Cutting Up Your Chicken

frugal

Songster
11 Years
Aug 9, 2008
153
89
151
NEK, Vermont
Cutting Up Your Chicken

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My bird is cleaned and ready.

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First, remove your wings.
Bend wing out and push knife into shoulder cartilage.
If you're cutting into bone your knife is in the wrong position.


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Keep applying pressure with your hand as the knife slides through the shoulder joint.

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Now, press your leg down toward the table and gently slice the skin.

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Keep applying downward pressure, pushing your knife through the hip joint.
Then cut along the hip and remove leg.
Repeat with other leg.
Again, if you're cutting into bone your knife is in the wrong position.

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Next, cut through shoulder area and remove backbone from breast.

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Not much bone here.

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To separate thigh from leg press knife through knee joint.
Once again, if you're cutting into bone your knife is in the wrong position.

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Half Breast • Back
Leg & Thigh • Whole Breast • Leg & Thigh separated
Wings


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To split the breast insert knife and press through bone and cartilage.

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Fresh organic chicken breasts.

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And the best chicken livers you've ever had!
 
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Frugal, excellent pictorial guide to cutting up a chicken. But it's not boning a chicken. Boning is removing the bones. Minor mistake, a very nice guide anyway, good job.
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And the rest of you, yes, the correct term is boning, not de-boning, just as evisceration is often called gutting, seldom called de-gutting. You just have your minds in the gutter! (meaning the area next to the curb, where rainwater, filth, and debris washes by, not meaning a person who guts)
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Silly rabbits!
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