Скачать или смотреть Ma Nherline Jade Cruz 8 Cuts of Chicken

Objective :

To learn the proper butchering technique for dividing a whole chicken into 8 standard pieces, practicing both safety and accuracy.


Instructions


Preparation

Wash your hands thoroughly.Sanitize your chopping board and knife.Place the whole chicken (cleaned and dressed) on the board, breast side up.Use a sharp chef’s knife or boning knife.

Steps to Cut Chicken into 8 Pieces:

Remove the Wings (2 pieces)
Stretch out one wing.
Cut through the joint where the wing meets the breast.
Repeat on the other side.

Separate the Legs (Drumstick + Thigh = 2 pieces)
Pull one leg away from the body.
Cut through the skin between the body and leg.
Bend the leg backward until the joint pops.
Cut through the joint to remove the leg.
Repeat for the other leg.
Divide Legs into Thigh and Drumstick (4 pieces total now)
Place each leg skin-side down.
Cut at the joint between the drumstick and thigh.
Repeat for the other leg.
Split the Breast (2 pieces)
Place the chicken breast side up.
Cut straight down along the breastbone to split the breast in half.
Final 8 Pieces:
2 wings
2 drumsticks
2 thighs
2 breast halves
Safety Reminders:
Always cut through joints, not bones, to avoid dulling the knife.
Use the claw grip to protect your fingers.