Wednesday, 18 December 2013

Chicken Jointing

Because I am a growing gourmet, there a lot of skills to learning how to cook, like jointing a chicken. I know that it is so much easier and less lengthy to buy chicken pieces from your local grocer, however it is so satisfying using essential knife skills to butcher your carcass, because the results are so much more fulfilling.

I have made a step by step guide of how to do it:

Step 1: 

Grab a whole chicken from an organic butcher.

Step 2:

Place the chicken on its side with the breasts towards you. Holding the chicken firmly, cut the skin all the way along the back bone. I would recommend using a boning knife to do this.

Step 3:

Pull away the leg and cut the skin to free it. Do this with each quarter of the chicken and free the small nugget of meat, also known as the oyster (because of its shape),from under the back of the carcass. Cut and remove any tendons or muscles before removing the leg portion.

Step 4:

Keep the wings of the chicken attached to the breast. Cut the bones along the rib cage starting from the wishbone working up.Remove this entire section, then cutt off the wings.

Step 5:

Trim and cut off any small bones, skin and fat. Neaten the chicken portions and cut off any excess meat from the drumstick bones.

Step 6:

You should have something like the image attached. Do not throw away any unwanted pieces. These can be used to make a chicken stock for soups, stews and sauces.

Please note that Images are provided by other sources than my own.

Enjoy x x