Cutting up poultry? No problem

Never be nervous of jointing a bird again - the Good Housekeeping Institute gives you the know-how

Never be nervous of jointing a bird again - the Good Housekeeping Institute gives you the know-how

All chickens and turkeys are treated in much the same way, size being the only difference.

1  Put the bird breast-side down and, with the tip of a knife, cut round the two portions of oyster meat (which lie against the backbone) so they remain attached to the thigh joint.

2  Turn the bird over and cut through the skin where the thigh joins the body. Cut right down between the ball and socket joint, being careful to keep the oyster meat attached to the thigh. Repeat with the other leg.

3 If liked, separate the thighs from the drumsticks by cutting through at the joints. Trim off the bone end from the drumsticks.

4 Turn the chicken over again, so it is breast-side down. Using poultry shears, cut firmly through the back into the body cavity between the backbone and one shoulder blade, leaving the wing attached to the breast.

5  Repeat on the other side. Then cut right the way through the ribcage, parallel to the backbone on both sides. Pull the back section away.

6 Turn the breast with the wings still attached, skin-side up. Remove the wing portions by cutting through at a slight diagonal so that some breast is attached to the wing. Cut the breast into two or four portions.

And there you have it - a perfectly jointed bird. 

From Good Housekeeping Cookery Book

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