1. Glencoe Visual Showcase Culinary Essentials

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

3. 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

4. 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

5. 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

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

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

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

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

10. End of Glencoe Visual Showcase