https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Jointing_a_chickenJointing a chicken - Revision history2026-04-25T10:03:20ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Jointing_a_chicken&diff=258424&oldid=prevChef at 14:49, 4 October 20202020-10-04T14:49:21Z<p></p>
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[[Image:Jointing a chicken legs1.jpg|300px|thumb|right|Home butchering: cut skin between leg and body]]<br />
Jointing a chicken: All you need is a sharp knife and a cutting board. It's a really economical way to get chicken pieces and it's great fun.<br />
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Don't be daunted by this, it's pretty easy to do, the more often you do it the easier it is, and you'll have a carcass to make yummy [[chicken stock]] with.<br />
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It's simple, just follow these 7 pictured stages.<br />
<gallery widths=270px heights=270px perrow=5><br />
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Image:Jointing a chicken 1.jpg|Chicken, sharp knife, clean surface<br />
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Image:Jointing a chicken winglets.jpg|winglets removed<br />
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Image:Jointing a chicken legs1.jpg|cut skin between leg and body<br />
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Image:Jointing a chicken legs.jpg|legs removed<br />
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Image:Jointing a chicken separate thighs.jpg|legs separated into thighs and drumsticks<br />
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Image:Jointing a chicken breast.jpg|separate the breast<br />
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Image:Jointed chicken.jpg|eight chicken pieces<br />
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===Method===<br />
Start with a fresh chicken, a long sharp carving knife and a clean chopping board.<br />
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Remove any giblets, cut off and discard the [[Parson's nose]].<br />
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Don't worry about neatness, no one will know when they are eating it.<br />
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Though it sounds a bit gruesome, removal of the wings and legs and separating the same is just a matter of cutting the skin around the joint and bending the joint the wrong way until it pops out and separates.<br />
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Remove both the winglets but cutting the skin and popping the joints.<br />
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Remove both legs by cutting the skin between the body and the leg on both sides and popping out the joints.<br />
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Separate the thighs from the legs if required, same way as before. <br />
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With the chicken on its back separate both the breasts by cutting from top to bottom along the gelatinous bone that separates the breasts.<br />
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Cut away any spare meat from the carcass, though if you are going to use it for stock, it's probably worth leaving that little bit on the carcass.<br />
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I also like to remove the skin and chop the tips off the winglets. The skin can be pulled from the breasts and peeled from the legs, cutting around the ankles.<br />
==See also==<br />
* [[Safe minimum cooking temperatures|Safe meat cooking temperatures]]<br />
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[[Category:Recipes|Chicken]]<br />
[[Category:Poultry recipes]]<br />
[[Category:Meat recipes|Chicken]]<br />
[[Category:Cooking methods|Chicken]]<br />
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