Here’s what to do with the Gerber Brand Whole Chicken from your SHARE order. Let the chicken thaw completely in refrigerator before starting. Use a sharp chef’s knife and solid plastic cutting board. And be sure to use the bones for homemade chicken stock!
1. Remove the legs: Place the chicken breast-side-up. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the thigh bone separates from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.
2. Divide the legs: Place chicken leg skin-side-down. Cut down firmly through the joint between the drumstick and the thigh.
3. Remove the wings: With chicken on its back, remove wing by cutting inside of wing just over joint. Pull wing away from body and cut down through the skin and the joint. Repeat with the other wing.
4. Cut the bird in half: Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone.
5. Remove the breast: Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.
6. Cut breast in half: You may leave the breast whole if your recipe requires. To cut in half, use strong, steady pressure and cut down along the length of the breast bone.