Chickens are usually sold ready to cook. Feathers, head and claws as well as the intestines are already removed.
To get the most out of this food, it helps to break the chicken down into its individual components.
In this case we used a Bresse chicken, recognizable by its dark legs.
Material needed :
- Adequate cutting board
- Boning knife or chef’s knife
- Ready-to-cook chicken
| part | use |
| wing | Baked or fried chicken wings |
| Breasts / Supreme | Whole or filled with farce |
| clubs | Usually grilled whole |
| carcass and sections | For broths or funds |
Detailed video instructions :
