Have you ever wondered how people manage to split a whole raw chicken perfectly into its different parts? Us too! Which is why we’ve done the research and got these great tips on how to easily joint a chicken to get the most out of your meat and ensure there are no wasted leftovers.
WHAT YOU NEED:
- Sharp knife
- Scissors
- 1 whole raw chicken
STEPS:
Step 1 - If the chicken is tied up, cut off the string. Pull the legs out and cut through the skin between the leg and body.
Step 2 - Twist the leg to release it from the socket joint away from the body, then cut off between the joint and the body.
Step 3 - The legs can be left whole for large leg joints, or you can separate the thighs from the drumsticks. Break the ankle joint before cutting (make sure you don’t splinter the bone!)
Step 4 - Feel for the breast bone and cut down one side, against the bone - you may find scissors easier to use than a knife. Use short slices to release the breast - lift the top of the breast away from the carcass and cut it away underneath.
Step 5 - Repeat the previous step to remove the breast on the other side. You'll now have 6-8 chicken portions (plus the carcass and small bones to make your own chicken stock – see our “how to” guide below for this!)
Step 6 - Twist carefully, then cut off both the wings.
Step 7 - Cut off the small points from the tips of the wings (reserve any for the chicken stockpot). Then fold the wing up, tucking the ends under.
