I’m often asked to butcher a chicken for people, a job I’m always pleased to do. But sometimes it’s nice to “Have a go” yourself. I’ve made a short sequences of photos that will hopefully steer you in the right direction when tackling it. Please try and always buy organic or free range birds as the meat quality and chicken welfare is of a better standard. A whole chicken works out cheaper and you can always freeze any of the cuts or eat them cold in your packed lunch box.Remember take your time, it’s not a race and enjoy.
One whole organic or free range bird and one sharp boning knife.
Cut between the breast and leg. Pull with your non cutting hand the leg away from the breast.
Place your hand under the leg and pop the joint out
Turn the chicken over, and cut close to the bone. Making sure you get the oyster part still on the leg.
Turn the chicken back, and cut the leg off.
Cut the wing off at a 45 degree angle.
Follow one side of the breast bone down with the knife.
Follow down and stay close to the wish bone.
Follow the carcase shape with the knife.
Cut off, giving one chicken breast.
Half way down.
Take the wing off at the first joint from the chicken.
Repeat the breast again.
You now have one chicken supreme (Breast with the first wing tip left on).
Repeat the taking the leg off, but this time when you have finished turn the leg over and cut where the two joints meet. Giving you a drumstick and thigh. Almost finished but……
Remember the carcase for wicked stock
Step back and enjoy the masterpiece in it’s glory.