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Jointing a cooked bird into 4
Appears in
By Paul Gayler
Published 2015
- Lay the bird breast side up on a board. Bend the wings outwards to locate the wing joints, then cut down firmly through the joints, severing the tendons.
- Remove the winglets and the wings.
- Cut between the thigh and the breast. Bend the thigh out to locate the hip joint.
- Cut through the hip joint to remove the whole leg. Do the same on the other side.
- French trim the breasts, then remove these from the carcass.
- You will now have four main pieces - two breast joints and two leg joints, plus two wings and two winglets.
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