HEG81-145 The Cut Up Chicken, Part I

Authors

Daniel E. Bigbee, University of Nebraska-LincolnFollow

Date of this Version

1981

Document Type

Article

Comments

© 1981, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast with ribs, wings, thighs with back, and drumsticks. The Cut Up Chicken, Part II, HEG 81-146, shows how to cut these parts with the ribs and back as separate pieces.