Cooking Easy Food

How to quarter a chicken/turkey - cooked or uncooked (you can also adapt this for other poultry)

By cutting through the joints that join the wings and legs to the chicken you can neatly divide the chicken into 8 smaller portions:

1. Take out any giblets that are inside the chicken and wash and dry the chicken (inside and out).

2. Position the chicken (pointy breast side up) with the head end near to you (where the floppy skin is).

3. Stretch the chicken leg out and cut through the skin around the joint (thickest part) of the chicken leg and pull the leg so that the ball and socket joint pulls apart (joint that joins the leg to the body) cut through the joint separating the leg from the body. (You will have a large chunky leg and you need to cut through the joint at the top of the leg, to give you two chicken portions from the leg). Repeat for the other leg.

4. Run a sharp knife along the breast of the chicken (meaty bit on top of either side of the chicken) gently cutting the breast meat away from the bone continue down to the wing - but don't cut through the wing yet.

5. Lay the wing and breast meat flat on the chopping board and cut through the joint that joins the wing to the breast.

You now have 8 chicken portions