technique · Cooking course

Instructions

1. Place the chicken on its back. Cut off the wing tips. Trim the soft “parson’s nose” piece off the tail end.
2. Press the palm into the centre of the carcass until you hear a crack.
3. Lift a thigh away from the body and slide a knife along the skin where you can feel the joint give. Cut through the skin and joint along the thigh–carcass seam.
4. Repeat with the other leg.
5. Turn the chicken over, pull the neck skin back and cut out the wishbone.
6. Breasts. Cut along the spine down to the bone. Lift the breast and slice it off the carcass, following the bone.

Follow the bone.

7. Repeat with the second breast.
8. The remaining carcass is good for stock.