• How to quarter a chicken

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  • Marc Bauer , Master Chef, French Culinary Institute
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    About this video


    Stop the hacking! Learn how to quarter a chicken for frying, roasting or baking from Chef Marc Bauer at the famed French Culinary Institute in New York.


    The Fundamental Techniques of Classic Cuisine

    The Fundamental Techniques of Classic Cuisine


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  • Instructions

    How to quarter a chicken

    1. Wash your hands and the chicken.
    2. Remove whatever is lurking in the cavity.
    3. With a boning knife or a butcher knife, remove the wings.
    4. Remove the wishbone. Make a wish.
    5. Make a 1/2 inch deep slice lengthwise down the back. Make another slice crosswise just above the legs.
    6. Flip the chicken; push skin from leg toward breast.
    7. Slice to the bone along the leg, meeting your criss-cross marks on the back.
    8. With both hands, pull leg away from chicken to expose leg joint.
    9. Cut through muscle and cartilage to remove legs.
    10. Slice gently between backbone and ribcage on both sides. Pull backbone from the body.
    11. With both hands, separate breasts by pushing the breastbone out and away.
    12. Remove breastbone by scraping or cutting along each side.
    13. Place chicken breasts skin side up, slice.
    14. Dry chicken pieces before cooking.

     

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