Serves: 5
Remove The Leg
Using poultry shears or a sharp, sturdy butcher knife, cut through the skin between the leg and breast. Twist the leg outward to break the joint. Sever the leg from the body by cutting down between the ball and socket of the joint. Then, separate the drumstick from the thigh by cutting down firmly through the joint. Repeat with the leg on the other side.
Remove The Wing
Press the wing up against the body of the bird so that the flesh bunches at the joint. Using a sharp knife, make a starting incision at the joint between the ball and socket. Then, cut through the joint. Cut any skin still holding the wing to the body. Repeat with the wing on the other side.
Remove The Backbone
Pull the backbone from the breast it will come away fairly easily. Then, cut between the rib cage and shoulder joints. Split the breast in half lengthwise by cutting along one side of the breastbone as shown in REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique. There, you'll also find another way of removing the backbone.
eight serving pieces
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Cutting Chicken Into Serving Pieces recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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