Getting ready:
- Have a bowl ready for chicken pieces
- Wash your hands
Cut off the wing:
- Pull the wing away from the body
- Cut from the top down through the joint
Cut the skin between the leg and body:
- Cut the skin (not meat) to see where the leg connects to the body
- Put down the knife
Break the hip joint:
- Hold a leg in each hand and lift the chicken
- Bend the leg backward until the joint pops
Cut off the leg and thigh:
- Lay the chicken on its back
- Cut the leg and thigh away from the body
Separate the leg and thigh:
- Bend the leg to find the joint
- Cut through the joint
Cut between the breasts:
- Make a shallow cut along the breastbone
- Use your fingers to loosen the meat from the bone
Cut breast away from ribs:
- Guide the knife along the ribcage
- Make small cuts with the knife tip, pulling the meat away from the bone
Cut off the breast:
- Cut the breast away from the body
- Repeat steps 7-9 on the other side
Clean up:
- Remove the skin and any excess fat
- Sanitize the knife and cutting board
- Wash your hands
