Cutting up Chicken

There are many ways to cut up chickens. Every chef has his or her preferred methods. Some of these methods are illustrated, step by step, in Figures 17.4, 17.5, and 17.6. These show how to split a chicken for broiling and how to cut whole chickens into quarters and eighths, for both bone-in parts and semi-boneless pieces. Cutting chicken apart at the joints is also known as disjointing.