Recipes for How to Break Down a Chicken: A FREE Virtual Cooking Class from Feed Your Soul

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Fabricating a Chicken:

 1. Break wings at second joint and use knife to separate them, leaving the wing bone attached.

2. Suspend chicken by its leg; cut through skin connecting it to carcass.

3. Pull leg back to pop the thigh bone out of its joint; sever leg at joint. Separate thigh from drumstick. Repeat on other side.

4. Make two small incisions on either side of neck cavity. Reach into cavity and pull out wishbone. This cut is optional but can make the breast easier to remove.

5. Set chicken on its side and place edge of knife along gap left by wishbone. Begin to cut breast from bone, pressing against contour of carcass.

6. Press down on carcass with knife and pull breast meat away from bone until it separates along its natural seam. Repeat on other side.

 Homemade Chicken Stock

Yield: 2 quarts

3 1/2 pound of trimmings and carcass/bones from a whole chicken

(can substitute with chicken legs and wings)

1 medium yellow onion, quartered

1 medium carrot, slice

2 stalks celery, sliced

3 each bay leaves

5-6 whole peppercorns

1 bunch parsley

3 sprigs of thyme

1 gallon cold water

 For a richer stock, place bones and vegetables in a large Dutch oven or stock pot and sauté until caramelized (or roast in the oven 400-degrees F for 30 minutes), optional.

Add remaining ingredients and cold water to cover the vegetables by about 3-4 inches.  Bring the pot to a boil and reduce heat to a low simmer for 2-3 hours.  Do not stir. Skim the fat that rises to the top as needed. Taste after 2 hour. Continue to simmer until the stock tastes like flavorful chicken. Line a colander with a large piece of cheesecloth that has been rinsed in cold water prior to using. Strain stock and chill. A good way to chill this by putting ice water in your sink and chilling it that way. Always bring back to a boil when reheating.

Shopping List:

·       1 whole chicken

 Do Before Class

·       remove chicken from packaging and carefully rinse

·       sanitize sink and area where chicken was present, including splash areas

Equipment List

·       Chef Knife

·       Cutting Board

·       Paper towels

·       platter for chicken pieces