How to butcher a chicken...
- Remove the wings by cutting through the second joint.
- The next step is to remove the legs.
- Start by cutting through the skin that attaches the leg to the carcass.
- Grab hold of both legs and fold backwards you should feel them pop out the joint. It is important they come out of the joint.
- Then I like to roll the chicken on to its side and pull the leg back and use your knife to cut the leg off the carcass.
- Repeat with other leg
- Now face the chicken away from you, hold of the bottom of the breasts and cut down through any attached meat/skin towards the back bone.
- Put your knife down and snap this bit of carcass back and cut through the last attaching bit of skin and meat.
- Then you need to remove just the spine. Either side of the central bone is cartilage which is easy to cut through.
- Afterwards you can either turn the chicken over and cut through the centre of the breast bone on the back if you would like the breasts on the bone. I start to do this in the video to show you. It is easier with a big knife.
- If you do not want the breasts on the bone, face the breasts up and have a feel of the central raised bone and what you want to do is cut all the way along that to take the fillets off.
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