1. Use a fresh chicken that has not been frozen if you want to freeze the joints.
2. Remove the string that is trussing the chicken, if there is any.

3. Remove any feathers that have been left on the bird.
4. Cut off the end of the wings. They have very little, if any, meat, and so are going to be removed after cooking, anyway.

5. Remove the legs. To do this, cut the skin , then bend the leg backwards. This breaks the joint allowing you to see where to cut.

6. If you want, you can separate the thighs from the drumsticks. this depends on preference, or the size of the chicken. With a small chicken, you might want to leave them whole

7. Remove the wings, taking some of the breast with it. To locate the joint, use your finger. It’s easier to find with some of the breast there Wings have very little meat on them. and this makes them a bit more substantial.

8. To remove the breast, feel for the breastbone with your finger, then, with a sharp, pointed knife, cut straight down until you meet the main carcass.

9. Then, using the point of your knife, gently loosen the meat from the carcass, keeping as close to the bones as possible.

10. Do the same on the other side.
11. Don’t throw away the carcass. There is still quite a lot of meat on it if you search. I cut as much off as I can, then freeze the bits. The next chicken I joint, I add the bits to the bag. Remember to date the first lot, though, so you know when to eat them by. You can use these in stir fries.

 
12. Don’t forget to freeze all the joints immediately. Freeze the carcass as well and use it to make stock for casseroles, gravies and soup.

Here are the joints you will now have in front of you, including the carcass that I’ve cut in half for freezing/

To find out some recipes as to how to use these joints, why not buy Viv’s Family Recipes? Click on the picture on the side bar and you will be taken to Amazon in your own country or follow the link above.

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