Pull leg quarter away from breast while pushing up on joint. Bend thigh back until hip joint breaks.
How to cut a whole chicken cooked. As you get closer to the backbone of the chicken you are going to cut out the oyster in the chicken. Using a sharp knife ($60, crate & barrel ), cut through the skin between the thigh and body. As you cut, work the meat away from the ribcage until the entire.
Repeat with the other leg. Seperate the drumstick from the thigh. Cut through joint that connects drumstick to.
Cut through joint and skin to remove leg quarter. Repeat on the other side. Lay your whole chicken breast side up on a clean cutting board.
You want to follow the outline of the meat through the skin. To separate the thigh and drumstick, slit the skin above the knee joint, break the joint, then cut apart. Remove the left wing, then repeat steps for the right side.
At my local shop, a whole chicken is ~$2.99/lb, where as once the pieces are separated, they go for up to $8.99/lb! With the leg quarters you can either leave them whole with the leg and thigh attached, or you can just cut them in two pieces. Divide the chicken breast into smaller pieces.
Right between the thigh and the leg is a little piece of fat; You don’t want to miss this part of the chicken, it is a coveted piece of meat. Make a deep vertical cut along one side of the breastbone, using the breastbone as a guide.
Cut chicken where leg meets breast, holding knife close to leg quarter to keep plenty of skin covering breast. 4) arrange the pieces to the shape of a chicken. Cut through joint, separating the leg from the body.
Cut the breast into 2 pieces. How to cut up a whole chicken. Download yummly for personalized recipes.ios:
To remove the breast meat, make a long cut horizontally near the base of the chicken. 2) separate the wings and legs from the chicken body and further cut them up. Pop the joint socket of the leg quarter, to remove it.
You identify that, and just slide your knife right through, and it separates them into two pieces. Step 2 stretch out one of the wings and use a sharp chef's knife to cut through the ball joint where it meets the breast to remove it. Work the knife down and from the tail end to the wing end of the chicken.
3) for the size of the chinese fried chicken, it’s a good idea to separate the chicken into two pieces each of chicken ribs, legs and wings, and one piece of breast.