| Separate the parts. |
| Wings |
- For aesthetics, remove alulae (thumbs, including nails) from wingtips. Or discard entire wingtip.
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| Wishbone |
- Remove lose skin and fat from around neck opening and discard.
- Lay chicken on back.
- Slice hole on either side near top of wishbone.
- Pinch and pull down and out from the top.
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| Legs |
- Lay chicken on side.
- Pull leg up and cut skin.
- Slice under oyster at base of leg.
- Push leg forward and fold back, dislocating joint.
- Cut sinew.
- Pull off.
- Repeat with other leg.
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| Breasts |
- Cut along each side of sternum, starting at vent.
- Articulate wing to find joint on the inside.
- Cut through joint from inside.
- Still holding the wing, pull and remove entire breast.
- Repeat with other side.
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| Fillet |
- Separate from sternum, starting at neck.
- Peel off, starting at vent.
- Repeat with other fillet.
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|
Tidy up. |
| Legs |
- Trim excess fat and skin.
- Disarticulate legs and cut at joint.
- Cut off ankles.
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| Breasts |
- Cut off elbow from attached drumette.
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| Fillets |
- Hold sinew
- Peel meat off using knife.
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| Scraps |
- Cut up left-over bones and save for carcasse hachée.
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