CHICKEN JOINTS

Jointing a chicken, also known as breaking it down, involves separating it into its various parts like legs, thighs, wings, and breast. This process is often more economical than buying pre-cut pieces and provides more flexibility for different recipes. 
 
Key Joints and How to Find Them:
  • Legs and Thighs:
    Locate the joint where the leg connects to the body. Pull the leg away from the body and slice through the skin and muscle to pop the joint. 
     
  • Thigh and Drumstick:
    Find the joint between the thigh and drumstick by running your finger along the thigh bone until you feel the joint. 
     
  • Wings:
    Identify the joint where the wing attaches to the body. Cut through the skin and tendons to separate the wing. 
     
  • Breast and Backbone:
    Locate the breastbone and cut along it, then down the backbone to separate the breast from the carcass. 
     
  • Wishbone:
    This Y-shaped bone is found at the neck opening. Use a knife to scrape away the meat covering it and then pull it out. 
     
Steps for Jointing:
  1. Prepare: Untruss the chicken and place it breast-side up. 
     
  2. Legs: Separate the legs by cutting through the skin and popping the leg bones out of their sockets. 
     
  3. Thighs and Drumsticks: Separate the thighs from the drumsticks by cutting through the joint. 
     
  4. Breast and Wings: Cut along the breastbone to separate the breast, then locate the wing joint and cut through it. 
     
  5. Backbone: Cut along the backbone to remove it from the breast. 
     
Tips:
  • A sharp boning knife is essential for clean cuts.
  • Use your fingers to locate joints and guide your knife.
  • The carcass and bones can be used to make stock. 
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