How to portion a chicken

In this Post, I will be teaching you how to portion a chicken.

Portioning a chicken is extremely easy when most people see it as more effort than it's worth. These people are wrong! portioning a chicken is more cost-effective than the equivalent in meat, and its not much effort at all.

Method:

1 - Separate the wings from the body - Pull the wing upwards to expose the joint and with a sharp knife you want to cut around the wing joint. Once it is loose grab the wing with one hand and hold the bird on it's side with the other.

2 - Once the wings are seperated from the bird, we will want to seperate the legs from the chicken. To do this, pull the legs away from the carcass slightly and cut away the skin connecting the leg to the breasts.

3 - After this, pull the leg backwards to dislocate the leg from the body (Sorry if anybody is squeamish). The, cut around the leg, making sure not to miss the oyster a bit further in towards the center of the bird, and cut through the joint where the bone was attached to seperate the Leg.

4 - Now, we need to butcher the final (And arguably the most important) part of the chicken. The breasts.

5 - Cut down the center of the breasts to expose the bone underneath