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.

Better Homes & Gardens - Best of Summer Recipes - - The Best Fried Chicken -

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.

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