It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes to do yourself. Not to mention the additional bones you will have to make your own stock. If you’re a chicken eater, this is a skill you really should learn.
Grab the chicken by the wing and pull out the wing lifting the chicken.
With your knife, cut an incision at the joint.
Force the wing back until the joint pops, run your knife through the joint and slice right off.
Repeat the same process for the other wing.
For the leg, grab the chicken by the drumstick and pull leg away from the body stretching the skin.
Cut through just the skin between leg and body. Grab the leg and twist it back and downwards until the joint ball pops up.
Cut right through the joint and remove leg. Repeat process for the other leg.
For the breasts, look for the ridge by running your fingers and feeling it through the centre.
Run your knife on one side pulling back the breast away from the bone as you cut. Continue sliding your blade underneath the breast meat.
Repeat the same process on the other side of ridge.
To separate the thigh from the drumstick, look underneath for the line of fat that runs across. This is your guideline for your blade. It should slice right through the joint, not the bone.
Repeat process for other leg.
Cover and refrigerate and make a chicken stock with left over carcass.
Use a sharp knife and if possible a boning knife.
By Joel Mielle
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