Virtually all weight-lifters the world over depend heavily on chicken!

I’ve recently stopped buying frozen chicken fillets and switched to whole chickens – they just taste so much better!

Problem is, how do you cut the damn thing to get maximum meat with minimal mess?

Easy! Check it out…

Step 1 – Remove the Legs

Place the chicken on a cutting board with the legs facing you. Hold the carcass steady and use a knife to remove the legs.

Step 2 – Remove the Wings

Now slice the wings off where they meet the body. The primal among you will want to eat these as opposed to throwing them away.

Step 3 – Halve the Carcass

Starting from the tail end, cut through the cavity of the bird. Slice the bones of the rib cage and cut parallel to the backbone. Now repeat on the other side of the backbone.

Step 4 – Go for the Breast 🙂

To get the breasts separated, remove the backbone by cutting where it is still attached.

Step 5 – What about the ‘Oysters’?

Those little bits of chicken where the legs meet the ribs. Grab the legs from step 1 and don’t let that deliciousness go to waste.

Here’s a helpful video that uses a slightly different method.

Enjoy your chicken!

Mark McManus

image credit: gourmetsleuth.com

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