfect for chicken wings. Next remove the wing tip. This can be frozen and used in a chicken stock.
Remember, when handling raw poultry, was your hands and cutting board to prevent the spread of bacteria. Cutting up a chicken isn’t difficult at all. Give it a try with your favorite kind of poultry.
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