CUTTING UP A WHOLE CHICKEN
It's easier than you think. Just be sure your knife and shears are very sharp so they can easily handle the task.
1. MAKE THE FIRST INCISION
Place a whole chicken, breast side up, on a large cutting board. Using a sharp chef’s knife, make a deep incision between the two breast halves, putting pressure on the knife to cut through the breastbone.
2. CUT CHICKEN IN HALF
Flip chicken over; place breast side down. Using kitchen shears, cut along one side of the backbone, separating chicken into halves. You may need to place additional pressure on the shears as you reach the thigh. Repeat the same cut down the other side of the backbone.
3. SEPARATE BREAST AND LEG
Holding on to the end of a drumstick, use the knife to cut through the skin and muscle between the leg and breast. This will expose the thigh joint. Cut fi rmly through it to separate the breast and leg. Repeat with the other breast and leg.
4. SEPARATE WHOLE LEGS
Place a leg, skin side down, on the cutting board. With your fi ngers, fi nd the joint in the leg where the drumstick and thigh meet. Use the knife to cut fi rmly through that joint to separate the drumstick from the thigh. Repeat with the other leg.
5. REMOVE THE WINGS
Bend a wing away from the breast. With the knife, cut through the skin and muscle around the joint that connects the wing to the breast. Cut through that joint to separate the wing from the breast. Repeat with the other wing and breast.
A WHOLE CHICKEN IS THE SMARTEST BUY AT THE MEAT COUNTER. AS THE CHICKEN IS CUT INTO SMALLER PIECES, THE PRICE PER POUND INCREASES.