Poultry Processing

1
Poultry Processing

• How to process a Chicken

2
Quartered Chicken

• Goal
• Safely cutting a chicken into quarters
• Math
• Four Steps

3
Step 1

• Cut from neck to tail along one side of the
  backbone.

4
Step 2

• Remove both the breastbone and the cartilage.

5
Step 3

• Split the chicken lengthwise down the center to
  make halves.

6
Step 4

• Separate the chicken into leg-thigh and
  breast-wing sections for quarters.

7
Deboning A Chicken

• Fifteen Steps
• Goal
• Two boneless chicken breasts for final practical
  exam

8
Step 1

• First remove the legs and thighs by cutting
  through the hip joint.

9
Step 2

• Bend the leg back slightly in order to free the
  hip joint from the socket.

10
Step 3

• Remove the wings.

11
Step 4

• The rib bones are easy to cut right through.

12
Step 5

• Use your knife to help you trim off the
  connective tissue and remove the bones. Pull the
  breast away from the bone.

13
Step 6

• Once the breast has been split into halves, each
  portion should be between 4 and 10 ounces.

14
Step 7

• Place your thumbs on either side of the
  breastbone for leverage.

15
Step 8

• Be sure to remove all of the keel bone. Check for
  any splinters or shards that might have broken
  off.

16
Step 9

• Be sure to remove all of the keel bone. Check for
  any splinters or shards that might have broken
  off.

17
Step 10

• Make short, light chops with the tip of the knife
  to separate the cartilage.

18
Step 11

• The rib bones are connected by a membrane.

19
Step 12

• Remove the collarbone from the breast.

20
Step 13

• Remove the wishbone if you cut up a whole
  chicken.

21
Step 14

• Cut the white tendon off the boneless breast.

22
Step 15

• Cut in half to make two perfect servings.