-Using a sharp chef’s knife, cut through the skin around the leg where it attaches to the breast.
-Using both hands, pop each leg out of its socket.
-Use your chef’s knife to cut through the flesh and skin to detach each leg from the body.
-A line of fat separates the thigh and drumstick. Cut through the joint at this point.
-Using poultry shears, cut down the ribs between the back and the breast to totally separate the back and wings from the breast
-Place a chef’s knife directly on the breast bone, apply pressure to cut through the bone and separate the breasts.
-Using both hands, pop each leg out of its socket.
-Use your chef’s knife to cut through the flesh and skin to detach each leg from the body.
-A line of fat separates the thigh and drumstick. Cut through the joint at this point.
-Using poultry shears, cut down the ribs between the back and the breast to totally separate the back and wings from the breast
-Place a chef’s knife directly on the breast bone, apply pressure to cut through the bone and separate the breasts.
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