Cutting Up Poultry
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 298. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Follow these steps when cutting up a whole or a partially cut-up bird.
- • With a sharp knife, cut the skin between the body and one thigh. Pull the thigh out and down until the bone pops out of the hip joint. Cut through the broken hip joint as close to the backbone as possible. Repeat on other side.
- • To separate the thigh from the drumstick, cut through the skin at the knee joint. Bend the joint backward until the thigh and the drumstick touch. Cut through the knee joint. Repeat.
- • To remove a wing, cut through the skin on the inside of the wing at the joint. Pull the wing out and down until the joint breaks. Cut through the joint. Repeat on the other side.
- • To divide the body, turn the bird on its side and cut between the breast ribs and back ribs on each side. Bend the back in half to break it at the joint; cut through the broken joint. Cut off tail, if desired.
- • Divide the breast in half by cutting lengthwise along the breastbone.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.