Buying a whole chicken is a lot more economical than picking up a couple of chicken breasts. When you make the switch from purchasing pieces to a whole bird, the question needs to be asked: How do I quarter a chicken? Learn my favourite method for quartering a chicken and what I like making with it.
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Read the post: https://vintagekitchenvixen.com/how-do-i-quarter-a-chicken/ (P.S. I personally quartered the chicken that's photographed)
Referenced posts:
Oyster party shucking: https://www.bitchute.com/video/aGKa0A2aMo8/
Tequila lime chicken quesadillas: https://www.bitchute.com/video/ed7xU330IYv3/
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HOW TO QUARTER A CHICKEN:
1. Remove the legs:
a. Start out by slitting the skin connecting the leg to the rest of the chicken.
b. Pop out the hip bone by pulling on the leg. You will feel the bone that connects to the chicken, so pull them apart until you hear a "pop".
c. To separate the leg from the body, follow the muscle with the knife and cut above the bone. Above the bone, there's tendon to cut through, so it may take some finagling.
2. Remove the breasts:
a. Find the central bone of the back (there's a bone separating the two breasts).
b. Slit the skin alongside the bone. You should be able to see the bone once it's slit.
c. Use your filleting knife to follow the bone, sliding it down along the backbone, cutting the meat free as you go.
d. Because the back flares out a bit, you need to work your knife along that flared bone. It's a combination of scraping and sliding the knife downward.
e. Once you reach the end of the bone, you can begin the process of cutting the breast free. It's a half cutting, half scraping maneuvre.
f. Before we cut off the breast, we will pop the wing out of its socket as we did with the legs, then cut the breast free.
3. Separate the wings from the breasts.
a. For a skinless breast, remove the skin through a combination of small slices and peeling.
b. For the wing, cut above the same bone that was popped out earlier and cut the extra skin off.
c. As for the wingtip, there's no meat in it, so twist at it a bit and cut it off for the stock bag.
4. Separate the drumstick from the thigh.
a. Take the thigh bone and follow it up to the drumstick to pop it out.
b. When it’s dislocated, find the bone and cut right above it to remove the drumstick.
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