To break down the chicken, start with the wings. Hold the chicken by one wing and
use a sharp knife to cut underneath. Once you hit a socket, go straight through and it
separates easily. Repeat with the second wing.
The legs are attached by a little skin between the breast and the thighs. Try and
go right in between without cutting into the meat and make a slight cut. Just cut the
skin. Put your thumbs in the cavity and your fingers on the back bone and crack it.
Eventually you will see a knuckle popping out. That is where you want to start
separating the legs from the carcass. Cut into the knuckle and cut straight back.
Place the knife into the joint and pull; cut off any skin that is attaching the leg to
the rest of the chicken. Repeat with the second wing.
Cut in between the backbone and breast. Use a couple of quick cuts to go through a
couple of small bones. Take the back and crack it and then fold it back 180°. This
easily exposes the neck. Go in on the side of the neck and cut through the bones (will
use a bit of force). Do this on both sides. Pull the backbone out.
Remove the extra small bones still remaining on the breast as well as any excess
overlaying skin. Leave the breast on the rib cage for cooking.
What is the difference between mass quantity-produced factory-raised and farm-raised free-range
Mass quantity-produced factory-raised chicken is more often than not injected with a saline
solution to make them look plumper, loose a lot of liquid when you start cooking
them, are stacked in small spaces and fed a lot of antibiotics to keep them from
getting ill and usually they are unable to walk, which causes space and feeding
issues. The process they go through when slaughtered and feathered often breaks bones
and bruises the bird. They are oftentimes fed growth hormones to shorten growing time
and produce more birds in less time. Because of this, the chickens do not have time to
develop flavor the same as a free-range chicken does.
Farm-raised free-range chickens have the freedom to walk around and a lot less
chance of illness, they get to do what comes naturally to
a chicken and are naturally fed and humanely treated. No growth hormones are given to the
birds, so they have time to build more flavor into the meat.