If you love to cook out, you are sure to be serving lots of chicken this summer. Cutting up a whole bird will end up saving you money.
First, place the chicken breast side up on a cutting board. To remove the entire leg, cut down between thigh and body. Cut through the joint and repeat on the other leg. Bend the thigh back and twist it to break the hip joint.
To separate the drumstick from the thigh, place legs skin side down and cut through the joint, then using poultry sheers, cut through the rib cage along one side of the backbone from tail end to neck. Repeat on the other side to remove the backbone in one piece.
Before cutting the breast, trim away any excess fat. With the skin side down, crack the breastbone and cut the breast in half by placing the knife along one side of the breastbone.
To remove the wing, pull back from the breast and cut in joint, then cut the wing in half again at the joint. This cut is perfect for chicken wings.
Next, remove the wing tip, this can be frozen and used in chicken stock. Buying the whole chicken will save a substantial amount over the packaged price. Remember, when handling raw poultry to wash your hands and cutting board to prevent the spread of bacteria.
Now, place the chicken pieces on the grill and cook, turning once after about 20 minutes. Generously brush the chicken with the secret barbeque sauce, and continue to grill, turning the pieces often and brushing frequently with the barbeque sauce about another 20 to 25 minutes.
Barbeque chicken is always most delicious when you make your own homemade secret barbeque sauce. If you have the time, check out our recipe. Serve with the reserve sauce and enjoy the smoky all American favorite, barbequed chicken.
For more delicious barbeque recipes, visit summerkitchen.tv