Breaking down a whole chicken may sound tricky, but with a little guidance from Barlion's Poultry, Fish & Seafood you’ll see just how simple it can be. Your perfectly cut chicken is just a sharp knife and a few pro tips away!
Here’s Barlion’s process:
1️⃣Start with the wings. Feel around until you find the joint. Take your knife and cut through the joint. Repeat for the other wing.
2️⃣For leg quarters, make a clean, diagonal cut into the side of the leg attached to the body.
3️⃣Snap the chicken in half, flip it and cut straight down through the spine.
4️⃣Pop the joint on the leg quarters, then cut them out with your knife.
5️⃣Save the backbone for stock.
6️⃣Take the breast piece and cut out the neck.
7️⃣Lay the breast bone-side up, and cut straight down the middle of the breast bone for two even breast pieces.
Voila, you have a fully cut chicken!
Click Here to check out our DIY video!
