Organic Chicken, Save Money Eating It…
While the price for meat may be extremely cheap at your local supermarket, you will come to notice the drastic difference in quality of meats between the cheaper options out there and our F2T Organic meats. Simply put, it tastes better and hey it’s hormone free, woohoo! At the very least, I presume you have managed to save some money and that you can now afford to buy some (though not all) of our organic meats at Nyama Tamu . You have every good reason to switch to Quality, Farm-To-Table, Organic meats for you and your family… It is the only way to go and avoid health issues and doctors appointments.Here, we will demonstrate on how to break down our Whole Chicken Kienyeji which will give you some insights on how to save a couple of dime so that you can be in a position to order Quality meat that are Pasture-raised and full of health benefits for you and/or your family.
The Four Piece and Eight Piece Cut
- With the chicken on its back, cut along the contour of the thigh. Flip the chicken over and continue to cut along the contour
- Flip the chicken back on its back and bend the thigh to reveal the joint
- Locate the joint connecting the thigh to the body with your fingers. Using a sharp knife or a kitchen shear, cut right at the joint.
- Repeat the same process with the other side
- With the chicken still on its back, locate the sternum
- Cut on either side of the sternum
- Cut into the breast following the contour of the rib cage until you reach the back of the chicken (you might have to cut through the wishbone)
- Bend the breast meat from the cavity to reveal the joint connecting the wing to the body
- Cut the joint to separate the breast from the body cavity
- Repeat on the other side
- To separate the wing, cut along the contour of the wing and repeat with the other breast
- To remove the leg from the thigh, cut along the contour of the leg
- Bend the leg to reveal the joint
- Cut the joint to separate the leg from the thigh
- Finally, using a paper towel or bare hands, get a grip of the chicken skin and pull it away from the breast
- Repeat the same with the other breast and the thighs
- Trim away any fatty tissues
- Save the bones for stock (and secretly stow away the chicken skin for frying!)