Roasted chicken with vegetables and herbs

Although it may seem intimidating at first, fabricating a chicken, or cutting it into smaller parts for cooking, is actually a very simple technique.

  1. First, cut from the neck opening down the center of the bird, following the keel bone.
  2. Cut away the breast, following the contour of the rib cage with the knife. Repeat with the other breast.
  3. Turn the chicken over. Cut around the wing bone and remove the wings.
  4. Separate the leg and thigh, following the contour of the carcass and cutting through the joint.
  5. Separate the drumstick from the thigh by cutting through the joint.

CIA FOODIES


Fabricating a Chicken Like a Pro

Roasted chicken with vegetables and herbs

Although it may seem intimidating at first, fabricating a chicken, or cutting it into smaller parts for cooking, is actually a very simple technique.

  1. First, cut from the neck opening down the center of the bird, following the keel bone.
  2. Cut away the breast, following the contour of the rib cage with the knife. Repeat with the other breast.
  3. Turn the chicken over. Cut around the wing bone and remove the wings.
  4. Separate the leg and thigh, following the contour of the carcass and cutting through the joint.
  5. Separate the drumstick from the thigh by cutting through the joint.

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