This can save many dollars at the grocery store.
Servings: 8-10Prep Time: 5 to 15 minutes Cook Time: varies
one chicken, a cutting board and a very sharp 5 inch knife.
Start with a whole fresh store bought chicken. If you grow your own you already know how to do this. Grasp a wing by the last joint and lift to expose the armpit, with a sharp knife cut at about a 45 degree angle until the knife hits bone. Dislocate the joint and finish the cut through soft tissue. Repeat for the other wing.
Lay the bird in its back and spread the legs. Cut the skin between the thigh and the body and force the leg farther out and disclocate the hip joint. Starting from near the tail locate the bony part of the back and cut towards the hip joint through the muscle. You should be able to pull the thigh bone away from the hip joint and cut it free from the back. Repeat for the other leg. There is a line of fat on the inside of the leg that marks the location of the joint between the drum and the thigh. With the leg laying flat on your cutting board slice parallel to that line of fat a quarter of an inch to the thigh side of the line. This will slice through the joint without hitting bone.
Lay the bird on its back and locate the breast bone and slice straight down until you hit bone and gently work along the ribs until you have separated the breast half from the bones. Repeat for the other side. You now have two wings, two drumsticks, two thighs and two boneless breast portions and the bones you need to put into the stock pot.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.