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Click picture to enlarge
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The chicken used was around 1.35 kilos (just under 2
lb) with the jiblets removed. It was a standard supermarket bird but it
was a corn fed one.
You will need a strong and sturdy knife and very firm
pressure to cut through the bones. |
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First, enlarge the above
picture (not immediately to the left) of the whole chicken. Check out
where the various parts are (marked in red on the picture).
Turn the chicken up on it's neck end (legs uppermost). Cut gently at first
through the parson's nose end down through the breast bone line. When you
hit the breast bone you will need to exert considerable pressure on the
knife to cut all the way down the breast bone through to the neck end. |
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Turn each half over (cut
side down) and separate the legs from the breast by cutting the legs from
the breast as shown in the picture on the left.
Again you will have to exert
considerable pressure. |
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The picture on the left
shows the two chicken breasts and the two separated legs. The next step is
to separate the wings from the breast. Do this in exactly the same way as
you separated the legs from the breast. |
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This picture on the left
shows 6 chicken pieces - two breasts, two legs and two wings. That's
fine but you may well want to make more even portions by cutting each
breast into two or three parts. That's pretty easy if you have got this
far! |
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