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Jointing Poultry.
Here you can learn all you need to successfully cut up your Poultry into
Joints and remove the bones. Remember to keep your knives sharp and take care
whilst using them. Whilst Chicken and Turkey are mentioned for ease of reference
the guide is the same for other poultry.
Jointing Poultry
- With the bird breast side up, cut through
the skin between leg and breast. Bend the leg back until the joint cracks.
Remove leg from body by cutting through joint. Repeat with other leg.
- Separate the thighs from the drumsticks by
bending each leg to crack the joint. Cut through the joint with a sharp knife
to separate. Remove wings by bending them back and cutting the joint at the
breast.
- Place carcass on its side; with poultry
shears, cut from leg joint to backbone and along backbone to neck. Turn and
cut along the other side to detach the breast. (The backbone will remain
intact.)
- Hold the breast skin-side down and bend it
back to crack breastbone. With poultry shears, cut along each side of
breastbone and remove.
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