If you are facing the prospect of cutting a whole chicken and it is something you have not done that you re completely overwhelmed. However the reality is cutting a whole chicken is not as difficult as you might think. The key is
Start by washing your hands with soap and water. Remove giblets and neck from inside the chicken. The intestine is the liver heart and stomach. Some people also like to eat these items but many discarded. Find it wrapped in paper to control the body and neck cavity.
Rinse chicken inside and out under cold water. Place chicken breast-side up on your cutting board. The first thing you do is remove the wings. Keep the knife near the body of the chicken and it is easier if the tip of the wing away from the chicken.
Then you want to remove the legs and thighs. It is not difficult but you have to use some pressure to snap the connection between the hip and the rest of the body of the chicken. First cut the skin between the body and thigh of the chicken. Now grab the legs firmly and apply enough pressure to make hip snap. It is strong enough you will hear.
Cut the thigh and leg of the body beginning with the tail and cut into the neck. You may have to rock the knife when you get to the hip joint in cut tendons. Pull the leg away from body and cut the rest of the skin connected to the body. Then cut the joint in the foot or leg drumstick from foot to remove.
Now turn the chicken over so it on its side. Beyond the edge of the tail to the neck. You are cutting the chicken in half. You need to cut through the ribs on each side of chicken. Once this is done you can cut the breast into two pieces using a firm pressure in the middle of the chest. Some recipes call for a full chest but most people find that both breasts are easier to fry.
A cut of chicken can be used in an otherwise
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