How to remove bones from a chicken carcass. How to cut up a chicken. How to properly cut a chicken step by step photo

Baked in the oven, it is rightfully considered one of the most delicious dishes. But despite all the obvious advantages, this dish has one small drawback - the finished bird carcass must then be cut.
And here comes the most unpleasant moment - your work of culinary art with such an appetizing and crispy crust in the blink of an eye turns into a shapeless pile. To avoid this embarrassment, it is advisable to remove the bones of the bird. How to do it? Not very difficult, even a beginner can handle it.

• We take a plucked and washed bird carcass. It could be chicken or any other poultry.
• Super-duper experts, in the best sense of the word, advise starting the process of removing the chicken bone from the breast bone, then the wings, cervical vertebrae, and so on until the tail. This is a theory, but from practice I can say that it is much faster and easier to remove bones through the lower hole. If you don't need an "excellent" rating for correctly extracting bones, then use the second, simpler method.
• So, first we trim the tail with a sharp knife. Then carefully begin to separate the chicken from the skeleton

• The most difficult thing to do is along the back along the ridge, since there is practically no meat there. To avoid damaging the skin, keep the knife as close to the spine as possible.

• When the knife reaches the leg, we turn it out of the joint capsule and cut the ligament connecting the leg bone and the thigh bone.

• Then we cut the meat in a circle on all sides of the bone.

• We remove the freed bone, leaving the stump untouched. We repeat this operation for the second leg. I would like to draw your attention to the fact that we deliberately leave the bones of the stumps and wings. This is done so that after cooking the bird retains its natural appearance.
• After removing the legs, place the bird vertically (butt up). By cutting the meat as close to the bones as possible, we continue to expose the skeleton from all sides.

• When we reach the wings, we pull back one wing so that the tendon that connects the wing bone with the cervical vertebrae and shoulder blade bones is exposed.
• We cut the tendon.

• Separate the meat from the wing bones. In this case, we release the wings only up to the second joint.

• We do the same with the other wing.
• We remove the chest bone and release the cervical vertebrae.

• When the entire chicken carcass has separated from the bones, turn it skin-side out. The bird now looks like a shapeless bag, but don't worry, once you stuff it, it will take shape again.

• And this is the remaining skeleton. As you can see, it's not that hard to remove that bone from a chicken.

• Read on to find out which one you can

We all often prepare dishes from chicken. Moreover, the meat of this bird is suitable for both first and second courses, and for salads, and for baking, and for kebabs. Just let your imagination run wild by using different pieces. But few people risk buying whole carcasses. And in vain. Having learned to cut them correctly, everyone can easily obtain the ingredients for preparing a variety of dishes. We will tell you how to cut a carcass below.

How to choose a chicken carcass

It is best to choose chilled carcasses. In this case, you will only pay for the meat itself: careless suppliers pump the bird with water before freezing to increase weight. In addition, the quality of chilled meat is easier to determine.

Did you know? Chicken is the main meat consumed in Israel (67.9 kg per person), Antigua (58 kg per person) and St. Lucia (56.9 kg per person).

Express diagnostics of a chilled product:

1. Examine the carcass. If there are visible wounds or bruises on it, there are damage or dark yellow spots on the skin, it is better not to buy such a chicken.
2. Focus on the shade. The age of the bird is determined by the color of its skin. In young hens it is pale pink, with clear veins. Adult chickens have thick, yellowish skin.
3. Feel the chicken. After pressing the breast with your finger, the flesh will quickly return to its original shape. If, as a result of touching, a hole remains, this is an indicator of a low-quality product.
4. Take a sniff. Fresh chicken smells like regular raw meat. Those carcasses that emit the aroma of medicine or other side odors should not be chosen.

Video: how to choose a chicken carcass

How to cut up a chicken

To quickly and easily cut a carcass into pieces, you should follow this plan:

1. First, cut off the wings. The carcass is placed breast side up and the area where the wing attaches is felt. Here an incision is made with a knife and the cartilage that binds the bones is located. Knowing this secret, cutting up chicken will be much easier. The other wing is separated in the same way. If this part of the chicken is going to be fried, then the wing tips are cut off and used for broths. And the wings themselves are separated by membranes.
   
2. When the wings are separated, you can start working on the legs. To do this, easily, without pressing, the skin is cut in the area where the leg connects to the brisket.
   
3. Putting the knife aside, turn the leg out and break it with your hands. This is done only until the tip of the thigh bone appears. Once the bone is separated from the breast, use a knife to trim the meat to the end.
   
4. The same manipulation is done with the second leg. Now we have individual pieces to prepare delicious dishes.

   Did you know? Chicken was first domesticated about three thousand years ago in the territory of modern Ethiopia.

5. If desired, the leg can be divided into shin and thigh. To do this correctly, the leg is placed so that its front side (it has more skin on it) is turned downwards. On the inside of the leg there is a noticeable shallow depression that divides the two muscles of the leg - the tibia and the femur. It is along this line that the incision is made - the bones are connected there.
   
6. Next, cut the breast. An incision is made along the chest ridge, pressing the knife against the frame. Using your fingers, carefully cut the meat from the bones. First on one side, and then on the other.
   
7. The frame can be broken into pieces for easy storage.

Important! Once you get the hang of it, the process of cutting the carcass will take 5-10 minutes.

As a result, we get the ingredients for various dishes:

• fillets, thighs, drumsticks, wings - for boiling, frying, baking, stewing;
• ribs, back, wing tips - for soups;
• fat - can be left for frying.

How to cut chicken fillet

The fillet is the best part of the chicken. The process of separating it seems complicated at first glance. Many people think that getting a beautiful piece is quite difficult. However, the instructions for separating the fillets will help in this difficult task. And if you get the hang of it, the process itself will take a little time.

So, take the breast and perform the following steps:

If the fillet is needed for stuffing, cut off excess pieces of meat, leaving only smooth flesh.

How to remove chicken from bones

Chicken roll is rightfully considered a real decoration for the holiday table. By adding signature ingredients to this dish, you can amaze your guests and loved ones with your culinary talents. However, many inexperienced housewives are afraid of separating the chicken from the bones. After all, in order to leave the carcass intact, you need to have skills, make a lot of effort and show dexterity.

An important condition for obtaining the desired result is a sharp knife. When cutting, you will have to make numerous cuts, so if the tool is not sharpened enough, a lot of effort and nerves will be spent.

So, the process of separating the bones is as follows:

The frame can be left for broths, and the cut up chicken can be stuffed or put into rolls.

Video: cutting chicken into rolls

Do you raise chickens and constantly deal with their slaughter, plucking and other not very pleasant things? Do you know that the quality of chicken meat depends on how well you process the carcass? No?! Then read all about how to gut and cut a chicken correctly further in the article and watch thematic photos and videos.

What comes before cutting?

Chicken cutting involves the final division of the bird carcass into portioned pieces. Depending on the size of the pieces you need, there are two methods. According to the first method, you need to cut it sparingly into smaller pieces and in common people it is called “waste-free.” The second method is to cut the chicken into equal parts. Both methods will be discussed step by step in the diagram, photo and video later in the article.

Now let's talk about the stages that precede chicken cutting, namely slaughter, plucking and gutting the carcass. Methods of slaughter and plucking will be discussed in other articles. But let us remember the main nuance that will make all further work easier. So, the most important thing is to properly prepare the bird for slaughter, namely a strict diet for at least half a day. Then the chicken's crop and cloaca will be emptied and there will be no unnecessary fuss with them during gutting.

Gutting

So, we have a killed and plucked chicken that needs to be cut, and to do this, it first needs to be gutted. All you need is knowledge of what and how to do, a sharp knife and steady hands. If you are not sure that you can handle it, it is better not to take it on. Since in case of damage to the intestines or something else, you risk spoiling the delicious chicken meat. Below is a short video on how to gut a chicken at home.

1. First you need to cut out the anus. To do this, take a knife and cut it in a circle. The main thing is not to pierce anything unnecessary.
2. Now we make a shallow incision from the cut out anus to the keel of the bird. Again, the main thing is not to hurt the intestines. If you are afraid of touching it, then the skin can only be cut near the anus towards the keel, after which it can easily be torn further by hand.
3. Now we prepare the dishes for waste and internal organs.
4. Carefully pay attention to the intestines and anus. At the same time, we cut out the stomach and liver. With the liver you also need to be very careful not to touch the spleen. We remove it from the already cut liver.
5. Now you need to pull out the goiter. If you prepared the chicken for slaughter correctly, the crop will be empty and pulling it out will not be a problem. Otherwise, before gutting, we cut the skin on the neck and empty the bird's crop. You also need to cut the skin if the crop does not want to be pulled out or when using a slaughter method that does not involve cutting off the head.
6. Now you can cut out the genitals (ovaries in hens or testes in cockerels) and the heart.
7. The final stage of gutting will be a thorough rinsing of the carcass with cold water.

How to disassemble a bird?

If you don’t know how to properly cut a chicken, then, as mentioned above, two methods are perfect for this. Both the first and second methods of cutting chicken will not pose any difficulties when doing it at home. As for which option to choose for you, we can’t advise you here. Both methods are good and quick to implement, so give preference yourself, and below are cutting diagrams for both options.

Option one

This method will allow you to quickly and economically cut a whole chicken carcass into pieces. At the same time, the work can be easily done at home with an ordinary kitchen knife. Below is a detailed description of the process with thematic photos and videos.

1. First, separate the chicken legs. To do this, we place the carcass on its back, pull back the leg and cut the skin between it and the body. As soon as you reach the joint, you need to stop, grab your leg with one hand and turn the joint outward. Next, we separate it with a knife and completely cut off the leg. We do the same with the second leg.
2. Now we divide each leg into two parts: the lower leg and the thigh. We place the leg with the skin on the table and separate it along the flexion joint with sharp pressure from the knife. We do the same with the second leg.
3. Cut off the wings at the shoulder joint.
4. Next, you need to cut the carcass into breast and back. To do this, we insert a knife inside the carcass and pierce it. Now, slowly, towards ourselves, parallel to the spine, we divide the carcass in half.
5. Now completely separate the back from the breast. Then we additionally cut the back and breast in half.

Option two

This method will be useful to you if you need to cut a whole chicken into pieces that are approximately equal in the amount of meat. It is also easy to do at home using improvised means, and thematic photos and videos will help you with this.

1. First you need to prepare to cut out the legs. To do this, we make cuts on the back of the chicken, below the shoulder blades. Then on both sides along the ridge towards the tail we make 2 more cuts. This will help us easily remove the meat from the bone, which is called an “oyster”.
2. The “oyster” bones are located in small depressions along the ridge on the back side. Carefully separate them with a knife. When they stick to only the skin, cut off the legs.
3. The legs are cut out as in the first option, but in addition the “oyster” is captured.
4. Let's start cutting out the wings. To do this, turn the carcass upside down and make an incision between the spine and one of the shoulder blades. Now the blade is separated, and then everything is repeated with the second wing. Upon completion, the spine is completely separated.
5. At this stage you need to separate the breast and wings from the skeleton. To do this, we cut the carcass from the inside along the spine.
6. Now we cut off the wings from the breast so that we get 3 equal pieces - 2 wings and a piece of breast.

The final stage of any cutting method is thoroughly washing the resulting parts. These options for disassembling chicken are the main ones. But no one forbade you to come up with your own version based on the above and your own needs.

Photo gallery

Video “Cutting a carcass into 8 parts”

Every poultry farmer has to face the question: how to cut up a chicken carcass. For many, only the speed of the unpleasant process is important. Few people think about the correctness of actions. Meanwhile, competent processing has many advantages.

Before hitting store shelves and tables, a chicken carcass goes through several stages of preparation. The following are produced sequentially:

Why is it so important to learn how to properly cut up a chicken?

The quality of carcass processing directly affects the taste of the meat. If the intestines or spleen are touched during gutting, the organ fluid will flow out and be absorbed into the pulp. Such chicken will have an unpleasant odor and bitter taste.

In addition, professional cutting skills allow you to use parts of the carcass as economically as possible. Knowing the nuances, it is easy to make preparations for a soup set, meat for frying, baking, salads, separate fillets for minced meat and pieces for feeding animals. For farmers, this is also an undeniable plus, since semi-finished products sell better than whole chickens.

Proper cutting is also rational from the point of view of allocating space in the refrigerator and freezer. The carcass takes up a lot of space, while even pieces are easily laid out like “Tetris”.

Finally, an organized, streamlined process takes less time and stress. Perfected movements are performed quickly, a minimum of waste eliminates lengthy cleaning.

Preparation for cutting

Before starting work, you need to prepare tools and space. Gutting is a rather dirty process, so it is preferable to cover the surface of the table, surrounding equipment and furniture with oilcloth. It is advisable to protect your clothes with an apron and put on cellophane or rubber gloves on your hands.

For the operation you will need:

• board. It is better to use an option made of flexible or hard plastic. Wood absorbs all odors and juices, and glass may not withstand pressure. If you choose a wooden option, you should wrap the device in cellophane or use a board exclusively for cutting meat;

  

• dish or pot. The removed giblets or finished pieces will be placed in the container. To make cleaning easier, you can immediately line them with cellophane;
• knives. There are special knives for gutting and cutting with a curved end. If this is not available, you can get by with wide and narrow knives made of thick steel and with a strong handle;

  

• cutting fork. Allows you to remove the heart, lungs, liver, intestines, crop, and stomach from the carcass without damage. The action occurs with a minimum of effort, unnecessary movements and dirt;

  

• kitchen scissors. Good for cutting tendons of wings and legs. Replaced with a knife.

This set is considered ideal, but you can get by with a couple of knives of different sizes. Tools must be well sharpened and washed before starting work.

When the tools are collected, the final stage of preparing the carcass is carried out:

Gutting

Preliminary operations are completed. You can begin direct gutting. It is advisable to carry out the process as soon as possible after plucking. This way it will be possible to avoid rotting and fermentation of waste residues in the gastrointestinal tract. This chicken processing step by step is as follows:

This is where the gutting ends. Processing of food giblets is carried out. Fat and arteries are cut off from the heart and lungs. The liver is freed from the spleen. The stomach is incised, everted, and the contents and inner layer of rough skin are removed. The resulting products are washed with running water.

A lighter version of gutting can be done using a carving fork. After removing the anus, crop and intestines, it is inserted into the carcass. It is important not to damage the organs. All connections will be cut off by the sharp edges of the device, the insides will remain in it, they will be easy to remove. With good skill, all films and “fastenings” can be cut with a thin, sharp knife. Then turn the chicken over a plate and shake lightly. The giblets will fall out on their own.

There is a trick for cases where the bird is not originally intended for cooking or selling whole. In this version, the process is accelerated by cutting off the legs and opening the abdomen immediately after amputation of the anus. The body will open completely and it will be easier to remove the entrails.

Video - Gutting a chicken or rooster in 8 minutes at home

Cutting chicken at home

The term “cutting” refers to the final processing of the carcass with cutting into pieces. This operation can be carried out in various ways depending on the purpose.

What's the best way to disassemble a bird?

The method for disassembling the carcass depends on the plans for the meat. The whole chicken can be grilled, oven-baked, or boiled. For other cooking methods, chopped versions are used. Different parts are suitable for different dishes, so choosing the type of parsing is a crucial step:

How to cut up chicken without waste

First of all, the carcass is washed under water and dried so that it does not slip in your hands. Then place it breast side up on a cutting surface. The following actions occur step by step:

Step 1. Make cuts at the junction of the thighs and torso. Holding the leg, the leg is pulled back to separate the joint, slightly turned inside out and the final cut off from the body is made. This stage can be supplemented by separating the thigh and lower leg. The joint of the joint is felt with fingers and cut with a knife.

Step 2. Cut off the wings. Pull and turn them out in the same way as chicken legs. When the humeral cartilage comes out, cut it off from the carcass. The final sharp element can be cut off along the cartilage or left.

Step 3. Cut the breast lengthwise. Remove the fillet from the bone using a blade. You will get two pieces of pulp and a back connected to the ribs.

Step 4. Cut the spine down the middle. Cut off the ribs from the back. The step is optional; it is made if necessary to obtain smaller parts.

Step 5. Remove excess fat from the resulting chicken elements. Also done at personal discretion.

The result is:

• breast fillets, thighs, drumsticks and wings - for frying, boiling, stewing, baking;
• back, ribs, wing tips - for cooking broth;
• fat - for frying.

Video - How to cut chicken without waste

How to cut a chicken carcass into 8 parts

This cut includes 8 pieces. It is considered a classic. It can be modified by cutting the breast into 10 parts. The ideal tools are a sharp knife and kitchen scissors.

Step 1. Find the joint of the hip joint in a carcass lying on its back and carefully cut through the flesh. Then insert the knife into the joint of the cartilage and cut it. Or pull the thigh with your hands until the bone pops out of the joint.

Step 2. Turn the chicken onto its stomach. Make an incision along the flesh of the thigh along the back. It should go around the entire perimeter of the thigh.

Step 3. Separate the drumstick and thigh at the knee joint. A clue to the correct location of the incision is the fatty stripe at their border.

Step 4. Cut off the wings. Feel the joint between the carcass and the wing under the breast. Point the knife directly at the joint. The separation will take place without any extra effort.

Step 5. Remove the breast. For this operation it is better to use scissors. This way the cut will be as neat as possible. Place the carcass on its side. Cut through the border of the back and breast along the fat strip from beginning to end. Repeat on the second side.

Step 6. Remove the sternum bone. Turn the breast skin side down. Make longitudinal cuts on both sides of the cartilage. The meat will come away from it. Through the resulting incisions, grab the bone with your fingers just above the junction with the cartilage. Pull forcefully. The hard elements will leave the soft fillet.

Step 7 Cut the resulting breast vertically into two parts. It is most convenient to do this from the skin side.

The result is 8 pieces:

• 2 breasts;
• 2 hips;
• 2 drumsticks;
• 2 wings.

The back in this version is considered a waste, but it can be used for cooking broth.

How to cut chicken into equal portions

For such cutting you will need to fill your hand. It may not work out the first time. Only persistent training will ultimately allow you to achieve even, beautiful pieces.

Step 1. Place the carcass on its back. Cut off the legs at the cartilage joints. The process will become easier if you press the leg against the work surface, make an incision in the flesh and slightly turn the thigh out. The cartilage will open and it will be easier to find the place of articulation.

Step 2. Cut the drumstick from the thigh at the bend.

Step 3. Divide the remaining carcass into 2 halves. A pair of vertical incisions will be required along the spine and sternum (on either side of them).

Step 4. Cut the pieces obtained in the third stage horizontally in the center into 2 parts each.

The result will be 8 pieces, almost identical in size:

• 2 drumsticks;
• 2 hips;
• 2 lower breast halves;
• 2 upper breast halves with wings.

This treatment looks especially impressive when grilled or frying in a pan. The bones with pieces of meat remaining in the waste are suitable for broth.

Separating meat from bones is useful when preparing minced meat, meat rolls, and semi-finished products from the pulp (breast and thigh fillets). It is important not just to be able to cut meat, but to maintain a presentable appearance of the pieces. The highest aerobatics is considered to be removing bones from the entire carcass without damaging the skin. Farmers supplying chicken products to restaurants may encounter this unusual order. Such skill is appreciated and is an undeniable advantage for the seller.

For such processing, the knife must be as sharp as possible. It is advisable to sharpen it specifically for this purpose. The tip needs to be thin. Scissors will also come in handy.

Public method

Description	Photo
Incise the skin vertically along the entire back. You can start in the same way with the breast, but this increases the risk of tearing the carcass. The bones in the dorsal part are located very close to the skin and, when pressed, easily damage it.
Using gentle movements of the knife, begin to peel the meat from the skeleton. The direction of movement is from the tail from bottom to top. Break the ischium, hip and wing joints. Expose the ribs. Help yourself move the pulp with your hands.
Release the femur completely. To do this, trim the veins in a circle and move the meat with your fingers.
Maintaining the connection between the thigh and the body, scrape off the flesh with a “stocking” to the outer cartilage. Upon reaching the bottom point, cut the upper joint.
Turn out the resulting stocking. Repeat all steps on the second side.
Trim the ribs with scissors. Remove the fork and keel bones, trimming the remaining joints.
The wings remain on the carcass directly with the bones or are cut from the skin in an even strip. The process is complete.

Private method

Description	Photo
Through the lower hole in the carcass (through which gutting is also carried out), cut the tail and expose the ischial frame.
Make an incision with jerky movements up to the upper femoral cartilage. For convenience, tuck the skin and pulp a little during the process. Break the joint with a blade at the junction.
Trim the veins around the entire circumference of the ham bone. Break the maple joint at the point of contact with the shin. Repeat the above on the other side of the carcass.
Trim the meat from the ribs to the neck, continuing to tuck the skin with the flesh already removed.
If there is a neck, pull it out with a sharp movement of your hand. Cut the breast fillet from the carcass and break off the wing joints. Remove the fork bone.
Peel the flesh of the drumstick around the circumference, cutting the ligaments. Cut off the bone before the cartilage.
Take out the skeleton. Turn out the skin and meat.

The closed version is ideal for stuffing a carcass. Using the above diagram, you can peel meat from chopped pieces. The only difference is that you don’t have to worry about the integrity of the skin.

Video - Removing bones from chicken

Video - How to remove bone from chicken leg

Secrets of successful chefs

All chefs have their own tricks when cutting poultry. According to world-famous masters, it is useful to pay attention to the following details:

I usually buy ready-made chicken fillets at the store. But since I decided to learn how to cut chicken for the roll myself, I selected several cutting options.

To be honest, I don’t know yet which one is more convenient - I’ll try it. If anyone has their own proven option, I would be grateful if you share it!

Method 1:

First we need to remove the chicken skeleton. It is advisable to leave the skin intact, but if it is slightly damaged, it’s not a big deal, you can sew it up later.

	1. Cut the chicken along the breast, separate the cartilage It is convenient to cut with 2 sharp knives, long and short, and culinary scissors (skin). Place the carcass on its back, rip open the belly from the neck down, without cutting the bone itself. In general, when cutting, it is better to leave the entire skeleton, if possible, as it will be more convenient to cut out. Using a knife, resting against the bone, cut the breasts from the ribs.
	2. Cut out the wings, they are the most difficult to cut out, and it’s not always necessary, you can just cut them off. We remove the wings like a coat, from the shoulder down. I cut out the first 2 joints, but I don’t have any trouble with the third one. We peel the meat from the chest until we hit the wing and leg 3. Cut the bone of the remaining wing along the bone and carefully trim the meat around the cartilage and bone
	4. We take the chicken by the leg and make a longitudinal cut along the bone, trim the meat around the cartilage Same with the other leg.
	6.Now, holding the legs, we cut out the pelvic part, also resting against the bone with a knife. We cut off the tail and carefully, trying not to make holes in the skin, trim the meat along the spine (be careful here, the skin is close) to the neck. That's it - the skeleton is separated.
	7. And we got chicken fillet.
	8.Then cut off some of the meat and distribute evenly over the spread out boneless chicken carcass.

Method 2:

	It is necessary to cut the chicken in such a way that it turns into a flat “sheet” - a layer of meat on the skin. This is a difficult moment, because the most important thing in the process of cutting chicken is not to damage the skin.
	To remove the backbone, you need to carefully cut the chicken along it. First you need to make a cut on one side.
	Then - on the other.
	The result is a “frame” from which the meat needs to be freed.
	Use the knife carefully without damaging the skin.
	Separate the spine and sternum, continuing to trim the meat, tendons with a knife - anything that prevents the removal of bones.
	It may take some effort and skill to remove the bones without tearing off the skin and, preferably, any excess meat.
	Remove 2 wing phalanges.
	This is what you should get after cutting.
	In order to remove the tubular bones, it is necessary to cut through the tendons around the cartilage with a sharp knife.
	Next, you should carefully gradually “turn” the bone out of the meat, trimming the tendons if necessary.
	Pull out the bone.
	Cut the legs lengthwise to the bone.
	Remove the bone from the meat using the same method, trimming the tendons.
	Remove small bones and unnecessary fat. The roll preparation is ready.

Method 3: Cutting chicken for roulade

	1. So, we need to separate the chicken meat from the skeleton. Cut the chicken along the back. Cutting off the butt.
	2. We begin to separate the meat. To do this, we gently but thoroughly scrape the meat from the spine.
	3. And now... let’s break off our chicken’s “arms and legs.” Now it will be easier to cut them off completely. Scrape the meat from the thighs. And where the thigh connects to the shin, we cut it off. Our hip bones should be loose.
	4. We cut off the wings only from the spine. Carefully! Don't make a hole in the skin!
	5. Scrape off the rest of the meat adjacent to the spine. We should get a carcass with meat separately, and a chicken skeleton separately. They are connected by cartilage, where the breast is.
	6. We take the skeleton in one hand, the meat in the other, and with a gentle jerk from top to bottom we separate these two halves. That is, we sort of break these two halves apart.
	7. Wings and drumsticks are not used in the roulade. We cut them off. Now carefully feel all the meat, and where there are cartilages, remove every single one. The cutting is complete!
	8. Lightly beat the chicken layer of meat so that there are no obvious lumps. Don't overdo it! We just need to level the surface! Now rub with garlic, salt and pepper.

Method 4: If you need the whole skin

	Removing the skin from chicken is quite easy because... it hangs on practically nothing.
	First, place the chicken on its back and begin separating the skin along the breast. We start from the place of evisceration. This is where you'll have to put some effort into separating the skin and chicken fat, but it won't be much of a problem. Let's move higher. We especially carefully separate the skin in the area of ​​the middle of the breast because... in this place the skin fits tightly to the bones and can be easily torn.
	In all other areas of the breast, problems should not arise because The skin is attached to almost nothing and can be easily separated even without the help of a knife. Once all the skin along the breast has been separated, release and cut the knee joints.
	The shin will remain inside the skin, we will not separate it, we will only separate the thigh to the line of the spine (we are not touching the spine yet). Let's do this on both sides, of course! Then turn the chicken back up and start removing the skin along the back. Here the main difficulty is to separate the skin along the spine because here it fits very tightly to the bones and you need to put in some effort and care so as not to cut through it. Move from bottom to top, from tail to neck.
	Once you have separated the skin along the entire line of the spine, release and cut the shoulder joints. We will leave the wings inside the skin. Separate the skin around the neck and remove. As you can see, everything is easy and fast! And here is a great video tip: