Breaking down a whole chicken can seem overwhelming, but Chef Lynn Crawford shows step-by-step how easy it is to get eight portions from one bird plus a carcass you can use to make soup chicken stock. You’ll make the most of your time and budget with this money-saving technique made easy.
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I'm going to show you how to break down a chicken so learning this skill soon save you a lot of money the first thing that you want to do when you break down the chicken is have it on a clean cutting board with your knife you know the two things that you have to worry about are cross-contamination and cleanliness when you're working with a whole chicken okay so you're gonna grab your sharp knife and you're gonna remove the legs first so you just make an incision there follow the joint snap back and there is one leg now you have the breast right here on the chicken this is the keel bone so what you want to do is take the top of your knife just run it along the left-hand side of the keel bone and bring it all the way down here and here that's the wishbone you just want to take the edge of your knife right here and just snap and break that thin bone to release the breast meat remove that and there you have it the beauty was working with a whole chicken is that you get that added little extra bonus of the carcass when you have a few of them collected you're gonna have enough to make a lovely chicken stock so what I like to do is just cut the carcass in half and put that in a small bag and I keep that in the freezer until I'm ready to use it so then you want to remove the thigh from the drumstick right there is where the joint is bring your knife straight down you just have to find where that bone meets and here you know chicken wings who doesn't like a chicken wing and there it is so how easy was that not only have you saved a lot of money you've used the entire chicken and you have that extra bonus of having the carcass so that you can make a delicious chicken stock