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    Friday, August 28, 2015

    Cutting a whole chicken

     -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.

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    Item Reviewed: Cutting a whole chicken Rating: 5 Reviewed By: Mrs. Chef
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