How to butcher a chicken. My way

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Today tell you how I carve the chicken into pieces. I believe this method is the most correct and best. First - to butcher the carcass quickly and easily. And secondly, it is obtained simply common parts (pieces), which can then be used to prepare various dishes. But in the third, I do not have waste. I still use, do not throw anything.

So, here I have a whole chicken, you just bought at the store. Sharpened knife, I begin to carve.

STEP 1

First I cut the wings:

STEP 2

Next, cut off the so-called legs, and share them on the hip and leg that's on the line:

STEP 3

Now cut the dorsal portion of the breast. This can be done with a knife and scissors kitchen - someone as comfortable. We get a good breast and part of the back - I use it for soups, broth.

The lower part (where the tail) I usually leave - then it is possible to cook soup. As a result, in split chicken at this point looks like this:

STEP 4

Now divide the chicken breast on the bone and fillet. I make an incision along the breast, moving from the neck, and put away the fillet. Breast bone then use for soups and broths. Well, with the fillet mass of options!

That's all. Just 10 minutes and chicken cut into pieces. Write in the comments how you carve. Maybe there are more convenient and better ways?

See also: As I carve herring fillets:

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