Paul Gayler

Jointing a cooked bird into 8

Appears in
Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts
Chicken and Other Birds

By Paul Gayler

Published 2015

  • About
  1. Cut the leg joints into two by cutting through the thigh bone to divide the thigh from the drumstick.

  2. Cut the breast joints into two by cutting across on the diagonal.

  3. You will now end up with eight main pieces, plus two wings and two winglets.

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