Cutting Up and Deboning Broilers
Cutting up whole chickens and boning parts is easy once the simple techniques are mastered. Whole birds are often featured supermarket specials. Cut them into parts yourself for extra savings; bone the breasts and/or thighs for special recipes. For best results: be confident, work quickly and use a sharp knife.
The information presented here is courtesy of the National Chicken Council,
sponsor of the National Chicken Cooking Contest.
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Last modified: Thursday, 27-January-2000.
URL: http://www.msstate.edu/dept/poultry/cutbone.htm
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