The Well Hung Meat Company

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Welcome to the Well Hung Meat Company
  • Where am I?

  • Step by Step Guide to Portioning a Chicken

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Taste of the West Gold Award 2013
Taste of the West Silver Award 2013
Taste of the West Silver 2012
Great Taste Awards
Soil Association 2010
SA Natural and Organic Awards 2010
Taste west award 2009 bronze
Organic food awards Winner 2009
Organic food awards Commended 2009
Great taste gold 2009
Taste west award 2008 silver
Taste west award 2008 bronze
Taste west award 2007 gold
Taste west award 2007 silver
Taste west award 2007 bronze
Organic Industry Award 2006
Organic food awards Gold 2006
Organic food awards Wiiner
Organic food awards Commended 2004
Organic food awards Wiiner 2001
Soil association organic standard
We are an award winning organic butcher and Food and Drink Devon member

How to Portion a Chicken

Julian's step by step guide

1. You will need a very sharp filleting knife and a steady hand!

2. Cut through the loose skin between the leg and breast, and loosen the legs, pulling away from the bird (but not completely).

3. With the chicken upright, cut along one side of the backbone, keeping the knife as close to the bone as possible, pulling the breast away as you cut. Repeat on the other side.

4. Cut down through the wing socket to separate the breast from the carcass. Repeat on the other side.

5. Slice off the wings from the breasts, leaving you with chicken fillets and wings.

6. Turn the bird over onto its front (breast side down) and cut in around the thigh bone at the socket to remove the leg joints.

7. You can either leave the legs whole or cut in half to get drumsticks and thighs.

8. You should now have 2 chicken fillets, 2 chicken wings, 2 chicken thighs, 2 chicken drumsticks and the remaining carcass can be used to create a lovely stock.


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Chicken (whole)

Hung for 2-3 days for a richer taste and more succulent texture – the perfect roast bird for any time of year. This item is sold in 1.2kg, 1.8kg and...

£10.80 - £19.99