Grab the wings and wiggle them around to find out where the shoulder joint is. Using a sharp knife cut next to the breast me along the ball joint. Repeat on the other side.
Pull the leg away from the body cut through the skin first and then feel for the ball joint between the breast in the leg. Continue to pull the leg and wiggle the knife a bit to determine and cut where the leg meets the socket. Repeat on the other side. At this point, you will have what we call "thigh quarters"
To remove the backbone I like to use EMT scissors. You can also use kitchen shears or a sharp knife carefully! Start at the head end and move along the backbone cutting through the rib cage on one side and then the other. Don't throw this part away! (save for broth later)
To cut the breast in half place the whole breast skin side down. This will expose the breastbone. For safety reasons, I like to use my EMT scissors or kitchen scissors again here. If you would like a more clean-cut place a heavy sharp knife along the breastbone. Cut through the reddish breastbone and whitish cartilage down the center of the breast.
You've done it! Now you have successfully broken down your whole chicken into six pieces!
Five ways to use a whole chicken throughout your week
Monday weeknight roast chicken (eat the chicken breast for dinner tonight along with some vegetables roasted in the oven with the chicken), set aside your thighs and debone the rest of the chicken to make your broth.
Tuesday crispy chicken thighs with garlicky spinach
Wednesday sausage and zucchini soup made with slow cooker chicken stock
Thursday sweet corn risotto made with the rest of the chicken stock
Friday scrambled egg tacos to use up all the leftovers
*Save all bones from your meals, neck, and backbone for tasty bone broth! More to come on bone broth.
Please check out our Chicken Share to save on pastured chicken this year.
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.