howto-chx-butcher-v2-0136-mld111000.jpg Credit: Ryan Liebe
Separate the Legs Turn chicken breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg. howto-chx-butcher-v2-0141-mld111000.jpg Credit: Ryan Liebe Remove the Backbone Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock). howto-chx-butcher-v2-0164-mld111000.jpg Credit: Ryan Liebe Split the Breast Slice along either side of bone in center, cutting through rib cage. Split wishbone in half with heel of knife. Separate breast halves. howto-chx-butcher-v2-0174-mld111000.jpg Credit: Ryan Liebe Prepare for Roasting For the crispiest skin, let chicken stand at room temperature, uncovered, 1 hour before cooking. Pat pieces dry with paper towels so skin doesn’t “steam” in oven. For more techniques for chicken prep and recipes, see our Chicken Playbook. Get the Roasted Quartered Chicken with Herb Sauce Recipe
howto-chx-butcher-v2-0136-mld111000.jpg Credit: Ryan Liebe
howto-chx-butcher-v2-0136-mld111000.jpg Credit: Ryan Liebe
howto-chx-butcher-v2-0136-mld111000.jpg
Credit: Ryan Liebe
Separate the Legs
Turn chicken breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg.
howto-chx-butcher-v2-0141-mld111000.jpg Credit: Ryan Liebe
Remove the Backbone
Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock).
howto-chx-butcher-v2-0164-mld111000.jpg Credit: Ryan Liebe
Split the Breast
Slice along either side of bone in center, cutting through rib cage. Split wishbone in half with heel of knife. Separate breast halves.
howto-chx-butcher-v2-0174-mld111000.jpg Credit: Ryan Liebe
Prepare for Roasting
For the crispiest skin, let chicken stand at room temperature, uncovered, 1 hour before cooking. Pat pieces dry with paper towels so skin doesn’t “steam” in oven.
For more techniques for chicken prep and recipes, see our Chicken Playbook.
howto-chx-butcher-v2-0141-mld111000.jpg Credit: Ryan Liebe
howto-chx-butcher-v2-0141-mld111000.jpg
howto-chx-butcher-v2-0164-mld111000.jpg Credit: Ryan Liebe
howto-chx-butcher-v2-0164-mld111000.jpg
howto-chx-butcher-v2-0174-mld111000.jpg Credit: Ryan Liebe
howto-chx-butcher-v2-0174-mld111000.jpg
