Tuesday, 23 December 2014

Raffaele Imperiale - How to Butcher a Chicken

Raffaele Imperiale - How to Butcher a Chicken

This is the second part of a three-part series on butchering chickens.
For Part 1, see Preparing Your Work Space; Scalding and Plucking Chickens
For Part 3, see: Part 3 - Final Cleaning; Packaging Your Chickens
Caution: I skipped nothing in these hubs. All guts and gore are shown as they naturally occur. All that is missing are the smells! (Be thankful.)

Cutting Off the Yellow Feet and Legs

The first step in cutting up or gutting a chicken is to remove the yellow-skinned legs and feet. Find the "break" in the joint between the yellow and white/pink portions of leg, and slice right through. You may have to cut from both the front and back of the joint to do a clean job.
If your knife does not go through fairly easily, reassess where the joint really is, and try again.

Cutting Off the Yellow Feet and Legs

Find the "break" in the joint between the yellow and white/pink portions of leg, and slice hrough. Cut from both the front and back to do a clean job.      If your knife does not go through fairly easily, reassess where the joint really is, and try a

The Neck and Crop

Begin by making a slit in the skin of the neck near the breast.





Continue cutting up toward the head, until the neck skin is completely split.

See more: http://hubpages.com/hub/How-to-Butcher-a-Chicken-Part-2-Gutting-Chickens




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