Cutting a chicken for sauté
Step 1 Remove wishbone
(A) Scrape upwards with the knife into the breast cavity to expose both
sides of the wish bone.
(B) Cut under the bone at the base of the wish bone, and remove the wish bone.
Step 2 Remove the legs
(A) Cut through the skin between the left leg and the carcass.
(B) Pull back the leg to dislocate the ball and socket joint.
(C) Cut the thigh off the carcass and remove the leg.
.
(D), cut down the natural fat through the joint.
Step 3 Remove winglets
(B)
(A) Remove the skin to ½ way between wing joint close to the
carcass.
Cut parallel to the breast bone and down through the wing joint
close to the carcass.
Steps 4 Remove the breast
(A) Remove the small Supremes; approximately two thumbs width up the side
of the chicken cut through the flesh and find the natural wing joint.
Step 5 Cut the carcass
(A) Stand the bird with the parson's nose upright then chop
down between the carcass and breast with a large cook's knife.
(B) Trim off any excess rib cage from the piece of breast.
(C) Cut the breast neatly in half; this is often at an angle.