Segmenting Whole Chicken

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About
Place the chicken on a cutting board, back down. Remove the wings by cutting right at the joint. Remove the leg and thigh together as one piece. To cut the leg and thigh into two pieces, bend them at the joint with your fingers on the joint. Carefully cut exactly at the joint where you feel a slight indentation. Sit the chicken up on the board and cut it in half; remove the back and discard it. Cut the breast in half lengthwise into two full half breasts. Then cut each half breast in half widthwise. Your yield will be ten pieces (four pieces of breast, two legs, two thighs, and two wings).