From the CHOW Studio comes the first in a series of technique videos. Associate food editor Regan Burns explains how to cut a chicken into eight serving pieces: two wings, two breast halves, two thighs, and two legs.
(Macromedia Flash 7 or above required)
First, rinse the chicken, and trim away excess fat at the neck and body cavity. Place chicken on its back, legs toward you.
- Cut through the skin that attaches the breast to the thigh, exposing the meat beneath.
- Pop out the thigh joint by bending the leg backward, away from the body; then cut around the bone to release the thigh and leg quarter. Repeat on the other side.
- Hold the drumstick at a 45-degree angle with the bone pointing toward you, and cut down through the joint to separate the leg from the thigh.
- Turn the bird onto its breast, and cut along each side of the spine to free the backbone.
- Leaving the chicken on its breast, cut straight through the breastplate to make two halves.
- Turn the breast halves skin side up. Make a diagonal cut about 1 inch in from where the wing joint meets the breast to remove the wings.