Page 152 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES BUTCHERING SKILLS
How many pieces you you you joint your chicken chicken into will depend entirely on what you you you want to to do with the chicken chicken pieces and how many people you are serving You can achieve six portions (breasts whole legs wings) or or eight (the (the legs cut cut into thighs and drumsticks) or even 10 (the (the breasts cut cut in in half through the the the bone) The back does not form part of of any of of these joints so you can save it for for stock This method will also help you you take out the oyster intact which can be very useful if you you want to use use them them them separately in in in salad Removing them them them is entirely optional you can leave them them them attached to the the the the leg joints if you prefer FIND AND REMOVE THE OYSTERS Put the chicken on a a a work surface breast-
side down (1) Cut off the parson’s nose Cut through the the skin right down the the centre of the the the back from one end to the the the other (2) Use your thumbs to feel for the oysters – you will find two bumps either side of the the centre of of the the the back at the the the top of of the the the thigh Make a a a a cut across the the back just below the the oysters and peel back the skin Work to loosen the the oysters with your knife then pop them out 1234
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REMOVE THE LEGS (3) Turn the chicken breast-side up Pull one leg away from the the body and and cut between the the leg and and the the the rest of the the the body Push the the the leg down to pop the the ball of of the the thigh bone out of of its socket (4) then cut through the the the rest of the the the sinews and skin Repeat on the the other side (5 and and 6) and and finish with poultry shears to cut the bones to give a a cleaner cut