Are you looking for an easy way to save money during your next trip to the next grocery store? If so, you may want to consider buying large cuts of meat and butchering them up at home yourself. In some instances, doing so could save you a $1 or more a pound. For example, a whole chicken may cost you .90 cents per pound. A package of skin-on chicken breast, on the other hand, is apt to cost you $1.95 per pound. Therefore, buying a whole chicken and disjointing it yourself is clearly the most economical choice. It is also quick and easy to do. Here’s how:
Removing the Chicken’s Legs
Start by grasping one of the chicken’s legs and pulling it away from the chicken’s body. Next, use a very sharp knife to slice down to the chicken’s thigh joint. Once the chicken’s thigh joint is exposed, sever it and continue removing the chicken’s leg. Use the same procedure to remove the chicken’s other leg. Now that the chicken’s legs have been removed, you’ll need to separate the chicken’s drumstick from its thigh. Use your knife to cut through each joint.
Removing the Chicken’s Wings
You’ll also need to remove the chicken’s wings. To do that, simply take your knife and use it to cut down through the chicken’s wing joint. Doing so will separate the chicken’s wing from its body
Removing the Chicken’s Breast
Continue by turning your attention towards the chicken’s breast. In order to remove the chicken’s breast, you’ll need to separate the top of the chicken’s rib cage from the lower half of its body. In order to do that, grab your knife and cut along the break naturally found in the chicken’s rib cage. Once that is done, use your hands to pull up on the top part of the chicken until you hear its bones crack. Afterward, use your knife to remove each breast. That is all there is to it. Afterward, you can freeze or refrigerate the individual chicken pieces until you are ready to use them. I’d also recommend that you save the chicken’s carcass and use it to make chicken stock.
Using the Chicken Carcass
There are various chicken stock recipes available online to choose from. Sometimes I like to make a basic stock using the chicken carcass, water, sea salt, black pepper and oregano. I will generally freeze my chicken stock for later use. The fat skimmed off of the chicken stock may also be saved, frozen and used for assorted purposes like frying foods and feeding winter wildlife.
Source: Personal Experience
Killeen Gonzalez has a degree in Hotel and Restaurant Management. She is a former special events planner.
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