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BUTCHERY 101
Knife Meets Chicken

Instructor: Richard Feroze
416.710.8126
[email protected]

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Step 1
Using a sharp knife, slice the skin in between the drumstick & body.  Find the joint and pop it out of the socket with your hands.
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Step 2
Finish the cut to remove the leg from the body.  Cut through the joint between the thigh and the leg.  Repeat on the other side.
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Step 3
This step is optional.  Finding the joints, remove the wing ("drumette" part) and wing tip from the breast.  Use the tips in chicken stock.

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Step 4
Slice down each side of the ribs with a knife.  Continue to cut to remove the spine.  This is a great piece to save for making chicken stock!
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Step 5
Place your knife on the breastbone and apply pressure to cut the breast into two halves.

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Chicken Parts

Wings, Breasts, Thighs & Drums,
& No Cut Fingers!


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Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
[email protected]
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