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Instructions:
1. Place the chicken breast side
up and remove the legs, cutting between the thigh and body. Bend
the thigh back and twist to break the hip joint and cut through
the joint.
2. To separate the drumstick
from the thigh, place the skin side down and cut through the
joint.
3. To remove the wing pull away
from the body and cut between the joint and breast. Then remove
the wing tips, these can be frozen and used in a chicken stock.
4. Using kitchen shears cut the
rib cage along one side from the tail end to the neck and then
repeat on the other side and remove the backbone in one piece.
5. With the skin side down press
the knife on the breast to remove and then trim away any fat.
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