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1
Rinse the chicken and dry well with paper towels.
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2
Using the poultry shears, snip off the wing tips and discard.
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3
Turn the chicken onto your work surface and cut out the back and discard.
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4
Return to cold, running water and rinse well again.
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5
Dry with paper towels.
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6
Flatten the chicken breast side down and using your knife, cut the membrane on the under side of the breast.
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7
This will reveal the keel bone.
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8
Using your fingers, loosen the keel bone until you can neatly remove it from between the breasts.
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9
Takes a bit of practice to do neatly.
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10
Now, trace your finger at the top of the breast and locate the ends of the wishbone.
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11
Pull gently and then twist to remove once you see the joints.
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12
If you want to remove the rib bones, use the blade of the knife to slowly scrape along the edges of the rib cage.
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13
Follow the ribs until they separate as one unit from the meat.
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14
If you want to keep the entire chicken intact, you can also remove the thigh bone by using the blade scraping technique described in the last step.
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15
Otherwise, separate the two leg/thigh portions from the intact breasts.
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16
You'll now have three portions.
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17
At this point, I like to remove any excess fat, membrane, or cartilage that may remain, being careful not to remove any skin.
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18
What will remain is three large portions of very clean chicken that broil or BBQ with lots of flavor.
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19
The breast portion looks a bit like a valentine's heart with wings.
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20
Give you any ideas?
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21
To broil, season with whatever you like, broil on low for about 15 minutes skin side down.
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22
Turn and broil skin side up taking care not to burn the skin.
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23
Use an instant read thermometer.
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24
For me, chicken is done when it registers 165 degrees internally.
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25
Let rest for a few minutes before cutting.
