Although it may seem intimidating at first, fabricating a chicken, or cutting it into smaller parts for cooking, is actually a very simple technique.
- First, cut from the neck opening down the center of the bird, following the keel bone.
- Cut away the breast, following the contour of the rib cage with the knife. Repeat with the other breast.
- Turn the chicken over. Cut around the wing bone and remove the wings.
- Separate the leg and thigh, following the contour of the carcass and cutting through the joint.
- Separate the drumstick from the thigh by cutting through the joint.
