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Poultry and Game DVD – Commercial Cookery [v6.0]
The ability to prepare and cook these items will extend the culinary repertoire of any commercial cook and widen the menu offerings available to the customer. Identify a range of poultry and game items, prepare and present poultry and game dishes and defrost, handle and store poultry and game dishes use appropriate work practices. This DVD supports the learning guide titled “Select, Prepare and Cook Poultry”.
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this chicken is going to be cut into portions it has been thoroughly washed and dried you find any fears pluck them out or singe them over an open flame the first step is to remove the wishbone to make carving of the bird easier simply scrape the meat from the bone and pull it out often the wishbone is broken like this one so be sure to get it all its small bones like this that can cause people to choke to remove the leg and thigh slice through the skin then bend the leg backwards and the knuckle bone will pop out of its joint there it is now it's easy to cut the leg and thigh off let's watch that with the other leg we are going to French the thigh bones for a neater presentation cut right around the bone and scrape it clean now chop right through the knuckle using the heel of the knife if you cut the bone lower down it will shatter and you won't have a neat end there is a line of fat which shows you where to separate the thigh from the leg along a natural division you you