Cutting Up a Flippin Bird

Serves: 5



1. Check the cavity between the legs of the prepared bird. Often, the giblets (heart, liver, gizzard, neck) are placed in a small packet and stored there. Remove the packet.
2. Find the wing joint, and cut the flesh all the way around it.
3. Bend the wing back to dislocate the joint—you’ll hear a pop (ewwww!). Cut through the joint to remove the wing.
4. To remove the leg quarter (thigh and leg), cut around the thigh joint, pop it, then cut this section from the body. To separate the leg from the thigh, first flex the leg. Then cut through the joint between these two sections.
5. To separate the breasts from the backbone, cut through the thin portion of flesh and ribs that connects these two areas. Discard the back or use it to make stock. Leave the breasts together or cut them apart.

To Rinse or Not to Rinse?
Is it necessary to rinse off the raw chicken before preparing it? Although it may surprise you, the answer is no. As the chicken cooks, the heat will destroy any bacteria that may be present on the raw meat. Many cooks, however, still prefer to rinse off the chicken first.

This Cutting Up a Flippin Bird recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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