From Butchery to Beauty: How to Break Down a Whole Chicken Like a Pro 🐓

Buying a whole chicken saves money and unlocks versatility. With a sharp knife and 10 minutes, you’ll have multiple meals prepped and ready.


Step-by-Step Guide:

  1. Remove the Legs:

    Slice through the skin between the thigh and body. Bend back to expose the joint and cut through it.

  2. Separate Thigh and Drumstick:

    Find the line of fat between the two and slice cleanly.

  3. Remove the Wings:

    Bend the wing back and cut through the joint.

  4. Slice the Breast Off the Bone:

    Run your knife along one side of the breastbone, keeping close to the ribcage.

  5. Optional: Save the Carcass for Stock

    Pop it in a pot with carrots, onions, and celery for a golden broth.

 

Uses for Each Part:

  • Breasts: pan-fried or grilled

  • Thighs: braised or roasted

  • Drumsticks: perfect for BBQ

  • Wings: fry or bake with your favorite sauce

  • Bones: soup base or homemade ramen

 

Once you get the hang of it, you’ll never go back to pre-cut poultry!

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