Step 1

Turn the chicken with the thighs pointing up and cut the wings at the level of the joint.

Step 2

Cut into the skin inside the thigh as far as the anal opening.

Step 3

Detach the thighs by dislocating the hips.

Step 4

Remove the femur up to the joint.

Step 5

Insert the knife into the top of the breast and run it along the sternum.

Step 6

Remove the breast and repeat the same operation for the other one.

Step 7

Free the wing bone from the skin and the nerve parts.

Step 8

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.