- 1 chicken
Turn the chicken with the thighs pointing up and cut the wings at the level of the joint.
Cut into the skin inside the thigh as far as the anal opening.
Detach the thighs by dislocating the hips.
Remove the femur up to the joint.
Insert the knife into the top of the breast and run it along the sternum.
Remove the breast and repeat the same operation for the other one.
Free the wing bone from the skin and the nerve parts.
Once the chicken has been quartered, it can either be used for cooking, or stored in the fridge at + 4°C.
In this case, a chicken of 1.100gr will yield waste of 300gr, which can be used to make stock.