Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I am going to show you now how to cut a chicken into two halves.
You notice I'm wearing plastic gloves for my own protection, and for the protection of my family. We don't want to spread Salmonella. Plastic gloves and lots of soap and water is the best way to prevent that when you're working with chicken.
First of all, we're going to remove the wings from our bird. This -- a little bit about chicken anatomy, this is the breast, leg, thigh, wing and back. So we're going to first of all remove the wing.
We're just going to cut down in at the joint. Cut in round. Cut off that wing. Turn it over, and cut off this wing in exact way. Again, we're going to make a cut right through the skin, kind of twist it back until we can see that joint. Cut it right through the joint. There we have removed our wings from our bird.
Now we're going to cut it in half. In order to do that, we're going to remove first of all the liver, and the neck that always comes standard with chickens, they always have one of those. Now we're going to cut our chicken in half by cutting out the backbone first.
Now you can either use a very sharp knife for this, or you can often use kitchen shears. If you use shears, makes your job a little bit easier sometimes, as you go right down through the back. We're cutting to the side of the backbone. Okay, like that. We cut out this side as well. There we've cut out our back, and our bird is cut in half.
We're going to take a sharp knife. See, we're going to cut right down through the middle of this bone. It's called the keel bone. We're going to cut right down through the middle of that, and separate the chicken into two halves.
Then, we'll trim off a little bit of extra fat on there, and the skin we don't want that on here with this.
There are the two halves of our chicken ready to roast. Coming up next, I'm going to show you how to cut the chicken into quarters.