Want to know how restaurants process their chicken?
We don’t mean buying package parts of chicken meat such as thigh, white meat or drum sticks, but the whole chicken.
The whole chicken provides the best freshness, being whole and unprocessed, all that is locked in when you buy whole with great savings. And still yet it is better for the environment to save on packaging.
Basics look for joints
Taking apart a whole chicken is easy when you know where all the joints are.
1. Chicken wings – locate the wing joints and break apart between the wing and the beginning of the chicken breast.
2. Chicken Thigh and stick – Locate Thigh joints and break apart between the thigh and the end of the chicken breast.
3. Drumstick – Locate the drumstick joint at the end of the thigh where the drumstick joints are then broken apart from the joint.
4. Chicken breast – separate the remaining chicken breasts in half by cutting through the center.
5. Chicken meat from bone – Carefully take out the meat from the chicken breast bone, thighs, and drumstick.
With these simple steps you can enjoy fresh chicken without paying extra for processing.
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