Glencoe Visual Showcase Culinary Essentials

Cut Up Poultry 1 Place the bird on the cutting board, breast side down, and remove the wings at the joint. Glencoe Visual Showcase

Cut Up Poultry 2 Turn the bird on its side, grasp the breast, and begin cutting between the breast and the leg. Turn the bird over and repeat. Glencoe Visual Showcase

Cut Up Poultry 3 Pull the leg back and cut along the backbone to remove the leg. Turn the bird over and repeat. Set the legs aside. Glencoe Visual Showcase

Cut Up Poultry 4 Cut along each side of the backbone toward the front of the breast. Then, remove the entire backbone. Glencoe Visual Showcase

Cut Up Poultry 5 Use the tip of the knife to expose the breastbones and ribs. Glencoe Visual Showcase

Cut Up Poultry 6 Grasp the back of the breast and remove the breast and keel bones. Glencoe Visual Showcase

Cut Up Poultry 7 Lay the boneless breast on the cutting board and split into two pieces. Glencoe Visual Showcase

Cut Up Poultry 8 To separate the drumstick from the thigh, cut between the joints. Glencoe Visual Showcase

End of Glencoe Visual Showcase