Today’s feature is a YouTube video showing how to cut a whole chicken. Save money on your grocery bill by buying chickens whole then carving them up yourself–and it’s really not that hard!

Here’s the video, it’s nice & quick yet covers the details well:

Chicken Butchery 101
By The Niagara Culinary Institute

Butchery Basics: Cutting A Whole Chicken Into Parts

  • Each part of the chicken is pointed out: the backbone, wings, two breasts, legs
  • How to cut the legs from the chicken (getting as much meat as possible)
  • How to clean the wing meat off the bone (Frenching)
  • How to remove the keel (breast bone)
  • The results are 2 breasts, 2 wings, 2 legs plus the carcass and wing tips for stock

Note: Using a good, sharp knife makes the job so much easier–also make sure your hands and cutting board are really clean before handling the chicken.

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