Dismembering A Chicken
June 26th 2008 14:05
That’s why I buy a large whole chicken and dismember it at home. It takes a sharp knife and a bit of practice but a ten dollar chicken yields two breasts, two wings, two thighs, two drumsticks and a carcass for soup or stock.
In the following pictures I demonstrate how to dismember a large bird and de-bone the legs and thighs, which can then be flattened into chicken schnitzels.
Split chicken skin along breast bone and follow the bone to fold back the flesh
Cut the skin between the thigh and the breast
Allow the blade to follow the curve of the ribcage to remove the breast meat
Repeat the process on the other side, cutting through the joint between the top of the wing and shoulder
Bend the leg back to dislocate it from the hip
Cut the thigh from the body close to the spine
Repeat the process to remove the other thigh
Reserve the carcass for soup or stock
cut the inside of the knee then bend the joint to dislocate it
Separate drumstick from thigh and repeat with other leg
Turn the thigh skin side down and run the point of the knife down either side of the thigh bone until it is exposed
Carefully work the knife around the knuckle at each end to remove the bone
Split the skin down the back of the drumstick to expose the bone
work the knife around the top knuckle then cut the meat away leaving the bottom knuckle attached to the bone
Remove the wings from the breasts
Ten dollars for eight pieces of boneless (except the wings) chicken
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