Cutting Up Poultry

Follow these steps when cutting up a whole or a partially cut-up bird.

• with a sharp knife, cut the skin between the body and one thigh. Pull the thigh out and down until the bone pops out of the hip joint. Cut through the broken hip joint as close to the backbone as possible. Repeat on other side.


• To separate the thigh from the drumstick, cut through the skin at the knee joint. Bend the joint backward until the thigh and the drumstick touch. Cut through the knee joint. Repeat.


• To remove a wing, cut through the skin on the inside of the wing at the joint. Pull the wing out and down until the joint breaks. Cut through the joint. Repeat on the other side.


• To divide the body, turn the bird on its side and cut between the breast ribs and back ribs on each side. Bend the back in half to break it at the joint; cut through the broken joint. Cut off the tail, if desired


• Divide the breast in half by cutting lenghtwise along the breastbone.