Cut along the center f Breast bone.

Here you can view the cut mode.

Using the knife, scimitar may be preferred but a fillet knife would work well
too Cut. along one side of the breast bone to the base of the chicken.

Separate skin that is attached to breast from leg quarter.

With your thumb under the wing joint

press upward and out to separate joint

With knife, cut between joint to remove and

Cut any skin not separated from carcass yet.

Here is a picture of detached breast and wing.

 Cut around wing joint to remove
wing.

A small thin piece of meat located on underside of

breast that can be removed by pulling the tenderloin
good for chicken tenders. Repeat steps 3-9 for the other
side breast.

Cut around leg quarter going up high towards backbone

then circling down toward other side.

Halfway through you will hit the joint.

Using your thumb push up the out snap apart joint.

Finish cut through joint to remove leg quarter.

Repeat steps 10-13 for other leg quarter.

Steps in Fabricating chicken

Name: Vanessa Mae Note Grade\Section: 11 TVL B
Submitted to: Julie V. Alegado