Step 1: To cut the chicken into several pieces, slice through the centre of the breast with a sharp knife to open up the chicken.
Step 2: Turn it over, and with kitchen scissors, remove the back bone.
Step 3:Pull the legs away from the body and slice through the flesh.
Step 4: To cut into smaller pieces, cut the wing and part of the breast from the body.
Step 5: Cut the leg between the two joints.
With properly butchered chicken pieces, the options for recipes are endless! Why not try these chermoulla barbecued chicken thighs or rosemary and prosciutto chicken legs.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
