Chicken is always one of the best buys at the supermarket. You save even more when you purchase whole birds and cut them up yourself.
1. Place chicken, breast side up, on a cutting board. Cut the skin between the thighs and body.
2. Grasping one leg in each hand, lift the chicken and bend back the legs until bones break at hip joints.
3. Remove leg-thighs from body by cutting (from tail toward shoulder) between the joints, close to bones in back of bird.
4. To separate thigh and drumstick, locate knee joint by bending thigh and leg together. With skin side down, cut through joints of each leg.
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5. With chicken on back, remove wings by cutting inside of wing just over joint. Pull wings away from body and cut from top down, through joints.
6. Separate breast and back by placing chicken on neck-end or back and cutting (toward board) through the joints along each side of rib cage.
7. Breast may be left whole or, to cut into halves, place skin side down on board and cut wishbone in two at V of bone.
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