Serves: 5
1. Place chicken, breast up, on cutting board. Remove wing from body by cutting into wing joint with sharp knife, rolling knife to let the blade follow through at the curve of the joint as shown. Repeat with remaining wing.
2. Cut off each leg by cutting skin between the thigh and body of the chicken continue cutting through the meat between the tail and hip joint, cutting as closely as possible to the backbone. Bend leg back until hip joint pops out as shown.
3. Continue cutting around bone and pulling leg from body until meat is separated from bone as shown. Cut through remaining skin. Repeat on other side.
4. Separate thigh and drumstick by cutting about 1/8 inch from the fat line toward the drumstick side as shown. (A thin white fat line runs crosswise at joint between drumstick and thigh.) Repeat with remaining leg.
5. Separate back from breast by holding body, neck end down, and cutting downward along each side of backbone through the rib joints.
6. Bend breast halves back to pop out the keel bone remove keel bone. Using poultry shears or knife, cut breast into halves through wishbone cut each breast half into halves.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This CUTTING UP A WHOLE CHICKEN recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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