Rainbow Share Price
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A – leg/drumstick
B – thigh
C – wing
D – back
E – breast
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1. Place the chicken, breast side up, on a board. Pull one leg gently away from the body and cut through the skin between the body and the thigh. Now bend the whole leg firmly outwards until the ball of the thigh bone pops from its socket. Cut down between the ball and socket, and the leg will come clean away. Repeat this procedure with the other leg.
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2. Place each whole chicken leg in turn on the board, skin side down, and cut firmly through the joint to separate drumsticks from thighs. (If the bird is very small, you can leave this step out.)
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3. Press one wing against the body of the bird; both parts of the shoulder joint will now be visible between the ball and socket of the joint. Then pull the wing outwards and cut through the skin at the base of the wing. Remove the other wing in the same way.
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4. Place the knife blade inside the cavity of the bird and pierce one side between the shoulder joint and the ribcage. Cutting towards yourself, parallel to the backbone, carefully slit the ribcage. Repeat the same steps on the bird’s other side.
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5. Pull the breast away from the back to expose the shoulder bones. Cut down between these bones to detach the breast section. Next, divide the back into two pieces by cutting widthwise across the spine at the point where the ribcage ends.
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6. Place the breasts, skin side up, on the chopping board. Using a strong, steady pressure on the knife, cut down through the breastbone on one or other side of its keel.
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