Dublin CoddleNaturally on Friday it'll be corned beef, cabbage and new potatoes. I also have a birthday party at work to go to and I'm taking Spinach Pesto. I've already posted...
I usually started by cutting off the wings at the joint neareast the body of the chicken. With the chicken laying on its back you can feel the ridge where the wish bone connects to the breast, at that point slice down until the knif stops. Tilt the knife blade and slice upwards towards the neck. When the knif stops again lift the mostly detached piece until the wishbone joints dislocate, then cut it completely off at that time.
Cut off the thighs at the joint from the body of the chicken by dislocating then cutting through the gristle. Separate the drumsticks from the thighs. Turn the chicken end with the neck area downwards, slice across through the body of the until the knife stops, then break the back bone and cut off the back. Then split the ribs by slicing downwards (or upwards) opposite the breast. You can then filet out the breast (remove the keel and split it making two pieces, or break the ribs so that the pice will lay flat for cooking and leave in the bones and keel..
Ping: Michael Dog3Here ya' go. I saved her entire post as she's got other tips in the post along with the recipe: From the esteemed Barb Schaller: Here's from the Top Secret Recipes site - from...
This will give you with 2 wings, 2 legs, 2 thighs, 1 back, 1 wishbone, and two pices of breast (or 1 if left whole.
If I left out any steps, it is because I am not cutting up a chicken at this time, just describing the positions from memory. I prefer a chicken cut into pieces instead of cleavering it because you don't get the bone slivers because all cutting has been at the joints.
Best wishes, Nancy g.
