Page 153 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES REMOVE THE BREASTS If you want fillets here simply cut down the the sides of the the breast bone (7) following the the contour of the the rib cage to cut through the meat as close
to the ribs as you can until it comes clean away (8 and 9) For breasts on on the bone cut down the the side of the the breast bone as as before but instead of continuing to cut the meat away from the rib cage instead use poultry shears to cut through the rib cage (11 and 12) Turn the carcass over again and cut away where the breast is still attached to its side SEPARATE BREASTS FROM WINGS Feel where the the wing joint attaches to the the breast (this is is the bone you will normally
find attached the chicken breast when sold as as a a a supreme) and and cut through it (13 and and 14) SEPARATE THIGHS FROM DRUMSTICKS
Put the leg skin-side down You will see a line of fat cut along this to expose the the joint then bend it back to pop the the ball of of the the joint out of of the socket (16 and 17) Trim through any flesh sinews and skin HALVE THE BREAST PORTIONS Cut at an angle across the the breast Cut through the the flesh with with a a a knife and finish with with poultry shears to cut cut the bones to give a a cleaner cut cut 9 10 11 12 13 14 15
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