Tips that both are cutting the chicken into eight pieces. A little more complicated than how to cut four parts
- Place the chicken on a cutting board plastic / wood, with the position of the chicken breast facing up and back against the cutting board.
- Stretch or spread positions chicken wings and legs to determine the position of the joint advance of wings and chicken breast. Do not forget to use a sharp knife to cut part of the joint to separate wings of the chest. Do the same on the other wing.
- Pull the chicken thighs from the agency to look at the joint where the thigh attached. To separate the whole leg, first, slice the skin between the thigh and chest.
- Iris skin while pulling up the leg and move it slightly to determine where the meeting thigh and the socket in the back. Use boning knife (special cut bone) or a paring knife to cut the joints so that the thigh and chest apart. Repeat on the other thigh.
- Place the thighs with the skin is under sticking on the chopping block. Bending to see the position of the joint between the upper thigh and lower thigh are. Look for thin lines of fat that is perpendicular to the chicken thighs. Cut through the fat line to separate the upper thighs and lower thighs, joint geliatkan necessary to determine the exact position. Repeat with the other leg.
- To remove the backbone, start from the head end of the chicken and cut through the ribs on one side of the spine with a sharp knife. Repeat on the other side of the backbone to remove the bone completely.
- To cut the breasts into two halves, place the chicken breast with the skin located on the underside so that the chest is visible. Press a bit strong to cut the breastbone that is reddish and white cartilage, its position right in the middle of the chicken breast. Use a sharp knife or a meat cleaver and thick.
