Jointing a chicken – part 2

jtb10You should have something looking like this, lying breast-up. Trim off any bits of skin from the neck cavity. And remove the neck, if it’s there. All into the stockpot.

5. Remove the wings.

jtb11Holding the wing with one hand and the bird with the other, bend the wing back and away until you hear/see/feel the shoulder joint pop free. Again, this requires a fair bit of force. Don’t be afraid to really prod with your finger to feel where things are. Cut through the tendons in the joint – it may help to bend the joint across one finger. Just be careful not to slice through your finger as well.jtb12

Now cut the whole wing free from the body, much the same way as you did with the legs – hold by the wing, slice through the joint between the ball and socket, and curve down to follow the contours of the body. (Don’t cut too generously here, or you’ll cut away breast meat.) The top of the wing should look a bit like a mini drumstick. 

Repeat on the other side.

6. Remove the upper back.

jtb13Holding the bird down with one hand, pull the upper back (neck, shoulders etc) away from the chest. You may need to cut through bones here. Into the stockpot with it.jtb14

You should be left with just the breast, still attached to the breastbone (“keel”) underneath, and the clavicle (“wishbone”) at the neck end. This is what it should look like from the back.

7. Fillet the breast.

jtb15Put the breast skin side up on the board.

Run the tip of the knife along the highest point of the breast bone, roughly down the middle. Using a scraping motion as much as cutting, sever the breast meat from the central keel bone.jtb16

Using your fingers as well as the knife, separate that breast from the wishbone at the front, and the little bones and bits of cartilage underneath. Don’t worry if you leave a bit of flesh still attached to the bones – you can recover these when you roast the carcass. Spend a moment or two feeling for any little bits of bone still attached, and cut them away. Repeat on the other side.

jtb17You should now have a two whole legs, two whole wings, two breast fillets and a nice pile of bones and assorted trimmings for stock.


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