Page 118 - YC Cooking School

Mastering Meat 2

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Step-by-step guide to jointing a chicken

1. Start with the wings
Make a small incision just below the joint, twist and then cut so that the wings
come off cleanly.
2. Remove the legs and thighs
You should hear a beautiful pop as you take the bone out of the shoulder joint.
It’s much easier to remove the legs and thighs before removing the breasts.

3. Separate the legs from the thighs
Do this by cutting through the knuckle.
4. Keep the breasts on the bone to avoid shrinkage
Remove the carcass and cut straight through the middle along the breastbone.
Cut the breast pieces in half so that you’re left with four healthy portions. You
should now be left with ten pieces of meat, so use the eight larger cuts and keep
the wings for another dish.

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