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There are several reasons I never learned to cut up a whole fryer, least of those being it is really a nasty kind of job. Spending more than a few ye...
Remove the chicken from the package and take the offals out from the cavity (if included). Set them aside to use for stock, other recipes or like i d...
Using a sharp knife cut the skin between the thighs and the body Fold the leg back from the body so it dislocates the joint Carefully cut between th...
If you want to make the most pieces possible out of the chicken, make that big leg and thigh into two pieces. Fold the leg and thigh so that the "chi...
Place the chicken on it's back and remove the wings by lifting up the wing and 'breaking it' backwards to expose the joint. Carefully cut through the...
Separate the breast and back by placing the bird either on its neck or back and cut through the joints along each side of the rib cage. Always cut a...
You can use this as a whole breast, or separate it (which is what i did). To cut the breast so you have boneless breast pieces, cut the wishbone (up...
The back has very little meat, and is often used for making stock instead of for cooking and serving. You can split the back by "breaking it in the m...
You can now remove the skin if desired and trim any fat away. I have noticed that store bought chickens, whether whole or cut, have become fattier ov...
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