Chicken wing cuts
Knowing break down a chicken into eight perfect cuts will help save money and give you the option of cut choices. The eight cuts include two breasts, two wings, two thighs and two legs.
Instructions
1. Reach into the body cavity of a completely thawed chicken, then pull out and discard the internal organs, including heart, lungs, liver and kidneys.
2. Run your finger along the breast to located the breast plate. You should feel a bone running between the breast pieces. Cut to the immediate left and right of the bone, freeing the breast meat from the breast-plate cartilage. Continue to cut under the breast meat to free the breast pieces from the torso.
3. Separate the ball and socket joints (using your hands) located in the shoulders, where the wing pieces meet the breast, and in the hips, where the legs meet the torso. Using a knife, cut away the meat surrounding the broken socket.
4. Cut the joint where the leg meets the thigh with a knife. Repeat this step on the other side of the chicken.
Tags: breast meat, breast pieces
