Menu and Recipe Manu.. - The Early Childhood Commission

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Appendices
5. Carefully start to cut the flesh from the bone along the ligaments at the hip join.
6. Remove the leg from off the body of the chicken.
7. Repeat steps 4-6 for the other leg.
8. Return the chicken to the back with the breast upright.
9. Cut along the one side of the ridge of the breastbone.
10. Continue cutting along the wish bone to the wing joint.
11. Hold the chicken by the wing and cut through the wing joint.
12. Hold the chicken carcass steady by the wing and pull back the breast and wing meat carefully.
13. Remove the breast meat from the bone gently so that all the breast meat is removed as a whole.
14. Cut down along both sides of the thigh to separate it from the meat.
15. Lift out the thigh bone and cut at joint.
16. Use boneless chicken parts in recipe as needed.
17. Save wings and chicken carcass and use to make stock.
Menu and Recipe Manual for Early Childhood Institutions